Top 8 Delicious Tart Recipes You Need to Know

Ingredients:

• Flour: 120 grams
• Cornstarch: 100 grams
• Cocoa powder: 1 tbsp
• Egg: 1
• Water: 4 tbsp
• White sugar: 50 grams
• Dark chocolate: 100 grams
• Butter: 50 grams
• Strawberries: 250 grams
• Strawberry jam: 2 tbsp

Instructions:

• Prepare the dough:
  • Sift flour, cornstarch, sugar, and cocoa powder into a large bowl. Mix the dry ingredients thoroughly. Then add about 25 grams of butter to the mixture, knead it until the butter is fully incorporated.
  • Crack the egg and add some water to the butter-flour mixture, mix until smooth. Chill the dough in the fridge for about 30 minutes.
• Shape the tart:
  • Grease tart molds with a thin layer of butter. Take the chilled dough, divide it into small portions, roll it out, and press it into the tart molds.
  • Trim off any excess dough. Use a fork to prick small holes on the dough's surface to let air escape during baking.
• Bake the tart:
  • Preheat the oven to 180°C (350°F) for 7-8 minutes. Then place the tarts into the oven and bake for 25-30 minutes.
• Make the topping:
  • Place dark chocolate in a heatproof bowl and melt it with the remaining 25 grams of butter over a double boiler. Stir occasionally until the butter and chocolate are well combined. Spoon the melted chocolate into the tart shells.
  • Remove the stems from the strawberries, slice them in half, and arrange them beautifully on top of the tarts.
  • Simmer the strawberry jam with 2 tbsp of water until it becomes slightly runny, then remove from heat. Drizzle the strawberry jam over the tarts. Place the tarts in the fridge for about 20 minutes, and they are ready to enjoy.

Ingredients:

• For the tart crust: 85g all-purpose flour
  • ½ teaspoon salt
  • 55g cold butter
  • 1 tablespoon (15ml) cold water
• For the egg custard:
  • 17g all-purpose flour
  • 30g sugar
  • 1 egg
  • 100ml milk (or 50ml milk + 50ml cream)
  • A pinch of vanilla
  • 1 apple
  • 2 tablespoons apricot jam
  • 1 teaspoon rum for glazing

Instructions:

• For the crust:
  • Preheat the oven to 170°C (338°F).
  • In a food processor, combine the flour, salt, sugar, and cold butter. Mix until the butter is fully incorporated into the flour. Add the cold water and continue mixing until a dough forms. Transfer the dough to a surface and knead it briefly, then roll it out.
  • Place the dough into a tart pan lined with parchment paper and trim off the excess dough.
  • Bake the crust for 15-20 minutes until golden brown.
  • Once baked, allow the crust to cool before removing it from the pan.
• For the filling:
  • Whisk the egg, sugar, and flour together.
  • Pour in the milk and strain the mixture. Add a pinch of vanilla.
  • Slice the apple thinly and arrange the slices in a circular pattern in the tart shell. Pour the egg custard mixture over the apples.
  • Return the tart to the oven and bake for 25-30 minutes, until the custard sets (a toothpick should come out clean and the custard firm).
  • Once done, remove the tart from the oven, allow it to cool slightly, then brush the surface with the apricot jam and rum glaze.

Ingredients:

• For the tart crust: 75g unsalted butter
• 25g sugar
• 1 egg yolk
• 130g all-purpose flour
• ½ teaspoon vanilla extract
• 100g dried shredded coconut
• For the filling: 8g all-purpose flour
• ½ teaspoon baking powder
• 65g sugar
• 1 egg
• 1 teaspoon vanilla extract
• 30g butter
• 60ml unsweetened milk

Instructions:

• Prepare the crust:
  • In a mixing bowl, combine 75g of butter and 25g sugar, and use a spatula to mix until the mixture is smooth.
  • Add 1 egg yolk and ½ teaspoon of vanilla extract, and stir to combine.
• Mix the dough:
  • Add 130g of flour to the mixture and combine until the flour and butter are fully integrated.
  • Chill the dough for 30 minutes in plastic wrap to firm it up.
• Shape the tart crust:
  • After chilling, remove the dough from the fridge, divide it into small balls, and shape them into round pieces.
  • Line tart pans with parchment paper to make removal easier after baking.
  • Press the dough into the tart molds, ensuring an even thickness of about 0.3cm, and refrigerate again while preparing the filling.
• Prepare the coconut filling:
  • In a bowl, mix 100g shredded coconut, 8g flour, and ½ teaspoon baking powder.
  • In another bowl, combine 65g sugar, 60ml milk, 1 egg, 1 teaspoon vanilla extract, a pinch of salt, and 30g melted butter. Stir until fully combined.
  • Incorporate the coconut mixture into the wet ingredients and stir well.
  • Spoon the coconut filling into the prepared tart crusts.
• Bake the tarts:
  • Preheat the oven to 180°C (350°F) for 15 minutes.
  • Bake the tarts at 180°C for 15-20 minutes until golden brown, then remove them from the oven and cool for about 10 minutes before easily removing the tarts from the pans.

Ingredients:

• 180g all-purpose flour (Type 11)
• 125g unsalted butter
• ½ teaspoon salt
• 10ml cold water
• 150g bacon
• 80g onion
• 30g leek
• 120g heavy cream
• 4 eggs
• 55ml unsweetened milk
• ½ teaspoon black pepper
• 3g ground nutmeg
• 5g parsley

Instructions:

• Prepare the filling:
  • Chop 150g of bacon, 80g onion, and slice 30g of leek.
  • In a skillet, without adding oil, sauté the bacon, onion, and leek for 5-7 minutes until the onions are translucent, then remove from heat.
• Prepare the custard mixture:
  • In a bowl, whisk together 4 eggs, 120g heavy cream, 55ml unsweetened milk, and ½ teaspoon black pepper until smooth.
  • Add 3g ground nutmeg and 5g chopped parsley, and mix well.
• Prepare the dough:
  • In a food processor, blend 180g of all-purpose flour, 125g cold unsalted butter, and ½ teaspoon salt until the mixture resembles breadcrumbs.
  • Add 2 egg yolks and 10ml of cold water, then process until the dough forms. Knead it briefly into a smooth ball, wrap it in plastic, and refrigerate for 30 minutes.
  • After chilling, roll the dough out to a thickness of about 0.5cm and press it into a tart pan. Refrigerate the dough again for 15 minutes.
• Bake the crust:
  • Prick the base of the dough with a fork. Place a sheet of parchment paper over it and fill with baking beans. Bake the crust in a preheated oven at 200°C for 10 minutes.
  • After 10 minutes, remove the beans and parchment paper, then bake for an additional 10 minutes.
• Assemble and bake the quiche:
  • Layer the sautéed bacon, onion, and leek mixture into the baked tart shell. Sprinkle 100g of shredded cheese over the top.
  • Pour the egg mixture over the filling, using a fork to distribute it evenly.
  • Bake the quiche at 170°C for 20 minutes, or until the top is lightly golden and set.

Ingredients:

• For the crust:
  • 200g unsalted butter
  • 100g powdered sugar
  • 420g all-purpose flour
  • 1 egg
  • 15g powdered milk
• For the filling:
  • 250g cream cheese
  • 25g butter
  • 50g sugar
  • 25g whipping cream
  • 1 egg
  • 20g all-purpose flour
  • Blueberry jam

Instructions:

• Prepare the crust:
  • Beat the softened butter with powdered sugar until light and fluffy. Add the egg and mix until fully combined.
  • Gradually incorporate the flour and powdered milk, mixing until there are no dry bits left.
  • Divide the dough into small portions and press them into tart molds. Press the dough evenly along the bottom and sides, leaving space in the center for the filling. Use a fork to prick the dough to prevent it from puffing up.
  • Bake the crust at 190°C for 15 minutes.
• Prepare the filling:
  • Blend the cream cheese, butter, and sugar until smooth. Add the egg and whipping cream, mixing until smooth.
  • Stir in the flour until fully combined and there are no dry bits.
  • Fill the pre-baked tart shells with the cream cheese mixture. Add a spoonful of blueberry jam in the center (optional: use a toothpick to create decorative patterns).
• Bake the tart:
  • Bake the filled tarts at 180°C for 8-10 minutes, or until the tops are slightly golden.
  • Let the tarts cool before serving.

Ingredients:

• For the crust:
  • Approximately 400g all-purpose flour
  • 200g slightly salted vegetable butter
  • Sugar
  • 2 egg yolks
• For the filling:
  • 3 eggs
  • 60ml condensed milk
  • 200ml unsweetened fresh milk

Instructions:

• Prepare the crust:
  • Mix 100g of flour and 200g of vegetable butter in a bowl and knead until smooth. Wrap in plastic wrap and refrigerate for about 15 minutes. In the meantime, mix the remaining flour with sugar, egg yolks, and 150ml of water.
  • Knead the dough until smooth, then roll it out into a rectangle. Place the dough from the fridge in the center and fold it over, rolling gently. Fold into thirds, wrap in plastic wrap, and refrigerate again for 15 minutes.
  • After resting for 15 minutes, roll out the dough again and fold into thirds. Repeat this process 4-5 times to form multiple layers of dough.
  • On the final roll, make the dough about 3mm thick and cut out circles with a cutter. Place the dough in tart molds for baking. The crust preparation is now complete.
• Prepare the filling:
  • While the dough rests, make the egg custard filling by mixing the condensed milk and fresh milk in a clean bowl. Stir until the condensed milk dissolves and microwave for about 3 minutes.
  • Crack the eggs into a bowl and beat them. You can add a bit of vanilla for extra flavor. Pour the hot milk mixture into the beaten eggs and stir quickly and evenly to combine. Strain the mixture through a sieve for a smooth texture.
• Bake the tart:
  • Preheat the oven to 200°C for about 10 minutes. Gradually pour the egg custard into each tart shell and place the tray in the oven.
  • Bake for about 20 minutes or until the crust is golden brown. Once done, remove the tarts from the oven, plate them, and optionally decorate before serving.

Ingredients:

• 150g cake flour (type 8)
• 200g strawberries
• 100g unsalted butter
• 30g powdered sugar
• 20g egg whites
• 30ml lemon juice (or orange juice)
• Grated lemon zest (a little)
• 10g sugar
• White sesame seeds (for decoration)
• Strawberry jam (a little)

Instructions:

• Prepare the butter mixture:
  • Beat 100g unsalted butter, then add 30g powdered sugar and 20g egg whites. Mix well.
• Make the dough:
  • Add 150g flour to the butter mixture and mix thoroughly. Knead the dough with your hands until it becomes smooth and elastic.
• Shape and bake the tart crust:
  • Place the dough between two sheets of parchment paper and roll it out. Refrigerate for 30 minutes.
  • Place the dough onto the tart molds, pressing it gently into the mold and trimming the excess dough.
  • Pierce the dough with a fork to prevent puffing during baking. Chill the tart shell in the refrigerator for another 30 minutes.
  • Heat a pot with a layer of salt. Once the salt is hot, place the tart shells inside and cover. Bake for 35 minutes over low heat.
• Prepare the colored dough for decoration:
  • Re-knead any leftover dough, dividing it into two parts: a large portion and a smaller one.
  • Mix a small amount of red food coloring into the larger dough, and a bit of matcha powder into the smaller portion.
  • Roll both portions into even logs and wrap them in plastic wrap.
• Shape the dough:
  • Flatten the red dough on two sides to form a triangle shape. Flatten the green dough slightly.
  • Chill both dough pieces in the refrigerator for 30 minutes.
  • Use a chopstick to create three lines on the red dough.
  • Cut the green dough into three equal strips and place them into the three grooves of the red dough.
  • Wrap the dough in plastic wrap and refrigerate for 15 minutes.
  • After 15 minutes, cut the dough into 0.5cm thick slices.
  • Roll each piece of dough slightly thinner, then sprinkle with sesame seeds. Chill in the refrigerator for 1 hour.
• Bake and finish the tart:
  • Place the dough into the pot with salt and bake for 17 minutes.
  • Mix 200g of strawberries with a bit of lemon zest, 30ml lemon juice, and 10g sugar. Let it sit for 30 minutes to marinate.
  • Spread a layer of strawberry jam onto the tart, then arrange fresh strawberries on top. Pour the marinated strawberry mixture over the fruit.
  • Finish by decorating the tart with a strawberry biscuit.

Ingredients:

• 80g unsalted butter
• 50g powdered sugar (for the crust)
• 2 eggs (for the crust)
• 220g all-purpose flour
• 1/2 tablespoon unsweetened milk
• 1 teaspoon vegetable oil
• 200g cream cheese
• 120g mascarpone cheese
• 120ml whipping cream
• 60g powdered sugar (for the filling)
• 10ml lemon juice
• 1 teaspoon vanilla extract
• 1 egg (separate yolk and white for the filling)

Instructions:

• Prepare the dough:
  • Beat the butter with powdered sugar. Then sift in the flour and mix until fully combined.
  • Add the eggs to the butter mixture and knead until the dough is smooth. Add the milk and oil and knead again until well incorporated.
  • Wrap the dough and refrigerate for 30 minutes.
• Prepare the cheese filling:
  • Mix the cream cheese, mascarpone cheese, and powdered sugar. Add the whipping cream, egg yolk, vanilla extract, and lemon juice, stirring until smooth.
  • Heat the mixture over low heat until it thickens. Let it cool, then refrigerate until ready to use.
• Shape and bake the crust:
  • Remove the dough from the fridge, divide it into small portions, roll each portion thin, and press into tart pans. Use a fork or sharp object to poke the bottom to prevent puffing while baking.
  • Bake the tart crust at 180°C (350°F) for 15 minutes. Afterward, lightly beat one egg white and brush it over the crust. Bake for another 5-10 minutes, ensuring the crust turns golden. Preheat the oven for 15 minutes before baking.
• Fill and bake the tart:
  • Evenly distribute the cheese filling over the baked tart crust. Beat one egg yolk and brush it over the top of the tart.
  • Continue baking the tart at 200-230°C (392-446°F) for 5-7 minutes until the top is lightly golden.