I don't use my freezer much and would be grateful for some advice about particular recipes I was planning for guests on Boxing Day, although as I will be out all day Christmas day so won't have much time to prep ahead.
Was planning to make some small tarts using parmesan pastry and filled with a red pepper, tomato and anchovy mixture. Could I a) freeze the tart cases uncooked b) freeze them baked blind c) freeze them already filled? If c), should I defrost them before baking on the day or will they go soggy?
Also planning a chocolate orange mousse cake with a macaroon-type base. I'll have to do the chocolate top on the day but could I freeze the base, either cooked or uncooked? It consists of egg whites and sugar whisked until doubled in size with ground almonds folded in, baked 20 mins.
Lastly, whenever I try to freeze bread rolls, naans or pitta it's never successful. They always come back out of the freezer hard and unpleasant even after defrosting. Any clues why this might be? Whole loaves have fared better but I don't understand the difference as I treat them just the same.
Thank you for any thoughts.