First time to try this yummy Young Coconut Tart!! It was a success thanks to our Cooking Mummy Chef Rodriku!! Enjoy baking everyone!!

So light and delicious full of flavor!

It takes long time for preparing a dough and baking a tart, actually.... So if you don't have time, you can also buy the ready-made tart pie and make the filling with the following recipe. I love this tart especially for summer!! It's refreshing but still filling! I also need to mention that I referred to a recipe book “TART&PIE” by Junko Fukuda and changed some of the ingredients from the original one. #pakistankameetha

This Jam Tart recipe was my mom’s idea, actually she has been asking me for days to make it and since she is only here for a few more days, I said sure but we needed to find Apricot Jam. 🙂 As usual my mom wanted to do everything by herself so all I did was take the pictures and look after the tart while it was baking in the oven. It was a cloudy, very chilly, windy day so natural light was definitely not in the cards for taking pictures. 🙂Most Greek recipes almost always have many different versions…but this recipe that my mom made is truly much simpler to make. I myself have made this tart with more added ingredients like almonds, vanilla extract but it just wasn’t the same as the simple Jam Tart I already knew. 🙂 The homemade crust has a lovely buttery and crispy taste to it which I am sure if you love eating tarts you will love this. 🙂

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*

I used ingredients on hand to make this easy, delicious tart.Don't make the tart crust too thin.There will be some filling left over. Don't try to pour it all in, or it will spill over when you put the cocoa meringue on top.Allow plenty of time to make it.It looks like it calls for lots of ingredients, but it's actually very easy. Recipe by ROCKANA

This is a time-tested tart crust recipe. The result is very crispy.This recipe makes a 20 cm pan without leftovers. You can bake this without baking beans. Recipe by ko-ko

This crispy dough adds a nice texture to this tart and it is a perfect combination with the soft, creamy lemon and vanilla flavored filling

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 referred to a friend's pastry recipe, but I added less sugar as custard pudding itself has got a lot of sugar. I wanted to keep the egg whites for another sweet so I used only egg yolk in this pastry. I was looking for a custard pudding recipe which used home ingredients. I found a good recipe in the microwave instruction manual book, so I re-arranged that recipe many times and it turned into my own recipe.When you make the caramel sauce, you can also use a sauce pan. Either way is fine but don't take too long to make it. And please be careful not to burn yourself as the caramel sauce is extremely hot Adding gelatin in the sauce prevents the sauce running and also adds more jiggle.I make the sides of the tart higher because when you pour the pudding mixture it stops any escaping. And also when you bake it without filling, the pastry shrinks a little bit. This time I made it too high though! Recipe by Namiry

Incredibly easy recipe that I filched from the Internet years ago and made today for a going-away party. I used raspberries because I had some in the house but can be made, of course, with your berry of choice. The recipe below is for a proper 9" pie tin but I made it in a smaller disposable one so adjust accordingly if you need to.