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Miniature tarts always look adorable and impressive – but are they that much harder than normal tarts to make? In some cases they can be even easier - read on for some different methods of preparation.

1. Use miniature tart pans – this is what most people think of when making miniature tarts. A mini tart pan will give you a nice fluted appearance and a more perfectly shaped crust. See these Pear and Blue Cheese Tarts.

2. Use a muffin tin – Crustless tarts, such as mini quiches with havarti, can be baked directly in greased muffin tins. If using a crust, you can use a cupcake liner to give the tarts a fluted shape and make them easier to remove.

3. Buy mini tart shells – If you’re pinched for time but still want a more structured appearance, you can buy premade mini tart shells and bake them with your homemade filling.

4. Cut phyllo – You can make flat mini tarts by simply cutting phyllo dough into square pieces or using a cookie cutter to make rounds. Cut before adding toppings for a more delicate, individualized tart; if you are layering fruits or vegetables, then bake the tart as a larger rectangle and cut after baking.

Square tarts:
Caramelized Onion and Tomato Tart with Hirten Cheese (pictured)

Bite Size Potato Tarts with Mushrooms and Hirten Cheese

Round tarts:
Smoked Ham, Tomato, and Basil Tart with Bergkase Cheese

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