The Easiest Way to Make a Tart Shell — No Tart Pan Required (2024)

FAQs

How do you make a tart shell without a tart pan? ›

According to World of Pans, you can use a cake pan to make your perfect tart crust. Instead of rolling out your tart crust on the inside of it, similar to the method you'd use when lining a pie crust inside a pie pan, you'll want to flip the cake pan upside down and drape it over the outside of it.

But what if you don't own a tart pan? We tried various options, including cutting out the bottom of a disposable aluminum pan, but our favorite hack for both press-in and roll-out crusts was a 9-inch springform pan. Its removable collar helped release both types of crusts without damaging them.

Tarts have a stiff crust, meaning that they don't need the pan to hold them together. If you go to a bakery, you'll see that tarts are displayed without a pan, with the crust being what holds them together.

It's best to chill the pastry cream before putting it in the tart shells as this helps maintain the crispness of the tart shell and prevent softening and breakage.

I finally realized that all kinds of tartlets could be made in mini muffin pans. It doesn't matter that they come out look more like little filled cookie cups—because they are completely adorable.

Before rolling out you should dust the bottom in flour, such as semolina. This will help it not stick. You could also add a bit of oil to the cooking sheet to prevent it from sticking. Why and when do you pre-bake your pie crust?

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.

Use pie weights.

Line the pie crust with a big piece of parchment paper or aluminum foil, then use pie weights to weigh down the pie crust to keep it from sliding down and shrinking. You can buy pie weights or you use dry beans, uncooked rice, or even pennies.

Dab of apricot jam in the center of the board before you put the shell down. I've tried dabbing some dulce de leche but it still slid! Jam is a lot stickier and less fluid. I recommend apricot because it's a more neutral color and taste so it's not noticeable.

While pies have a thin and smooth crust, tarts have a rather thick and crumbly crust which crumbles down when pieces are cut from the tart. Pies are served in the same dish they are made in, while tarts are often taken out and molded, if needed.

What is tart shell made of? ›

The first thing to do when you line a tart pan is making the dough. This is a very simple process that involves flour, salt, sugar, cold eggs, and cold butter. You just need to always pay attention to two important aspects: temperature and kneading.

To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.