Please help fruit tarts

Discussion in 'Professional Chefs' started by lovefood2, Jan 30, 2014.

  1. lovefood2

    lovefood2

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    Hi need help, I am making fruit tarts for catering event, what is the best shells to use that I can purchase commercially live in LA? Is FILO shells ok? Also can I refridgerate overnight for evening event next day . Making 120 of them.
    Thank you
     
  2. petemccracken

    petemccracken

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