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Tart

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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

1 Tbsp. butter, melted 1 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

Ingredients For 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

Ingredients For 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

Ingredients For 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

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

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

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

Ingredients For 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

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