Cody Casey
Tarts are elegant and delicious desserts that can be made in a variety of flavours, including fruit, chocolate, custard, and more. They are known for their stiff crust, which holds them together and allows them to be displayed without a pan. When it comes to baking tarts, a tart pan is a specialised piece of bakeware that can elevate your creations. Tart pans come in various sizes, ranging from mini tartlets to larger pans that allow for multiple slices. They also vary in depth, with shallower pans suitable for fruit tarts and deeper pans ideal for custard-based tarts. In addition to size and depth, it is important to consider the material of the tart pan, such as stainless steel or aluminium, and whether it has a removable bottom, which can make removing the tart from the pan much easier. With the right tart pan and a little creativity, you can bake a variety of sweet and savoury treats, from classic chocolate tarts to innovative creations like a Thai iced tea tart.
| Characteristics | Values |
|---|---|
| Crust | Flaky, crispy, shortbread, cookie, graham cracker, phyllo, press-in, traditional pie dough |
| Filling | Fruit, custard, chocolate, lemon ginger curd, cranberry curd, cream, almond, jam, red velvet, caramel, peanut, apple, pecan, mascarpone cheese, honey, amaretto, rhubarb, egg |
| Size | Mini (4-inch diameter), 9-inch, 9.5-inch, 11-inch |
| Shape | Round, rectangular |
| Type | Removable bottom, non-stick, perforated, straight fluted edge, scalloped, springform |
| Material | Stainless steel, aluminium, ceramic |
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What You'll Learn
Fruit tarts
Ingredients:
- Flour
- Sugar
- Salt
- Butter
- Egg yolk
- Water
- Fruit of your choice (strawberries, blueberries, raspberries, mango, kiwi, etc.)
- Apricot glaze
- Pastry cream or custard
Method:
Start by making the crust. In a large bowl, whisk together the flour, sugar, and salt. Gradually work the butter into the flour until pea-sized pieces form. In a separate bowl, stir together the egg yolk and water, then add this to the flour mixture. Knead the dough until it holds together. Form it into a disc, wrap it tightly, and refrigerate for at least an hour or up to three days.
Next, roll the dough into a circle slightly larger than your tart pan. Transfer the dough to the pan and press it firmly into the bottom and up the sides. Trim any excess dough. To blind bake the crust, cover it with parchment paper or foil and fill with pie weights or dried beans. Bake for about 12 minutes, then remove the weights and bake for an additional 10 to 15 minutes, or until golden brown.
Once the crust is cooled, fill it with chilled pastry cream or custard. Arrange your choice of fruit on top in a decorative pattern. Brush the fruit with melted apricot glaze for a shiny finish.
Variations:
For the filling, a simple mixture of cream cheese, sour cream, powdered sugar, and vanilla can be used, or you can add a hint of tang with heavy cream for a lighter texture.
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Chocolate tarts
Ingredients
- 8 ounces of semisweet chocolate, best quality such as Ghirardelli or Guittard, chopped or broken into small pieces
- 2 ounces of semisweet chocolate, best quality such as Ghirardelli or Guittard, chopped or broken into small pieces
- Butter
- Sugar
- Salt
- Flour
- Egg yolk
- Heavy cream
- Eggs
- Vanilla
Method
- Combine the butter, sugar, and salt in a stand mixer fitted with a paddle attachment. Beat on medium speed until pale and creamy, about 2 minutes.
- Scrape down the sides and bottom of the bowl with a rubber spatula and add the flour. Mix on low speed for about 30 seconds, until the flour is incorporated.
- The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds.
- Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Press any scraps into the bottom crust.
- Cover with plastic wrap and place in the freezer for at least 30 minutes.
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Place the chilled crust on a baking sheet and bake until dry and very lightly golden, about 20 minutes.
- Let cool on the baking sheet on a wire rack while you prepare the filling.
- Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a boil and then pour it over the chocolate.
- Let the mixture sit for a few minutes, then whisk until melted and smooth.
- Add the sugar and salt. Whisk until well incorporated, then whisk in the eggs and vanilla.
- Pour the filling into the baked tart shell and pop any air bubbles with a toothpick.
- Bake for 20 to 25 minutes, until the filling is mostly set but still a bit wobbly in the centre.
- Let the glaze set for about an hour, then keep the tart at room temperature until you’re ready to serve.
- When it’s time, remove the outer ring from the tart pan. To transfer it to a serving platter, slide a metal spatula between the crust and the pan bottom to loosen it—or just leave the bottom in place for easy serving.
- Cut into wedges, wiping the knife clean between slices, and serve it plain or with a dollop of whipped cream.
Alternatively, if you would like to make mini chocolate tarts, you can use a muffin pan. Here is a recipe:
Ingredients
- Pastry
- Cooking chocolate
- Cream
Method
- Using a round or fluted cookie cutter, cut out small rounds of pastry. The larger the pastry, the deeper the chocolate tartlets will be.
- Place the pastry inside the muffin pan by gently sliding it inside each muffin pan opening.
- Run a finger along the corners between the bottom and sides to remove any air bubbles and create a sharp 45' angle.
- Dock the pastry with a small fork. Place back in the fridge (or freezer) for at least 1 hour, or up to 24 hours.
- Once the pastry has rested again, preheat your oven to 160'C/325'F and place the muffin pan in the freezer while it is preheating.
- Cover each pastry with a small piece of baking paper and fill with baking beads or dried beans/rice.
- Bake for 15 minutes, then remove the weights and baking paper and bake for an additional 15 minutes.
- Finely chop the cooking chocolate and place it in a large heat-proof mixing bowl.
- Heat the cream in a small pot until it starts to simmer.
- Pour half of the hot cream over the chopped chocolate and leave for 2 to 3 minutes without touching it.
- Using a stiff spatula, stir in small circular movements, starting from the centre of the bowl, then making your way towards the edges until combined.
- Pour the rest of the hot cream over the ganache (reheat it first if needed) and stir again in a circular movement until all the chocolate has melted.
- Remove the tarts from the fridge for about 1 hour before serving to allow the ganache to come back to room temperature, which will give it the best, fudgy texture.
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Savoury tarts
Some savoury tarts can be made without a traditional tart pan. For instance, you can use pre-made phyllo or biscuit dough in a mini muffin pan to make bite-sized tarts. You can fill these with cheese, apples, and bacon for a modern take on cheeseballs and crackers. Another option is to use pre-made puff pastry, top it with your favourite pizza toppings, and bake it.
If you want to use a traditional tart pan, you can make a variety of savoury tarts. For instance, you can fill your tart with caramelized mushrooms, lobster, or squash. You can also make a tart with a flaky pastry crust and a filling of leeks, bacon, eggs, and cream. If you're looking for something a little different, try a non-traditional tart with a crust made from cornflakes and almonds, filled with a mixture of sun-dried tomatoes and bacon.
When making savoury tarts, it's important to think about your fillings carefully. Some ingredients might need to be precooked for texture or flavour, such as potatoes or caramelized onions. Other ingredients, like greens, might be sautéed ahead of time to release excess moisture and give you a better idea of the volume you need.
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Custard tarts
To make custard tarts, you will need mini tart pans with removable bases or non-stick pans. You can also use mini cupcake tins, greasing the pans with butter or non-stick spray if necessary. The dough for the crust is typically made with flour, icing sugar, salt, and butter, and it should be cold before placing it in the fridge to make it easier to work with.
Once the dough is ready, cut out the bases and gently press them into the tins, ensuring there are no air bubbles. Prick the bases with a fork and place them in the fridge for an hour. Heat the oven to 160°C or 320°F, and line each pastry with baking paper and weights to prevent the pastry from puffing up. Bake for 15 minutes, then remove the paper and weights and cook for another 10 minutes or until lightly browned.
The custard filling is typically made with milk, vanilla paste or pod, and egg yolks. It is important to be patient, use low heat, and whisk continuously when making the custard. The custard is then added to the cooled pastry, and the tarts are served warm.
Pasteis de Nata can be stored at room temperature for up to two days and reheated in a 350°F oven. They can also be frozen, but the custard may become grainy.
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Shortbread tarts
To make the shortbread crust, simply whisk together the dry ingredients, including flour, confectioners' sugar, and a pinch of salt. Then, melt some butter and add vanilla before pouring the mixture over the dry ingredients. Stir everything together until it forms a moistened dough. This dough can be pressed into your small tart pan, and there's no need to worry about chilling or rolling it out. The simplicity of this crust makes it a favourite among bakers.
When it comes to baking, shortbread tarts are a breeze. Simply fill your small tart pans with the dough, gently pressing it against the sides and bottom. If using a removable-bottom tart pan, remember that it consists of two parts: a circular flat bottom that fits into a rimmed ring. This design ensures that your tarts will have a perfectly crimped crust. Bake your shortbread tarts until they are set, and then let them cool before carefully removing them from the pan.
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