There’s a lot that happens when a sweet tart is served up: the beauty of spoon sinking into the top through to the yielding, custardy middle, and the sweet resistance of the golden pastry base. Some like their sweet tarts rich and chocolate-filled; others, tessellated with the best of the season’s pickings. Whichever recipe you choose, one thing is for sure: you won’t be able to stop at one slice.
From stacks and stacks of sweet Portuguese tarts (with a very untraditional touch of sticky, gooey burnt honey on top) to a classic lemon tart with a zingy curd and short, sweet crust, there’s a tart for everyone.
Pineapple and cardamom tarte Tatin
About as good as it looks.
Yuzu cream tarts with ginger strawberries
It’s hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.
Coconut and cherry frangipane tart
A sweet treat to make the most of cherry season.
Apple tart with Pedro Ximénez and quince syrup
This quick and easy apple tart is the perfect midweek sweet treat.
Lemon and rosemary tart
This lemon tart recipe uses sprigs of finely chopped fresh rosemary in the pastry crust for a fresh and bright finish.
Lemon tarte Tatin with bay leaf ice-cream
The classic combination of bay leaf and lemon never go out of style.
Sean Moran’s goat’s cheese tart with strawberries
This tart hits the perfect balance between sweet and savoury flavours, topped off with a jammy glaze.
Rhubarb and berry Linzertorte
Our take on the Austrian pie, all crumbly pastry and jammy insides.
How to make a lemon tart
How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.
Vanilla custard and burnt-toffee tart
Crack the brittle caramel top and sink your spoon into blissfully smooth custard. It doesn’t get much better than this.
Napier Quarter’s frangipane tart with orange and sweet labne
A versatile tart that’s best made with seasonal fruit, and served with homemade jam.
Pear brioche tart with maple custard cream
Australian Gourmet Traveller recipe for pear brioche tart with maple custard cream.
How to make a fine apple tart
Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.
Chocolate tart
A perfect specimen of a dessert.
Rhubarb galette
Galettes are one of the easiest pastries to prepare – the more rustic it looks, the better.
Dave Pynt’s blueberry tart
With sweet pastry, an almond filling and crème Chantilly.
Guillaume Brahimi’s salted caramel and chocolate ganache tart
It doesn’t get much better than praise-worthy dessert.
How to make Portuguese tarts with burnt honey
Crisp pastry, sunshine-yellow custard and a caramelised top make Portuguese tarts a global hit.
Brioche apple custard tart
A luscious spin on the timeless apple tart.
Alistair Wise’s custard tart
Seek out some top-shelf cream – you’ll taste the difference.
Nadine Ingram’s passionfruit tart
This tangy and creamy passionfruit tart will bring a ray of sunshine to your morning tea.
Salted-caramel macadamia tart with chocolate ganache
Fans of peanut brittle should be on high alert: this tart will be impossible for you to resist.
Gin and lime tart with confit cumquats
The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.
Grape and rapadura tart
Think of this as step up from a good old-fashioned glazed-fruit tart.
Squished apple tart
One of those rare occasions when squashed fruit is a good thing.
Dairy-free honey and macadamia tart with figs and blackberries
Make honey the hero.
Lemon-buttermilk tart
Like a custard tart, but with a refreshing tang.
Fleet’s nectarine tarte Tatin with vanilla and thyme
A fruity variation of one of Fleet’s most requested dessert recipes.
Curtis Stone’s no-bake dark chocolate and strawberry tart
No need to turn on the oven for this beauty.
The Agrarian Kitchen’s rhubarb and chamomile tart
Chamomile-scented custard tart topped with tender roasted rhubarb makes for a stunning finale.
Rhubarb and chocolate tart
This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.
Flour and Stone’s Italian Easter tart
Nadine Ingram from Flour & Stone in Sydney shares her recipe for this favourite shared by many families in Italy at Easter time.
Apricot frangipane tart
Frangipane tarts are classic for good reason – the almondy filling is the perfect foil for all kinds of fruit, but this pairing with apricots is particularly good.
The Summertown Aristologist’s rhubarb spelt tart
A favourite dessert recipe from the team at the much-loved Adelaide Hills restaurant.
Tarte fine aux pommes
A classic recipe for tarte fine aux pommes.
Lauren Eldridge’s eggnog custard tarts
Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.
George Calombaris’s risogalo tart
Australian Gourmet Traveller recipe for risogalo tart.
Golden mango and passionfruit caramel tart
Slicing and layering the mango can be a fiddly process, but it’s worth if for the final result.
Jaclyn Koludrovic’s gluten-free lemon verbena, white chocolate and fig tart
A contemporary trio of flavours in a dietary-friendly tart.
Corella pear tarte Tatin
For a tart that’s as good as it looks.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%