Desserts are typically conducive to such foresight. Tart shells, in particular, are great candidates for pre-baking. Once set, they can act as the vehicle for practically any sweet treat you can ...

The cornmeal pastry recipe here makes enough for one 10-inch tart shell or 6 individual crusts, but can easily be doubled. The cornmeal pastry can be refrigerated overnight or frozen for one month.

Do not overprocess, or the nuts will become oily. Lightly oil four 4 1⁄2-inch removable-bottom tart shells with coconut butter. Divide mixture into 4 parts, and press into tart shells ...

Prick the bottom all over with a fork. Line the tart shells with parchment paper and then baking weights or dried beans and blind-bake the shells for about 10 minutes. Remove the weights or foil ...

All the components of this dish can be prepared in advance. Partially bake the tart shells, blanch the asparagus, mix it with the crabmeat and put it in the fridge, and whisk together the eggs and ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes. To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a ...