#tartlovers

[nblood30]

Sablé de Marañón, compota de frambuesa/mangostino, mousse de suero costeño, merengue de old parr, esponja de suero costeño. #tartlovers #tart #pastry #pastrylove #pastrylife #pastrychefsofinstagram #vanguardia #vanguard #imago #ncd #raspberry #mangostino #whiskymeringue #oldparr #suerocosteño #spongecake #sable #marañon #cashew #cashewnuts #meringue

[kristysfoodandfitness]

This gluten-free Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust is a delightful combination of tangy and sweet flavors. The hibiscus-infused pomegranate filling adds a unique floral note, complemented by the zesty lemon and nutty almond flour crust.

Ingredients: 1 1/2 cups almond flour. 1/4 cup melted coconut oil. 2 tablespoons honey or maple syrup. 1 tablespoon lemon zest. 1/4 teaspoon salt. 1/2 cup dried hibiscus flowers. 1 cup pomegranate juice. 1/4 cup honey or maple syrup. 2 tablespoons lemon juice. 2 tablespoons cornstarch dissolved in 2 tablespoons water. 1 cup fresh pomegranate arils, for garnish.

Instructions: Preheat your oven to 350F 175C. In a bowl, combine almond flour, melted coconut oil, honey or maple syrup, lemon zest, and salt. Mix until a dough forms. Press the dough into a tart pan, covering the bottom and up the sides. Bake the crust for 10-12 minutes, until lightly golden brown. Let it cool completely. Meanwhile, in a saucepan, combine dried hibiscus flowers, pomegranate juice, honey or maple syrup, and lemon juice. Bring the mixture to a simmer over medium heat. Let it simmer for 5-7 minutes. Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Strain the hibiscus-pomegranate mixture through a fine-mesh sieve, pressing to extract as much liquid as possible. Discard the solids. Pour the filling into the cooled tart crust. Chill the tart in the refrigerator for at least 2 hours, until set. Before serving, garnish with fresh pomegranate arils. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Youth Builders

[bonnielovesdamon]

On top of a flaky puff pastry crust, this savory tart has the delicate taste of asparagus and the rich flavor of Gruyere cheese. This dish is simple but classy, and it's great for brunch, lunch, or a light dinner.

Ingredients: 1 sheet frozen puff pastry, thawed. 1 bunch asparagus, trimmed. 1 cup shredded Gruyere cheese. 2 tablespoons olive oil. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.

Instructions: Turn on the oven and heat it up to 400F 200C. Put some flour on a surface and roll out the puff pastry until it fits a baking sheet. Spread the puff pastry out on a baking sheet lined with parchment paper. Put a single layer of asparagus spears that have been cut off their ends on top of the puff pastry. Toss the asparagus with olive oil and salt and pepper to taste. Spread the shredded Gruyere cheese out over the asparagus in a thin layer. Put it in an oven that has already been heated up and bake for 20 to 25 minutes, or until the pastry is golden brown and the asparagus is soft. Take it out of the oven after it's done and sprinkle it with chopped fresh parsley. Cut it up and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Canada Lookouts

[inkaesthesia]

Indulge in the delightful combination of fresh blueberries nestled in a rich chocolate walnut crust, topped with a drizzle of dark chocolate. This blueberry tart with chocolate walnut crust is a perfect balance of flavors and textures, making it an elegant dessert for any occasion.

Ingredients: 1 cup walnuts, finely chopped. 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 cup granulated sugar. 1/2 cup unsalted butter, chilled and cut into small pieces. 1 1/2 cups fresh blueberries. 1/4 cup granulated sugar for blueberry filling. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. 1/4 cup dark chocolate, melted. Fresh mint leaves for garnish optional.

Instructions: Set the oven to 350F 175C and heat it up. Chill the walnuts and add the flour, cocoa powder, and 1/4 cup of sugar. Pulse the food processor to make the walnuts very fine. Pulse in the chilled butter until the mixture looks like big crumbs. In a tart pan, press the dough into the bottom and up the sides. Put the crust in the oven for 12 to 15 minutes, or until it's set. Allow it to totally cool down. Put blueberries, 1/4 cup of sugar, cornstarch, lemon juice, and vanilla extract in a saucepan. Stir the mixture all the time over medium-low heat until it gets thick. Put the blueberry filling into the tart crust that has been left to cool. Put melted dark chocolate on top of the blueberry filling. Put the tart in the fridge for at least an hour before you serve it. If you want, add fresh mint leaves as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Krohn 8th Grade Science

[unidentifiedsfm]

This German Chocolate Pecan Pie Tart offers all the flavors of the classic German Chocolate Cake but in an easier, more elegant form. The combination of rich chocolate, crunchy pecans, and sweet coconut nestled in a buttery crust makes for a decadent dessert that's perfect for any occasion.

Ingredients: 1 pre-made pie crust. 1 cup pecan halves. 1/2 cup semisweet chocolate chips. 1/2 cup sweetened shredded coconut. 3/4 cup granulated sugar. 1/2 cup light corn syrup. 2 large eggs. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Place the pre-made pie crust in a tart pan, pressing it down firmly and trimming the excess. Spread pecan halves, chocolate chips, and shredded coconut evenly over the bottom of the crust. In a medium bowl, whisk together granulated sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined. Pour the mixture over the pecans, chocolate chips, and coconut in the crust, ensuring it's evenly distributed. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Allow the tart to cool completely before slicing and serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

Casal De La Cuina

[mollyirwin]

Indulge in the heavenly combination of buttery almond crust, sweet strawberry jam, and fresh strawberries in this delightful tart.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup almond flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg yolk. 1 teaspoon vanilla extract. 1/2 cup strawberry jam. 1 cup fresh strawberries, sliced. 2 tablespoons sliced almonds. Powdered sugar, for dusting optional.

Instructions: Warm the oven up to 190C 375F. All-purpose flour, almond flour, cold cubed butter, granulated sugar, and salt should be pulsed together in a food processor until the mixture looks like coarse crumbs. Pulse the dough until it comes together after adding the egg yolk and vanilla extract. Press dough into the bottom and up the sides of a 9-inch tart pan whose bottom can be taken out. Use a fork to poke holes in the bottom of the crust. Bake the crust for 15 to 18 minutes, or until it turns a light golden color. Take out of the oven and let cool all the way down. Cover the crust with strawberry jam after it has cooled. Put strawberry slices on top of the jam. Put thin slices of almonds on top of the strawberries. If you want, you can sprinkle powdered sugar on top before serving. Cut and serve. Have fun!

Prep Time: 25 minutes

Cook Time: 15 minutes

la casa del direttore

[reguluscrossing]

This Frosted Peppermint Pie Tart is a delicious way to enjoy the cool taste of peppermint. This is a great treat for any occasion, but especially during the holiday season. It has a chocolate almond flour crust and a creamy peppermint filling.

Ingredients: 1 1/2 cups almond flour. 3 tablespoons cocoa powder. 3 tablespoons powdered erythritol. 1/4 teaspoon salt. 1/4 cup melted coconut oil. 1/4 teaspoon peppermint extract. 8 oz cream cheese, softened. 1/2 cup powdered erythritol. 1/2 cup heavy whipping cream. 1/4 teaspoon peppermint extract. Crushed sugar-free peppermints for garnish optional.

Instructions: Preheat oven to 350F 175C. In a bowl, combine almond flour, cocoa powder, powdered erythritol, and salt. Stir in melted coconut oil and 1/4 teaspoon peppermint extract until mixture resembles coarse crumbs. Press mixture into a tart pan to form crust. Bake for 10-12 minutes, then let cool completely. In another bowl, beat cream cheese and powdered erythritol until smooth. In a separate bowl, whip heavy whipping cream with 1/4 teaspoon peppermint extract until stiff peaks form. Fold whipped cream into cream cheese mixture until well combined. Spread filling evenly over cooled crust. Refrigerate for at least 2 hours, or until set. Garnish with crushed sugar-free peppermints before serving, if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

Flandry Dogs

[kyuusims]

Crostata di Fichi is a delicious Italian tart with a buttery crust and fresh figs on top. You can enjoy it with a cup of coffee or tea because it has the right amount of sweet and savory flavors.

Ingredients: 300g figs, sliced. 200g all-purpose flour. 100g unsalted butter, cold and diced. 100g granulated sugar. 1 egg. 1/2 teaspoon vanilla extract. 1 pinch of salt. Powdered sugar, for dusting optional.

Instructions: Set the oven to 180C 350F and heat it up. Put the flour, sugar, salt, and diced butter in a bowl and mix them together. As you work the butter into the dry ingredients with your fingers, the mixture will start to look like breadcrumbs. Add the vanilla extract and egg to the mix. Little by little, knead the dough until it comes together. Place the dough in the fridge for 30 minutes while it's wrapped in plastic wrap. On a floured surface, roll out the dough to fit a tart pan. Move the dough to the tart pan and cut off any extra. Put the sliced figs on top of the dough in the tart pan. Heat the oven to 350F. Bake the pie for 30 to 35 minutes, or until the crust is golden brown and the figs are soft and caramelized. Let the crostata cool down before you serve it. Add powdered sugar on top if you like.

Prep Time: 45 minutes

Cook Time: 35 minutes

ESOL