A silky, vibrantly green matcha custard nestled in a nutty, ink-dark black sesame shortcrust – this tart is as stunning to look at as it is to eat. The earthy bitterness of ceremonial-grade matcha and the toasty depth of black sesame are a pairing you will come back to again and again.
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These traditional British mince pies have a melt-in-the-mouth suet shortcrust pastry that shatters at the edges and stays tender through every bite. Fill them with good-quality mincemeat, dust with icing sugar, and you have Christmas in a bite-sized package.
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A gloriously indulgent layered dessert with a crunchy Oreo crust, fudgy brownie base, silky chocolate pudding filling, and a cloud of whipped cream on top. This is the chocolate lover’s pie that earns a standing ovation every single time it hits the table.
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Floral, golden, and impossibly silky, this honey and lavender custard tart is a bakery-worthy showpiece that comes together with simple pantry staples. The fragrant lavender-steeped cream and rich honey custard filling make every slice feel like a small celebration.
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A silky butterscotch pastry cream nestled in a crisp, buttery shortbread crust with deep caramel notes from real brown sugar and a touch of Scotch whisky. This tart is the kind of dessert that makes people go quiet at the table.
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A silky vanilla custard fills a buttery brown sugar pastry shell, topped with jewel-bright roasted rhubarb that brings just the right amount of tartness. This is the tart that turns rhubarb skeptics into believers.
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This silky maple custard tart is built on a buttery toasted pecan shortbread shell and filled with a rich brown butter custard that tastes like autumn in every bite. It comes together with simple techniques and rewards you with a show-stopping dessert that looks far more difficult than it is.
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Ripe, jammy plums nestle into a fragrant marzipan-enriched frangipane filling inside a buttery shortcrust shell, with a brown butter base that deepens every almond note. This is the kind of tart that looks like it came from a Parisian patisserie but comes together in your own kitchen on a quiet weekend afternoon.
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A free-form pastry filled with silky almond cream and sweet summer peaches, this galette delivers all the elegance of a tart with none of the fuss of a tart pan. It is the kind of recipe that looks like you spent hours on it but comes together in under two hours, start to finish.
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These Hong Kong-style egg tarts feature a buttery, impossibly flaky water-and-oil dough cradling a silky-smooth, barely-sweet egg custard. Once you make them at home, the bakery version will never quite measure up again.
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