Berry tarts are one of the first type of food candles that I ever learned how to make. Since silicone molds were not yet available, I made these candles using disposable aluminum tart pans. Fifteen years have passed and I still make these candles today.
Regardless of whether you’re making a tart using a disposable pan or a silicone mold, the basic procedure for doing this is always the same.
- Place wicks in the tart pan and seal them in place with some melted wax. When making tart candles using a silicone mold, I use 3 wicks as opposed to the single wick I use (see picture 8) when making a candle using an aluminum pan. Why do I do this? One of the disadvantages to making free standing candles (which technically belonging to the pillar candle category) is that when the wicks burn, the wax melts and runs off. When compared to pillar candles, containers and votives are able to burn longer because the melted wax puddles and is eventually burned off by the wick. This is why my tart pan candles pictured in 8 and 9 only use one or two wicks depending upon the diameter of tart pan in question.
- After the wicks have set, I use a butter knife to spread wax along the interior sides of the tart. To do this I first melted Golden Soy 444 with yellow and brown colorants. I also added 10% of the wax’s weight with a candle oil fragrance. Once the wax was melted, I poured it onto a cool marble board. The melted wax spread out and began to quickly cool. Once it started to cool, I quickly scooped it up a glob using the edge of a butter knife and spread it inside the mold to begin forming the tart’s crust.
- Pictured here is the completed crust.
- I then added the base support for the filling. So as minimize the amount of berries being used to make this tart, I mixed, melted, and poured some berry juice colored wax into the candle.
- Pictured here is the tart after I added the base.
- Once the base was cool, I added a thin additional layer of warm wax and quickly added the fruit so that it could adhere to the melted wax.
- To make the fruit look juicy, I then added some colored melted gel.
- I then garnished the tarts using corn starch to simulate powdered sugar.
- This picture shows a tart that was made using a disposable aluminum pan.
As with cupcake candles, you can make any type of flavored tart that you’d like. Your ability to do so is only limited by your imagination and the availability of molds, colorants, and candle oil fragrances.
Pictured here are some pecan pie tarts.
Pictured here is a banana cream tart.