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Home Cooking 5

Making ahead a tart with meringue

apprentice9 | Mar 11, 201502:43 PM

Hi all, I have a potluck-type event at work coming up, and I would like to make this dessert:

I've made it once before and it turned out really well. My question is about potentially making it ahead. Can I make the cookie crust, caramel, and ganache the night before, then do the meringue part the morning of (around 8 am) and have it be good for around 1 pm that afternoon? I won't have a way to whip up and brown the meringue at work. What is the best way to store everything so it lasts?

Thanks everyone :)

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