Butter Tarts

The pie crust can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. The unbaked tart shells can be lined in the tins, covered with plastic wrap, and refrigerated for up to 24 hours before filling and baking. Do not fill the tarts until ready to bake, as the filling will make the crust soggy.

Store baked butter tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The filling will firm up when chilled; bring to room temperature for 30 minutes before serving for the best texture. These tarts can also be frozen for up to 2 months; thaw at room temperature for 2-3 hours.