Freeze.

Tart crusts are made from oil, water, and flour, so they are in the frozen pasta category. The biggest contraindication to storing frozen pasta types is moisture. If you don't take care of it, the tart crust will easily turn into a ball of batter. The way to keep the tart crust should try to avoid humid environment, you can sprinkle a layer of dry flour on the crust, remember not to sprinkle too much, only a thin layer can be sprinkled, this is to prevent the tart crusts from bonding together with each other.

Then it can be placed in the freezer layer of the refrigerator, because the temperature of the freezer layer is relatively low, so that the storage of tart shells can make it save a longer period of time without deterioration, with the freezer layer of the tart crust can be saved for about a month, but it is best to use the crust when it is still fresh, because the tart crust with the tart made of the tart with the best flavor, tart crust is also more The tart crust will be more crispy and the tart will be more flavorful.

Expanded

Preservation of baked tarts

Baked tarts should not be frozen, and should be placed in the freezer, and should be eaten in two days at most, and the tarts should be eaten within three hours of being baked, and should not be left at room temperature for too long, and if you want to make the tart preserved longer, then it should be placed in the refrigerator. The temperature of the refrigerator is relatively low, the tart is easy to put directly into the dehydration situation, the flavor will become not so good.