Marianne Martinez
Baking is a fun activity, but it can also be a hassle, especially when you have to buy a new set of pans for a single recipe. Luckily, you can bake tarts in a muffin pan! Many recipes, such as Portuguese egg tarts, lemon tarts, and butter tarts, can be made in a muffin pan. The muffin tins can be lined with paper liners, which makes transferring and serving easy. The dough should be rolled to about 1/4 inch thick to ensure the crust bakes evenly, and holes should be poked into the bottom of the crust to prevent it from puffing up. The baking time will vary depending on the size and shape of the crust.
| Characteristics | Values |
|---|---|
| Type of tarts | Mini tarts |
| Type of muffin pan | Regular-sized muffin tin |
| Lining | Paper liners or parchment paper |
| Dough thickness | 1/4 inch thick |
| Poke holes | Yes |
| Preheat oven temperature | 300°F/ 150°C |
| Blind baking temperature | 500°F |
| Blind baking time | 20-25 minutes |
| Baking time | 15-20 minutes |
| Filling | Custard, pumpkin, pecan pie, cheesecake |
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$14.97 $20.74
What You'll Learn
Portuguese egg custard tarts
To make these tarts at home, you can use a muffin pan, which is a convenient alternative to buying special tart pans or molds. Here's a step-by-step guide to making Portuguese egg custard tarts in a muffin pan:
Preparing the Crust
The key to achieving the signature "crunch" of the crust is to use a super-thin dough and bake it in a super-hot oven. First, prepare the dough by mixing salt, 1 cup of flour, and 1/2 cup of water in a large bowl until a shaggy dough forms. Knead the dough until it becomes elastic and sticky. If you're short on time or want a shortcut, you can start with store-bought puff pastry and roll it out to a 12" square, about 1/8" thick.
Once your dough is ready, cut it crosswise into twelve 1/2"-thick slices. Place 8 slices on a plate and chill them. Take the remaining 4 dough slices and place them in 4 cups of a standard 12-cup muffin pan. Using your thumb, firmly press the center of each piece of dough against the bottom of the cup, forming a wall of dough. Continue pressing and shaping the dough with your thumbs and fingers until it comes about halfway up the sides of the cup, aiming for a thickness of about 1/16". Repeat this process with the remaining dough slices.
Making the Custard Filling
The custard filling is relatively simple to make. In a small saucepan, heat 1 cup of milk along with 1 tablespoon of milk until bubbles start to form. In a separate large bowl, whisk together the flour and the remaining 5 tablespoons of milk. Gradually add the hot milk to the flour mixture in a slow, steady stream while continuously whisking. This will create a creamy custard base.
Baking the Tarts
Before filling the pastry shells, place the muffin pan with the prepared dough in the refrigerator for about 10 minutes to chill. Then, fill each pastry shell with about 2 tablespoons of the custard filling, ensuring it comes about three-fourths of the way up the sides. Be careful not to get any filling on the pan itself, as it may burn and stick during baking.
Place the muffin pan on a preheated baking sheet in the oven. Bake the tarts at a high temperature (around 500°F) on the top rack to ensure even browning. Bake until the custard is slightly puffed and browned in spots, and the crust is golden brown with bubbles of melted butter, which should take around 14 to 16 minutes.
Once the tarts are done, let them cool in the pans on wire racks for about 5 minutes. Then, remove them from the muffin pan, transfer them to the wire racks, and sprinkle with cinnamon. Portuguese egg custard tarts are best served warm, so enjoy them fresh out of the oven!
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Baked together or separately
Baking tarts in muffin pans is a great alternative to buying a new set of tart tins. Muffin pans can be used to make both mini tarts and regular-sized tarts.
To make mini tarts in a muffin pan, roll your dough and cut it into smaller circles using a round cookie cutter that is slightly larger than the muffin tins. Transfer the cutouts into your prepared muffin tin, pressing the dough into the bottom and up the sides of the muffin cups. It is important to roll the dough to about a 1/4-inch thickness to ensure even baking. Prick the bottom of the crusts with a fork, and bake in the centre of your preheated oven for 15 to 20 minutes. For the best results, use a non-stick, metal muffin pan with a perforated bottom to allow for even airflow while baking.
If you are making a large tart, transfer your rolled-out dough to the pan, pressing the dough into the bottom and up the sides. Trim any excess overhanging dough and prick the bottom of the dough with a fork. Bake in the centre of your preheated oven for 20 to 25 minutes.
The tart shells can be baked and stored at room temperature for up to 3 days before filling. Depending on the filling, the tarts may need to be refrigerated after they are filled. The shells can also be baked and filled, and then baked again for a few extra minutes.
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Crust preparation
Yes, you can bake tarts in a muffin pan. Here is a detailed, step-by-step guide to preparing the crust for your tarts:
Firstly, decide on the type of crust you want to make. Classic French tart doughs, such as pâte sucrée, pâte sablée, and pâte brisée, require cold butter, specific mixing techniques, and extended chilling periods. An easier alternative is to use melted butter, which minimises the risk of steam bubbles and eliminates the need for blind baking.
For a basic tart crust, gather your ingredients: flour, butter, milk, and an egg. The exact quantities may vary depending on the desired consistency and environmental factors, but a good rule of thumb is to use around 4-6 tablespoons of milk and one egg.
Combine the dry ingredients, flour, and butter in a large bowl. Gently stir in the melted butter until a cohesive dough forms. You can also add an egg yolk and heavy cream for a richer, more decadent crust. The dough is now ready to be shaped and baked, or you can chill it in the fridge for up to three days to use later.
When preparing the muffin pan, consider lining it with paper liners for easy transfer and serving. Roll the dough to about 1/4 inch thickness and line each muffin cup, ensuring even coverage. Remember to poke holes in the bottom of the crust to prevent puffing and promote even baking.
If you prefer a blind-baked crust, you can weigh down the dough with pie weights or beans. Alternatively, simply pierce the dough with a fork a few times to prevent excessive puffing. Bake the crust at 350°F for 20-30 minutes, rotating the pan halfway through, until the edges turn a light golden brown.
Now your tart crust is ready to be filled with your favourite sweet or savoury fillings!
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Baking temperature
Baking tarts in a muffin pan is a great alternative to buying a new set of pans. It is possible to bake tarts in a muffin pan, but there are some things to keep in mind to ensure the best results. Firstly, it is important to line the muffin pan with paper liners, as this makes transferring and serving the tarts much easier. The dough should be rolled out to a thickness of about 1/4 inch to ensure even baking. If the dough is too thick, it will result in an odd ratio of pastry to filling, and if it is too thin, it may break after baking.
When it comes to baking temperature, it is recommended to preheat the oven to 350°F. The baking time will depend on the size of the tarts. For mini tarts, bake for 15 to 20 minutes in the centre of the oven. For larger tarts, the baking time may need to be adjusted to 20 to 25 minutes. It is important to keep an eye on the tarts and adjust the timing as necessary to avoid over or under-baking.
Additionally, if using a filling that requires baking, it is best to partially blind-bake the shells first to prevent the bottom from becoming soggy. Then, add the filling and continue baking. On the other hand, if the filling does not need to be baked, fully blind-bake the pastry until it is dry to the touch before adding the filling.
Once baked, the tarts can be stored at room temperature for up to 3 days if unfilled. Filled tarts may need to be refrigerated, depending on the type of filling used. The baking time may also vary depending on the type of muffin pan used, such as a regular or mini muffin pan, or the material of the pan, such as glass or metal.
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Removing tarts from the pan
Yes, you can bake tarts in a muffin pan. If you are making tarts with a pastry crust, grease your pan with butter, shortening, or a non-stick spray. For a crumbly crust, such as a graham cracker crust, you can simply press the mixture into the pan without greasing.
Firstly, it is important to let the tarts cool for a few minutes in the pan before transferring them to a cooling rack. This helps the tarts firm up and prevents them from falling apart. After a few minutes, you can gently twist the tarts in the pan to loosen the sides.
If your tarts are still stuck, you can try warming the bottom of the pan with a damp kitchen towel in the microwave. You can also carefully run a butter knife along the perimeter of the tarts to loosen them further.
If you plan on making tarts regularly, consider investing in a tart pan with a removable bottom. This makes it much easier to remove the tarts without breaking them. However, if aesthetics are important to you, flipping the tarts out of the pan may not be the best method as it may mess up their appearance.
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Frequently asked questions
Yes, you can make tarts in a muffin pan. Muffin pans can be used to make mini tarts, Portuguese egg custard tarts, and Macanese tarts.
To make tarts in a muffin pan, you need to first line the greased muffin molds with paper muffin cases or parchment paper. Then, fill them with dry beans or rice and bake them blind for 20-25 minutes. After that, remove the beans/rice and the paper. If the cases are not golden brown, bake them without the beans and paper for another 5-10 minutes. Once they are golden brown, let the tart shells cool slightly and remove them from the tin. Fill them with your desired filling and continue cooking according to your recipe.
For tarts in a muffin pan, you can use a simple shortcrust pastry or puff pastry. Roll the dough into a circle about 1/4 inch thick, making sure it is large enough to cover the bottom and walls of the muffin tin. It is important to poke holes in the bottom of the crust before baking to prevent it from puffing up and to ensure even baking.
