Notes:
Make Ahead Instructions: The tart shells can be frozen raw (pressed into the tart pans) for up to three months, or after baking, unfilled, at room temperature in an airtight container for two days, for four to five days in the refrigerator, or frozen for three to six months. When ready to use, thaw slowly in the refrigerator.
The custard-lemon cream can be prepared up to two to three days in advance and kept in the fridge.

The assembled tarts should be stored in the refrigerator, tightly covered, and should be consumed within two to three days. Keep chilled until serving.

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/