Check out our 30 tart recipes that’ll take you from breakfast to dessert for ideas, then grab yourself a tart pan, and get to baking. Both varieties are impressive, delicious, and best of all, super easy thanks to a few kitchen shortcuts.
They also refer to pastries where (usually savory) ingredients are baked atop puff pastry-think pizza, but flaky and extra fancy. While technically still in the pie family, tarts are better described as a filled pastry shell in the shape of a pie. Remove tart ring and serve immediately.When you think of homemade pie, what do you imagine? Pies or berries enclosed in pie crust and then baked? A frozen, dairy-filled no-bake dessert more akin to ice cream cake? A cookie crust filled with a fruity, creamy custard? If it’s the latter, let us introduce you to the tart. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart.Spoon meringue over tart and spread with an offset spatula.
Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment.Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot. Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat.Spoon mixture into the prepared tart shell and chill for 4 hours. Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain.Remove from heat and stir in the white chocolate until it melts into the mixture. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Cook over medium heat, whisking constantly, until quite warm. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue.Remove tart from baking sheet and let pan cool slightly on a rack. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Pierce crust all over with a fork and freeze for 30 minutes. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom.Form the dough into a disc, wrap in plastic and chill for at least 1 hour. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. In the bowl of a food processor, place flour, confectioners’ sugar and salt, and quickly pulse to combine.