Instructions

1. Shape the tart dough into 1-inch balls. Place the balls in the unlined cups of the mini-muffin pan. If desired, grease the cups with butter first for added flavor. The mini-tart shaper can be used on straight-edged or fluted tart pans.

2. Dip one of the rounded ends of the mini-tart shaper into all-purpose flour to prevent it from sticking to the dough. Tap off any excess flour; the end should be lightly dusted, not heavily coated.

3. Press the floured end of the mini-tart shaper into the dough and rotate the tool with one hand, using a circular wrist motion, to form the tart shell. Apply even pressure throughout to ensure consistent thickness on the sides and bottom of the tart. Because each dough is different, getting the right pressure may require one or two practice attempts.

4. Flour the mini-tart shaper after each press. If the shaper sticks to the dough, coat it with extra flour. Finish shaping the desired number of tarts; wrap any extra dough in plastic wrap and refrigerate it for later use.

5. Bake the shells as directed by the recipe. Cool to the desired temperature, then fill the tart shells with sweet or savory ingredients.