Butter tarts freeze quite well but I wouldn't keep them more than a month. Yes they would still taste fine but ice crystals may form which could give you soggy bottoms when thawing. I freeze mine in a large rectangle Tupperware cake keeper. It has a nice tight lid and I thaw them on paper towels so any moisture is absorbed off the tart. Here's my tart cutter. Cute isn't it? It came in a whole set of concentric circle cookie cutters. [ATTACH=CONFIG]534614[/ATTACH]