- 1 1/4 teaspoons unflavored gelatin
- 2 tablespoons plus 2 teaspoons finely grated orange peel
- 2 teaspoons finely grated lemon peel
- 3/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter, cut into tablespoon-size pieces, room temperature
- 1 1/4 cups all purpose flour
- 9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- Candied Blood Orange Slices (click for recipe)
Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.
Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180°F, about 5 minutes. Remove from heat. Add gelatin mixture and stir until dissolved. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140°F, about 10 minutes.
With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.
Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.
Butter 9-inch square tart pan with removable bottom. Finely grind flour, sugar, nuts, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.
Preheat oven to 375°F. Bake crust until golden brown, about 20 minutes. Cool crust completely on rack. DO AHEAD Crust can be made 1 day ahead. Store airtight at room temperature.
Stir orange filling to loosen. Spoon enough chilled orange filling into crust to fill completely. Chill tart at least 1 hour and up to 4 hours. Garnish with candied blood orange slices. Drizzle oranges with some of syrup. Serve cold.
- 80g raw almond (soaked 8-12 hours and rinsed)
- 40g hazelnut (soaked 8 hours and rinsed)
- 2 Tbsp . raw cacao nib
- 2 Tbsp . raw cacao powder
- 2 Tbsp . (20g) melted coconut oil or raw cacao butter
- 5 pitted soft Medjool dates (90〜100g)
- ⅛ tsp pink salt
- 100g raw cashews (soaked 4-6 hours and rinsed)
- ½ cup (120ml) coconut cream*
- 3 Tbsp . melted raw cacao butter
- 4 Tbsp . maple syrup*
- 2 Tbsp . + 2 tsp raw cacao powder
- ⅛ tsp pink salt
- 100g raw cashews (soaked 4-6 hours and rinsed)
- ½ cup (120ml) fresh orange juice
- 4 Tbsp . maple syrup*
- 3 Tbsp . melted raw cacao butter
- 2 tsp . orange zest
- 1 Tbsp . lemon juice
- Pinch of pink salt
- Pulse every ingredient for the crust until well processed but still slightly crumbly.
- Press the mixture against the sides and the bottom of the tart tin.
- Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the base and freeze it until set.
- Repeat the same process for the orange layer. Freeze it overnight.
- Take out the cake from the tin and garnish with your choice of fruit.
This recipe is for a 20 Cm (8”) tart tin with removable bottom.
You can substitute maple syrup & coconut cream with raw agave & raw almond milk for raw version.
Raw Orange Caramel Tart
You have a favorite dessert flavor? If I had to pick, anything with caramel (or a caramel ripple ?) gets my instant attention.
Even so, caramel and orange aren’t flavours I’ve tried together before, so when I found myself daydreaming about a cake flavor that involved caramel, while at the same time staring at a pile of juicy oranges on the counter, it seemed like the perfect invitation to experiment… ?✨.
The orange adds a lovely, light fruity spunkiness to the cake, which the walnut crust complements perfectly. Add hints of chocolate (via the cacao butter inside and the specks of chocolate dotting the top) and bingo.
The caramel filling in this is quite different to all my other raw cakes — using slightly different ingredient combinations, the flavor and texture came out interesting. Really lush and creamy, and deliciously caramel-like, of course. The date syrup topping effortlessly takes the whole caramel thing to the next level ?.
But here’s the kicker — this cake turned out very unconventional even for my unconventional baking standards ?. I always aim for minimal ingredients, and try to use ingredient combinations that make sense in terms of shopping (and $) for others, etc. But sometimes my hands work faster than my brain in creative ingredient combining…
In this case I literally made this cake impromptu, using whatever was in my pantry until I got it to taste just like what I was craving in that moment… This of course means a lengthy shopping list that might prove expensive if you’re buying every item for the first time just to make this cake. Sorry! ? Save this one for special occasions as a treat in this case.
Here is a more economical / simpler alternative: fig hazelnut caramel cake. This caramel cake is pretty darn awesome too ?
If you’re like me, however, and already have a pantry equipped with an insane miscellany of raw baking ingredients, proceed to the finish line! ?
On the upside, at least there are still only three major steps — 1 )process & smoosh, 2) blend & fill, 3) decorate and freeze. EAT .
Note: above is an un-garnished version of this cake, which was pretty awesome too. Though the hints of chocolate and date syrup take all the flavors up a notch. Decorating is up to you!
For my strawberry tart recipe, I like to use a shortbread crust. It is so versatile, not to mention simple to make. For starters you don't have to roll it out. I kind of hate rolling out pastry dough because it never turns out even.
Other kinds of crusts you can make will likely follow one of the four typical pie crusts from our French friends. You’ll either make a brisée, flaky, sucrée, or sablée crust. They’re made with a lot of the same ingredients. It’s the techniques that distinguish each of them from each other.
Brisée crust is the most basic crust. Think of it as the classic French pie crust. They’re great for savory pies like a meat pie or a quiche. Sucrée crusts yield lighter and crisper doughs. Sucree means “sugary” in French, and you guessed it: these crusts are much sweeter than other pie crusts. They’re also much more solid than the others, so you don’t have to worry as much about potential leakage from your fruits or veggies. Sablee crust is reminiscent of shortbread in flavor and texture. In French, sablee means “sandy”. Of course, the crust isn’t sandy, but it resembles sand because it falls apart easily. It’s crumbly, unlike the sucree crust. Flaky crusts have the fat cut into the dough and feature many layers which create the flakiness. The pie crust for this recipe most resembles a sablée in taste and texture, but still stands firm in the pie pan.
Strawberry tart is full of delicious goodness not to mention natural ingredients. Now, a fruit tart is not health food, but it is good!! I especially love the contrasts of this dessert. The juicy sweetness of the berries, the creamy softness of the vanilla custard and the crunchiness of the shortbread crust. Is your mouth watering yet? Mine is! Take this strawberry tart to your next gathering and you'll be everyone's new best friend. Guaranteed!
- When I have combined the ingredients for the short crust I drop the shortbread meal right into the 10 inch tart pan and level it out with a chop stick or popsicle stick. This gives me an even layer across the bottom and lets me build up the sides thicker. I draw the stick across the bottom and deposit the extra meal around the sides. (We all love the thick rippled edge with a nice crunch!)
- I then take a flat bottomed water glass and gently tamp down the crust to pack it tight and I usually work the edges with my fingers. Best sure to pack it tight so it is not crumbly after baking.
Make the Cranberry Sauce
Actually, before we talk about making cranberry sauce.
The very first thing you'll need to do is place 2 cans of full-fat coconut milk in the refrigerator two days before you plan to the make the tart. This causes the solid coconut cream to separate from the liquid inside the cans, which is critical. You only need the solid coconut cream for this recipe.
The next step in making the gorgeous red filling for this tart is to make cranberry sauce. If you've never made cranberry sauce from scratch, don't be intimidated! I promise it's easy as can be.
Combine cranberries, orange juice and zest, and sugar in a large pot over medium heat.
In the two photos above, you can see how the sauce thickens as the cranberries burst and cook. The whole process only takes 15 to 20 minutes.
And when the cranberry sauce is done, it will look super thick and glossy like the photo below.
Next, stir in some lemon zest, and let the cranberry sauce cool for a few minutes.
20 Tasty Tart Recipes
Below we’ve rounded up 20 divine tart recipes
To view the full instructions for any of these tart recipes, please follow the link below the picture.
1. Spinach & Tomato Hummus Tart
This Spinach & Tomato Hummus Tart is a simple, tasty dish that’s full of flavor and I promise you’ll be making it again and again.
2. French Apricot Tart
This tart dough is easy to make in a food processor.
A special kneading method called fraisage is used to blend the flour and butter together without making the dough tough.
The dough is worked cold and rolled out just like a pie crust.
3. White Chocolate Raspberry Tart
A deliciously rich and creamy no-bake white chocolate tart recipe that is stuffed full of fresh raspberries, and has a sweet digestive biscuit crust!
4. Lemon Tart
A traditional French-style lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones in Paris.
5. Nutella Tart With Toasted Hazelnut Crust
The most unbelievably rich and creamy Nutella Tart!
Complete with a toasted hazelnut crust.
A Nutella ganache cooked on the stovetop in a matter of minutes and poured into a toasted hazelnut crust.
It’s rich, but not quite as rich as you would guess.
6. Blueberry Tarts With Lemon Mascarpone Cream
These Blueberry Tarts are as easy as pie, and taste even better!
Topped with a delicious Lemon Mascarpone Cream, these mini-tarts are the perfect dessert for any occasion!
7. Spiral Vegetable Tart
Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.
With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.
8. Easy Blueberry Peach Tart
A fresh and fruity tart loaded with peaches and blueberries.
Topped with a vanilla glaze, this tart is perfection!
Is there anything better than warm, bubbling pie fresh from the oven? Maybe not.
But this super easy blueberry peach tart is sure to give any pie a run for their money.
9. Goat Cheese Tomato Tart
This Goat Cheese Tomato Tart is a wonderfully easy, show-stopper recipe.
It’ perfect for summer entertaining and for using up in-season cherry tomatoes!
10. Baileys Chocolate Caramel Tarts
These Baileys Chocolate Caramel Tarts are outrageously good!
With their buttery tart shells, Baileys salted caramel filling, and glossy chocolate topping, these mini tarts are delicious, gorgeous, and great for St. Patrick’s Day or any time of year!
11. Reeses Chocolate Peanut Butter Tart
This Reese’s Chocolate Peanut Butter Tart is so delicious! It’s made with ganache, so it’s super smooth.
No bake, so easy and delicious!
12. Grapefruit Tart With A Coconut Crust
This grapefruit tart recipe starts with a crunchy graham cracker crust with toasted coconut and is filled with a sweet, tangy grapefruit curd.
13. Rosemary Potato Kale Tart
Crispy and golden brown on top, hearty and filling inside, all nestled in a flakey, tender tart crust.
Perfect as make-ahead dishes, they can be served room temp, and they taste delicious too.
Plus, you can put practically anything in them.
14. Blood Orange Earl Grey Tarts
little pâte brisée tart shells filled with earl grey pastry cream and topped with blood orange segments and crushed pistachios.
15. Vegan Vanilla Cream Tart
An almond oat shell with a creamy vanilla filling topped with roasted balsamic strawberries.
Vegan and gluten-free if you can have oats. Perfect for celebrations!
16. Sugar Cookie Fruit Tarts
Sugar Cookie Fruit Tarts with a cheesecake filling.
These little tarts are so delicious and so easy to make at home, no special pans needed.
17. Rhubarb Tart
Jaws will drop when you serve your guests this gorgeous rhubarb dessert!
Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust. It’s as delicious as it is beautiful!
18. Irish Cream Tarts
For a more elegant St Patrick’s Day dessert, or just a delicious anytime chocolate indulgence, these Irish Cream Tarts are a creamy, rich treat.
19. Coconut Lime Tarts
A light, creamy and refreshing lime filling topped with fluffy coconut cream!
Easily dairy free. Perfect for Spring or Cinco de Mayo!
20. French Almond Cream & Pear Tart
This tart recipes has a flaky puff pastry base and is filled with delicious Almond Cream & Amaretto Poached Pears.
Swiss Chard Hazelnut Dessert Tart Recipe
- ¾ pound of whole fresh Swiss chard leaf stalks (about 3.5 ounces with stems removed)
- ¼ cup sugar
- 2 large eggs
- 1 egg yolk from a large egg
- 1 ¼ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest (about half a large orange)
- ½ cup of whole toasted skinless hazelnuts, chopped
- 1-2 Tablespoons of powdered sugar
You can use a favorite tart recipe or pre-made tart dough that works for a 9-inch tart pan or use the following easiest, quickest, “non-French” tart recipe I’ve ever made.
Swiss Chard Steps:
- Prepare to blanch the chard however, if all the leaves are small, young, thin and supple, you could skip this step (see culinary nutrition notes below). Put a large pot of water (about 2½ quarts or enough to cover the chard leaves) over medium heat. Have a colander nearby and some cold water available.
- Rinse the Swiss chard, remove the stems—cutting with a knife is preferred over hand tearing the leaves, since this can leave you with bits and pieces that are a bother if you blanch the chard. When the water is simmering (not boiling), add the leaves all at once. Press the leaves into the water to cover then remove after 45 seconds depending on when the leaves become soft and pliable (too much heat dulls the color.) Thick, dense chard leaves will take more time.
- Pour the chard into the colander and rinse with cold water or pour cold water over and around the leaves to stop further color loss. When cool enough to touch, squeeze out the excess water with your hands then chop.
Custard Steps: Turn oven to 400˚F (204˚C)
- For the hazelnuts, lightly toast them and remove the skins if you purchased whole, raw nuts. Chop the nuts into roughly ¼ inch bits (I scoop up the nuts and shake out the smaller bits and “nut dust” between my fingers.
- In a large mixing bowl, whisk together the sugar, eggs, yolk, milk, vanilla and zest. Stir in the chopped Swiss Chard.
- Pour mixture into the tart pan of the pre-cooked dough and place on the middle rack. Sprinkle the hazelnuts evenly across the top and lightly press them into the custard. Bake 30-34 minutes or until custard looks set—test with a toothpick inserted into the custard for a clean removal.
- Serve slightly chilled, and just before serving, sprinkle with powdered sugar.
- Young, supple or pliable fresh Swiss chard leaves could be used without the blanching step by cutting the chard chiffonade style (removing the stem, layering the leaves, rolling them up into a cylinder shape and cutting the leaves into thin strips). Cut the thin strips in half lengthwise to make smaller pieces. Place these in a bowl and let them sit for at least 30 minutes or until they soften further. As long as they feel soft and supple, they will work well in the tart.
- Most often veggies are blanched (simmering water for 30 seconds or more) in salted water to improve the flavor however, I don’t find it benefits this dessert.
- Swiss Chard has some naturally salt-seasoning—this amount has about 200 mg of sodium for the entire recipe which is a low level of sodium.
This dish is rich in culture and historical origins so despite making changes to simplify this dessert, I want to honor the traditional ingredients and techniques by mentioning them:
- Pine nuts are traditional, but sometimes fresh (non-oxidized/non-rancid) pine nuts are hard to find, instead I use hazelnuts which add an attractive crunch and flavor.
- Lemon zest: I substituted with orange zest because Swiss chard adds tang and orange pairs well with it.
- A Tourte: Tourtes have a dough topping and are more common with this dessert, but I prefer tarts they are easier and faster to and without a top crust, it’s less dense and lower calorie.
- Alcohol: Brandy, eau de vie or pastis are used, instead I added pure vanilla extract as a more common flavor agent.
- Other traditional ingredients: raisins, pears, Parmesan are also often included.
“The cultural identity of Nice is grounded in Swiss Chard, I am not at all exaggerating”
“L’identité culturelle niçoise s’est forgée dans la blette, je n’exagère rien”
Just a few notes on recipe adjustments. As they are currently in season, I used blood oranges in the filling, but feel free to use ordinary oranges. They’ll do just well.
You might have some chocolate & orange filling left over but don’t throw it away – it works as perfect frosting for cakes or, if you feel like indulging a little, spread it over your toast instead of Nutella, it’s just as delicious!
This chocolate & orange tart is a perfect party dessert (especially a good one for Valentine’s day for sure), as you can prepare it the night before, so it’s less cooking on the day.
When it comes to decorating your tart, you can use any fresh fruit and berries in season, anything will go.
Looking for more vegan dessert inspiration? Check out:
I really hope you’ll give this vegan chocolate & blood orange tart a try. If you recreate this recipe, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
To make the crust
- Combine the flour, salt, and sugar in a bowl and then cut in the butter until the mixture forms very fine crumbs. You can also do this by pulsing in a food processor. Sprinkle in enough of the ice water for the dough to come together, and then shape it into a disk. Wrap the dough in plastic and chill for about 15 minutes. Roll the dough into an 11-inch circle and put it in a 9-inch tart pan with a removable bottom. Pinch the dough edge so that it’s slightly thick, even, and rises just above the rim. Prick the bottom with a fork in 6 or 7 places, and then put the pan in the freezer for 20 minutes while you heat the oven to 425°F. Put the chilled tart shell on a baking sheet, line the shell with foil, and fill with beans or pie weights. Bake until it’s lightly colored, 20 to 25 minutes. Remove the tart and reduce the oven temperature to 400°F remove the weights and foil.
To make the filling
- Cut the stems off the figs (leave the skins on) and slice the figs in half — if they’re large, you may choose to quarter them. Set aside one-quarter of the figs (to be added after you pour in the custard). Arrange the remaining figs, cut side up, on the tart shell this will leave room for the custard to spread evenly when you pour it.
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Fresh Orange Tart with Hazelnut Crust - Recipes
Heat the oven to 400°F. Grate 2 teaspoons zest and squeeze 2 tablespoons juice from the orange.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14x10-inch rectangle and place onto a baking sheet. Brush the edge of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim. Prick the center of the pastry thoroughly with a fork (this is called docking the pastry- it lets the steam escape during baking so the crust doesn't bubble up).
Bake for 15 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet for 10 minutes (you'll want the pastry cooled so the cream cheese mixture spread on in the next step won't become runny).
Stir the cream cheese, sugar, orange juice and orange zest in a medium bowl until the mixture is smooth. Spread the cream cheese mixture on the pastry. Arrange the strawberries, mandarin oranges and kiwis on the cream cheese mixture. Brush the fruit with the preserves.
Make-Ahead: This tart can be served immediately or covered and refrigerated for up to 4 hours.
For a strawberry-topped tart, omit the mandarin oranges and kiwi and slice the strawberries instead of cutting them in quarters.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.
If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.