Recipes tagged with « Tart »
Maple Pecan Tart
A nutty tart with crisp pastry, rich filling. Pâte brisée with a blend of butter and coconut oil, for flakiness plus subtle coconut aroma. Filling swaps corn syrup for maple syrup, adding complexity. Lightly toasted pecans for deeper nuttiness. Baking cues include golden bubbling filling, wedge firmness. Cool slowly to set. Classic tart technique meets modern tweaks for texture and flavor balance.
Pistachio Raspberry Mousse Tart
A pistachio crumb crust anchors a vibrant raspberry mousse tart. Shelled pistachios combined with almond flour and browned butter add depth. Fresh mango slices replace some raspberries for a subtle tropical twist. Gelatin sets the airy mousse, made with whipped cream and fresh citrus. The tart chills until firm with a final layer of tangy raspberry-mango coulis. No eggs needed. The short bake time to toast crust and precise folding keep textures distinct. Refrigeration critical to clean slicing and flavor melding. Store chilled up to 3 days.
Leek Apple Camembert Tart
A savoury tart stacking earthy leeks with crisp apples and creamy Reblochon cheese instead of camembert. Puff pastry frames the filling for a flaky base. Toasted walnuts swap pignons for nuttier crunch. Honey adds a floral glaze as it caramelizes in the oven. A hint of fresh thyme tucked in with the fruit gives subtle herbaceous notes. Cook leeks till just tender—not mushy—maintain a gentle bite. Visual: edges puff and brown, cheese bubbles and browns slightly. Serve warm or room temp. Six servings, moderate effort, approachable for weekday or dinner party starters.
Sablé Tart Crust with Lemon Zest
Reworked pâte sablée using a mixture of all-purpose and cake flour for tenderness; swapped granulated sugar for powdered sugar for finer texture; replaced egg yolks with whole eggs for richer binding. Zest of lemon added for brightness. Slight adjustments in salt and butter quantities. Dough pressed directly into 22 cm pan. Baked at 190 °C with keen eye on color and scent. Focus on granular texture before baking, and firm but pliable feel when pressing. Tricky to work with too cold or too warm butter. Offers crisp, tender base, with adaptable method for gluten-sensitive or dairy-alternative needs.
Strawberry Foldover Tart
A rustic foldover tart with a bright strawberry filling thickened with arrowroot instead of cornstarch. The crust swaps out some flour for whole wheat pastry flour for nuttier depth. A splash of lemon juice brightens the berries. Quick to assemble, baked high for golden, flaky edges. Finished with a sharp lime glaze rather than simple sugar icing. This tart holds its shape well and offers a balance of tender crust and juicy, thickened fruit. The berry filling bubbles and thickens, signaling readiness. Ideal for home bakers wanting a straightforward, no-fuss dessert with a slight twist on classic strawberry chausson.
Raspberry Mascarpone Tart Twist
A raspberry tart with a flaky lemon-scented shortcrust, rich mascarpone cream folded with whipped coconut cream, and a vibrant rhubarb-raspberry coulis. The tart shell baked blind until golden-brown with a hint of cardamom, then chilled before filling. Fresh raspberries arranged point-up for a striking finish. Elegant, light, dairy-alternated, no eggs or nuts. Techniques focus on tactile cues, avoiding overhandling the dough, and straining coulis for seedless texture. Common swaps and timing tweaks ensure reliability under real kitchen pressure.
Sea Buckthorn Meringue Tart
Crisp biscuit crumb base with a tangy sea buckthorn custard, topped with a toasted cloud of meringue. Uses gelatin for stability, fresh citrus twist, and a hint of cardamom in the filling. Balanced sweetness against bright fruit acidity. No nuts, easy to freeze halfway. Requires patience watching custard thicken gently over low heat. Visual cues guide doneness rather than strict times. Meringue tips included. Stores well up to three days chilled.
Savory Prosciutto Tart
Flaky puff pastry base topped with tangy frisée and shallots, layered with torn aged prosciutto and a herby, crunchy nut garnish with a subtle sweet-sour hint from chopped cornichons. The nut element swapped from hazelnuts to toasted walnuts for earthier depth. Creme fraiche replaces heavy cream for tang and lighter texture. An aromatic parsley and watercress salad finishes the tart for freshness and peppery bite. Baked until golden, airy, and crisp around edges. Garnished with shaved aged asiago instead of parmesan for a nuttier punch. A balance of salty, creamy, crunchy, and sharp flavors with changing textures through each forkful.
Cherry Raspberry Tart Trifle
A layered tart combining a crisp cookie crust with custard thickened by cornstarch and whipped cream, punctuated by fresh cherries and a vibrant raspberry jam glaze. The use of lemon zest and crushed amaretti cookies adds depth and texture. The dessert chills for a bit, allowing flavors to marry. A variant on classic trifles; offers practical tips on custard consistency, alternative biscuit choices, and common pitfalls when folding whipped cream or soaking biscuits. Timing hinges on visual-olfactory checkpoints, not clocks. A straightforward yet refined build, balancing sweet-tart fruit and creamy, airy textures for a nuanced finish.
Mango Pitahaya Tart
A tart with a tender crust, rich pastry cream, topped with mango and pitahaya. Crust stays crisp under the cream. Vanilla bean infusion in cream makes the texture dense, not runny. Pitahaya adds subtle earthiness; mango brings juicy sweetness. Apricot glaze seals the fruit, adds slight shine and subtle tartness. Stepwise chilling ensures structure holds when serving. Adjusted flour and sugar balance keeps crust flaky but not crumbly. A touch of lemon zest in pastry cream cut into sweetness, keeps it fresh. Uses plant-based refined oil instead of butter for twist and allergy-friendly. Substituted tapioca starch for flour in cream for silkier finish. Instructions shuffled for workflow in busy kitchen.
Twisted Apple Tart
Apple tart with reduced sugar and butter. Mixed apple types swapped: Cortland replaced with Granny Smith, McIntosh switched for Honeycrisp. A splash of lemon juice added to filling, vanilla extract swapped in crust for vinegar. Dough chilled 25 minutes. Baking temp lowered to 210°C, bake 30-40 minutes. Crust made flaky with pinch of cornstarch. Filling cooked longer for caramelization. Rim sealed tightly, star-shaped vents cut on top crust. Lactic milk used for brushing. Yields 8 servings, classic French-style tart reworked with fresh twist in texture and flavor.
Maple Tart with Whipped Cream
Maple-flavored tart with a flaky crust, creamy filling, maple crumble and optional jelly cubes. Butter, flour, and confectioners sugar base. Sweetened condensed milk and maple syrup filling with eggs. Optional crumbly topping with corn starch and fleur de sel. Whipped cream folded with gelatin, infused vanilla. Gelée made from maple syrup and gelatin, set before use. Dulce de leche drizzled on top, decorated with whipped cream lines, crumble bits, jelly cubes. Chill well before serving. Keeps refrigerated up to 3 days.
Mushroom Tart Twist
Savory tart with sautéed mushrooms and caramelized onions inside a flaky crust. Thyme and a hint of smoked paprika for deeper aroma. A vegetarian option without nuts, easy to prepare and serves eight as a snack or main. Balanced with cream and eggs for texture. Modified ingredient proportions and cooking times to keep it fresh. Replaced heavy cream with crème fraîche. Swiss cheese instead of gruyere for milder flavor. Perfect for an appetizer or light dinner.
Upside-Down Apple Tart with Salted Caramel Drizzle
A twist on the classic apple upside-down cake with reduced butter, replaced milk with almond milk for subtle nuttiness, and swapped granulated sugar for coconut sugar. Brown sugar for topping replaced by chopped pecans. Baked slightly longer than usual. Caramel sauce infused with sea salt and a hint of bourbon, reducing cream amount for a thicker finish. Apples grated not sliced for moisture and texture. A balance of sweet, nutty, and savory notes. Textures from tender cake, crunchy nuts, and syrupy caramel sauce.