When the cold dough is baked in the hot oven, it will be crispier. You can make the dough in a food processor or mixer, but take care to knead as little as possible.
The tartlet, without the cream filling, can be stored in a sealed container or in the freezer for up to two weeks. The cream can be kept in the fridge for up to four days or in the freezer. After the tartlet has been filled with cream, it can be kept for up to 4 hours.