tag:blogger.com,1999:blog-7876743925365192327.post7458004125635109465..comments2023-10-31T02:14:15.439-07:00Comments on For the Love of Sucrose: Blackberry Tart(let)s with Honey Mascarpone Cheese Pastry Cream and Coffee Shop SamplerAlexhttp://www.blogger.com/profile/01979765681979780028noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7876743925365192327.post-45638080445057957942010-06-09T10:28:56.543-07:002010-06-09T10:28:56.543-07:00Hi there,
Sorry for not saying so, but yes you do...Hi there,<br /><br />Sorry for not saying so, but yes you do need to refrigerate after filling to firm up the cream and also to keep it fresh. These will last probably a couple hours at room temp but I worry that they may start to turn brownish after that. Thanks for the reminder, I'll edit the post.Alexhttps://www.blogger.com/profile/01979765681979780028noreply@blogger.comtag:blogger.com,1999:blog-7876743925365192327.post-76177076875078951242010-06-08T23:35:11.986-07:002010-06-08T23:35:11.986-07:00after putting the filling in the base do you still...after putting the filling in the base do you still need to bake it or freeze it? if not, wont it make a gooey consistency like cream? thanks.Anonymousnoreply@blogger.com