Don’t we all love mason jars? I’m always looking for recipes that I can individualize and put in a pretty jar! I think it makes food more special. So when I found that the lid of these beloved jars could be used as little tart pans my heart skipped a beat! I just had to share my very first MASON JAR LID TART with you. They are soooooo easy to make and turned out to be scrumptious, indeed!
I can’t wait for you to try these!!!!
Here are a couple of tips that will help your achieve tart perfection!
Use wide-mouthed jar lids. Put the metal lid into the metal screw rim so the rubber banding is facing down. Give them a little spritz with a Baker’s Joy or Pam.
Use refrigerated ready-made pie crust. I used a very large circle cookie cutter to cut out the dough. You can also cut around a saucer or other dish or glass to make the dough circles to fit into the mason jar lids.
Use your imagination and fill each baked pie shell with something wonderful! I used a little raspberry jam to line the bottom of the baked pie shell before I added chocolate ganache. Oh, YUMMY!
When the chocolate ganache has totally set you can push up on the bottom of the lid while holding on to the metal rim and carefully take the tarts out of the mason jar lid tart pan. Don’t forget to give the tarts a little dusting of confectioner’s sugar… or a dollop of fresh whipped cream!
I hope you will try these easy-to-make little tarts and fill them with your favorite kind of flavors!
- 1 package refrigerated pre-made pie crust
- pam or bakers joy cooking spray
- raspberry jam
- 3/4 cup heavy cream
- 9 oz. semi sweet chocolate chips
- 1/2 tsp vanilla
- fresh, firm raspberries, washed and set out to dry
- confectioner's sugar
- Preheat oven according to pie crust directions.
- Place 8 large mouth mason jar lids with the rubber strip facing down in their rims on a parchment lined baking sheet. Spray with cooking spray.
- Cut out 8 pie crust rounds large enough to cover the the mason jar lid bottom, side and with a little hanging over the top edge. Prick with a fork. Refrigerate for 30 minutes.
- Bake for 10-12 minutes until the edges of the crust are golden brown. Let cool. Do not remove from the mason jar lids.
- Meanwhile, bring the heavy cream to a simmer in a small pot on the stove. Put chocolate chips into a seperate bowl and add the simmering cream to them, whisking constantly, until the chocolate chips are all melted. Add the vanilla and stir in.
- When the tart shells are completely cool add about 1/2-1 tsp raspberry jam to the bottom of the tart. Spread as evenly as you can.
- Fill the tart with the chocolate ganache.
- Add 3 raspberries to the top of each little tart.
- Refrigerate for about an hour to firm everything up. Take the tarts out of the mason jar lids and
- dust with confectioner's sugar before serving.
- You can also add fresh whipped cream before adding the raspberries.
- Lemon curd would be a delicious alternative to the chocolate.