Sunday, January 27, 2013

Mini Sweet Tart Dough Appetizers

Mini tarts can be made into so many delightful desserts or savory appetizers just by changing the dough.

With these little mini tart pans made either in silicone or metal tins found in most specialty baking stores, you can fill them ranging from tuna salad to pie filling depending on the party you're hosting.

We will add a list of ideas for you for filling these tart shells below there are so many possibilities.

These baked pastry shells also can be used to make one large tart for quiche or even a pudding or lemon curd start and served with whipped cream or a meringue topping.

They really are a big hit at any party and very impressive and all you have to do is bake the little tart shells.

Just scroll down to our recipe card and hit print to get started on showcasing a delicious array of party mini tarts filled with your heart's desire.

strawberry mini tart





cannoli tarts


Tart Doughs

  • pastry pie dough
  • sweet pastry dough
  • graham cracker crusts baked
  • chocolate pie crust

savory or sweet tart dough


Tart Filling Ideas


  1. savory fillings:
  2. tuna salad, ham salad, spinach salad, chicken salad
  3. tomatoes, basil, mozzarella
  4. boiled eggs with mayo salad
  5. shrimp salad
  6. sweet fillings: 
  7. lemon meringue
  8. chocolate pudding or vanilla pudding with whipped cream
  9. banana cream 
  10. coconut cream
  11. cannoli filling
  12. fresh fruit with whipped cream
  13. lemon curd


silicone molds


Tips and Useful Hints

  • do not overwork the dough.
  • keep the dough covered while rolling and cutting out the small tarts
  • if you do not have mini tart tins a miniature muffin pan can be used
  • filled tarts with fruits, pudding, egg, and meats should stay refrigerated until ready to serve.
  • metal or silicone molds can be used to make these or 1 large tart mold 


chocolate dipped tarts with pistachios


Tools Needed

  1. bowl
  2. pastry brush
  3. cupcake tin
  4. rolling pin
  5. knife
  6. fork
  7. pretty individual silicone small baking shapers for tarts see below


lemon curd filled mini tarts


Fresh Fruits

  • chopped peaches
  • diced strawberries
  • red raspberries
  • blackberries
  • grapes
  • diced plums
  • diced pears
  • apples diced with cinnamon and sugar
  • crushed pineapple drained

cheesecake maraschino cherry tarts

More Tart Ideas

  • baked fillings for quiche in a large tart instead of mini tarts
  • filled with a variety of fruits
  • make a no-bake cheesecake filling and top with fresh fruits
  • fill the dough with sloppy joes and melted cheese for a savory treat
  • any meat filling can be used that isn't soupy cheese burgers crushed, refried beans and cheese are two good appetizers

mini tart pans lined with dough



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pie crust, mini tart pans. tart pan, tart recipes, mini tart recipes, appetizer recipes, fruit tart recipes
tart recipes, pie recipes, appetizer recipes, party recipes
American, French
Yield: 24
Author: Claudia Lamascolo
Mini Tart Dough Recipes

Mini Tart Dough Recipes

Here are a few kinds of tart doughs to make sweet or savory appetizers and desserts when hosting a party
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • Tart Dough: (for desserts or savory tarts)
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 4 tablespoons chilled unsalted butter
  • 1/4 cup shortening
  • 3 to 4 tablespoons cold water

Instructions

  1. Tart Dough Instructions: great for desserts and savory tarts
  2. Preheat oven to 350 degrees
  3. Mix flour and salt.
  4. Add the butter and shortening using a pastry blender tool or 2 knives. Continue until it makes a coarse-looking crumb.
  5. Add the water, 1 tablespoon at a time stirring with a fork after each addition just enough water to form a dough.
  6. Using floured hands make a flat disk.
  7. This can now be used to cut out the tarts, quiche, or anything else you need a pastry dough for.
  8. Make sure to pierce the bottom with a fork.
  9. This will make around 12 to 16 miniature individual tart pans depending on their size.
  10. This recipe makes enough dough for one 9-inch quiche or 1 large 9-inch- tart shell.
  11. Bake at 375 until brown, around 12 to 15 minutes, keep checking.
  12. If not using immediately refrigerate for up to 2 days.
  13. Chocolate Butter Crust :
  14. Makes 1 large tart shell in a pan with a removable bottom
  15. 1 1/2 cups all-purpose flour
  16. 1/4 cup unsweetened cocoa powder
  17. 1/2 cup sugar
  18. 1/2 teaspoon salt
  19. 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  20. 2 large egg yolks
  21. 2 tablespoons heavy cream, chilled
  22. 1/2 teaspoon pure vanilla extract
  23. Place flour, cocoa, sugar, and salt in the bowl and mix with an electric heavy-duty mixer.
  24. Add butter, mixture will resemble a coarse meal, about 10 seconds.
  25. Add yolks, cream, and vanilla; process until mixture comes together, keep adding cream if too dry, a little at a time.
  26. Turn out dough onto a piece of plastic wrap, and flatten it into a disk with the palm of your hand.
  27. Wrap well, and refrigerate for at least 30 minutes or until ready to use, up to 2 days.
  28. Better for Fruit Pies Pie Crust Dough:
  29. Pie Crust Dough: (fruit pie and savory tarts)
  30. 2 cups all-purpose flour, plus more for surface
  31. 1 tablespoon sugar
  32. 1 teaspoon salt
  33. 3/4 cup solid vegetable shortening
  34. 6 to 7 tablespoons ice-cold water
  35. Preheat the oven to 350 degrees.
  36. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs.
  37. Add the water and let sit 1 minute.
  38. Either using a fork or your hands, carefully press the mixture together to form a soft ball.
  39. Wrap in plastic wrap and refrigerate at least 30 minutes.
  40. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 1/4-inch thick.
  41. Roll into desired pan or pie plate.
  42. Mold the edges and chill again for 30 minutes before baking.
  43. Preheat the oven to 350 degrees.
  44. Bake pie shell until golden, about 25 to 30 minutes.
  45. Remove from the oven and cool completely before filling.

Notes

Tips and Useful Hints

  • do not overwork the dough.
  • keep the dough covered while rolling and cutting out the small tarts
  • if you do not have mini tart tins a miniature muffin pan can be used
  • filled tarts with fruits, pudding, egg, and meats should stay refrigerated until ready to serve.
  • metal or silicone molds can be used to make these or 1 large tart mold 


Tart Filling Ideas


  1. savory fillings:
  2. tuna salad, ham salad, spinach salad, chicken salad
  3. tomatoes, basil, mozzarella
  4. boiled eggs with mayo salad
  5. shrimp salad
  6. sweet fillings: 
  7. lemon meringue
  8. chocolate or vanilla pudding with whipped cream
  9. banana cream 
  10. coconut cream
  11. fresh fruit with whipped cream
  12. lemon curb


Nutrition Facts

Calories

64.05

Fat (grams)

4.11 g

Sat. Fat (grams)

1.74 g

Carbs (grams)

5.96 g

Fiber (grams)

0.21 g

Net carbs

5.75 g

Sugar (grams)

0.02 g

Protein (grams)

0.83 g

Sodium (milligrams)

49.07 mg

Cholesterol (grams)

5.02 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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