Tarts in Muffin Pan
So if I want to make mini tarts shells in muffin pan what are the things I should take care of?
1. Do I grease the pan?
2. Blind bake?
3. How do I take them out without braking them?
I would love any other points or suggestion you come up with. Please help.
What about turning the pans upside down and draping the dough on it, like this:
Blind bake them so they hold the shape.
Like katecm and greygarious, I've made pecan tassies and never had trouble getting them out. They do have a heartier filling that holds together, though. I use a small shot glass w/ straight sides to shape the dough evenly inside.If you're really worried, you could lay a couple of longer strips of parchment across the bottom so you could lift them out easily.
I've done it. The trick is to make balls of the dough and place them in the muffin pan, then use your finger to shape them up the walls. Rolling the dough out will be a waste of time. If I do a custard filling I blind bake (making sure to poke holes) and if I do pecan pie filling, I don't. They usually come right out.
I agree with Kate's method. Tassies are tiny tarts that I bake in a mini-mufin tin and they come out easily. Just run a butter knife along the edge and lift slightly when the tartlet detaches. If you are really worried, cut circles of parchment paper to fit the bottom of the wells.
1. is usually no bevause tart pastry has so much butter.
2. depends on the filling.
my thought is because the muffin tins are so much deeper than a tart pan, you'll have trouble getting an even bake. the bottoms will burn before the tops and inside are finished.
mini tart pans are cheaply had.