#tartlover

[foodleasure]

🌻 Prosciutto Bagel \*/ Vegan Fruit Tart \*/ Crème Brulée Latte ✌ _____ #sweetlover #vegan #sweetporn #viatainromania #dessertporn #ig_cluj #tartlover #clujcity #prosciuttobagel #sexyfood #weekendstarter #americanstyle #americanfood #vegandessert #saturdayvibes #clujnapoca #foodielover #dessertlover #bagellover #lifeincluj #flavouredlatte #tucanocluj #sweetfood #foodofcluj #viataincluj #breakfastideas #bakeddish #picoftheday #hipsterguy #fuelgood (à Tucano Coffee) https://www.instagram.com/p/BrZ6AnQANvO/?utm_source=ig_tumblr_share&igshid=1xnes7xvy0ggt

[floral-my-swag]

A delectable tart with a buttery crust, sweet raspberry jam filling, and crunchy almond topping. Perfect for any occasion, this tart is sure to be a hit with everyone who tries it!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg yolk. 1-2 tablespoons ice water. 1/2 cup raspberry jam. 1/4 cup sliced almonds.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together flour, butter, sugar, and salt until mixture resembles coarse crumbs. Add egg yolk and pulse until combined. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Press dough into a 9-inch tart pan, making sure it's evenly distributed. Spread raspberry jam evenly over the dough. Sprinkle sliced almonds over the jam. Bake for 25-30 minutes or until crust is golden brown. Allow to cool before slicing and serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

lavender at laggan

[mrturneh]

Indulge in the rich, decadent flavors of chocolate and orange with this healthy tart. Made with wholesome ingredients and bursting with citrusy freshness, it's the perfect guilt-free treat for any occasion.

Ingredients: 1 cup almonds. 1 cup dates, pitted. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 1/2 cup cashews, soaked and drained. 1/4 cup maple syrup. 1/4 cup orange juice. Zest of 1 orange. 1/2 cup dark chocolate chips, melted. 1 tablespoon orange extract. Pinch of salt.

Instructions: In a food processor, pulse almonds until finely ground. Add dates, cocoa powder, and coconut oil. Process until mixture sticks together. Press mixture into the bottom of a tart pan to form the crust. Place in the fridge to set. In a blender, combine soaked cashews, maple syrup, orange juice, orange zest, melted chocolate, orange extract, and salt. Blend until smooth and creamy. Pour the filling onto the prepared crust. Smooth the top with a spatula. Refrigerate the tart for at least 4 hours, or until firm. Before serving, garnish with additional orange zest or dark chocolate shavings if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

Terry Grimwood

[apotozart]

These adorable mini tarts are bursting with fresh berry flavor and encapsulated in a buttery, flaky crust. The touch of apricot preserves adds a delightful glaze and enhances the fruity sweetness of the berries. Perfect for any occasion, these bite-sized treats will surely be a hit!

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg yolk. 1 tablespoon ice water. 1 cup fresh berries such as strawberries, blueberries, raspberries. 1/4 cup apricot preserves. Powdered sugar, for dusting optional.

Instructions: Warm the oven up to 190C 375F. Put flour, butter, sugar, and salt in a food processor and blend them together. Use pulses to break up the mixture into large crumbs. Ice water and egg yolk should be added. Pulse the food until the dough sticks together. Place the dough on a surface that has been lightly floured. The dough should be rolled out to about 1/8 inch thick. Cut out circles that are just a bit bigger than the wells in a mini muffin tin using a round cookie cutter or a glass. To make small tart shells, press circles of dough into the wells of the mini muffin tin. Use a fork to make holes in the bottom of the tart shells so they don't puff up while they're baking. Once the oven is hot, bake the tart shells for 10 to 12 minutes, or until they are lightly golden brown. Take tart shells out of the oven and let them cool all the way in the tin. Put apricot preserves in a small saucepan and heat them over low heat until they melt and become smooth. Spread melted apricot preserves on the bottom of the tart shells after they have cooled. Put fresh berries in each tart shell. If you want, you can sprinkle powdered sugar on top before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

butterflies of the imagination

[maxenemagalona]

Indulge in the decadent combination of rich chocolate and peanut butter with this easy chocolate tart featuring a delightful Nutter Butter crust. It's a perfect dessert for any occasion, whether you're hosting a dinner party or simply satisfying your sweet tooth.

Ingredients: 1 package of Nutter Butter cookies about 24 cookies. 6 tablespoons unsalted butter, melted. 1 1/2 cups semisweet chocolate chips. 1 cup heavy cream. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup chopped roasted peanuts optional, for garnish.

Instructions: Preheat your oven to 350F 175C. In a food processor, pulse the Nutter Butter cookies until finely ground. Combine the cookie crumbs with melted butter in a bowl, then press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let cool completely. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until the chocolate is melted and smooth. Stir in vanilla extract and salt. Pour the chocolate mixture into the cooled crust, spreading it evenly. Refrigerate the tart for at least 2 hours, or until set. Before serving, sprinkle chopped roasted peanuts over the top if desired. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

eaa artists gallery

[gou-zou]

Indulge in the perfect combination of savory and sweet with this Butternut Squash, Pecan, and Ricotta Tart. The creamy ricotta pairs beautifully with the earthy sweetness of butternut squash, while the pecans add a delightful crunch. Drizzled with honey and sprinkled with fresh thyme, this tart is a true culinary delight.

Ingredients: 1 sheet store-bought puff pastry, thawed. 1 small butternut squash, peeled, seeded, and thinly sliced. 1 cup ricotta cheese. 1/2 cup pecans, chopped. 2 tablespoons honey. 1 tablespoon fresh thyme leaves. Salt and pepper, to taste. 1 egg, beaten for egg wash.

Instructions: Preheat the oven to 400F 200C. Place the puff pastry sheet on a parchment-lined baking sheet. Spread the ricotta cheese evenly over the puff pastry, leaving a border around the edges. Layer the sliced butternut squash on top of the ricotta. Sprinkle the chopped pecans over the butternut squash. Drizzle the honey over the tart and sprinkle with fresh thyme leaves, salt, and pepper. Fold the edges of the puff pastry over the filling, creating a rustic tart shape. Brush the edges of the pastry with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the squash is tender. Once baked, remove from the oven and let it cool slightly before slicing. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Moms Club of King Sport TN

[ryuuseieatspancakes]

This Heirloom Tomato Tart with Bourbon and Honey combines the sweetness of heirloom tomatoes with the rich flavors of bourbon and honey, all nestled atop a flaky puff pastry. It's a delightful savory tart that's perfect for any occasion, from brunch to dinner parties.

Ingredients: 1 sheet frozen puff pastry, thawed. 1 lb heirloom tomatoes, sliced. 1/4 cup bourbon. 2 tbsp honey. 1/4 cup crumbled goat cheese. 1 tbsp olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put some flour on a surface and roll out the puff pastry until it fits a tart pan or baking sheet. Spread the dough out and put it on the baking sheet or tart pan. Place the tomato slices on top of the pastry, making sure they overlap a bit. Whisk bourbon and honey together in a small bowl. Put this mixture on top of the tomatoes. Spread the goat cheese crumbles out over the tomatoes. Put olive oil on top of the tart and season it with salt and pepper. Put the pan in a hot oven and bake for 25 to 30 minutes, or until the crust is golden brown and the tomatoes are soft. Take it out of the oven after it's done and let it cool down a bit. Before serving, sprinkle with fresh basil leaves. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Tyson Holt