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Tart Making Supplies
- 20 ounces of Blended Waxes BW-921 wax (pillar blend)
- 1 color dye chip or a couple of drops of liquid candle dye
- 4 Tablespoons Candle Fragrance Oil
- 7 – six-cavity clamshell tart molds
- Labels for Clamshells
Get everything you need with our Clamshell Wax Melt Kit
Tart Making Equipment
- Digital scale
- Double boiler (or old pan with water and melting/pouring pot)
- Candle-making Thermometer (or candy thermometer – you may also use a digital thermometer)
- Measuring spoons
- Long handled spoon or whisk
How to Make Clamshell Wax Tarts
Make sure all of your equipment and workspace have been sanitized. If you don’t know if you have sensitivities
to fragrance oils, it is also a good practice to wear a face mask. Wearing gloves is highly recommended as skin
can be sensitive to the chemicals in the oils.
Melt wax in a double boiler over medium heat. As the wax melts, add dye. If you are using dye block or dye
chips, you may want to crush or chop up your dye, to help it melt easier. Stir to blend well. Continue to heat
wax to 185°F until it is all melted. Remove from heat.
Add fragrance oil and stir gently to blend for about two minutes. The manufacturer recommends a maximum
scent load of 10%. You should test with the fragrance you are using to determine the appropriate amount to
give your tarts the best scent throw. Allow wax to cool, until your temperature reaches around 170°F (+ or - 5°).
Carefully pour melted wax into tart molds, until full but not over-flowing. Allow to cool completely. The wax will
shrink as it cools and may form a well in the center of the molds. You can gently heat gun the tops to help
smooth them out. After the molds are completely cooled, gently flex the mold from side to side. If the tarts do
not easily come out, they are not yet ready. It is not a good idea to refrigerate tarts, as they tend to crack.
Snap down the clamshell lid, and add a label if you wish. We recommend ‘curing’ the tarts for at least two
weeks for optimal fragrance throw.