Most tartlet trays are a single cup, the ones you have to sit on another tray to avoid damaging the tart shell when you’re popping them in and out of the oven. Did you know that adding that extra layer of metal makes the bottom cook slower.?
If you don’t want a soggy bottom. Yeah, you! You have a few choices.
1/ Keep what you’ve been doing with your single cup tart tins but heat the tray that you’re going to sit them on. Be careful it has to be hot to work. That will help cook the base at a similar rate to the top. It’s still a bit slower but not as bad as popping it on a cold tray.
2/ You can buy rings. In a professional kitchen, we often use tart rings. They’re expensive, I have no idea why. They can be placed on a cold tray. Grease them because sometimes the pastry can stick with the metal they’ve chosen to use. These rings avoid that extra layer of metal.
3/ Buy one of these and avoid all the fuss. But just wash it out with soapy water, don’t put it in the dishwasher. Because they’ve got a non-stick coating they’re very easy to clean anyway.
What ticks my boxes.
- You can make up to 6 single serve tarts in the one tray.
- You won’t need to line it
- You can easily remove it from the oven without damaging your tarts.
- The ridges in the metal construction prevent warping. Nothing worse than filling your tarts to the brim only to have them warp and spill everywhere in the oven.