6 Delicious Tarts Recipes You Need To Try | Tart recipes by Eat A Treat
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Recipes in this Video
6 recipes
Ingredients
- ●1 pre-made tart shell
- ●2 ripe mangoes, diced
- ●1 cup strawberries, sliced
- ●1 cup kiwi, sliced
- ●1 cup blueberries
- ●1 cup whipped cream
- ●1/4 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 tbsp lime juice
- ●Fresh mint leaves for garnish
Instructions
- 1Preheat the oven to 350°F (175°C) if you need to bake the tart shell.
- 2In a mixing bowl, combine the whipped cream, powdered sugar, vanilla extract, and lime juice. Whip until soft peaks form.
- 3Spread the whipped cream mixture evenly over the bottom of the pre-made tart shell.
- 4Arrange the diced mangoes, sliced strawberries, sliced kiwi, and blueberries on top of the whipped cream in a rainbow pattern.
- 5Chill the tart in the refrigerator for at least 30 minutes to set.
- 6Before serving, garnish with fresh mint leaves.
- 7Slice the tart into wedges and serve cold.
Equipment
Mixing bowlWhiskTart panRefrigerator
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup unsalted butter, chilled and diced
- ●1/4 cup granulated sugar
- ●1/4 tsp salt
- ●1/4 cup cold water
- ●4 ripe bananas, sliced
- ●1 cup granulated sugar
- ●1/4 cup unsalted butter
- ●1/2 cup heavy cream
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the flour, diced butter, sugar, and salt. Mix until the mixture resembles coarse crumbs.
- 3Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 4Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork and bake for 20 minutes or until golden brown.
- 5While the crust is baking, prepare the caramel. In a saucepan, melt 1 cup of sugar over medium heat, stirring constantly until it turns a golden brown color.
- 6Add 1/4 cup of butter to the caramel and stir until melted. Carefully add the heavy cream, vanilla extract, and salt, stirring until smooth.
- 7Remove the tart crust from the oven and let it cool slightly. Arrange the banana slices evenly over the crust.
- 8Pour the warm caramel sauce over the bananas, ensuring they are well coated.
- 9Let the tart cool to room temperature before serving.
Equipment
mixing bowltart pansaucepanrolling pinwhisk
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup granulated sugar
- ●1/2 cup unsalted butter, melted
- ●1/4 tsp salt
- ●1 cup semi-sweet chocolate chips
- ●1 cup heavy cream
- ●1 tsp vanilla extract
- ●1 cup mini marshmallows
- ●1/4 cup chocolate sauce (for drizzling)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, melted butter, and salt. Mix until well combined.
- 3Press the mixture into the bottom and up the sides of a tart pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips and vanilla extract. Stir until smooth and fully combined.
- 5Pour the chocolate mixture into the cooled tart crust and spread evenly.
- 6Top the chocolate filling with mini marshmallows, spreading them out evenly.
- 7Using a kitchen torch, carefully toast the marshmallows until golden brown. If you don't have a torch, you can place the tart under the broiler for a few minutes, watching closely to avoid burning.
- 8Once toasted, remove from heat and let cool for a few minutes.
- 9Drizzle chocolate sauce over the top of the tart for added flavor and decoration.
- 10Slice and serve the tart at room temperature or chilled.
Equipment
mixing bowltart pansaucepanspatulakitchen torch or broiler
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup powdered sugar
- ●1/2 cup unsalted butter, softened
- ●1/4 tsp salt
- ●1 large egg yolk
- ●1/4 cup heavy cream
- ●8 oz white chocolate, chopped
- ●1 cup fresh strawberries, hulled and sliced
- ●1 tbsp lemon juice
- ●1 tbsp granulated sugar
- ●1/2 tsp vanilla extract
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly.
- 3Add the egg yolk and mix until the dough comes together. Press the dough into a tart pan evenly across the bottom and up the sides.
- 4Prick the bottom of the crust with a fork and bake for 15-20 minutes or until lightly golden. Remove from the oven and let cool.
- 5In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped white chocolate, stirring until melted and smooth.
- 6Pour the white chocolate mixture into the cooled tart crust and spread evenly. Refrigerate for at least 1 hour to set.
- 7In a bowl, combine the sliced strawberries, lemon juice, granulated sugar, and vanilla extract. Toss gently to coat the strawberries.
- 8Once the tart is set, arrange the strawberries on top of the white chocolate filling in a decorative pattern.
- 9Slice and serve chilled.
Equipment
mixing bowltart pansaucepanwhiskspatula
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup powdered sugar
- ●1/2 cup unsalted butter, softened
- ●1 large egg
- ●1/4 tsp salt
- ●1 cup heavy cream
- ●1/2 cup espresso, brewed and cooled
- ●1/2 cup granulated sugar
- ●1 tsp vanilla extract
- ●1/4 cup dark chocolate, chopped
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the flour, cocoa powder, powdered sugar, and salt.
- 3Add the softened butter and egg to the dry ingredients and mix until a dough forms.
- 4Press the dough into a tart pan evenly across the bottom and up the sides.
- 5Prick the bottom of the crust with a fork and bake for 15-20 minutes until set. Let it cool.
- 6In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 7Remove from heat and add the brewed espresso, granulated sugar, and vanilla extract. Stir until the sugar dissolves.
- 8Add the chopped dark chocolate to the mixture and stir until smooth and glossy.
- 9Pour the espresso filling into the cooled tart crust and refrigerate for at least 2 hours to set.
- 10Once set, slice and serve chilled.
Equipment
mixing bowltart pansaucepanwhiskspatula
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup powdered sugar
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1 large egg yolk
- ●2 tbsp cold water
- ●1 cup heavy cream
- ●1/2 cup matcha powder
- ●1/2 cup granulated sugar
- ●1 tsp vanilla extract
- ●1/4 cup milk
- ●1/4 tsp gelatin (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the flour, powdered sugar, and salt.
- 3Add the softened butter and mix until crumbly.
- 4Stir in the egg yolk and cold water until the dough comes together.
- 5Press the dough into a tart pan evenly across the bottom and up the sides.
- 6Prick the bottom with a fork and bake for 15-20 minutes until lightly golden. Let it cool.
- 7In a separate bowl, whisk together the heavy cream, matcha powder, granulated sugar, vanilla extract, and milk until smooth.
- 8If using gelatin, dissolve it in a small amount of warm water and add to the matcha mixture.
- 9Pour the matcha filling into the cooled tart shell and smooth the top.
- 10Refrigerate for at least 2 hours to set before serving.
Equipment
mixing bowltart panwhiskoven
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