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Tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are...

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Cranberry tart with white chocolate

Cranberry tart with white chocolate

400g shortcrust pastry350 g of white chocolate 120 g of cream (33%) 60 g of butter 375 g cranberries

Contributed by Violetta Gir

Chocolate Mousse Poached Pear Tart

Chocolate Mousse Poached Pear Tart

Tart Dough:12 ounces (2½ cups) all-purpose flour 3 tablespoons granulated sugar zest of 1 lemon 8 ounces (2 sticks) unsalted butter, chilled and cubed 2 egg yolks ¼ cup cold water ½ teaspoon pure vanilla extract Poached Pears: 4 cups water 1¼ cups granulated sugar 2 Stemilt Bosc pears 1 vanilla bean, split in half 2 cinnamon sticks Chocolate Mousse: 6 ounces bittersweet chocolate 3 ounces (1/2 cup) granulated sugar 6 tablespoons water 3 egg whites 1 cups + 2 tablespoons heavy cream, cold Topping: 2 ounces bittersweet chocolate

Contributed by Violetta Gir

CHOCOLATE MOUSSE TART

CHOCOLATE MOUSSE TART

1 cup Walnuts (raw, unsalted)½ cup Almonds (raw, unsalted) 1½ cups Dates (pitted) 1 teaspoon Coconut Oil Salt 2 cups Coconut Cream (from 2 cans coconut milk) 2 tablespoons Cocoa Powder 4 tablespoons Powdered Sugar ½ cup Cashews (raw, unsalted) ⅓ cup Chocolate Chips (optional)

Contributed by Violetta Gir

Margarita Tarts

Margarita Tarts

1 cup dates (preferably Deglet Noor or Medjool)1 cup almonds ½ teaspoon kosher salt ¾ cup heavy whipping cream 1½ tablespoons powdered sugar 1 lime (1½ tablespoons juice + zest) ½ tablespoon tequila (optional)

Contributed by Violetta Gir

Banana Caramel Tart

Banana Caramel Tart

-1 box puff pastry (2 sheets)-4 bananas For the caramel: -1 cup sugar -1 cup heavy cream -1 teaspoon kosher salt -2 tablespoons butter

Contributed by Violetta Gir

Peach and Blueberry Brioche Tart

Peach and Blueberry Brioche Tart

Ingredients1 tsp dried yeast 2 tsp warm milk ½ tsp vanilla bean paste 95g (3/4 cup) plain flour, plus extra for dusting 1 tbs plus 1tsp caster (superfine) sugar 1 egg 60g (2¼ ounces/ half a stick) room temperature butter, chopped into small pieces 2 peaches peeled, stone removed and thinly sliced ¼ cup blueberries 1 extra egg, beaten, for the egg wash 1 tbs sugar icing (powdered) sugar to dust

Contributed by Violetta Gir

Grape Tart

Grape Tart

1 cup all-purpose flour3 tablespoons sugar 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into pieces 1/2 cup rolled oats Pastry Cream 3 to 3 1/2 cups seedless red and green grapes Confectioners’ sugar

Contributed by Violetta Gir

Cherry and Coconut Cream Tart

Cherry and Coconut Cream Tart

TART CRUST1 cup (140 g) all purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1/2 cup (113 g) unsalted butter, cold, cut into 1-in pieces 1 tablespoon cold water 1/2 teaspoon vanilla extract COCONUT PASTRY CREAM 1 cup (218 g) coconut milk 2 Tablespoons (30 g) + 3 Tablespoons (44 g) sugar 3 large egg yolks 2 Tablespoons (14 g) cornstarch 1 teaspoon vanilla extract 1 cup (230 g) heavy cream FILLING 1/2 cup cherry preserves 1/2 pound cherries

Contributed by Violetta Gir

White Chocolate-Raspberry Tart, With Almonds and Pistachios

White Chocolate-Raspberry Tart, With Almonds and Pistachios

crust2 cups plain flour (all-purpose flour) 3/4 cup butter, cut into small pieces 1 tablespoon caster sugar (fine granulated) 1 egg, beaten 2 -4 tablespoons cold water Tart filling 1 lb good quality white chocolate, broken into pieces 6 tablespoons butter 2/3 cup whipping cream 1/2 teaspoon vanilla or 1/2 teaspoon almond extract 2 cups fresh raspberries, must be fresh, not frozen 1/4 cup sliced almonds, toasted

Contributed by Violetta Gir

Rainier Cherry Almond Tart

Rainier Cherry Almond Tart

pie crust to line a 9inch tart pan1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup sugar 1 egg 1 tsp almond extract 1 cup almond flour 1 Tbsp all purpose flour (or use more almond flour for gluten free) approximately 30-40 cherries, pitted and halved

Contributed by Violetta Gir

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Coconut Cream Tarts

Coconut Cream Tarts

The Shortbread Crust:1¼ cup flour ⅓ cup sugar pinch of salt ½ cup butter, cut into chunks 1 egg yolk 6 mini 3 inch tart pans, or 1 large tart pan The Coconut Cream: 2 cups whole milk ¼ cup cream of coconut ½ cup sweetened shredded coconut ½ vanilla bean, split 4 large egg yolks ¼ cup sugar 1 tbsp cornstarch 1 pinch of salt The Topping: whipping cream

Contributed by Violetta Gir

Easy Mini Pecan Tarts

Easy Mini Pecan Tarts

1 Tbsp. butter, melted1 large egg 2 Tbsp. brown or white sugar 1 Tbsp. honey or agave nectar 1/2 teaspoon vanilla pinch of cinnamon 1/2 cup chopped pecans 15 mini phyllo shells (1 box)

Contributed by Violetta Gir

Nutella Strawberry Tart & Giveaway

Nutella Strawberry Tart & Giveaway

IngredientsFor the Crust: 1/2 cup butter, cold and diced 1 1/2 cups flour 1/4 cups sugar 1 tablespoon white wine vinegar (or apple cider vinegar) For the Filling: 2 tablespoons cornstarch 2 cups milk 3/4 cup Nutella 1/2 teaspoon vanilla extract 1/4 teaspoon hazelnut extract, optional 1/8 teaspoon salt 2-3 cups strawberries, stem removed and cut in half

Contributed by Violetta Gir

Sugar Cookie Lemon Tarts

Sugar Cookie Lemon Tarts

IngredientsFor the crust: 8 Tablespoons (115g) unsalted butter, softened ½ cup (100g) granulated sugar 1 egg 1 and ½ cup (190g) all-purpose flour scant ¼ teaspoon baking powder pinch salt For the lemon filling: 2 eggs 3 egg yolks ¼ cup whipping cream juice from 1 large lemon ¼ cup granulated sugar For topping 4 Tablespoons powdered sugar, divided ½ cup whipping cream

Contributed by Violetta Gir

Mini Fruit Tart Cheesecakes

Mini Fruit Tart Cheesecakes

IngredientsFor the Crust: 1 1/4 cups Graham Cracker crumbs 3 tablespoons packed brown sugar 5 tablespoons unsalted butter, melted For the Cheesecakes: 8 ounces PHILADELPHIA cream cheese, softened 1/4 cup sour cream, room temperature 1 egg, room temperature 1/4 cup sugar 1 teaspoon vanilla bean paste (or regular vanilla extract) For the Topping: 1/4 cup fresh lime juice 1/4 cup granulated sugar 1/4 teaspoon cornstarch 2 cups fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)

Contributed by Violetta Gir

DARK CHOCOLATE TART WITH BLACKBERRIES AND HAZELNUT PRALINE

DARK CHOCOLATE TART WITH BLACKBERRIES AND HAZELNUT PRALINE

Chocolate Filling:700mls cream 700g dark chocolate, chopped Pastry: 2 cups flour 1 Tbsp dark cocoa powder pinch of salt 1/4 cup caster sugar 150g cold butter, chopped into cubes 2-3 Tbsp iced water Hazelnut Praline: 11/2 cups hazelnuts 200g sugar 3 tablespoons water To serve: 2 cups fresh blackberries 200ml cream, softly whipped

Contributed by Violetta Gir

No-Bake Blueberry Truffle Tartlets

No-Bake Blueberry Truffle Tartlets

Ingredients:For Crust: 1 1/2 cups chocolate wafer or oreo cookie crumbs (from about 7 ounces or 30 cookies) 6 tablespoons unsalted butter 1 ounce dark or semisweet chocolate, chopped For Filling: 8 ounces dark or semisweet chocolate, chopped 1 1/4 cups heavy cream 1/2 teaspoon pure vanilla extract 1 pint fresh blueberries, rinsed and dried

Contributed by Violetta Gir

Chocolate-Raspberry Tart

Chocolate-Raspberry Tart

32 chocolate wafer cookies (about 8 ounces)2 tablespoons sugar Coarse salt 6 tablespoons (3/4 stick) unsalted butter, melted 12 ounces semisweet chocolate chips 1 1/4 cups heavy cream 1 1/2 cups fresh raspberries (6 ounces)

Contributed by Violetta Gir

Chocolate Hazelnut Tart

Chocolate Hazelnut Tart

IngredientsFor the Crust 7 - 10 Chocolate Cookies (+ 1 cup ground) 3 Tablespoons butter For the Filling 1 1/2 cup whole milk 1/4 tsp salt 3 egg yolks 1/3 cup brown sugar 4 tsp flour 1/2 cup chocolate hazelnut spread For the Glaze 3 oz. Dark Chocolate 1/4 cup butter 1 Tbls light corn syrup For the Candy Hazelnuts Hazelnuts 1 cup sugar 1 tsp lemon juice

Contributed by Violetta Gir

Twix Tart

Twix Tart

INGREDIENTS:For the Shortbread Crust: 1½ cups all-purpose flour ½ cup powdered sugar ¼ teaspoon salt 9 tablespoons unsalted butter, chilled and cut into ½-inch cubes 1 egg, lightly beaten For the Caramel Filling: ½ cup + 1 teaspoon heavy cream 4½ tablespoons sweetened condensed milk ½ cup granulated sugar 6 tablespoons Lyle's golden syrup 2 tablespoons water 2 tablespoons unsalted butter, at room temperature, cut into small pieces For the Milk Chocolate Ganache: 7 ounces milk chocolate, finely chopped 5 tablespoons heavy cream

Contributed by Violetta Gir

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Rhubarb and dark chocolate tart

Rhubarb and dark chocolate tart

¼ cup (25g) Dutch cocoa+, plus extra, for dusting1¼ cups (185g) plain (all-purpose) flour 125g chilled butter, cubed ½ cup (80g) icing (confectioner’s) sugar 3 egg yolks 2 tablespoons iced water baked rhubarb 400g rhubarb, trimmed and cut into 10cm lengths 2 tablespoons caster (superfine) sugar 1 tablespoon rosewater dark chocolate ganache 300g dark chocolate, chopped 1 cup (250ml) single (pouring) cream

Contributed by Violetta Gir

Mixed berry and coconut foldover tarts

Mixed berry and coconut foldover tarts

300g frozen mixed berries, thawed¾ cup (60g) desiccated coconut ⅓ cup (55g) icing (confectioner’s) sugar, plus extra, for dusting 2 sheets store-bought shortcrust pastry, thawed 1 eggwhite, lightly beaten ¼ cup (55g) white sugar

Contributed by Violetta Gir

Print Email Pinterest Pin It   lemon tart

Print Email Pinterest Pin It lemon tart

1½ cups (225g) plain (all-purpose) flour125g chilled butter, cut into cubes ½ cup (80g) icing (confectioner’s) sugar, plus extra, for dusting 3 egg yolks 1 tablespoon iced water lemon filling 1 cup (250ml) single (pouring) cream 2 eggs 3 egg yolks, extra ½ cup (110g) caster (superfine) sugar ½ cup (125ml) lemon juice

Contributed by Violetta Gir

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