These amazing tart recipes are loaded with the most delicious fillings ranging from fresh and fruity to sweet and nutty to simply decadent!! This show-stopping dessert has so many different variations- they are the ultimate way to finish off your dinner.
A strawberry on top of sweetened cream cheese nestled inside a flaky puff pastry shell is a delicious, and easy-to-make tart! Puff Pastry Strawberry Tart is very easy to make and is one of my favorite summer treats!
This easy, no-bake vegan chocolate tart has a rich and creamy chocolate pudding center and a press-in date and pecan crust.
A blog about Indian and International cuisine, with simple steps and catchy pictures.
A blog about Indian and International cuisine, with simple steps and catchy pictures.
Recipe of the classic strawberry tart with a shortcrust filled with an almond cream, a pastry cream and strawberries (quantity for a tart of 8-10 inch / 22 - 24 cm of diameter 8 - 10 parts)
Vegan asparagus tart with strawberry salsa is a must in asparagus season.
Are tarts simplified pies created out of laziness or travelers of time without hastiness? Let's make a strawberry tart and find it out!
How to make a French strawberry tart from scratch with lush pistachio pastry cream.
This "Strawberry Puff Pastry Tart' recipe is one of my favorite and easiest sweet treat that can be also topped with savory toppings.
No Bake White Chocolate Strawberry Tart - quick and easy, economical recipe with just a few pantry staple ingredients, and seasonal strawberries!
This light fruity strawberry fridge tart is refreshing as a summer teatime snack.
The other day, as we were enjoying a family dinner, my husband spotted a recipe book on the table and started to look through it as we were eating.
The amazing, classic Tarte aux Fraises (French Strawberry Tart) combines tender shortcrust pastry with rich crème pâtissière and the freshest strawberries.
An upside-down French tart filled with almond cream and strawberries, topped with glaze, fresh strawberries and roasted rhubarb
Being wrapped in a world filled with food people, the lovers, academics and fanatics, I’ve often lost my footing.
The opinions