scoopable "tart"?

[oconnorkm]

Does anyone know how to make a "scoopable tart"? Some call it a tart in a tin. It has an ice-cream-like consitancy. You just scoop some out and put it in a tart warmer. Any ideas?

[Vicky_CO]

Well with some of the cantainer waxes being so soft I can very easily seeing those waxes being used.

Off the top of my head I would say maybe IGI 4627 or 4630

[TartAddict]

The only problem with using such soft waxes for tarts, is that it's a major pain to get OUT of the warmer! The freezer might work, but it will still be a hassle.

Just a thought

D

[Freezin]

Yeah, I agree with TA. I have used my container wax, 4630 for tarts like when I have accidentally made more than I needed then I just poured the rest in a mold. It smells great, but much more messy to remove from the tart warmer. The freezer does work, but the votive wax or pillar waxes seem I much better to remove for me.

[KristinesShower]

If it is soy, wouldn't it just wipe out with a soapy washcloth?

I was thinking that it could be soy with a little soy liquid oil added until you get a softer consistancy. That was the first thing that popped into my head - the next thing was how gross it would be shipping it in the summer.

[lindsaycb]

why not just put the tin in the warmer then? I would think you'd have a bunch of wax leftover in the tin also just from trying to scoop it out. NO?

[Ring of Fire]

why not just put the tin in the warmer then? I would think you'd have a bunch of wax leftover in the tin also just from trying to scoop it out. NO?

hehe, that makes sense.

Never heard of a scoop-able tart. Sounds ridiculous anyway.

[topofmurrayhill]

I was thinking that it could be soy with a little soy liquid oil added until you get a softer consistancy. That was the first thing that popped into my head - the next thing was how gross it would be shipping it in the summer.

I could imagine that going rancid. I'd try some mineral oil.