Can You Freeze Custard Tarts?

Custard tarts are a real pleasure. You can enjoy them on their own or alongside a cup of coffee. But perhaps you want to knock together a batch of tarts to supply you with treats over the coming weeks and months.

So perhaps you want to know: Can you freeze custard tarts? And do they freeze well?

Custard tarts can be frozen for up to 1 month. However, unfortunately, custard tarts will not freeze well.

Can You Refreeze Custard Tarts? No

Do Custard Tarts Freeze Well? No

How to Freeze Custard Tarts

If you’re still determined to store custard tarts in the freezer then this is the best approach to take:

  1. Cool
    If you’re baking the tarts yourself then, once baked, allow them time to cool to room temperature.
  2. Place Into a Container
    Tarts, and pastry in particular, are fragile. So grab a plastic Tupperware box and place your tarts in there. Seal with the lid.
  3. Wrap
    If you’re worried the lid isn’t airtight, wrap the box in cling film.
  4. Freeze
    Place the box in the freezer and that’s it!

3 Tips for Freezing Custard Tarts

Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing custard tarts to have the best results:

Don’t Bother
Unfortunately, custard tarts simply do not freeze well. If you’re worried that you’ll notice the textural change then we would advise not bothering with freezing them. 

Use Rigid Containers
Custard tarts are fragile so, when freezing them, we would use a rigid, Tupperware container so there’s no risk of squashing or breaking them when placing them into the freezer. 

Warm Through
Warming them through can help to hide some of the textural changes. You only need to place them into a warm oven for 5 to 10 minutes once defrosted.  

How Long Can You Freeze Custard Tarts?

With the texture of custard tarts degrading rapidly the longer they are left in the freezer, we would advise only storing them frozen for up to a month.

Beyond this point, they’ll become unbearably grainy. As always, make sure you take time to label your frozen tarts so you know when to consume them by.

You Can Freeze Custard Tarts for up to a Month

How Do You Defrost Custard Tarts?

When it comes to defrosting custard tarts, you need to go slow and steady. If you have any hope of thawing them successfully, place them in the fridge and allow to thaw overnight.

You’ll then want to warm them throw them in the oven to try and mask some of the textural issues you’ll now have.

Can You Refreeze Custard Tarts? 

Custard tarts already won’t freeze well, unfortunately. Refreezing them will only set you up for further failure with major changes to the texture making them almost inedible.

We would strongly advise against not refreezing custard tarts.

Do Custard Tarts Freeze Well?

Nope. That’s the simple, hard and disappointing truth about freezing custard tarts.

As we’ve mentioned already when you freeze any custard-based products, you’ll have issues. As the custard thaws, the liquid separates from the fats and seeps into the pastry.

This leaves you with grainy custard and soggy pastry.

Having said that, they’ll still taste delicious. So if you’re options are freezing them or throwing them out then why not try freezing them.

If you warm them through in the oven and serve them alongside a coffee, you’ll still be able to enjoy them.

No. They won’t be as good as freshly baked custard tarts but they’ll be better than nothing…

Related FAQs

If you’ve still got questions about freezing custard tarts or custard in general, then these may help:

Can You Freeze Pastel De Natas?

Unfortunately, everything in this article about custard tarts applies to Pastel de Natas. Portugal’s answer to the custard tart actually freezes even worse as the crisp, buttery pastry that has been meticulously worked gets ruined.

Can You Freeze Custard?

The main reason that custard tarts don’t freeze well is that custard itself does not freeze well. We would highly recommend avoiding freezing custard.

The problem is that the fat and the liquid freeze and thaw at different rates. This causes them to separate, leaving you with a grainy custard. Who wants that?

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