18 Delicious Tartlet Recipes for Every Occasion

Gather around, food lovers! Whether you’re hosting a fancy dinner party or just craving something sweet (or savory), our roundup of 18 delicious tartlet recipes has got you covered. From the flakiest crusts to the most mouthwatering fillings, these bite-sized beauties are perfect for every occasion. So, preheat your oven and let’s dive into a world of flavors that’ll make your taste buds dance with joy!

Classic Lemon Tartlets

Masterfully balancing the bright zest of citrus with the rich, buttery embrace of a delicate crust, these Classic Lemon Tartlets are a testament to the art of pastry. Perfect for a sophisticated afternoon tea or as a refined finale to a dinner party, each bite offers a harmonious blend of tangy and sweet, encased in a crisp, golden shell.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 pasture-raised eggs, lightly beaten
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice, strained
• 1 tbsp lemon zest, finely grated
• 1/4 cup heavy cream
• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease 8 tartlet pans.
2. In a food processor, combine the flour, cubed butter, 1/4 cup sugar, and salt. Pulse until the mixture resembles coarse crumbs.
3. Add 1 lightly beaten egg to the flour mixture, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Divide the dough into 8 equal portions, pressing each into the prepared tartlet pans. Chill for 30 minutes to prevent shrinkage during baking.
5. Line each chilled dough with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove the weights and parchment, baking for an additional 5 minutes until golden.
6. In a bowl, whisk together the remaining 2 eggs, 3/4 cup sugar, lemon juice, zest, and heavy cream until smooth. Tip: Straining the filling ensures a silky texture.
7. Pour the lemon filling into the pre-baked shells, filling each to just below the rim. Bake for 20 minutes, or until the filling is set but still slightly wobbly in the center.
8. Cool the tartlets completely on a wire rack before dusting with powdered sugar. Tip: For an elegant touch, garnish with edible flowers or a dollop of crème fraîche.

Captivating in their simplicity, these tartlets boast a velvety lemon curd that contrasts beautifully with the flaky, shortbread-like crust. Serve them alongside a glass of chilled Prosecco for a truly celebratory experience, or as a bright counterpoint to a rich, creamy dessert wine.

Chocolate Ganache Tartlets

Brimming with decadence, these Chocolate Ganache Tartlets are a symphony of rich flavors and textures, perfect for elevating any dessert table. Each bite offers a velvety smooth ganache encased in a crisp, buttery shell, a testament to the art of fine pastry.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 large pasture-raised egg yolk
• 2 tbsp ice water
• 8 oz high-quality dark chocolate, finely chopped
• 3/4 cup heavy cream
• 2 tbsp unsalted butter, at room temperature
• 1/2 tsp pure vanilla extract
• Pinch of sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease 8 tartlet pans.
2. In a food processor, combine the sifted flour, diced butter, and granulated sugar, pulsing until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Press the dough evenly into the prepared tartlet pans and prick the bottoms with a fork. Chill for 15 minutes to prevent shrinking.
5. Bake the shells for 12-15 minutes, or until golden brown. Allow to cool completely on a wire rack.
6. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, then pour over the chocolate.
7. Let sit for 2 minutes, then stir gently until smooth. Tip: Stirring too vigorously can incorporate air bubbles into the ganache.
8. Whisk in the room temperature butter, vanilla extract, and sea salt until fully incorporated and glossy.
9. Divide the ganache among the cooled tartlet shells, smoothing the tops with an offset spatula. Chill for at least 2 hours to set.

Adorn these tartlets with a sprinkle of flaky sea salt or fresh berries for a striking contrast to the deep chocolate flavor. The ganache sets to a luxurious, fudgy consistency, making each tartlet a perfect balance of sophistication and indulgence.

Strawberry Cream Tartlets

Marvel at the delicate balance of sweet and tart in these Strawberry Cream Tartlets, a dessert that promises to enchant with its layers of crisp pastry, velvety cream, and the vibrant freshness of strawberries. Perfect for summer gatherings, these tartlets are a testament to the beauty of simple, quality ingredients coming together in harmony.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 pasture-raised egg yolk
• 2 tbsp ice water
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1/4 cup confectioners’ sugar
• 1 tsp pure vanilla extract
• 1 pint fresh strawberries, hulled and thinly sliced

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease four 4-inch tartlet pans.
2. In a food processor, pulse the flour, butter, and granulated sugar until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Turn the dough onto a lightly floured surface, knead gently into a ball, then divide into four equal portions.
5. Press each portion into the prepared pans, ensuring an even layer. Chill for 30 minutes.
6. Line each crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment, and bake for an additional 10 minutes until golden. Tip: This blind baking ensures a crisp base.
7. Cool the crusts completely on a wire rack.
8. In a medium bowl, whip the heavy cream, mascarpone, confectioners’ sugar, and vanilla extract to soft peaks. Tip: Chill the bowl and beaters beforehand for quicker whipping.
9. Divide the cream mixture among the cooled crusts, smoothing the tops.
10. Arrange the strawberry slices over the cream in a decorative pattern.
11. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Velvety cream contrasts beautifully with the crisp pastry, while the strawberries add a juicy burst of flavor. For an extra touch of elegance, drizzle with a balsamic reduction or garnish with fresh mint leaves just before serving.

Pumpkin Spice Tartlets

Lusciously spiced and perfectly portioned, these Pumpkin Spice Tartlets are a delightful nod to the flavors of fall, offering a sophisticated twist on the classic pumpkin pie. Each bite-sized tartlet boasts a buttery, flaky crust encasing a velvety, aromatic filling that’s rich with the warmth of cinnamon, nutmeg, and cloves.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 tbsp ice water
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a tartlet pan.
2. In a food processor, combine the sifted flour, cubed butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Turn the dough onto a lightly floured surface and roll out to 1/8-inch thickness. Cut into rounds to fit the tartlet pan, pressing gently into each mold.
5. In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, beaten egg, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth.
6. Divide the filling evenly among the tartlet shells, filling each about 3/4 full. Tip: Tap the pan gently on the counter to remove any air bubbles.
7. Bake for 20-25 minutes, or until the filling is set and the crust is golden brown. Tip: Allow the tartlets to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

With their harmonious blend of spices and creamy texture, these Pumpkin Spice Tartlets are a testament to the cozy essence of autumn. Serve them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Blueberry Cheesecake Tartlets

Whisking together the elegance of a classic cheesecake with the rustic charm of a tart, these Blueberry Cheesecake Tartlets are a symphony of textures and flavors. Perfect for any occasion, they blend the creamy richness of cheesecake with the bright, tangy burst of fresh blueberries, all nestled in a buttery, crisp crust.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1 pasture-raised egg yolk
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries
• 1 tbsp clarified butter, for brushing

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a tartlet pan with clarified butter.
2. In a food processor, combine the sifted all-purpose flour, chilled cubed unsalted butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
3. Add the pasture-raised egg yolk and pulse until the dough just comes together. Tip: Avoid overmixing to ensure a tender crust.
4. Press the dough evenly into the prepared tartlet pan, ensuring the sides are well covered. Chill in the refrigerator for 15 minutes to firm up.
5. Blind bake the crust for 10 minutes, then remove from the oven and let cool slightly. Tip: This prevents the crust from becoming soggy.
6. In a mixing bowl, beat the softened cream cheese, sour cream, granulated sugar, and pure vanilla extract until smooth and creamy.
7. Gently fold in the fresh blueberries, being careful not to crush them.
8. Spoon the cream cheese mixture into the pre-baked tartlet shells, smoothing the tops with a spatula.
9. Bake for 20-25 minutes, or until the filling is set but still slightly wobbly in the center. Tip: The tartlets will firm up as they cool.
10. Allow the tartlets to cool to room temperature before serving, ensuring the flavors meld beautifully.

Adorned with a golden crust and a luscious, berry-studded filling, these tartlets offer a delightful contrast of creamy and crisp. Serve them with a dusting of powdered sugar or a drizzle of blueberry coulis for an extra touch of elegance.

Raspberry Almond Tartlets

Gracefully combining the tartness of fresh raspberries with the nutty richness of almonds, these Raspberry Almond Tartlets are a sublime treat that marries simplicity with sophistication. Perfect for an afternoon tea or as a refined dessert, their delicate crust and vibrant filling promise to enchant the palate.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 pasture-raised egg yolk
• 2 tbsp ice water
• 1/2 cup almond flour
• 1/4 cup clarified butter, melted
• 1/3 cup honey
• 1 tsp pure vanilla extract
• 1 cup fresh raspberries
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a tartlet pan.
2. In a food processor, pulse the all-purpose flour, diced butter, and granulated sugar until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Press the dough evenly into the prepared tartlet pan and chill for 30 minutes to prevent shrinking during baking.
5. Blind bake the crust for 15 minutes, then remove any weights and bake for an additional 5 minutes until lightly golden. Tip: Use pie weights or dried beans to keep the crust flat.
6. In a bowl, whisk together the almond flour, clarified butter, honey, and vanilla extract until smooth.
7. Spread the almond mixture over the pre-baked crust and arrange the raspberries on top.
8. Bake for 20-25 minutes, until the filling is set and the edges are golden. Tip: The tartlets are done when the filling no longer jiggles when gently shaken.
9. Allow to cool completely before dusting with powdered sugar.

Yielded with a buttery, flaky crust and a lusciously sweet yet tangy filling, these tartlets are a testament to the beauty of simple ingredients. Serve them alongside a dollop of crème fraîche or a drizzle of dark chocolate for an extra layer of indulgence.

Caramel Apple Tartlets

Masterfully blending the crispness of autumn apples with the rich, buttery depth of caramel, these Caramel Apple Tartlets are a symphony of flavors and textures, perfect for elevating any dessert table.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 tbsp ice water
• 2 medium Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup light brown sugar, packed
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a tartlet pan.
2. In a food processor, combine the sifted flour, diced butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Turn the dough onto a lightly floured surface and roll out to 1/8-inch thickness. Cut into rounds to fit the tartlet pan.
5. Press the dough rounds into the pan and trim the edges. Chill for 15 minutes.
6. Meanwhile, in a skillet over medium heat, combine the apple slices, brown sugar, heavy cream, vanilla extract, and cinnamon. Cook until the apples are just tender, about 5 minutes. Tip: Avoid overcooking the apples to maintain a slight crunch.
7. Spoon the apple mixture into the chilled tartlet shells, leaving any excess liquid behind.
8. Bake for 20-25 minutes, or until the crust is golden and the filling is bubbly. Tip: Rotate the pan halfway through baking for even color.
9. Let the tartlets cool in the pan for 5 minutes before transferring to a wire rack.

Zesty with a hint of cinnamon, these tartlets offer a delightful contrast between the flaky crust and the tender, caramel-coated apples. Serve warm with a dollop of crème fraîche for an extra layer of indulgence.

Peanut Butter Chocolate Tartlets

Few desserts marry the rich, comforting flavors of peanut butter and chocolate as harmoniously as these tartlets. Perfect for a sophisticated yet approachable treat, they feature a crisp, buttery crust enveloping a velvety peanut butter filling, all crowned with a glossy chocolate ganache.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 large pasture-raised egg yolk
• 1 cup smooth peanut butter, preferably organic
• 1/2 cup heavy cream
• 4 oz dark chocolate, finely chopped
• 1 tbsp clarified butter
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease 8 tartlet molds with clarified butter.
2. In a food processor, combine the sifted flour, diced unsalted butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Press the dough evenly into the prepared molds. Chill for 15 minutes to prevent shrinking during baking.
5. Bake for 12-15 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
6. Warm the peanut butter slightly for easier spreading, then divide evenly among the tartlet shells, smoothing the tops.
7. Heat the heavy cream until just simmering, then pour over the chopped dark chocolate. Let sit for 2 minutes before stirring until smooth. Tip: For a shinier ganache, stir in the clarified butter.
8. Divide the ganache over the peanut butter layer, tilting the molds to cover evenly. Sprinkle with sea salt.
9. Chill for at least 1 hour to set. Tip: For clean slices, dip your knife in hot water before cutting.

Yieldingly decadent, these tartlets boast a contrast of textures from the crisp base to the creamy fillings. Serve them slightly chilled to highlight the chocolate’s snap against the peanut butter’s silkiness, perhaps with a drizzle of caramel for an extra layer of flavor.

Vanilla Bean Tartlets

Captivating the senses with their delicate aroma and sophisticated simplicity, these Vanilla Bean Tartlets are a testament to the beauty of minimalist baking. Each bite offers a harmonious blend of crisp pastry and creamy vanilla-infused filling, promising to elevate any occasion from the ordinary to the extraordinary.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/8 tsp fine sea salt
• 2 tbsp ice water
• 1 vanilla bean, split and seeds scraped
• 3/4 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup honey

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease four 4-inch tartlet pans.
2. In a food processor, combine the sifted flour, diced butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Turn the dough onto a lightly floured surface and gently knead into a ball. Wrap in plastic and chill for 30 minutes.
5. Roll out the dough to 1/8-inch thickness and carefully line the prepared pans. Trim the edges and prick the bases with a fork. Chill for an additional 15 minutes.
6. Line the dough with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until golden. Tip: Blind baking prevents the crust from puffing up.
7. In a saucepan, heat the heavy cream with the vanilla bean seeds until just simmering. Remove from heat and let steep for 10 minutes.
8. Strain the cream into a bowl, discarding the vanilla pod. Whisk in the beaten eggs and honey until smooth.
9. Pour the filling into the pre-baked shells and return to the oven. Bake for 20 minutes, or until the filling is set but still slightly wobbly in the center. Tip: The tartlets will continue to set as they cool.
10. Let the tartlets cool completely before unmolding. Serve at room temperature for the best texture and flavor.

Buttery and flaky, the crust provides the perfect contrast to the silky, vanilla-scented filling. For an extra touch of elegance, garnish with edible flowers or a dusting of powdered sugar just before serving.

Mango Coconut Tartlets

Kaleidoscopic in flavor and visually stunning, these Mango Coconut Tartlets are a testament to the beauty of summer desserts. Combining the tropical sweetness of ripe mangoes with the creamy richness of coconut, each bite transports you to a sun-drenched paradise.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 large pasture-raised egg yolk
• 2 tbsp ice water
• 1 cup coconut cream
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 2 ripe mangoes, thinly sliced
• 1/4 cup toasted coconut flakes

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a tartlet pan.
2. In a food processor, pulse the sifted all-purpose flour, diced unsalted butter, and granulated sugar until the mixture resembles coarse crumbs.
3. Add the pasture-raised egg yolk and ice water, pulsing until the dough just comes together. Tip: Overmixing will result in a tough crust.
4. Press the dough evenly into the prepared tartlet pan and prick the bottoms with a fork. Bake for 15 minutes, or until golden. Tip: Blind baking ensures a crisp base.
5. While the crust cools, whisk together the coconut cream, powdered sugar, and pure vanilla extract until smooth. Tip: For a lighter filling, whip the coconut cream until fluffy.
6. Spread the coconut cream mixture over the cooled crusts and arrange the thinly sliced mangoes on top.
7. Sprinkle with toasted coconut flakes for added texture and flavor.

Unveiling a dessert that’s as delightful to behold as it is to devour, these tartlets boast a buttery crust contrasted with the silky coconut cream and the vibrant, juicy mango slices. Serve them chilled, garnished with a sprig of mint, for an extra touch of elegance.

Cherry Almond Tartlets

These delicate Cherry Almond Tartlets are a symphony of flavors, combining the sweet tartness of fresh cherries with the rich, nutty essence of almond frangipane, all encased in a buttery, flaky pastry shell. Perfect for an afternoon tea or as a sophisticated dessert, they’re sure to impress with their elegant appearance and delightful taste.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 2-3 tablespoons ice water
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/2 teaspoon pure almond extract
• 1 cup fresh cherries, pitted and halved
• 1 tablespoon powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a tartlet pan.
2. In a food processor, combine the all-purpose flour, diced butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
5. Roll out the dough to 1/8-inch thickness and cut into circles to fit your tartlet pans. Press the dough into the pans and trim the edges.
6. In a bowl, mix the almond flour, granulated sugar, beaten egg, and almond extract until smooth. Spoon into the tartlet shells.
7. Arrange the cherry halves on top of the almond mixture. Tip: For an even bake, ensure the cherries are evenly distributed.
8. Bake for 20-25 minutes, or until the pastry is golden and the filling is set. Tip: A toothpick inserted into the filling should come out clean when done.
9. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Just as delightful to the palate as they are to the eye, these tartlets boast a crisp crust that gives way to a moist, almond-infused center, punctuated by the juicy burst of cherries. Serve them alongside a dollop of crème fraîche or a scoop of vanilla bean ice cream for an extra touch of indulgence.

Key Lime Tartlets

Gracefully balancing the vibrant zest of key limes with the creamy richness of a perfectly set custard, these Key Lime Tartlets offer a sublime taste of the tropics. Each bite-sized delight is encased in a buttery, crisp crust, promising a harmonious blend of textures and flavors that elevate any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup clarified butter, melted
• 1/4 cup granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice, freshly squeezed
• 1 tbsp key lime zest
• 1 cup heavy cream, chilled
• 2 tbsp confectioners’ sugar

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup tartlet pan.
2. In a medium bowl, combine graham cracker crumbs, clarified butter, and granulated sugar until the mixture resembles wet sand.
3. Press 2 tablespoons of the crumb mixture firmly into each tartlet cup, ensuring an even layer on the bottom and sides. Bake for 8 minutes, then cool on a wire rack.
4. In a large bowl, whisk together the lightly beaten eggs, sweetened condensed milk, key lime juice, and zest until smooth. Pour the filling into the cooled crusts, filling each to just below the rim.
5. Bake for 10-12 minutes, or until the filling is set but still slightly wobbly in the center. Cool to room temperature, then refrigerate for at least 2 hours.
6. Before serving, whip the chilled heavy cream with confectioners’ sugar until stiff peaks form. Dollop onto each tartlet and garnish with additional zest if desired.

Ambrosial and refreshing, these tartlets boast a velvety filling that contrasts beautifully with the crunchy crust. Serve them chilled, adorned with a swirl of whipped cream and a sprinkle of zest, for a dessert that’s as visually stunning as it is delicious.

Banana Cream Tartlets

Banana cream tartlets are the epitome of dessert sophistication, blending the creamy richness of custard with the sweet, mellow flavor of ripe bananas, all encased in a buttery, flaky crust. Perfect for any gathering, these miniature delights promise to elevate your dessert game with their elegant presentation and irresistible taste.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 tbsp ice water
• 2 ripe bananas, thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 3 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease four 4-inch tartlet pans.
2. In a food processor, combine the sifted flour, diced butter, 1/4 cup sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Turn the dough onto a lightly floured surface and knead gently into a ball. Divide into four equal portions and press each into the prepared pans, ensuring an even layer.
5. Line each crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes until golden. Tip: This blind baking ensures a crisp crust.
6. While the crusts cool, prepare the custard. In a saucepan over medium heat, combine heavy cream, milk, and 1/4 cup sugar, stirring until sugar dissolves.
7. Slowly whisk a third of the hot cream mixture into the beaten eggs to temper, then return everything to the saucepan. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 minutes.
8. Remove from heat and stir in vanilla extract and cinnamon. Let cool slightly before assembling.
9. Arrange banana slices over the bottom of each crust and pour the custard over, dividing evenly. Chill for at least 2 hours before serving. Tip: For a glossy finish, brush the bananas with a thin layer of warmed apricot jam before adding the custard.

Meticulously crafted, these banana cream tartlets boast a velvety custard that perfectly complements the tender bananas and crisp pastry. Serve them garnished with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch of indulgence.

Black Forest Tartlets

Yielded by the lush orchards of the Pacific Northwest, these Black Forest Tartlets are a sublime fusion of rich chocolate and tart cherries, encased in a buttery, flaky crust that whispers of sophistication.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 tbsp ice water
• 1 cup dark chocolate, finely chopped
• 1/2 cup heavy cream
• 1 cup sour cherries, pitted
• 1 tbsp kirsch
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a tartlet pan.
2. In a food processor, pulse the flour, butter, granulated sugar, and salt until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
4. Turn the dough onto a lightly floured surface and roll out to 1/8-inch thickness. Cut into circles to fit the tartlet pan.
5. Press the dough into the pan and trim the edges. Prick the bottoms with a fork and chill for 15 minutes.
6. Line each tartlet with parchment paper and fill with pie weights. Bake for 10 minutes, then remove weights and parchment and bake for another 5 minutes until golden.
7. Meanwhile, heat the heavy cream until just simmering. Pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth.
8. In a small saucepan, combine the sour cherries and kirsch. Simmer over medium heat for 5 minutes until slightly thickened.
9. Divide the chocolate ganache among the tartlet shells, then top with the cherry mixture. Chill for 30 minutes until set.
10. Just before serving, dust with powdered sugar for a delicate finish.

Juxtaposing the velvety chocolate with the vibrant cherries, these tartlets offer a textural symphony. Serve them atop a slate platter for an artful presentation that captivates the senses.

Pecan Pie Tartlets

Gracefully blending the rich, buttery crunch of pecans with the sweet, velvety embrace of caramel, these pecan pie tartlets are a miniature masterpiece of Southern baking tradition. Perfect for elegant gatherings or a refined afternoon treat, each bite offers a harmonious balance of textures and flavors that are as delightful to behold as they are to savor.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 3 tablespoons ice water
• 1 cup pecans, finely chopped
• 1/2 cup dark corn syrup
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 24-cup mini tart pan.
2. In a food processor, combine the sifted flour, diced butter, granulated sugar, and sea salt. Pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to 1/8-inch thickness. Cut into 24 rounds and press into the prepared tart pan. Chill for 15 minutes.
5. In a bowl, whisk together the dark corn syrup, brown sugar, beaten egg, vanilla extract, melted butter, and cinnamon until smooth. Stir in the chopped pecans.
6. Divide the pecan mixture evenly among the chilled tart shells, filling each about 3/4 full. Tip: For an even bake, ensure the filling is uniformly distributed.
7. Bake for 18-20 minutes, or until the filling is set and the crust is golden. Tip: A toothpick inserted into the center should come out clean when done.
8. Allow the tartlets to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Finished with a glossy sheen and a crisp, flaky crust, these pecan pie tartlets offer a decadent contrast of textures. Serve them atop a drizzle of caramel sauce for an extra touch of indulgence, or alongside a scoop of vanilla bean ice cream to complement their rich, nutty flavor.

Tiramisu Tartlets

Lusciously layered with the rich flavors of coffee and mascarpone, these Tiramisu Tartlets offer a sophisticated twist on the classic Italian dessert, perfect for elegant gatherings or a refined afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1 large pasture-raised egg yolk
• 2 tbsp cold water
• 1 cup mascarpone cheese, room temperature
• 1/2 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1 tsp pure vanilla extract
• 1/2 cup strong espresso, cooled
• 2 tbsp coffee liqueur
• 24 ladyfingers
• Unsweetened cocoa powder, for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup tartlet pan.
2. In a food processor, combine the sifted flour, cubed butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water. Pulse until the dough just comes together. Tip: Avoid overmixing to ensure a tender crust.
4. Press the dough evenly into the prepared tartlet pans. Chill for 15 minutes to prevent shrinking during baking.
5. Bake for 12-15 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
6. In a medium bowl, whisk the mascarpone, heavy cream, confectioners’ sugar, and vanilla extract until smooth and peaks form. Tip: For best results, ensure all ingredients are at room temperature.
7. Combine the cooled espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the mixture and place at the bottom of each tartlet shell.
8. Spoon the mascarpone mixture over the ladyfingers, smoothing the top with a spatula. Chill for at least 2 hours to set.
9. Before serving, dust the tops with unsweetened cocoa powder using a fine sieve for an even, professional finish. Tip: For a decorative touch, use a stencil to create patterns with the cocoa powder.

Kaleidoscopic in texture, these tartlets juxtapose the crispness of the shell with the creamy mascarpone and the soft, coffee-infused ladyfingers. Serve them on a slate platter for a striking contrast that highlights their elegant appearance.

Matcha Green Tea Tartlets

Whisking together the delicate balance of earthy matcha and sweet, buttery pastry, these Matcha Green Tea Tartlets offer a sublime fusion of flavors and textures, perfect for an afternoon tea or a sophisticated dessert.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1 large pasture-raised egg yolk
• 2 tbsp ice water
• 1 cup heavy cream
• 2 tbsp matcha green tea powder
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a tartlet pan.
2. In a food processor, combine the sifted flour, chilled butter cubes, and 1/4 cup sugar, pulsing until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Press the dough evenly into the prepared tartlet pan and chill for 30 minutes to prevent shrinkage during baking.
5. Line the chilled dough with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden.
6. In a saucepan, heat the heavy cream until just simmering, then whisk in the matcha powder until fully dissolved.
7. In a separate bowl, whisk together 1/2 cup sugar, beaten eggs, and vanilla extract, then gradually incorporate the matcha cream mixture.
8. Pour the filling into the pre-baked tartlet shells and bake for 20 minutes, or until the filling is set but still slightly wobbly in the center. Tip: A toothpick inserted should come out clean for perfectly baked tartlets.
9. Allow the tartlets to cool completely on a wire rack before serving. Tip: For an elegant presentation, dust with additional matcha powder or garnish with edible flowers.

Offering a harmonious blend of creamy matcha filling nestled in a crisp, buttery crust, these tartlets are a testament to the art of pastry. Serve them alongside a cup of jasmine tea for a truly transcendent experience.

Savory Spinach and Feta Tartlets

Whisking together the rustic charm of a countryside brunch with the sophistication of a gourmet appetizer, these Savory Spinach and Feta Tartlets are a delightful fusion of flavors and textures. Perfect for any gathering, they promise a bite-sized journey through creamy, tangy, and crisp sensations.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a mini tartlet pan.
2. In a food processor, combine the sifted flour and diced butter, pulsing until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Roll out the dough on a lightly floured surface to 1/8-inch thickness and cut into circles to fit the tartlet pan.
5. Press the dough circles into the pan and prick the bottoms with a fork. Blind bake for 10 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent the dough from puffing up.
6. In a skillet, heat olive oil over medium heat and sauté the chopped spinach until wilted, about 2 minutes. Let cool slightly.
7. In a bowl, whisk together the lightly beaten eggs, heavy cream, crumbled feta, sautéed spinach, sea salt, and black pepper.
8. Divide the filling evenly among the pre-baked tartlet shells. Tip: For an elegant touch, garnish each tartlet with a small spinach leaf before baking.
9. Bake for 15-20 minutes, or until the filling is set and the edges are golden brown.

Delightfully crisp on the outside with a velvety, savory filling, these tartlets are a testament to simple ingredients transformed into something extraordinary. Serve them warm, accompanied by a drizzle of balsamic reduction for an added layer of flavor.

Conclusion

These 18 tartlet recipes offer a treasure trove of flavors perfect for any event, from cozy family gatherings to elegant parties. We hope this collection inspires you to bake, share, and savor each bite. Don’t forget to leave a comment with your favorite recipe and pin this article on Pinterest to spread the joy of baking with fellow home cooks. Happy baking!

Bella Bacinos