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Pampered Chef: Mini-Tart Shaper

  1. ChefSandyK

    ChefSandyK Member

    Okay...am I tart challenged? I have tried to use this tool three times. Twice to make brownies (a la tuxedo) and once to make Elegant Artichoke Cups. When I use it on the brownies, the brownies just re-inflate within seconds. :( When I used it on the won-ton wrappers, they either ripped or didn't make cups like they were supposed to. :eek: Any hints would be appreciated, because a lot of the recipes I'd like to do in the fall will require use of this...

    Aug 12, 2005
  2. I am not sure about the wonton wrappers as I have never done those before. But, I remeber having this problem when I first started using it with the brownies. Think of it as the meat tenderizer or the food chopper where you can't be gentle. Fast, somewhat forceful downward plunges should work. If you are too gentle it doesn't work the air out of the cake. Use a quick stabbing motion and know that you need to compact them a bit. Hope this helps.
  3. PampMomof3

    PampMomof3 Legend Member Gold Member

    Wow Dawn! That sounds a little scary to me!! :eek: :) :) LOL!!
    Aug 12, 2005
  4. pamperedbecky

    pamperedbecky Legacy Member

    With the wonton wrappers, I have had that problem sometimes. It usually helps if I not only make sure I brush the wonton with enough butter, but also dip the end of the tart shaper in butter too. That lubricates it a little better. I also kind of push the sides of the wonton wrapper in a little, so more "slack" goes into the muffin cup before I twist it. Does that make sense? If there's no extra wonton wrapper in the cup and you go to twist, sometimes it does tear. If it doesn't tear a lot, I just leave it. But if it's big enough where the filling will leak out, I start over with a new one.

    Hope my description makes sense!
    Aug 12, 2005
  5. Tash

    Tash Member

    I made the Tuxido brownie cups last week and I found that if I pushed to hard they stuck to Shaper and broke when I tried pulling them off. I figured out, you have to push down with a bit of pressure using a rocking sort of motion, make your way around the pan, then go around a second time and that seems get them to stay down.

    I have never tried the wraps so I'm affraid I don't know but I will try the butter idea when I do :)
    Aug 12, 2005
  6. ChefSandyK

    ChefSandyK Member

    Thank you

    I will try your tips and let you know how it goes.

    Thanks again,
    Aug 14, 2005
  7. LOL... I guess it does sound a bit scary but I don't think they borwnies can feel it. LOL :D
  8. Yum

    I love the mini muffin pan. Can someone send me the recipes for the artichoke thing and the brownies.

    Many thanks!
    Oct 7, 2005
  9. pcbrandy

    pcbrandy Member

    No problems here!

    I've never had any problems with the mini tart shaper. With the cheesy artichoke recipe, I used flour on the shaper and pressed down then rotated it around in a circle. Flouring before each one. I'm not sure what brownie recipe you all are talking about but I like making the Pecan Tassies. I attached it and the cheesy artichoke recipe. Hope that helped!

    Attached Files:

    Oct 7, 2005
  10. its_me_susan

    its_me_susan Senior Member

    Me too! LOL.
  11. ShanaSmith

    ShanaSmith Veteran Member Silver Member

    When you are making the Tux brownie cups I have found that the brand of brownie mix makes a difference when you go to press them. I honostly prefer the store brand. Whenever I use the kind that has the Hershey syrup in it, or the other name brand types they stick... the cheeper ones work great. I ususally make at least a box of brownies at a time and freeze them in bags of 25 for shows in the future. (25 fit on a S.A. med plate.
    Oct 8, 2005
  12. ChefSandyK

    ChefSandyK Member

    Good Tips

    Thank you, Shana. :)
    Oct 9, 2005
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