oconnorkm Posted June 14, 2006 Share Posted June 14, 2006 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? Quote Link to comment Share on other sites More sharing options...
Vicky_CO Posted June 14, 2006 Share Posted June 14, 2006 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 Quote Link to comment Share on other sites More sharing options...
TartAddict Posted June 14, 2006 Share Posted June 14, 2006 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 Quote Link to comment Share on other sites More sharing options...
Freezin Posted June 14, 2006 Share Posted June 14, 2006 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. Quote Link to comment Share on other sites More sharing options...
KristinesShower Posted June 14, 2006 Share Posted June 14, 2006 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. Quote Link to comment Share on other sites More sharing options...
lindsaycb Posted June 14, 2006 Share Posted June 14, 2006 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? Quote Link to comment Share on other sites More sharing options...
Ring of Fire Posted June 14, 2006 Share Posted June 14, 2006 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. Quote Link to comment Share on other sites More sharing options...
topofmurrayhill Posted June 14, 2006 Share Posted June 14, 2006 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. Quote Link to comment Share on other sites More sharing options...
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