individual tart molds/pans
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Archived from the IMDb Discussion Forums — Food and Drink
IcingOnTheCake — 9 years ago(November 04, 2016 10:22 PM)
I have a few of these tins and plan on using them to make no bake treats. Does anyone have any good recipes or ideas using a graham cracker crumb crust? I want to take them out of the tins before serving so any good suggestions about that would also be helpful. I know I'll have to chill them but I'm still worried about them coming out whole.
They're like these but a bit larger, about cupcake size.
http://www.webstaurantstore.com/ateco-4840-72-piece-tartlet-mold-set-august-thomsen/1444840.html -
IcingOnTheCake — 9 years ago(November 05, 2016 08:00 AM)
I wanted to do a no bake one first. I have quite a bit of graham cracker crumbs and wanted to use them. I'm unsure about how this crust would be when it's baked. I could try one but maybe next time.
I though about just doing something simple like a firm pudding for the first go. I still have a can of pumpkin and maybe could do something with it. I'm not though in the mood for many steps when just testing them out. -
BoingFwip — 9 years ago(November 05, 2016 08:50 AM)
How about a pumpkin cheesecake? This is for a cookie type dessert but could easily translate to tarts.
http://www.justataste.com/pumpkin-cheesecake-cookies-recipe/
I am a leaf on the wind. Watch how I soar. -
IcingOnTheCake — 9 years ago(November 05, 2016 10:51 AM)
I didn't want to bake them. I wanted to first try the no bake. I bought these at a discount store and I'm unfamiliar with the brand. I tossed the outer box so I can't post the name of the company.
I guess I could try it. They weren't expensive and I already have the ingredients. Do you recommend that I use a regular graham cracker crust recipe or still follow the one in the recipe that's cookie like since I'm using the tins and want then to release? -
BoingFwip — 9 years ago(November 05, 2016 11:41 AM)
Are yours like a big tart mold, do the bottoms release? I'll have to dig into my recipes to find something no bake. Maybe mini pudding desserts?
I would probably do a normal Graham cracker crust instead of the cookie in that recipe. The cookies need to keep shape while baking and you have the form. I would expect the cookie crust would be much thicker and more filling.
You could also do mini key lime pies with Graham cracker crust, those are always a hit.
ETA: you could always cut little circles of parchment paper for the bottoms to ensure release from the mold.
I am a leaf on the wind. Watch how I soar. -
IcingOnTheCake — 9 years ago(November 05, 2016 12:22 PM)
The sides don't come off like the larger tart pans. They're just small fluted individual small tins of a few different shapes, 3 of 6 shapes and thus a total of 18.
The parchments are an idea, thanks. -
IcingOnTheCake — 9 years ago(November 10, 2016 09:19 AM)
I made these for someone who likes pumpkin treats. I had previously made some pumpkin bars, cake like, but this person wanted the crust kind. Regular ones are just pumpkin pie cut into squares so I went for this recipe, thanks.
My batter was too thin to pipe but spooned and cooked fine. I had more of it than I did cookies to fill. The cookies also didn't stay perfect, some had a few slits in the sides when the indention was made. They did enjoy the taste. -
MuggleFan — 9 years ago(November 05, 2016 05:42 AM)
You could do a mini cheese cakes. They would be adorable. Then you can top then with some blueberries, strawberries, or raspberries. Heck you you also use any pie filing or chocolate. Let us know what you do.
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IcingOnTheCake — 9 years ago(November 05, 2016 08:04 AM)
I though about that and have seen a few recipes for no bake ones. I'm still concerned with how well the tins will release and the treats will keep shape.
Most I know have only used dough in theirs, baked, and filled with mostly savory things. The tiny ones are good for hors d'oeuvres but these are a little too big for that. -
MuggleFan — 9 years ago(November 05, 2016 09:10 AM)
I see what you mean. Could you coat each of the small dishes with chocolate (so you have the shape) and then carefully pop them out and full with this different fillings. One comes to mind is a peanut butter filling. Now I can give you a Peanut Butter Pie recipe I have, and you can use that for a filling. It will take some work, but it's not hard. Let me know if you want it.
Like how a single word
Can make a heart open.
This is my fight song. -
IcingOnTheCake — 9 years ago(November 05, 2016 10:44 AM)
These are tins so they aren't necessarily made like molds for chocolate which are made to easily pop out. They may work the same but I'm unsure if they do. I wanted to use some of the large amount, just about ten pounds, of graham cracker crumbs I have.
I have a few pb recipes but could always use another so I thank you in advance for it. I also have the Wilton cookie shots pan. Cookie shaped shot glasses are then easy to make and lining them with melted chocolate helps to prevent leaks of any type of filling. PB fillings are good. -
MuggleFan — 9 years ago(November 05, 2016 03:56 PM)
Here's the recipe. It's so good and so easy.
Peanut Butter Pie
1 Prepared graham cracker pie crust. (get the jumbo one with two extra slices in it)
2 large packages of Cream Cheese (room temp)
1/2 Cup Milk
18 oz Jar of Peanut Butter (don't you dare the the natural kind)
2 teaspoons vanilla
1 box of Conf. sugar
1 1/2 Cups (about) of Cool Whip (don't even think of using the fat free kind)
Chocolate syrup and favorite candy (I use heath, but any will do)- Blend cream cheese and milk
- Add vanilla and peanut butter and blend till smooth.
- Take about 1/4 cup of mixture and fold in chocolate syrup. Put that in the bottom of the pie crust and coat it, then cover with some of the candy.
- Add cool whip to rest of mixture.
5.Put in pie plate and add rest of candy. - This must be kept frozen.
Notes: 1-You may want to have the pie crust in the freezer. This help from tearing when you spread the chocolate mixture and rest of the pie filling.
2-You can use any kind of candy you want. Literally any. I use heath bars, crushed, I have also used M and M's, crushed just a bit.
3-You want this to thaw just a bit, it's easier to cut, but then, back in the freezer.
Like how a single word
Can make a heart open.
This is my fight song.
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falconefans — 9 years ago(November 05, 2016 11:52 AM)
I have those fancy mini tart pans with the fluted edges. I never tried to make a graham cracker crust or a no-bake thing in them.
I used a butter cookie/sugar cookie crust. I just baked the crust, popped them out of the pan and filled them with a no bake filling.
It worked. You might want to try that. But if you are committed to using graham cracker crust, good luck. I have a feeling they'll fall apart. But maybe not.
The only no-bake w/that crust that i've done has been in a paper liner.
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IcingOnTheCake — 9 years ago(November 05, 2016 12:24 PM)
Well it sounds like the crusts them come out easily. That's good.
I have ten pounds of the graham cracker crumbs so wanted to use some of it while trying out a few other items.
I could do a baked crust with the crumbs. I was afraid how these tins would hold up and then release. -
IcingOnTheCake — 9 years ago(November 10, 2016 09:14 AM)
I ended up making the baking version of the graham cracker crust. They worked okay but I should have made the sides even thicker. I was afraid of adding too much because they aren't very big. I was just testing them out, a new toy. I made up a box of instant pudding mix that had been in the pantry for awhile and filled them with it. It all turned out and I'll now for the future how to use them.
These are tin ones. I shouldn't have let them soak. They oxidized a bit. It comes off and I've learned to wash and dry them right away. Some say not to wash them but only to wipe them. I'm the type who needs to wash them. Some say they then have to be re-'seasoned' but I 'grease' them prior to use and never use the dishwasher for my baking pans.
typical easy recipe:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 Tbsp unsalted butter
tips:
chill for at least 2 hours for a no-bake
pre-bake 10 min at 300 degrees or bake for 7-8 min at 350 degrees
and then according to recipe -
falconefans — 9 years ago(November 10, 2016 11:01 AM)
Mine are aluminum as well. I grease them and wash them. I can't use a pan that isn't washed.
I have some that are crimped and some that are fluted, so i use spray instead of wiping them with crisco. And when i wash them i do soak them in hot soapy water and wash as best i can. If something sticks in a crease, i will try to scrub that out but usually soaking does the trick. And then i let them air dry.
You could also put them on a cookie sheet and dry in the oven.
Fraaaank. FRANK! Get my jean bin. Susie wants my jeans.
No she doesnt. -