Recipezaar: Tarts,Dinner Party recipes

Sweetheart Tarts

Fri, 08 Feb 2008 15:18:09 -0500

Source: Food Network ***Note: 2 hour chill time included in "cook" time.*** -- posted by Mom2Rose

Chocolate-Cabernet Tart

Mon, 11 Feb 2008 19:30:25 -0500

This recipe is from Chez Nous, an excellent French restaurant located in Humble, Texas. Chef Gerard Brach is the co-owner of this highly-rated restaurant located in an old Pentecostal church. "Intense" does not begin to describe this lucious, ultrachocolaty tart that's easy to prepare and bound to impress! From the food section of the Houston Chronicle. -- posted by Leslie in Texas

White and Dark Chocolate Raspberry Tart

Tue, 12 Feb 2008 00:35:15 -0500

When the occasion calls for an extra-special dessert, serve a creamy, rich, chocolaty filling in an easy unroll-and-fill pie crust. Note: Cooking time includes refrigeration times noted in recipe. -- posted by Mom2Rose

Strawberry Chocolate Ganache

Tue, 19 Feb 2008 03:05:07 -0500

I got this from Kraft, and changed the raspberries to strawberries because I like them better. It is a chocolate filled delite. I like to use Anna's Chocolate Mint wafers for the crumb crust, but you can use what ever cookie you like. -- posted by Lauren4372

Toasted Almond Tart With Blood Orange Sorbet

Fri, 29 Feb 2008 22:46:09 -0500

Tasty comfort food from "the Floataway Cafe" in Atlanta. -- posted by John 11-44

Petite Mini Macaroon Cups

Wed, 05 Mar 2008 23:53:37 -0500

Source: Eagle brand foods **Note: Dough needs to chill for 1 hour.** -- posted by Mom2Rose

Individual Lime Cheesecakes

Tue, 11 Mar 2008 00:49:13 -0400

This recipe is as simple as it is delicious. It uses just a few ingredients, but makes a beautiful presentation. The recipe is from a Semi-Homemade cookbook. -- posted by Chris from Kansas

Frangipane Tart With Strawberries and Raspberries

Wed, 12 Mar 2008 00:44:51 -0400

You can use a refrigerated pie dough in place of the pate brisee. It is also good using all strawberries or raspberries or other fruits. Recipe is from Gourmet 1991. -- posted by cookiedog

Pecan Tarts

Mon, 31 Mar 2008 23:26:43 -0400

My sister, Sharon brought a batch of these to my home and in about 2 days the four of us had finished them. Yes they are that good! These have a rich shortbread cookie style crust. The filling is similar in flavor to a traditional pecan pie but not quite as sweet or sticky in texture. They should be baked in 24 regular sized muffin tins. This recipe is a money saver over some other tart recipes since it uses pecan pieces. The smaller pieces of nuts are more attractive on the small little tarts and they give a pecan taste with every bite. -- posted by CarrolJ

Boston Cream Dessert Cups (Cookie Mix)

Thu, 03 Apr 2008 15:50:59 -0400

Source: Betty Crocker Bake Life Sweeter Cookie Contest Entry by Sherry Lee!! "Here's a mini version of Boston cream pie made with cookie mix. Yum!" -- posted by Mom2Rose

Rhubarb-Strawberry Tart

Fri, 04 Apr 2008 16:46:09 -0400

Source: Pillsbury "Rhubarb lends a tangy bite to a strawberry tart. Use fresh or frozen (unsweetened)." -- posted by Mom2Rose

Old-Fashioned Lemon Pie

Sun, 06 Apr 2008 19:09:14 -0400

Sweet and as bright as a summer's day. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Maple Sugar Pie

Sun, 06 Apr 2008 19:15:12 -0400

An easy custard pie lightly flavored with maple. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Baking time is approximate. -- posted by Molly53

Winter Squash Pie

Mon, 07 Apr 2008 14:33:13 -0400

Winter squash come in many sizes and shapes, but all have hard outer rinds that surround sweet, often orange flesh. Winter squash arrive late in the growing season and have a long storage life, so they've long been a staple in winter and spring when other vegetables are harder to come by. Pumpkin, acorn squash, Hubbard squash, buttercup and butternut squash are all examples of this wonderful vegetable. This recipe only uses one cup of squash, so it's a good way to recycle a little dab of leftover squash into something new and wonderful. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Mini Lemon Meringue Pies

Sun, 20 Apr 2008 20:14:19 -0400

These cute little pies look so impresssive and are perfect to wow guests at a dinner party. The sweet lemon filling is what makes these bite sized delights disapper in seconds. But don't be put off be their apperance.. they are incredibley easy to make. You can make the lemon filling and pie cases ahead of time but the meringue topping is best done no more than a few hours before serving. -- posted by Brittney_xo

Chocolate Truffle Torte

Tue, 29 Apr 2008 16:07:49 -0400

We bought a large torte pan with a removeable bottom just for this recipe. It can be made in a springform cheese cake pan, but it looks much nicer in the classic torte shape. This a very rich desert from all of the eggs in it. This is a diet breaker! -- posted by Thndrus

Strawberry Almond Cream Tart

Wed, 21 May 2008 17:50:39 -0400

From Cooking Light "Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake." -- posted by Mom2Rose

Mini Lemon Pistachio Bites

Sun, 25 May 2008 03:32:29 -0400

Source: BH&G -- posted by Mom2Rose

Caramel Pecan Pie

Mon, 02 Jun 2008 22:55:04 -0400

Oooh I can't wait to try this one from Good Taste Magazine! -- posted by Chickee

Rustic Summer Peach Berry Tart

Wed, 02 Jul 2008 02:06:02 -0400

This tart is not only pleasing to the eye but the taste buds as well. The crust is meant to be hand-crimped in a rustic fashion, so don't worry about perfection. I used peaches, strawberries and blueberries, but good substitutes for the berries would be raspberries or blackberries. A sprinkling of powdered sugar atop this tart makes for elegant presentation. Preparation time does not include cooling time. -- posted by MarthaStewartWanabe

Strawberry Sablee Tart

Wed, 02 Jul 2008 03:24:23 -0400

Strawberry sablee tart is a Gordon Ramsay classic that has the crumbliest pastry ever, plus a few of his own modern touches. Pate Sable is made of more sugar & eggs than Pate Brisee and it has no water. He says "Instead of ceramic or metal baking beans, use uncooked rice. It is lighter, so it holds the pastry down without squashing it." There is a chilling time of 1 hour and cooling of 15 minutes. A melt in your mouth pastry! bbcgoodfood.com/recipes/4443/strawberry-sable-tart. -- posted by Manami

Pineapple Coconut Hawaiian Tarts

Mon, 07 Jul 2008 16:11:27 -0400

These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus. -- posted by swimmer175

Chocolate Peanut Butter Bombes (No Bake Dessert)

Wed, 09 Jul 2008 00:58:34 -0400

Source: Rachael Ray Magazine (August 2008) Prep time doesn't include chill time. -- posted by Mom2Rose

Pecan Tassies

Thu, 31 Jul 2008 02:28:13 -0400

My mom makes these every christmas, and when we bring them to my grandmas, they are gobbled up right away! Enjoy! (oh, and a mint tart shaper from pampered chef is Veerrryy useful to have while making these!) I'm pretty sure this recipe came with the mini tart shaper! -- posted by swimmer175

Honey Tart

Sun, 10 Aug 2008 03:14:18 -0400

Yet to be tried, but sounds yummy ;-) -- posted by djmastermum

Pawpaw (Papaya) Tarts

Tue, 26 Aug 2008 00:36:55 -0400

This is my recipe for pawpaw tarts which are just little papaya pies. They are little and are perfect for lunches, picnics, or any other place you want to take them. The tarts are very easy to make. The challenging thing is to find a green pawpaw. You may have to make a special trip to your local African, Oriental or Spanish store. But, it is certainly worth the trip. -- posted by Liberian_Chef

Irish Cream and Mint Truffle Pie

Fri, 29 Aug 2008 01:58:13 -0400

I found this recipe a while back, and have been meaning to make it FOREVER, but haven't tried it yet! This has been sitting in my cookbook cupboard for so long, I don't even remember where I got it anymore! If anyone finds another type of cookie that would be similar to the girl scout cookies, please let me know! I couldn't make this right away because I didn't have them! Prep time incluces chill time, and is an estimate, since I've never made this! -- posted by SrtaMaestra

Hazelnut Caramel Mini Tarts

Fri, 29 Aug 2008 08:50:06 -0400

This great appetizer/dessert recipe would be great for a dinner party or the holidays. I love the flavor of hazelnut and CARAMEL, and the two paired together is heaven. The recipe is kind of long, but will be well worth the effort. The cooking time is approximate and includes the refrigeration time. -- posted by VickyJ

Tarte Au Chocolat Vermeer

Thu, 04 Sep 2008 15:23:12 -0400

Total indulgence in rich dark chocolate! Please note that this tart is rich but not sweet if you want a sweet tart you will need to add some sugar to your taste. -- posted by Annacia

Apple and Pomegranate Tart Tartin

Wed, 10 Sep 2008 16:59:39 -0400

Source: Bon Appétit (October 2008) -- posted by Mom2Rose

Grape, Ricotta & Honey Tarts

Sun, 28 Sep 2008 02:22:58 -0400

Quick to prepare, elegant and delicious tarts, best made when grapes are at their peak! And these can be whipped up at fairly short notice as long as you have the ingredients on hand. This tart can be eaten warm or at room temperature. I have adapted this recipe from one I found in a March 2005 issue of Woolworth's 'Fresh' magazine. Serve with icecream, cream or Greek yoghurt. Since American recipes generally have more sugar than Australian recipes, American chefs may want to increase the sugar in this recipe. -- posted by bluemoon downunder

French Apple Tart

Wed, 22 Oct 2008 00:28:19 -0400

I lived in France for a while, and searched around for an easy-to-make apple tart recipe...and this was it! It looks and tastes amazing, but is very simple to make. I prefer it without ice cream or whipped cream. -- posted by melin44

Apricot Tarts

Thu, 23 Oct 2008 01:36:26 -0400

Source: Taste of Home -- posted by Mom2Rose

Mini Apple Cheesecakes

Tue, 04 Nov 2008 22:31:13 -0500

Had some leftover pie filling (recipe #259671) that didn't seal properly when I canned it and had to come up with a creative way to use it. Had some cream cheese and tart shells in the fridge and whala a new hit was born -- posted by Ladymedic

Almond-Pear Tart

Sat, 08 Nov 2008 15:11:44 -0500

I found this recipe from Southern Living. I made it for Easter dinner and everyone raved about it. It is quite easy to make, and well worth it. -- posted by melmaddie

French Pear Tart

Sun, 09 Nov 2008 19:35:51 -0500

I love using pears in my recipes, I already have 6 of them & here's a definitely spec occasion, but make-ahead dessert I esp fancy from *The Carnival Experience* by Peter Leypold (Exec Chef of Carnival Cruise Lines). This recipe is untried other than to taste & appears a bit labor-intensive to me, but my hope is that someone labor-fearless will take my word that it is impressive & divine. (Times were not given, have been guesstimated & do not include standing + chilling times) *Enjoy* ! -- posted by twissis

Mango Custard Tart

Sun, 09 Nov 2008 20:18:30 -0500

As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a "sinful waste" & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) *Enjoy* ! -- posted by twissis

Crème Brûlée Tart

Mon, 10 Nov 2008 23:49:18 -0500

This is really a show stopper recipe. (It will impress guests!) It's from the famous chef, Michael McCarty, of Michael's Restaurant in Santa Monica, California. This is his recipe for one of the restaurant's most popular desserts. The dough can be made ahead of time and chilled for up to 1 week. The tart, without caramelized top, can be made 1 day ahead, then chilled (loosely covered once cool). Gently blot any moisture from surface before caramelizing. Be sure to read the recipe through before beginning. Although it is actually quite easy to make, you must factor in the cooling times. -- posted by blucoat

Dried Pear, Chocolate and Caramel Tart

Thu, 13 Nov 2008 18:01:52 -0500

You can cover and chill baked tart for up to 24 hours. Let stand at room temp for 30 minutes before serving. -- posted by TattooedMamaof2

Margaret Atwood's Baked Lemon Custard Cake

Thu, 13 Nov 2008 18:17:18 -0500

This is a really neat recipe because, as the batter bakes, it separates into two distinctive layers cake on top and custard on the bottom. It looks very impressive, guests will have no idea how simple it is to prepare! This custard/cake has a very bold lemony flavour. (It also works well with Splenda so can be modified for diabetics.) If you don't have individual ramekins, this can be made in a deep pie pan or an 8x8 baking pan. Margaret Atwood is an iconic Canadian author and the recipe was published in Bon Appétit (Jan. 2006). -- posted by blucoat

Pear Croustade

Sun, 16 Nov 2008 23:25:20 -0500

This is from Bon Appetit 1998. I like the fact that you can use any pan and it's free-form. I also think it's special because it has a topping. Yum! -- posted by ihvhope

Caramel Tart

Mon, 17 Nov 2008 23:18:41 -0500

A very old recipe from my grandmother. I remember helping her make this and savoring every mouthful when we ate it! Its made from pretty basic pantry ingredients. -- posted by kay cameron

Eggnog Cream Cheese Cups

Tue, 16 Dec 2008 18:35:57 -0500

by Gale Gand -- posted by Mom2Rose

Warm Chocolate Tart With Red Wine Sauce

Sun, 11 Jan 2009 19:55:29 -0500

This romantic tart comes together in no time at all with the use of a premade tart shell. Feel free to make your own of course, but I stick with the premade ones on account of being pastry-challenged. As far as a rich and indulgent dessert, you cannot go wrong with warm chocolate and red wine! Perfect for valentines day, or any day that you just want to treat yourself and the ones you love. -- posted by Jess4Freedom

Chocolate Almond Tassies

Sun, 18 Jan 2009 02:09:28 -0500

This is clipped from Bon Apetit magazine. Miniature tartlets with the flavor of almonds and chocolate. A great addition to any buffet table. -- posted by jaynine

Olive Garden Italian Apple Torte

Wed, 21 Jan 2009 15:04:23 -0500

This is a copycat recipe of Olive Garden's Italian Apple Torte. -- posted by Celticevergreen

Dark Chocolate and Peppermint Whipped Cream Tart

Mon, 09 Feb 2009 15:51:21 -0500

Bon Appetit December 2006 (Needs to chill - plan ahead) -- posted by Mom2Rose

Chocolate & Cardamom Torte

Sun, 22 Feb 2009 15:38:10 -0500

The ultimate chocolate indulgence - smothered in chocolate sauce for extra wickedness. If you cant find ground cardamom, break open some cardamom pods to release the little black seeds and grind them yourself with a pestle and motar or a coffee grinder. -- posted by English_Rose

Honey-Glazed Peach Tart With Mascarpone Cream

Sun, 01 Mar 2009 18:23:38 -0500

From Bon Appétit, August 2003 - Enter the tart - light, delicate, and fresh. This recipe tastes like summer on a plate - the peaches are front and foremost, lightly highlighted with a drizzle of honey, a pat of butter, and a sprinkle of almonds. Top it with some whipped mascarpone, and youve just made some humble peaches very happy. -- posted by Jess4Freedom

Individual Strawberry Cheesecake Tarts

Wed, 11 Mar 2009 01:52:03 -0400

These tasty treats are the perfect end to a great meal. The cheesecake recipe itself is very simple, and the topping and crust are very versatile. Alternatives are listed below. <p> ***NOTE***DO NOT USE reduced fat cream cheese. This recipe doesn't seem to work well unless it's full of fat, full of guilt and full of flavor! ;) -- posted by HawaiiChef79

Mock Chestnut Torte (Passover Cake)

Thu, 19 Mar 2009 01:15:31 -0400

This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary a dusting of cocoa is just fine. -- posted by blucoat

Southern Praline Tart

Sat, 28 Mar 2009 02:19:21 -0400

Delicious bites of southern comfort sure to please the pickiest sweet tooth! And, a splash of Southern Comfort is the finishing touch for the pecan/brown sugar filling in this tart. If desired, top with a dollop of whipped cream, or make a special topping by stirring 2 tablespoons powdered sugar and a little Southern Comfort with a cup of heavy whipping cream in a chilled bowl. Beat with chilled beaters until soft peaks form. -- posted by ninja

Caramelized Pear Tart

Fri, 03 Apr 2009 14:29:21 -0400

This caramelized pear tart recipe is from a grocery store flyer. For the short crust pastry use recipe #140957 #140597 or no-roll short crust recipe #95116 #95116, or your favorite short crust pastry. I think this recipe would be equally good with caramelized apples or other fresh fruit. Serve with rich custard or vanilla ice cream. -- posted by foodtvfan

Raspberry Brulee Tart

Fri, 10 Apr 2009 14:12:17 -0400

Fresh raspberries and a brulee topping contrast with the thick vanilla custard filling. A lovely summer tart. -- posted by swissms

Warm Cherry-Almond Tart

Sun, 12 Apr 2009 00:35:56 -0400

Add a scoop of vanilla ice cream to each serving. Bon Appetit, June 2005. -- posted by swissms

Chocolate Ganache Tarts

Mon, 13 Apr 2009 15:20:18 -0400

I got this from Taste of Home. This is a must have recipe if your a chocolate lover like me! And its really easy,even for me and i hate hate hate baking! -- posted by hotdish

Butter Pecan Tartlets

Fri, 24 Apr 2009 10:18:52 -0400

These mini tarts taste like pecan pie. this recipe make 3 dozen tarts, great for special occasions or Pot Luck's. Land-O-Lakes recipe. -- posted by daisygrl64

Raspberry Velvet Tart

Mon, 04 May 2009 19:46:39 -0400

White chocolate and fresh raspberries make up this impressive tart, garnished with white chocolate leaves and more fresh berries. Originally from a December 1989 issue of Bon Appetit that featured chocolate desserts.For the white chocolate leaves, you will need 16 small thick leaves, such as lemon,camillia,or gardinia with 1/8-inch stems. -- posted by Leslie in Texas

Triple Lemon Pie

Sat, 09 May 2009 01:02:08 -0400

This is a Sandra Lee recipe. I haven't tried it yet, but lemon pie is my mom's favorite, so this is on our mother's day menue. -- posted by Jenni D

Caramelised Banana Tartlets

Wed, 13 May 2009 22:22:28 -0400

Another recipe from Ballindalloch Castle, this sounds wonderful and will look like you really do know what you are doing in the kitchen - with minimum effort!!!! My kind of dish. Don't be frightened of the caramel, it is easy to do, just keep it warm while you work with it. -- posted by lindseylcw

Fresh Fig Tartlets With Mascarpone & Chocolate Black Pepper

Sun, 17 May 2009 15:34:13 -0400

From Figs, Bay & Wine.blogspot.com According to the blogger, "The chocolate and black pepper crust here is based on Julia Childs Chocolate Dough in Dorie Greenspans Baking with Julia." -- posted by ThatSouthernBelle

Chocolate Pecan Chess Tart

Tue, 19 May 2009 02:06:49 -0400

Beautiful and decadently, chocolate-y rich. A perfect company dessert from an old issue of the Family Circle magazine. Cooling time not included in preparation time. -- posted by Molly53

Lemon Curd Tartlets

Thu, 21 May 2009 01:53:32 -0400

From TOH magazine. These pretty little tartlets would make a great addition to a mini-dessert tray! Times are estimates and don't include chilling time. -- posted by Halcyon Eve

Lemon Buttermilk Tart - Bayona Restaurant, New Orleans, La

Mon, 01 Jun 2009 00:27:36 -0400

This tart is covered with paper-thin lemon slices that have been poached in syrup. However, you can make this tart with or without the sliced lemon topping. -- posted by swissms

Orange Blossom Tart

Mon, 01 Jun 2009 00:28:45 -0400

Thin slices of glazed orange arranged in a flowerlike pattern add a glistening top layer to this beautiful tart. From Bon Appetit, April 1994. -- posted by swissms

South African Style Lemon Meringue Pie

Tue, 02 Jun 2009 17:08:11 -0400

My own variation on the very popular South African style of Lemon Meringue Pie. Has a biscuit base, delicious tart lemon filling and fluffy meringue. I worked out the recipe based on others I'd found and trying to approximate the pie I remembered from my childhood! Can be made either as two big pies (shallow 20cm, or in theory one deep pie with lots of meringue!) or a series of smaller ones in muffin or cupcake cases. -- posted by Meri Williams

German Chocolate Cheesecake Tarts

Sat, 06 Jun 2009 02:02:48 -0400

This is a recipe I made up on the fly. I had made a full size German Chocolate Cheesecake and it was very good. People said it was awesome, but you couldn't eat a big piece because it was so rich. So, I decided to modify a popular cheesecake tart recipe and came up with this. I hope you enjoy it. -- posted by brian48195

Tiramisu Bites (Diabetic Friendly)

Mon, 08 Jun 2009 02:19:36 -0400

A low-fat, low sugar dessert treat. Great for a holiday dessert tray. From Chris Smith, The Diabetic Chef Cook time is chilling time. SEE NOTE AT BOTTOM FOR NUTRITIONAL INFO! -- posted by mikekey

Tarte Au Chocolat - Le Florence Restaurant, Reims, France

Mon, 08 Jun 2009 02:29:19 -0400

Decadently fudgy tart. Published in Bon Appetit, May 1994. Would also be good with espresso powder or coffee liqueur added to the filling. -- posted by swissms

Savoy Raspberry Tart (Tarte De Savoie Aux Framboises)

Tue, 09 Jun 2009 02:13:58 -0400

Scrumptious raspberries top a layer of vanilla pastry cream for a pretty tart that is reminiscent of a classic dessert from Savoy, France. -- posted by swissms

Cinnamon Apple Tart

Thu, 18 Jun 2009 01:37:26 -0400

A beautifully presented apple dessert from an old newspaper clipping. Try this with some lightly sweetened whipped cream or a dollop of premium vanilla ice cream. If you'd prefer to save some time, please feel free to use storebought pie crust. -- posted by Molly53

Glazed Fresh Berry Pie

Sat, 04 Jul 2009 14:19:30 -0400

This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... -- posted by JacquelynLee

Tarte Aux Abricots - Glazed French Apricot Tart With Almonds

Mon, 06 Jul 2009 14:12:06 -0400

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche. -- posted by French Tart

Quick & Easy Berry Cheese Cakes

Wed, 29 Jul 2009 02:17:25 -0400

This came from my The everything quick and easy cookbook. This is nice enough for a party or just a quick fix for the family. You can use a combination of raspberries and blueberries, or raspberries and sliced strawberries, or blackberries and strawberries. -- posted by aronsinvest

To Die for Coconut Pie! (New Zealand)

Sun, 02 Aug 2009 10:37:26 -0400

There doesn't seem to be anything similar on Zaar yet, so this had to be posted!! This is a wonderful, versatile 'pie'. I serve it cold with thick yoghurt and passionfruit pulp, however others like it warm with ice-cream. It's totally up to you. If you like a very moist cake with a tang, then you'll love this - it's to die for!! Note: My mum uses milk and coconut extract instead of coconut milk, so that could be an option. -- posted by Mellowpuff

Cranberry Apple Cinnamon Strudel

Tue, 04 Aug 2009 12:41:30 -0400

This recipe is delicious. I have used it for special dinners & just a special dessert for a regular meal. I don't use the organic sugar & usually leave out the raisins. -- posted by missbeth

White Chocolate Mousse Pastries

Tue, 04 Aug 2009 12:53:10 -0400

I found this simple but elegant recipe in a magazine a few years back. It's from the Baker's Chocolate Company. It's so easy to prepare but looks like you spent alot of time making something special. Everyone loves these. -- posted by Realtor by day, Chef by night

Lemon Berry Tart

Wed, 12 Aug 2009 11:09:50 -0400

I have made this tart so many times, that I can make it in 15 minutes from start to finish, and that includes prep! It is so easy to make and the payoff is amazing. The lemon custard base elevates the berries without overwhelming them, the crust is uber easy, and it can be made the day before. Perfect Summer BBQ dessert! -- posted by Adam Hayek - Chef #1348906

Easy Lime Tartlets

Mon, 17 Aug 2009 03:16:04 -0400

not my recipe - I got this recipe from the Taste of Home magazine. I later adjusted it to make guava tartlets! this recipe works great though. -- posted by gatgat

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Tue, 18 Aug 2009 03:12:41 -0400

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven. -- posted by French Tart

Isle of Wight Pies

Tue, 25 Aug 2009 02:30:05 -0400

Sweet tarts! Posted by request Source: Favourite Isle of Wight Recipes, Dorothy Baldock -- posted by Elly in Canada

Pine Nut Butter Tarts With Mascarpone Cream

Thu, 27 Aug 2009 14:23:05 -0400

Pine nuts are an underated ingredient! These tarts really highlight them and taste fantastic! If you don't want to buy mascarpone (it's pretty pricey here), then try cream cheese. Enjoy! -- posted by Nif

Maple-Nut Cream Cheese Cups

Mon, 14 Sep 2009 18:39:11 -0400

A creamy rich dessert with the flavor of cheesecake. This is very rich and really elegant to serve over the Holiday Season. This will not disappoint! Land-O-Lakes Cookbook. Freeze time is cooking time. -- posted by daisygrl64

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Strudel = Old Fashion

Wed, 07 Oct 2009 12:17:01 -0400

This recipe makes the best flaky crust! You could use any type filling you like instead of the apricot jam, sweetened apple slices could be substituted. Remember, the crust needs to be mixed the day before. For ease of preparation you could combine the first 4 ingredients in the work bowl of a food processor - pulse until well combined. This is such a beautiful and delicious dessert! -- posted by Jb Tyler, TX

100 Calorie Pumpkin Tartlets

Fri, 06 Nov 2009 16:02:11 -0500

Yum! Tastes like pumkin pie but without all the guilt. I love that these are already portioned out so I never overdue it. -- posted by Realtor by day, Chef by night

Low-Fat Savory Carrot Tart

Sun, 08 Nov 2009 20:15:20 -0500

This recipe is low-fat and very different than anything that I have seen on Zaar. I found this recipe while searching for healthy foods because I'm trying to lose weight. This recipe can be found at the Care2 website @ http://www.care2.com/greenliving/low-fat-savory-carrot-tart.html This recipe was originally from Eating Well. I have no idea the amount of servings, just guessing on that one. -- posted by SassiFras

Choc Ripple Caramel Tart

Thu, 12 Nov 2009 15:13:03 -0500

Got this off the Arnott's site after looking for another recipe only to find it was already posted here but this one caught my eye and couldn't find it here and thought others would enjoy. Chilling times are not included 1 1/2 to 2 1/2 hours needed. -- posted by I'mPat

Chocolate-Caramel Macadamia Nut Tart

Fri, 13 Nov 2009 12:01:19 -0500

A bittersweet chocolate ganache is spread in the bottom of the crust and is also piped on top of the nutty caramel filling. From December 2009 Bon Appetit magazine. Preparation time includes chilling times. -- posted by Sweet Jezebel

Lemon Berry Tartlets

Mon, 16 Nov 2009 12:19:19 -0500

Clipped this "No Bake" recipe from the Sunday paper to try. Sounds easy and delicious. -- posted by Maureen in MA

Apple Walnut Tart With Date/Nut Crust

Sat, 05 Dec 2009 12:10:02 -0500

This comes from The World's Healthiest Foods website. It is indeed very good for us and it tastes wonderful! Prep time does not include chill time. Your home will smell heavenly while you are cooking the apple mixture! -- posted by Debaylady

Espresso Bean Topped Chocolate Tarts

Mon, 07 Dec 2009 17:47:09 -0500

Posted by request. This is an adaptation of the recipe called "Espresso to Go" in the book Death by Chocolate Cookies by Marcel Desaulniers. I have not tried this yet. -- posted by HeatherFeather

Martha Stewart's Linzer Tart With Lingonberry (Or Raspberry) Jam

Mon, 14 Dec 2009 15:22:09 -0500

I make this with raspberry jam. The directions require a food processor. Martha's recipe comment is that the tart is best served chilled. -- posted by Marie Nixon

New Orleans Bourbon Honey Pecan Tart

Tue, 15 Dec 2009 11:56:37 -0500

Recipe given to my grandmother from a family friend from Louisiana. -- posted by Celticevergreen

Walnut-Cranberry-Whiskey Tart

Thu, 17 Dec 2009 21:30:53 -0500

The tanginess of the cranberries provides a nice contrast to the sweetness of this nut tart. Frozen cranberries can be used in place of the fresh cranberries. Do not thaw them; simply coarsely chop them and proceed with the recipe. Make-Ahead Tip: Prepare this tart in advance; cover it loosely and store it at room temperature for up to a day. -- posted by Catnip46

Chocolate Pecan Pies With Bourbon Vanilla Sauce

Sun, 20 Dec 2009 20:33:09 -0500

This is really a WOW dessert, truly amazing! Godiva chocolate web site. We are making these for Thanksgiving day! ;) I thought it was too involved but I was out-voted! So here's how: ;) Special equipment 10 tart pans with removable bottoms - 3-1/2 to 4 inches.Didn't account for cooling times. -- posted by Manami

Chocolate Ganache Tart With Cherry-Vodka Sauce

Sun, 27 Dec 2009 12:28:56 -0500

This tart (from Chow) is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a perfect complement to the tarts bittersweet, truffle-like interior. Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use. -- posted by Cucina Casalingo

Gateau Basque (French Custard or Jam Tart)

Wed, 30 Dec 2009 07:51:55 -0500

Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard or jam filling (use Recipe #405945). It's not overly sweet and can be enjoyed any time of day. It's very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It's best to serve the cream-filled cake the day it is made. -- posted by blucoat

Apple Tart Tatin

Mon, 11 Jan 2010 11:51:11 -0500

From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do! -- posted by ninja

Chocolate Raspberry Truffle Tart

Tue, 19 Jan 2010 18:58:51 -0500

Looks pretty easy to make, and sounds nice and chocolaty. Saving recipe here so I don't lose it. -- posted by *Kathy*