As with coconut macaroon cookies, it’s best not to refrigerate these shells because they can pick up moisture and become less crisp, but they won’t be ruined if not held too long. The filling, being basically ganache, can be kept in the refrigerator for several days or at room temperature for one day. Simply rewarm it and fill the crusts before traveling. The ganache will set in an hour or two. The time it takes to get from NY to CT perhaps.

You can also keep the filled tarts for a day or so at room temperature. Yes, there is cream in the filling, but as all cream in the U.S. is pasteurized, most of it ultrapasteurized, this is not a risk. Cream at room temperature with a little buttermilk is, in fact, how to make creme fraiche at home. The chocolate does a bit of the same. It’s not as acidic, of course, but there’s more of it. I view this as the same decision as whether or not to refrigerate fruit pies. For a day, I prefer room temperature for optimum flavor and texture. For longer, the refrigerator is safer.

For travel: These are a bit delicate, but because they are small they are not too hard to package for easy traveling. If you can set them back into the muffin tin you molded them in they will be quite secure. Perhaps with a little doily or even a cupcake liner so you can remove the filled pies easily. Then just find a plastic container or box that will allow you to keep the pies from sliding around (plain popcorn is a great cushioning material for food that has to travel ) and you should be fine.

Cindi

As with coconut macaroon cookies, it’s best not to refrigerate these shells because they can pick up moisture and become less crisp, but they won’t be ruined if not held too long. The filling, being basically ganache, can be kept in the refrigerator for several days or at room temperature for one day. Simply rewarm it and fill the crusts before traveling. The ganache will set in an hour or two. The time it takes to get from NY to CT perhaps.

You can also keep the filled tarts for a day or so at room temperature. Yes, there is cream in the filling, but as all cream in the U.S. is pasteurized, most of it ultrapasteurized, this is not a risk. Cream at room temperature with a little buttermilk is, in fact, how to make creme fraiche at home. The chocolate does a bit of the same. It’s not as acidic, of course, but there’s more of it. I view this as the same decision as whether or not to refrigerate fruit pies. For a day, I prefer room temperature for optimum flavor and texture. For longer, the refrigerator is safer.

For travel: These are a bit delicate, but because they are small they are not too hard to package for easy traveling. If you can set them back into the muffin tin you molded them in they will be quite secure. Perhaps with a little doily or even a cupcake liner so you can remove the filled pies easily. Then just find a plastic container or box that will allow you to keep the pies from sliding around (plain popcorn is a great cushioning material for food that has to travel ) and you should be fine.

Cindi