Don't roll the pastry too thick or you will get an odd ratio of pastry to filling.As a general rule, try not to go smaller than the opening of the muffin pan or you will get a very shallow crust. The wider they are, the deeper the pastries will be. The width you cut out each pastry will determine how deep the mini pie crust will be.Use a simple Round Cookie Cutter for a classic tartlet look, or a Fluted Cookie Cutter like I did for cute scalloped edge effect.Never skip the resting & chilling steps when making pastry! They also need to be very cold (up to frozen!) to insure they don't shrink, move or collapse in the oven. Rest the pastry for at least an hour after rolling it then another one after lining the pan to insure the gluten is fully relaxed.
I have found that 3 mm (1/8 inch) is the perfect thickness for these tartlet crusts!
They will also be rather delicate so they might break it you roll it too thinly. (*) Because the tart shells will be so small, try not to roll the pastry too thick or the ratio of pastry to filling will be off. Note that depending on your choice of filling, you might not need to fully blind bake the pastries like here, but only partially pre-bake them or not blind bake them at all. Leave to cool down completely before filling with your choice of garnish. Bake for 15 minutes, remove the baking weights then bake for an additional 15 minutes, or until the tartlet shells are fully baked.Photo 8: line each tartlet shell with a small piece of baking paper (scrunch it up first so that they fit in the shell more easily) and fill them with baking beads, beans or even rice like I did.Preheat your oven on 160'C / 325'F and place the muffin pan in the freezer while the oven is preheating so that the pastry are very cold.Photo 7: dock the pastry (prick the bottom of each shell with a fork) then place back in the fridge to chill and rest for at least 2 hour, preferably overnight or up to 24 hours in advance.Carefully press on the edge between the bottom and the sides to make sure there are no air bubbles stuck between the pastry and the pan. Photo 6: gently slide each circle of pastry in the muffin pan.Using a round or fluted Cookie Cutter that is about 2 cm wider than the muffin pan openings, cut out disks of pastry. Photo 5: Take out of the fridge and remove the baking paper.Place it on a flat tray and leave in the fridge to chill and rest for at least an hour, or up to 24 hours in advance. Roll into a large, thin disk about 3mm (1/8 inch) thick (*). Bring together the pastry into a large ball and place it between two sheets of baking paper.Once the mini tart pastry is ready, you will want to roll it straight away and rest it before lining the muffin pan. If they stick together, the pastry is ready. To know the pastry is mixed enough, gather some large crumbs/lumps and press them together in your hands. Try not to over-mix the pastry here which would create a lot of gluten and make it stretchy and rubbery. Photo 4: Mix until a thick dough starts to come together.Because the tartlet shells are so small, I don't recommend using an ultra flaky pastry that might expand too much in the oven, leaving no room for the filling. The large the crumbs, the flakier the pastry will be. Photo 2: Mix until you get very small crumbs.Photo 1: Add the very cold Butter cut into small cubes.Place all the dry ingredients in the bowl of your food processor and pulse to combine.I like to make the Pastry in the Food Processor, but you can absolutely make it by hands as well (see all instructions to make by hands in the Pâte Sablée recipe). There are two main steps to make these mini pie crusts: prepare the pastry, then line your muffin pan with it.
Mini custard tart recipe how to#
How to make Mini Tart Shells in a Muffin Pan Prepare your favourite pastry dough (I used a Pâte Sablée here but you could also make them with a Chocolate Pastry like I did with these Mini Chocolate Tarts) - or even use frozen / pre-made pastry and get baking! Ingredients A simple Muffin or Cupcake Pan (or Mini Muffin Tin like for these Lemon Meringue Bites) and a Cookie Cutter are all you need to make these Mini Tart Shells! I love this recipe because you don't need any special equipment like mini tart tins or the tartlet rings I used to make these Pear Frangipane Tartlets. They are a great way to create a beautiful sweet buffet! Not only they are so fun to make, they can also be filled with so many different creams, fruits like these Lemon Curd Tartlets, Orange Tartlets or even Chocolate Orange Tartlets. There is nothing I love to bake more for parties than Mini Tarts.
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