Reddit mentions: The best tart pans

She may not have small tart pans (like these) as I don't see a lot of tart love around much anymore. It also doesn't hurt to ask what kind of baking equipment she has. Just because someone says they like to bake doesn't necessarily mean they have all the equipment that you can use to bake.

Also Williams Sonoma has some great cookie cutters (Superheroes!Star Wars!) that are pretty cool (though maybe look on Amazon for these kinds of things as WS can be pretty pricey).

Good Luck!

nomalicious .... never heard that one before. i like it :)

if you cook then you need these tomatoes you will never go back to regular canned tomatoes again! the color, the texture, the flavor....oh heaven!

this pan would be awesome for summertime deserts :)

I have to 100% agree with arfcom's assessment! This week I made both Caveman_Keto's almond buns and flax buns. I used them to make 6 breakfast sandwiches (egg, bacon, cheese); one sandwiche of each type to try for the three keto-ers in my house.

Our collective decision was that both types of buns were amazing. We all agreed that the almond buns had a similar feel and taste to cornbread. This was our first foray into the faux-bread world since starting keto in mid-February. I'd say the flax buns feel a bit more resilient, but their taste didn't seem any less than the almond buns. This is nice, since flax meal is much cheaper than almond meal.

On the other hand, we all think the almond buns are good enough, texture and flavor-wise to eat straight (or with some butter).

Notes: I used liquid sucralose EZ-Sweetz instead of Splenda. This cuts out a carb or two from the overall carb counts. I also have this bun pan.

TL:DR - Caveman_Keto's recipes are awesome!

I am obsessed with making tarts, especially during the summer time. I also love making miniature items. These tartlet tins would be fantastic to have so I could make more delicious tarts to share with everyone. :)

It's the weekend!

> The issue with using pie plates is that the angle of the "walls" of the pies made them unsliceable when removed from the pie plate.

THIS. 100x this. I say this from bitter experience. :)

I am the known pie-person in my family and when the holidays roll around I make pies at a fast and furious rate. One holiday when ALL of both families were in town, I ran out of pie pans to make enough pies for everyone (we're talking 80 people). I tried exactly what you're describing. I managed to get most (not all) of my pies out of the pie dishes and looking good. The next morning over half of the fruit pies with looser/moister fillings had totally flattened out as the sides simply "lay down". The rest of the pies collapsed as you sliced into them. It was an unholy mess. Fortunately I have a good humored family who just laughed it off and scooped piles of pie onto plates.

If you go to a restaurant supply place, you can get basic clear glass pyrex pie plates for around $2.50 each. If you look around, you might be able to find them for less. Even if you're going to make 20 pies, that's roughly $52- which is pretty reasonable, IMO. You can donate them to a charity or tell friends to take leftovers home in a dish after the wedding. Plus, they'll be prettier than foil ones.
http://www.webstaurantstore.com/anchor-hocking-82638l11-9-x-1-1-2-glass-pie-plate/55082638OBL5.html

You can also get a tart pan with a removable bottom, but you won't be able to use a regular pie crust. You'll need to use a more heavy, structured tart crust - something like a shortbread crust.
http://www.amazon.com/Fat-Daddios-Fluted-Removable-Bottom/dp/B001VEI088/

Oh man, this tart pan would be great.
http://www.amazon.com/dp/B00022447Q/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=3LK3GLAQN5B11&coliid=I22P7PC8SADRY6
This would go well for making warm baked goods on rainy days. Imagine drinking your favorite warm beverage with a nice slice of pie. Besides, if The old man is snoring, you can just stuff some baked treats down his throat to shut him up...on second thought that might not be such a good idea.

I could really use this Wilton Recipe Right Fluted Tube Pan I'm trying to bake more and this would really help me out a lot. I like to make cakes and I've never had a bundt type cake pan. It would be awesome to make one. I can also use it for monkey bread too :)

For the crust:

• 3 servings (84 g) almond flour (I use Bob's Red Mill)
  
• 5 servings (75 ml) olive oil (+ 1/2 tbsp for cooking the bacon)
  
• 1 tsp. dried oregano
  
• Salt
  
  For the filling:
  
  
• 4 large eggs
  
• 2 servings (56 g) shredded cheese - Monterey Jack, Mozzarella, Cheddar, etc.
  
• 4 slices of bacon
  
• 1 tsp. garlic powder
  
• Salt & pepper
  
  Directions:
  
  Preheat oven to 350 F.
  
  Cut the bacon into chunks and cook it in olive oil. Combine all ingredients for the crust and knead them into a ball. Press the dough into a dish of your choice.
  
  I use [Wilton Perfect Results 4.75" round tart/quiche pans] (https://www.amazon.com/gp/product/B001392JRE/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1). They are truly non-stick mini pans. But I also like that the bottom part is removable for quick release and easy cleanup. This recipe yields 3 quiches/portions using these pans.
  
  Bake the dough for 15-20 min (not all the way, because it will continue baking once you pour the filling in and return it to the oven.)
  
  Add the eggs, bacon, cheese and spices in a bowl and mix well. Pour the mixture into the crust.
  
  Bake for another 15 min. or so.

Unfortunately I realized, after taking the photos, that these look like ashtrays with little cigarette butts. Oh well. I would gladly eat a full ashtray if it tasted this awesome.

Dark Chocolate Salted Caramel Pretzel Tartlets

Makes six 4-inch mini tarts

I used this set of mini tart pans with removal bottoms. I made 4 tarts with this recipe but had leftover crust dough, caramel and ganache...I think you could easily get 6 tartlets.

For the crust
½ cup finely ground/crushed salted pretzels
½ cup butter, room temperature
1 egg, room temperature
1 teaspoon vanilla extract
¼ cup powdered sugar
¼ cup cocoa powder
¾ cup flour

For the salted caramel

1 cup granulated sugar
6 Tablespoons salted or unsalted butter, chopped up
1/2 cup heavy cream
1 teaspoon fine salt

For the chocolate top
¾ cup dark chocolate chips
½ cup heavy cream
broken up pretzels pieces for sprinkling
sea salt flakes for sprinkling

1. Heavily grease the tartlet pans with removable bottoms. In a standing mixer with a paddle attachment, beat the ground pretzels and butter for 2 minutes on medium-high speed. Beat in the egg and vanilla for an additional minute. Lower the speed and add in the powdered sugar, cocoa, and flour, mixing until combined.
   
   
2. Remove dough from mixer and form it into a log and cut it into 6 equal chunks.
   Place dough between two large pieces of plastic wrap (or on a silicone mat with 1 sheet of plastic wrap on top) and roll out one dough chunk into a circle. Your circle should be ~1½ inches larger than the size of your tart pan, and about 1/8" thick. Remove top layer of plastic wrap and carefully flip the dough into the tart pan. Press the dough into the pan, and use a knife to trim excess dough around the edge. Repeat with the remaining 5 dough pieces. Loosely cover all with plastic wrap and refrigerate for at least 30 minutes.
   
   
3. While the dough chills, make the salted caramel:
   
   

• Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon or heat-resistant rubber spatula. Over the course of about 10 minutes, the sugar will form clumps and eventually melt into a thick brown liquid. Be sure to scrape the bottom and sides of the pan as you stir so the sugar doesn't get stuck on and burn.
  
  
• Once sugar is completely melted, stir in the butter--this makes the caramel boil and churn and sizzle a bit. Continue to stir until the butter is completely melted and incorporated into the liquid sugar, about 2-3 minutes.
  
  
• Very slowly, drizzle in the heavy cream while stirring. Again, the mixture will bubble and splatter a bit.
  
  
• Allow the mixture to boil for 1 minute, then remove from heat and stir in 1 teaspoon of salt. Pour into a glass jar or heat-resistant container and refrigerate until tart shells are done blind-baking.
  
  

4. Preheat oven to 350°F. Stab each tartlet shell with a fork a couple times. Line the dough with parchment paper and fill with dry beans, rice, or pie weights. (I, of course, had none so I formed discs out of foil and lined each one). Place all of the tartlet pans on a baking sheet and bake for 10 minutes, then remove weights/parchment paper/foil and bake for an additional 5-8 minutes. Place in refrigerator to cool.
   
   
5. After the tartlet shells are cooled and solid, pour or spoon salted caramel into each shell, leaving about 1/4-1/8" at the top for the chocolate layer. Refrigerate the tartlets for 30 minutes.
   
   
6. Make the chocolate ganache layer:
   
   

• Heat the cream in a small saucepan until it's simmering, but not boiling. Remove from heat and stir in chocolate chips until smooth and combined. Spoon the ganache onto each tartlet and spread it to the inside of the crusts edge, covering the caramel. Top with broken pretzel bits. Allow to cool completely in fridge for at least 2 hours, sprinkle with sea salt, and serve.

I think honestly there is nothing on any of my wishlists that I truly need. My lists are populated with many things that I want, this set of tart tins from my baking lists would be very much appreciated.

Almost everything here is an aspic/jelly mold. The heart might be a tart or shortcake pan, and the round pan next to it is is a traditional shortcake pan like [this] (http://www.amazon.com/Zenker-Plated-Steel-Flan-11-Inch/dp/B004022VO2/ref=sr_1_13?ie=UTF8&qid=1452038450&sr=8-13&keywords=shortcake+pan). Think strawberry shortcake. When you flip it the ridge lip keeps macerated berries contained.

The perforated piece looks to be part of a steamer of some sort.

I am looking forward to my husband finding a new job and regaining our financial stability in 2015! :)

Here's my item: http://www.amazon.com/dp/B000FCEQ1W/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=21FUGCYZJZK7N&coliid=I3J2OS2USN7ASY&psc=1

Thanks for the contest!

Why not just get a 12 inch pan, and let the sides of the pan dictate the size?

With a bit of experimentation you could measure the exact amount of batter you need to get a thin and consistent crepe.

Then just swirl the pan around, or if you want it as thin as possible, use a technique like this...

https://youtu.be/Rl2XQO5SA6o?t=9

Trying to cookie cutter such a big circle with a chefs ring seems a bit clumsy to me, and then you still have to clean up any excess which got chopped off.

Also found this... not exactly right, but not far off...

https://www.amazon.co.uk/Matfer-E647-Plain-Flan-Ring/dp/B00237X7EE/ref=sr_1_9?ie=UTF8&qid=1480895339&sr=8-9

Last resort, try to contact a metal workshop in your area. Im sure they'd be able to bespoke you something

Found this one as well. First review mentioned it being great to use for burger buns. I've already placed my order.

Here is one article from Southern Living. https://www.southernliving.com/desserts/pies/crustless-pie-recipes

The Hasselback apple "pie" is a fascinating idea.

Tart pans (https://www.amazon.com/HOMOW-Nonstick-Removable-Bottom-Quiche/dp/B01LL85MDE) make crustless pies and quiches easier to do.

I think you need to pay more attention to structure, either with the filling itself (as in the Hasselback apple idea) or with thickeners either cornstarch, flour, or gelatin. All of which lead me to think of aspic.... *grin*

Thank you! I used 10cm fluted tartlet tins with loose bases that came in a pack of 6.

I bought them off Amazon: https://www.amazon.co.uk/dp/B0001IWWUC/

https://www.amazon.com/dp/B001QXW3Q4

One of these

We always talk about baking and cooking and these little tart pans are adorable!