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Tarts in Muffin Pan

raisa Jan 26, 2012 05:09 AM

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.

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  1. hotoynoodle RE: raisa Jan 26, 2012 06:28 AM

    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.

    2 Replies
    1. re: hotoynoodle
      raisa RE: hotoynoodle Jan 26, 2012 07:23 AM

      Maybe I'll buy some mini tart pans instead.

      1. re: raisa
        karykat RE: raisa Jan 26, 2012 10:05 AM

        Yes, mini tart pans work well.

    2. k
      katecm RE: raisa Jan 27, 2012 10:00 AM

      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.

      3 Replies
      1. re: katecm
        greygarious RE: katecm Jan 27, 2012 10:28 AM

        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. re: greygarious
          sarahjay RE: greygarious Jan 27, 2012 05:33 PM

          I've used a paper punch (for scrapbooking/paper crafts) to make circles for the bottom of muffin tins (made tiny financiers and was really afraid they would stick)

          1. re: sarahjay
            wano RE: sarahjay Jan 27, 2012 05:42 PM

            A pastry tamper will also help with shaping the piece of dough into a tart shape so you don't need to use your fingers.

      2. chowser RE: raisa Jan 27, 2012 05:54 PM

        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.

        2 Replies
        1. re: chowser
          katecm RE: chowser Jan 28, 2012 03:32 PM

          Whoa! Chowser, I LOVE the shot glass idea. Very clever.

          1. re: chowser
            raisa RE: chowser Jan 30, 2012 06:42 AM

            This sounds really good. I am doing a ganche tart btw.

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