|Inexpensive little molds that are no fuss in clean up and easy to use for a variety of baked goods. They come in a variety of colors and quite affordable! The benefits are no greasing or oiling pans required. Pans heat quickly and bake evenly without dark edges and super easy to |
remove just by lightly twisting or gently pulling on the sides for quick release. Check out
Curt's Delectables Blog today for a great recipe using his Homemade Nutella
filled Cannoli Tarts!
Check Curt's Delectables as he is featuring these filled with my Cannoli Filling today
and his Homemade Nutella Filling!
|You can make them plain or fancy just by dipping the edges in chocolate then nuts before filling!|
Some things to remember along the way:
Now with all that said on how much I love using the silicone molds, I have experienced that heavier silicone larger molds use can be a disaster if you don't grease them or have a heavy filling they fall apart easy and are hard to handle. Also learning to make sure they are completely cooled or the larger tarts with top crusts can split in half or fall apart. The large ones just didn't do well with top crusts.
I stick to the small ones. You can then unmold them fill with fresh fruits, puddings or other ideas you may have. The smaller ones do well with top crusts when making fruit filled or egg filling quiche tarts, or pies.
The last thing I encountered was baking time. Most instructions say bake as usual. These seemed to cook much quicker. I reduced the pie crusts and tart dough time by 10 minutes. Another tip is to prick the dough first before baking to ensure it has air in it and doesn't puff up. Cool dough before removing from the molds.
All and all I really like using these but with everything you have to get use to the pros and cons.
I still like the metal ones for heavy filled pudding treats like Italian Pusties with a top crust.
I find releasing a heavier filled tart these are too flimsy to handle. Here are some dough recipes that worked well for me and I didn't need to grease the molds.
For easy clean up and use, refer to the package instructions.
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
Preheat oven to 350 degrees
Mix flour and salt. Add the butter and shortening using a pastry blender tool or 2 knives. Continue until it makes coarse looking crumb. Add the water, 1 tablespoon at a time stirring with a fork after each addition just enough water to forms a dough. Using floured hands make a flat disk. This can now be used to cut out the tarts, quiche or anything else you need a pastry dough for. Male sure piercing the bottom with a fork. This recipe makes enough dough for one 9 inch quiche or tart shell. Bake at 375 until brown, around 12 to 15 minutes, keep checking. Around 12 to 16 miniature individual tart pans depending on their size. If not using immediately refrigerate up to 2 days.
Suggestions for dessert tarts: Fill with lemon, chocolate or vanilla puddings with a combination of fruit added. Or just fill with fresh fruits such as blackberries, raspberries, kiwi, pineapple, cherries. Fruits can also be used as a topping to the cream filled tarts. Garnish with chocolate curls, whipped cream or meringues.
Pie Crust Dough: (more for just fruit pies)
2 cups all-purpose flour, plus more for surface
1 tablespoon sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 tablespoons ice cold water
Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes. 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.Roll into desired pan or pie plate. Mold the edges and chill again for 30 minutes before baking. Preheat the oven to 350 degrees. Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before filling.
Chocolate Butter Crust :
Makes 1 large tart shell in pan with removable bottom
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
2 large egg yolks
2 tablespoons heavy cream, chilled
1/2 teaspoon pure vanilla extract
Place flour, cocoa, sugar, and salt in the bowl mix together with electric heavy duty mixer. Add butter, mixture will resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together, keep adding cream if too dry, a little at a time.
Turn out dough onto a piece of plastic wrap, and flatten into a disk with the palm of your hand. Wrap well, refrigerate at least 30 minutes or until ready to use, up to 2 days.
+claudia lamascolo Author