#tartcravings

In this Tangerine Almond Shortbread Tart, the nutty taste of almonds and the bright citrus taste of tangerines are mixed together in a buttery shortbread crust. It's a delicious dessert that's great for any event.

Ingredients: 1 cup almond flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 tablespoon cold water. 1/2 cup tangerine marmalade. 2-3 tangerines, peeled and sliced thinly. 2 tablespoons powdered sugar, for dusting.

Instructions: Warm the oven up to 175F 350C. Pulse the salt, granulated sugar, and almond flour together in a food processor until they are all mixed. Pulse in the cold butter cubes until the mixture looks like coarse crumbs. Pulse in cold water until the dough comes together. Put the dough into a 9-inch tart pan and press it into the edges and all over the pan. Orange marmalade should be spread on the bottom of the tart crust. Place tangerine slices on top of the marmalade so that they overlap. Put it in the oven for 25 to 30 minutes, or until the crust turns golden brown. Let the tart cool all the way down in the pan before taking it out. Before you serve, sprinkle with powdered sugar.

Prep Time: 20 minutes

Cook Time: 25 minutes

These Kokos-Mango Tartelettes are a delightful tropical treat, combining the exotic flavors of mango and coconut in a buttery tart crust. Perfect for any occasion, these tartelettes are sure to impress with their vibrant taste and elegant presentation.

Ingredients: 150g shredded coconut. 150g all-purpose flour. 100g butter, cold and cubed. 50g powdered sugar. 1 egg. 2 ripe mangoes, peeled and diced. 200ml coconut cream. 50g sugar. 1 tsp vanilla extract. 1 tbsp cornstarch.

Instructions: Preheat the oven to 180C 350F. In a food processor, combine shredded coconut, flour, cold butter cubes, and powdered sugar. Pulse until the mixture resembles coarse crumbs. Add the egg and pulse again until the dough comes together. Press the dough into tartlet molds, covering the bottom and sides evenly. Prick the bottom with a fork. Bake the tartlet crusts for 12-15 minutes or until lightly golden. Remove from the oven and let cool. In a saucepan, combine diced mangoes, coconut cream, sugar, vanilla extract, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens. Remove the mango-coconut mixture from heat and let it cool slightly. Fill the cooled tartlet crusts with the mango-coconut filling. Chill the tartelettes in the refrigerator for at least 1 hour before serving. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

This is a tasty tart with a dark chocolate base, bananas for sweetness, and caramel for richness. A dessert that will surprise and delight your taste buds.

Ingredients: 1 pte sable. 200g de chocolat noir. 3 bananes mres. 200ml de crme liquide. 100g de sucre. 50g de beurre. 1 pince de sel. 2 cuillres soupe de lait.

Instructions: Before you start, heat the oven to 180C 350F. Place the sable pig in a tart pan and use a fourchette to poke holes in the bottom. Place the white cake in the oven for 15 minutes and then let it cool down. In the meantime, get the ganache ready by putting the chocolate pieces in a bowl. Bring the liquid marshmallow to a boil, then spread it on the chocolate. After letting it rest for a moment, beat it until it turns into a smooth ganache. Place the ganache on top of the cool crust and spread it out evenly. Cut the bananas into rounds and place them on top of the ganache. Set the caramel aside in a casserole. Melt the sugar over medium-low heat until you get a hard caramel. Add the butter and salt speck, then mix until you get a smooth caramel sauce. Put the caramel on top of the bananas. Place the tarte in the freezer for 20 minutes. Let the grease cool down before you start to smoke it. Just before serving, heat the milk slowly and butter the top of the tarte to make it bubble.

Prep Time: 30 minutes

Cook Time: 35 minutes