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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 usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of 'tart', 'flan', 'quiche', and 'pie' overlap, with no sharp distinctions.

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Cranberry tart with white chocolate

400g shortcrust pastry 350 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

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


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

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

-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

Ingredients 1 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

1 cup all-purpose flour 3 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

TART CRUST 1 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

crust 2 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

pie crust to line a 9inch tart pan 1/2 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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