How to store cooked tartlet cases?


I am making three types of mini sweet tartlets (using shortcrust pastry) for desert on Saturday lunch.

I want to cook the 60 or so tartlet cases on Friday afternoon so they are ready to fill on Sat morning.

Will they be ok stored overnight and how would I store them? In the fridge or just an air tight container?

Look forward to any ideas!!


Well actually, for dessert not desert!!

I would store them in an air tight container, not plastic.