If you are working with refrigerated or frozen baked tart shells, there are some filling options that will obscure hints like slightly diminished flakiness. Ice cream or gelato are the obvious ...

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 ...

The best commercially available shelled crabmeat comes frozen (often it needs to be ... Partially bake the tart shells, blanch the asparagus, mix it with the crabmeat and put it in the fridge ...

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.