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.
Caramelized Onion and Tomato Tart with Hirten Cheese (pictured)
Bite Size Potato Tarts with Mushrooms and Hirten Cheese
Smoked Ham, Tomato, and Basil Tart with Bergkase Cheese