sweet tarts

A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too

Millionaire's chocolate tart

pack dessert shortcrust pastry

tsp vanillapaste or extract

flour,

70% plain chocolate,

white chocolate,

tbsp butter

tbsp golden caster sugar

icing sugarand single cream, to serve (optional)

Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.

Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.

Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.

Bake for 20-25 mins &ndash; the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

Revive the taste of yesteryear with sweet apple artfully decorated over a buttery pastry base.

Apple tart

butter,

(25 x 25cm) ready-rolled butter puff pastry (Pampas brand), partially thawed

pkt almond meal

tbsp caster sugar

tsp ground cinnamon

egg white, lightly whisked

golden delicious apple, quartered, cored, thinly sliced

(1/4 cup) apricot jam

Chef Tristan Welch has revived this traditional sweet tart while retaining all the gorgeous flavours of the original, making it a fine choice for afternoon tea or a dinner party pudding. Looking to recreate more traditional recipes? Take a look at our collection of sweet tart recipes.

Duke of Cambridge tart

For the pastry

plain flour, plus extra for dustingApple-converted-space

cold butter, diced

medium free-range egg, beaten

Clotted

For the filling

muscovado sugar

dark brown sugarApple-converted-space

custard powderApple-converted-space

unsalted butter, diced

double creamApple-converted-space

vanilla extractApple-converted-space

tbsp marmaladeApple-converted-space

tbsp chopped candied peel

You’ll also need…Apple-converted-space

25cm loose-bottomed tart tin, greased beans

Pulse the flour and butter in a food processor until it resembles fine breadcrumbs. Add the beaten egg and 1 tsp cold water, then pulse again to a smooth dough – try not to overmix or the pastry will be tough. (Or make the pastry by hand: put the flour and butter in a large bowl, rub to fine crumbs with your fingertips, then mix in the egg and water using a round-bladed knife.) Wrap well, then chill for at least 1 hour or overnight (see tips).

Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a dusted work surface to 3-4mm thick, then use to line the prepared tart tin. Chill in the fridge for at least 20 minutes (see Make Ahead).

Line the chilled pastry with baking paper, fill with the ceramic baking beans or uncooked rice, then bake for 15 minutes. Remove the baking beans/rice and paper and return the tart case to the oven for 10 minutes, then remove, trim the edges and set aside. Turn down the oven to 140°C/120°C fan/gas 1.

Meanwhile, make the filling. Put both sugars in a large mixing bowl and rub with your fingertips to remove any lumps. Add a pinch of salt, the egg yolks and custard powder, then gently mix with a wooden spoon until combined.

Put the butter, cream and vanilla in a large saucepan over a high heat and bring to the boil. Remove from the heat and set aside to cool for a few minutes. While still hot, pour in the sugar/egg yolk mixture and stir. Pass through a sieve set over a large jug to remove any lumps.

Spread the marmalade over the base of the pastry case, then sprinkle with the chopped candied peel. Pour in the filling mixture, transfer to the oven and bake for 1 hour until set but with a slight wobble. The filling will rise up, but as the tart cools it will sink back down. Leave to cool, then chill in the fridge for at least 1 hour before slicing (see tips). Serve with clotted or double cream.

Light golden layers of pastry topped with slices of sweet apples makes this French-style tart a winner!

Apple galette

(25 x 25cm) puff pastry sheet

Granny Smith apples, peeled, thinly sliced

butter

caster sugar

With its elegant topping of fanned pears, this tart looks and tastes like it's from a patisserie.

Chocolate and pear tart

(1/3 cup) caster sugar

tbsp Dutch cocoa (see note)

pecans

dark chocolate (50% cocoa solids), finely chopped

cold unsalted butter, finely chopped

packet Careme All Butter Puff Pastry (see note)

william bartlett pears

tsp plain flour

vanilla bean paste

tbsp icing sugar

Transform Tim Tams into creative tarts that any guests would go crazy for.

Tim tam tarts with raspberries and tim tam 'soil'

pkt Tim Tams

unsalted butter, melted, cooled

pure (thin) cream

dark chocolate, chopped

tsp vanilla extract

Vanilla ice cream, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599657775001&=domain=taste

5348771529001-5599657775001

This rich chocolate tart, filled with cherries and coconut, is our take on a favourite Aussie chocolate bar – Cherry Ripe.

Chocolate cherry tart

packet Careme dark chocolate shortcrust pastry, thawed

(265 grams) morello cherries in syrup

(55 grams) caster sugar

chopped red glacé cherries

arrowroot

(70 grams) shredded coconut

(thin) cream

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

Treacle tart is a British classic, and Mary Berry shows you how to make it to perfection. This version has a fancy lattice woven top to show off to all your guests. But Mary makes it very easy. 

Mary Berry’s treacle tart

flour

golden syrup

150 grams/5½oz fine fresh white breadcrumbs

lemons, zest and juice

egg, egg

This simple fruit tart is made even more special with a spicy, boozy whipped cream. 

Nectarine puff tart with cinnamon and rum cream

puff pastry

egg,

nectarines,

dark rum (or amaretto)

ground cinnamon (or allspice, ground cloves

lime, zest only, to decorate (or lemon)

edible flowers, to decorate

300 milliliters/10fl oz double cream

A great make-ahead dessert, this luscious rhubarb tart pairs delicate forced rhubarb with creamy vanilla custard.

Rhubarb and custard tart

250 grams/9 ounces plain flour, plus extra for rolling

grams/5½oz butter,

free-range egg, beaten with 1 tbsp cold water

eggs

grams/3½oz caster sugar

300 milliliters/10fl oz whole milk

300 milliliters/10fl oz double cream,

vanilla

65 grams/2¼oz caster sugar, plus extra to taste

rhubarb (preferably forced rhubarb), trimmed

Light, refreshing and tangy, this baked lemon tart recipe is a timeless classic.

Baked lemon tart

437.50 ml plain flour

almond meal (ground almonds)

82.50 ml Soft Icing Mixture

butter, chilled, chopped

water

Whipped cream, to serve

eggs, lightly beaten

161.25 gm caster sugar

milliliters double thick cream

tsp lemon rind

lemon juice (see note)

Step 1

Place flour, almond meal, icing sugar mixture and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks and water. Process until dough comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Step 2

Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm-thick. Line tin with pastry. Trim excess. Refrigerate for 15 minutes.

Step 3

Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.

Step 4

Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand 5 minutes. Pour mixture into pastry case. Bake for 30 to 35 minutes or until filling has just set. Cool for 15 minutes. Refrigerate overnight or until chilled. Serve with whipped cream and strawberries.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6237298619001&=domain=taste

5348771529001-6237298619001

Top 12 sweet tarts recipes from across the web

The most viewed sweet tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Millionaire's chocolate tart

Apple tart

Duke of Cambridge tart

Apple galette

Apple galette

Chocolate and pear tart

Tim tam tarts with raspberries and ...

Chocolate cherry tart

Mary Berry’s treacle tart

Nectarine puff tart with cinnamon a...

Rhubarb and custard tart

Baked lemon tart

Top 12 sweet tarts recipes from across the web

The most viewed sweet tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Millionaire's chocolate tart

Apple tart

Duke of Cambridge tart

Apple galette

Apple galette

Chocolate and pear tart

Tim tam tarts with raspberries and ...

Chocolate cherry tart

Mary Berry’s treacle tart

Nectarine puff tart with cinnamon a...

Rhubarb and custard tart

Baked lemon tart

The most viewed sweet tarts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine