Tart shell

The other day I made this yogurt cake or tart, and honestly, it only lasted a few hours, haha! It was delicious! The best part is that it's made in no time since the ingredients are very basic and we usually have them at home, making it a very economical recipe, as well as easy and quick to prepare. The final result is a mix between flan and pudding because it's more compact than a flan. You can decorate it with whatever you like; I used blueberry jam, but you can use any flavor you want, or even fresh fruit, berries, whipped cream, dulce de leche... It's even tasty on its own!

Crust recipe is from the wonderful youtube channel "Cooking with dog"You can add a bit of sugar to the mixture to make the crust sweeter if you like.I think the results for this recipe are good because it's easy to make, tasty and the presentation is beautiful.

I made a tart using some fresh raspberries, cheap blueberries, and strawberries from home.Add whatever berries you like. This time, I used strawberries, raspberries, blueberries, blackberries, and cranberries. Recipe by Rukka-

More details athttp://www.chez-k.org/classics/rhubarb-tart/

I wanted to eat a nice crunchy tart! So I tried this!!It goes with just about everything so give it a try.The crust will turn out nicest if you work through Steps 1 and 2!When baking, sometimes bits of the dough will rise so keep an eye on it and use the back of a fork to push down any rising parts.At Step 6 if the dough is not sticking together try warming your hands or mixing it in a warmer room of your house. The key point to making a crunchy crust is for the dough to be thoroughly mixed! For one 18 cm [7.1 in] tart crust. Recipe by Hinanako*

It won't break easily but is easy to handle. It's flaky and delicious .That's my tart crust.This crust won't shrink that much when it's baked. But if you are worried, use baking beans .Step 8: Flip over the dough and tart mold quickly! If you do it slowly, it will crack and you'll have to do it all over again.Step 6: When you bring the dough to room temperature in a microwave, heat for 20 seconds at 500W. Recipe by peko&poko

How to make a Lovely Tropical Tart! It must be a dessert centerpiece. You should try it. I'm sure your family and friends will love it.

Check out the recipe on the YouTube Channel 😊 → Cooking Drops

Valentine's Day was coming up fast. I felt like making a chocolate tart so I gave it a try.-Use your favorite kind of chocolate. (I have a sweet tooth, so I use milk chocolate.)-Even if the surface isn't hard when it comes out of the oven, it will harden as it cools, so don't worry. For 18 cm [7.1 in] tart. Recipe by Amanashi

I made my first ever tart for a friend's birthday.Alter the oven settings to brown the tart to your liking.If you have leftover crust dough, bake them into cookies.Strain the custard twice for a nice, smooth texture.I suggest a firm consistency for the custard.Apricot jam makes a good nappage. Recipe by kentarou10

I found some a softened bar of chocolate in my cupboard, so I thought I should try to make some chocolate sweets. Afterward, I made a banana chocolate clafoutis.Tart crusts are made by creaming butter and adding sugar, eggs, and flour.The amount of sugar is a little high, so it will brown easily. Because of this, I recommend using powdered sugar.Finally, it will be even more flavorful if you use cultured butter. Recipe by gurecoco

This recipe makes delicious butter tarts, they're one of Canada's favourite desserts! (along with Nanaimo bars)My mom gave me this recipe, and I think she's happy that I can share it with everyone, since my sister is a vegan and can't eat butter (so she won't make them).I hope their delicious taste will encourage everyone to keep enjoying butter 😄Go Canada! 🇨🇦

The rich flavor of pistachio and the fresh strawberry flavor matched well and it was delicious.

Tart shells for my tart recipes so that I don't have to type them out again and again :)

Pineapple tart is a very easy dessert that everyone loves... light and delicious.

This was a frequent summer dessert when growing up. It’s my mother’s recipe.#GlobalApron #sweet #pie #cake #fresh

I used to often make pear tarts using canned pears, and was asked by my family to make them again. When I used this season's pears, it turned out more tasty than I expected.For the custard cream, you can use just 1 egg, or add the remaining 1/2 egg from the pastry dough.Adjust the amount of sugar depending on the sweetness of your pears.Substitute with canned pears or your choice of seasonal fruit.Chill in the refrigerator before serving. Recipe by sugar roll

This tart tastes rich! You should try it!

This pear tart is the perfect fall dessert — with a mild, nutty sweetness that melts in your mouth. The fresh flavor of pears is the star of the show. 🍐

An older woman at my company really likes this tart. It is becoming a tradition for me to make this cake every year on her birthday. I think this is the cake that I have made the most.The tart will be shiny when you brush glaze on the surface of the fruits, so I recommend doing that. When using the custard cream make sure to strain it once and then whisk the cream with whisk until it is smooth. Put the cream in a pastry bag and squeeze it out. If the dough is too soft when spreading it into the tart mold, chill it in the refrigerator. It will be easier to handle. Recipe by TIARARA

With a nod to Marian Burros' NYT Original Plum Torte, this recipe will accommodate any stone fruit, really. I just happened to have a pound of luscious cherries that demanded to be pitted.When positioning the fruit in the batter, the following guideline works well: for larger fruit like peaches and plums, place in batter, then bake. For smaller fruit like cherries, place 3/4 in batter for baking. Then 20 minutes in, position the remaining cherries.

More details athttp://www.chez-k.org/classics/chunky-rhubarb-tart/

This is my first time making a tart, and it turned out very successful. I highly recommend trying it. Next time, I'll make a strawberry tart ❤️❤️

My daughter pesters me to make this for her.If you mix the custard cream VERY well immediately after heating in the microwave, you shouldn't get lumps. However, if you do happen to get lumps, please strain. Please adjust the cooking time according to your microwave's wattage.If you spread the tart crust dough while in the wrap, it's easier. Recipe by semmel

Tart with caramelized pineapple

I wanted to make a dessert suitable for a beautiful tumbler glass.● Soften the cream cheese in a microwave before use.● The cream cheese filling gets harder over time. Microwave to make it soft before use. Recipe by Amasamon