This year, I’ve been on a tart-making spree thanks to Tarts Anon’s recipe book! It’s been a transformative experience in the kitchen, especially since I used to avoid anything involving rolling dough—tarts included. Now, after successfully making five tarts in recent months, I feel more confident, though there’s still plenty of trial and error to perfect the craft.
Here’s a quick rundown of my tart adventures so far:
Pandan Coconut Tart
My first attempt was a pandan coconut tart. I used the coconut jam recipe from Republique, swapped the lemon juice for pandan juice inspired by Tarts Anon’s lemon tart recipe, and finished it with a layer of coconut glaze to smooth over some surface bubbles.
Black Forest Tart
Next up was the black forest tart straight from Tarts Anon’s book. It featured a cherry jam base, chocolate cake batter mixed with macerated cherries, and a dark rum glaze in place of the traditional kirsch.
Banana “Cream” Tart
For the third tart, I experimented with a banana “cream” tart. I made banana caramel from Republique’s book and paired it with custard from Tarts Anon’s eggnog custard recipe, substituting dark rum for brandy.
While I adore custard tarts, I’m less thrilled with the surplus egg whites they leave behind—it’s always a puzzle figuring out how to use them. Despite that, this tart journey has been a fun, delicious way to push my baking boundaries.
@Case
The top glaze is a dark rum glaze It should be a kirsch glaze from the book but I made a dark rum syrup for my cherries, so I used that syrup and dark rum instead All the glazes in the Tarts Anon book use pectin
I did use butter in the dough, the dough is also from their book, just flour, butter, salt and water
Amazing My tarts in those tins always slide down even with pie weights and look ugly I had to switch to perforated tart rings What’s your secret Or maybe it’s the recipe
Lin said:
Amazing My tarts in those tins always slide down even with pie weights and look ugly I had to switch to perforated tart rings What’s your secret Or maybe it’s the recipe
I followed tips from the book because that’s one reason I hadn’t baked tarts much before
The book suggested using tin foil instead of baking paper, and to fill it with rice I pressed the tin foil in the empty tart pan to make sure it takes the shapes and edges right I mixed my dough, let it rest in the fridge for half a day rolled it out then let it rest for half a day lined the pan then let it rest for another half a day It’s not necessary but I have the time so I just want it well rested, the book suggested 20 mins between each step I let the tart rest in the fridge after lining the pan but let it come to room temperature before baking
This is a video of Gareth rolling and lining the dough
Lin said:
Amazing My tarts in those tins always slide down even with pie weights and look ugly I had to switch to perforated tart rings What’s your secret Or maybe it’s the recipe
Are you using enough pie weights I hadn’t in the past It takes 2 packages of pie weights, pretty much filling my pan, to keep the crust from sagging
These look unbelievable I am in awe of your tart shells I struggle with rolling out pastry and even worse at getting it into the pans without it shrinking and sliding down the sides Well done
Maybe you could make a key lime or another tart and use the egg whites for meringue
Hayes said:
You can always make a meringue topping with your leftover egg whites Or just some meringue cookies These look fantastic though
Problem is there’s no one who can finish them
I’ve made some chocolate financier and froze half of it but still had to throw away half that was in the fridge I couldn’t think of anything I wanted to make with egg whites, might try egg white frittata this time
Brice said:
This might be a dumb question but how do you remove it from the pan
Oh it’s easy I put it on top of a mug or a bowl that’s smaller than the tart pan to remove the ring Then I cut it If I need a whole tart I’ll line it a bit with a cake board and just push or slide the tart right onto the board