So I'm helping out at a fledging bakery and will be doing some savory tarts for them. I'm thinking of making the tarts bake them to about 80% done then cool it down and freeze them. Then as needed, take them out and finish them off in the oven. Will that work?
Ususally I see recipes that says the crust can be pre-made and frozen, but how will the tart behave if it's 80% or fully cooked?