How to Fill a Mini Tart Pan
- 1). Purchase or make your chosen pastry dough. Chill in the refrigerator for at least two hours. The colder the pastry, the less likely it is to puff or go soggy during baking.
- 2). Choose your mini tart pan or muffin cases. Spray or lightly grease with vegetable oil to ensure that the pastry does not stick to the casing.
- 3). Lightly flour a surface and rolling pin. Roll out the prechilled dough as thinly as possible. Cut into circles using a cookie cutter or glass of an appropriate size.
- 4). Carefully lift each pastry circle with a pallet knife or fish slice to avoid tearing. Lay each circle over the tartlet pan. Gently press in the pastry. Run a rolling pin over the cases to cut off any excess dough.
- 5). Return the pastry-filled pans to the refrigerator and rechill for 2 hours.
- 6). Fill the pastry lined pans with 1 1/2 tsp. of your filling of choice. Ensure that the mixture only half fills the tartlet.
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