Despite the racy Subject line, I just want to know the best way to make tartlets in a mini muffin or muffin pan that will lift easily out of the pan. 
I plan on cutting out pie crust to fit each individual "cup". But what I'm wondering is if I should grease the muffin tin first or use muffin liners.
I'm blind baking the crusts, filling with lemon filling, topping w/ meringue and popping them back into the oven to brown the meringue. I'm now thinking maybe I should pop the crusts out of the pan after blind baking and then fill & top. Do you think they'd hold up?
Any and all advice is appreciated. FIL loves lemon meringue and this is a special Easter dessert. TIA!
I greased the pans , they came out terrible!
they were just like those pies from McDonalds!!
You don't need to grease the pans. I make tarts all the time. Actually, what I often do is, I make a batch of butter tarts. I freeze them without baking them. Then I put 2/3's of the tarts in a plastic tin, with tin and plastic wrap on them, put the lid on and freeze them. This way I don't have too many tarts for at one time, that just go stale. Then when I want more tarts, I put some in the tins and bake them. You would never even know they had been frozed!
Actually, I have found that the filling is less likely to boil over if they are frozen first, so I even put the fresh batch in the freezer for about 45 minutes. It makes the pastry better doing it this way too.
Your blind baked crusts will be fine finished on a cookie sheet.
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