Gordon Ramsay's step-by-step guide to creating elegant prepare-ahead tartlets
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The filling can be made a day ahead and chilled. The tart cases can be baked the day before and kept in an airtight container or in cling film. The eggs can be poached ahead and chilled in iced water, then kept in the fridge in a single layer on kitchen paper. To reheat, place the eggs in a pan of barely simmering water for 1 min. The tarts can be made several hours ahead and eaten at room temperature. Don't store in the fridge, or the pastry will go soggy.
Make sure the eggs are as fresh as possible, because this means the whites will be thicker and won’t spread during cooking. Before topping the tartlets with the eggs, sit the eggs on a piece of kitchen paper for a moment to drain off any water - you don’t want to ruin the tartlets by wetting them with eggy water.