Because our custard tart is so unique, we have prepared a special tutorial to ensure your success.
- The First thing to keep in mind is that you want to keep our product cold at all times—it is a real dairy product made with fresh eggs and cream and you don’t want it sitting out at room temperature any longer than necessary. This is different than the blind baked empty crusts most retailers use because those are of course safe to leave out at room temp if necessary.
So, step one in our process is to start by warming your glaze per the manufacturer’s instructions. This can be 30-60 seconds in a microwave or up to 10 minutes on the stove top. We find the warm glaze clings to and seals the fruit better and leads to less moisture being absorbed by the crust which might cause it to become soggy.
- Step Two is to pre-Cut/Slice any fruits you’re planning to include on top. Then blot them dry with paper towels or let them sit on paper towels for a minute. This is especially important for kiwi or pineapple, but also includes mandarin oranges and strawberries. Excess syrup and juices lead to soggy crusts as well as too much glaze.
- Step Three, now it’s time to fetch the Bennett’s Custard Tarts from your freezer, just what you need for now though.
- Step Four, go ahead and dress the tarts your the fruits, typically working from the outside border to the center. Be creative.
- Step Five, glaze your tarts and get them in your display case while the Custard tart is still half frozen. This way you’ll get three, and sometimes four days shelf life from your efforts.