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We should have published this tip in the summer, when it was too hot to turn on the oven. But it’s a year-round good idea for a quick and easy dessert or appetizer tart.
You can bake your own tart shells of course, and even freeze a batch for ad hoc use. You can also make or buy a filling for the tart. Then, just top it with fresh fruit.
SWEET TART FILLINGS
Greek yogurt, plain or sweetened with agave, honey, maple syrup, sugar or a non-caloric sweetener
Homemade whipped cream (see flavored whipped cream recipes)
Ice cream or frozen yogurt
Vanilla yogurt or other fruit yogurt
Spoon the filling into the tart shell; then arrange the fruit on top. If you’re using ice cream, fill the shell and return it to the freezer until you’re ready to serve; top with fruit and bring to the table.
You may not need a garnish, but it never hurts to add one for color, flavor or general decor:
A beet tart with goat cheese. Photo courtesy
Savory tarts can be served as a first course; tartlets (mini tarts) can be served as hors d’oeuvre or with the salad course. Top the filling with:
Beets, regular or pickled
Herbed cherry or grape tomatoes, halved
Marinated vegetables: asparagus, artichoke hearts, mushrooms
Fresh cheese: fromage blanc, goat cheese, Greek yogurt, labne (kefir cheese), quark, ricotta; plain or seasoned
Herbed sour cream (mix in minced chives, cilantro, dill, marjoram or parsley)
Unsweetened plain or herbed savory whipped cream
Savory Tart Fillings
Caviar or roe
Cocktail onion, gherkin slice or olive slice
Colorful spices, like pink peppercorns
Sprouts or microgreens
Let us know your favorite no-bake tart combinations.
Find more garnish ideas in our article, Garnish Glamour.
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