Made with a sheet of puff pastry, a crisp apple, and just the right amount of spices, this puff pastry apple tart is an easy autumn dessert that’s delicious and elegant enough to serve to guests.
I know we’re only a few days into September and still have Halloween ahead of us, but I’m already thinking about the fact that the holiday season is coming up fast.
Even if you want to ignore that it’ll be Thanksgiving before we know it, there are lots of fall get-togethers and game days and all kinds of times when you’ll probably be entertaining guests.
Make these quick and easy homemade pop tarts in your own kitchen with just a handful of ingredients! Top them with colorful sprinkles to make them extra fun and extra adorable.
Every once in a while I get into a real nostalgic mood and just wanna remake childhood treats.
For such a simple recipe, I tested this one a whole bunch of times because I wanted to get it just right for you. I wanted to make sure you could get 8 pop tarts, that they wouldn’t leak while baking, and that they had just the right amount of filling.
My youngest was really happy about all of these tests because she was obsessed with these little pastries. I think she would be happy if I made them for her every single week – and honestly, they’re so easy that I totally could!
Think of these as pop tarts but better. The pastry is a little bit flakier, the filling is yummier, and I even think they’re cuter. They’re like the grown-up version of the boxed ones we ate as kids!
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off! I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on…
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off!
I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on cooking time, which we’re all about it! We think this is the perfect spring and summer dessert, exploding with so much flavor!
How to Make Our Banana Cream Pie Recipe
Process
CRUST
Combine Nilla wafer crumbs and melted butter into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9-inch pie plate and evenly press mixture into the bottom and sides of the dish.
Chill in fridge until pie crust is firm. Line bottom of chilled crust with a layer of banana slices and set aside.
FILLING
Place milk, sugar, some of the cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon.
In a small bowl, whisk together remaining cornstarch and egg yolks until mixture is smooth.
Remove some hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat and pour tempered egg yolk mixture back into the pot and stir together until smooth.
Cook the mixture for a few minutes before removing from heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pie filling. Mixture should be very thick.
Place pot directly into an ice bath (to stop the cooking process), stirring occasionally until banana cream pie filling is slightly cooled.
Pour pudding into prepared crust and spread into an even layer. Refrigerate until filling has set and pie is cold.
TOPPING
In a large mixing bowl combine heavy whipping cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
Pile fresh whipped cream over pie in large dollops.
Finish with sliced bananas, shaved chocolate and mini Nilla wafers (if using). Slice banana cream pie and serve.
Why is My Custard Runny?
The custard for our banana cream pie recipe sets pretty stiff (and should already be quite thick when pulled off the stovetop), making it easily sliceable! If you find your custard is runny the most likely culprit is either over-mixing or not cooking the yolks long enough.
To prevent over-mixing we like using a wooden spoon instead of a whisk. The only time we may use a whisk for the custard is when we temper the egg yolks and when we pour the tempered yolk mixture back into the pot (to help prevent scrambling).
If you’re not over-mixing, but the custard is still thin, your egg yolks are probably undercooked. The proteins in the yolks need enough time to cross link and disrupt the flow of water, or thicken. Just give your custard a few more minutes on the stovetop and it should begin to thicken nicely.
Tips and Tricks for Success
Our banana cream pie recipe is EASY, but there are a few useful tips we wanted to highlight to ensure the most successful pie making experience!
As we mentioned above it’simportant not to over-mix the filling as it cooks and to cook the yolks long enoughto prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
More Crust Options
The Nilla wafer crust is our favorite crust for this recipe. If you can’t find Nilla wafers or you just want a different option a couple of our other favorite crusts for this pie are are this graham cracker crust (just double the recipe!) and our cream cheese crust.
Make Ahead and Freezing Instructions
Make Ahead
Our pie can be fully made 2 days in advance. The pie can be stored in the refrigerator until ready to serve. If making pie ahead of time, garnish banana slices should be added just before serving.
Freezing
Banana cream pie freezes very well and can be frozen for up to 2 months. To freeze, place pie in the freezer until frozen. Once frozen, carefully but tightly wrap in plastic wrap, followed by foil and place back in the freezer.
To thaw, unwrap pie from foil and plastic wrap and thaw in the refrigerator for a few hours. Keep garnish banana slices off of the pie until ready to serve.
More Delicious Banana Dessert Recipes You Will Love
Our ultra creamy and delicious Banana Cream Pie Recipe, made with a Nilla wafer crust and finished with a mile high pile of whipped cream! One of the best spring and summer desserts that everyone will love!!
Place ingredients into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
Refrigerate for 1 hour, until crust is firm.
filling
Line bottom of chilled crust with a layer of banana slices and set aside.
Place milk, sugar, 3 tablespoons cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon, 5 to 6 minutes.
In a small bowl, whisk together remaining tablespoon cornstarch and egg yolks until mixture is smooth.
Remove 1 cup hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat to medium-low and pour tempered yolk mixture back into the pot and stir together until smooth.
Cook the mixture for 2 to 3 more minutes, before removing from the heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pudding. Mixture should be very thick.
Place pot of pudding directly into an ice bath (to stop the cooking process), stirring occasionally until slightly cooled, 10 to 25 minutes.
Pour pudding into prepared crust and spread into an even layer and refrigerate between 2 hour and 6 hours (until filling has set and pie is cold) and up to 24hours.
topping
In a large mixing bowl combine cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
optional garnishes
Pile whipped cream over pie in large dollops and finish with sliced bananas and shaved chocolate. Slice and serve.
Video
Notes
**Makes one 9 inch pie** (1.4qt/1.3L)**Nutritional Information Does Not Include Optional Garnishes**Tips and Tricks for Success
It’s important not to over-mix the filling as it cooks and to cook the yolks long enough to prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off! I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on…
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off!
I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on cooking time, which we’re all about it! We think this is the perfect spring and summer dessert, exploding with so much flavor!
How to Make Our Banana Cream Pie Recipe
Process
CRUST
Combine Nilla wafer crumbs and melted butter into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9-inch pie plate and evenly press mixture into the bottom and sides of the dish.
Chill in fridge until pie crust is firm. Line bottom of chilled crust with a layer of banana slices and set aside.
FILLING
Place milk, sugar, some of the cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon.
In a small bowl, whisk together remaining cornstarch and egg yolks until mixture is smooth.
Remove some hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat and pour tempered egg yolk mixture back into the pot and stir together until smooth.
Cook the mixture for a few minutes before removing from heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pie filling. Mixture should be very thick.
Place pot directly into an ice bath (to stop the cooking process), stirring occasionally until banana cream pie filling is slightly cooled.
Pour pudding into prepared crust and spread into an even layer. Refrigerate until filling has set and pie is cold.
TOPPING
In a large mixing bowl combine heavy whipping cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
Pile fresh whipped cream over pie in large dollops.
Finish with sliced bananas, shaved chocolate and mini Nilla wafers (if using). Slice banana cream pie and serve.
Why is My Custard Runny?
The custard for our banana cream pie recipe sets pretty stiff (and should already be quite thick when pulled off the stovetop), making it easily sliceable! If you find your custard is runny the most likely culprit is either over-mixing or not cooking the yolks long enough.
To prevent over-mixing we like using a wooden spoon instead of a whisk. The only time we may use a whisk for the custard is when we temper the egg yolks and when we pour the tempered yolk mixture back into the pot (to help prevent scrambling).
If you’re not over-mixing, but the custard is still thin, your egg yolks are probably undercooked. The proteins in the yolks need enough time to cross link and disrupt the flow of water, or thicken. Just give your custard a few more minutes on the stovetop and it should begin to thicken nicely.
Tips and Tricks for Success
Our banana cream pie recipe is EASY, but there are a few useful tips we wanted to highlight to ensure the most successful pie making experience!
As we mentioned above it’simportant not to over-mix the filling as it cooks and to cook the yolks long enoughto prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
More Crust Options
The Nilla wafer crust is our favorite crust for this recipe. If you can’t find Nilla wafers or you just want a different option a couple of our other favorite crusts for this pie are are this graham cracker crust (just double the recipe!) and our cream cheese crust.
Make Ahead and Freezing Instructions
Make Ahead
Our pie can be fully made 2 days in advance. The pie can be stored in the refrigerator until ready to serve. If making pie ahead of time, garnish banana slices should be added just before serving.
Freezing
Banana cream pie freezes very well and can be frozen for up to 2 months. To freeze, place pie in the freezer until frozen. Once frozen, carefully but tightly wrap in plastic wrap, followed by foil and place back in the freezer.
To thaw, unwrap pie from foil and plastic wrap and thaw in the refrigerator for a few hours. Keep garnish banana slices off of the pie until ready to serve.
More Delicious Banana Dessert Recipes You Will Love
Our ultra creamy and delicious Banana Cream Pie Recipe, made with a Nilla wafer crust and finished with a mile high pile of whipped cream! One of the best spring and summer desserts that everyone will love!!
Place ingredients into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
Refrigerate for 1 hour, until crust is firm.
filling
Line bottom of chilled crust with a layer of banana slices and set aside.
Place milk, sugar, 3 tablespoons cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon, 5 to 6 minutes.
In a small bowl, whisk together remaining tablespoon cornstarch and egg yolks until mixture is smooth.
Remove 1 cup hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat to medium-low and pour tempered yolk mixture back into the pot and stir together until smooth.
Cook the mixture for 2 to 3 more minutes, before removing from the heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pudding. Mixture should be very thick.
Place pot of pudding directly into an ice bath (to stop the cooking process), stirring occasionally until slightly cooled, 10 to 25 minutes.
Pour pudding into prepared crust and spread into an even layer and refrigerate between 2 hour and 6 hours (until filling has set and pie is cold) and up to 24hours.
topping
In a large mixing bowl combine cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
optional garnishes
Pile whipped cream over pie in large dollops and finish with sliced bananas and shaved chocolate. Slice and serve.
Video
Notes
**Makes one 9 inch pie** (1.4qt/1.3L)**Nutritional Information Does Not Include Optional Garnishes**Tips and Tricks for Success
It’s important not to over-mix the filling as it cooks and to cook the yolks long enough to prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
Around town we have these single standing strawberry stands set up here and there and I love it! It’s so easy to get persuaded by those big signs and those extra juicy and sweet smell strawberries. I bought an entire flat of them the other day and have been making tons of strawberry things including jams, salsas, salads, etc. Today we have this Strawberry Tart that I’ve also been making with the loads of strawberries…
Around town we have these single standing strawberry stands set up here and there and I love it! It’s so easy to get persuaded by those big signs and those extra juicy and sweet smell strawberries. I bought an entire flat of them the other day and have been making tons of strawberry things including jams, salsas, salads, etc. Today we have this Strawberry Tart that I’ve also been making with the loads of strawberries I have.
This tart is so easy to make and really tasty. It’s perfect to enjoy with a cup of coffee or tea for breakfast or with a scoop of ice cream for dessert. I also like how simple and pretty this tart is and the pistachios add a nice textural crunch to the dish. If you’re looking for a fuss free dessert to make in 30 minutes this summer, this tart is perfect! Enjoy!
How to Make Our Strawberry Tart
Ingredients
Process
Preheat oven to 400˚F. Place cream cheese and honey into a mixing bowl.
Beat together until light and fluffy.
Place your puff pastry sheet onto a parchment lined baking sheet.
Spread honey whipped cream cheese in an even layer leaving half an inch edge.
Spread strawberries over the cream cheese in a single, even layer.
Then evenly stack rest of sliced strawberries over single layer of strawberries.
Fold in the ½ inch puff pastry border and place tart into the oven.
Remove tart from oven and cool for a few minutes.
Drizzle honey and sprinkle chopped pistachio over the top. Allow the tart to cool for 15 minutes before you cut into it and serve.
Preventing a Soggy Strawberry Tart Crust
A soggy crust is a huge bummer. Ideally, you eat this tart the day you make it. However, because we make our tart with puff pastry, you can easily reheat and re-crisp up the bottom.
You can reheat in the oven at 250° until it’s heated through. You can also place the pieces in a nonstick skillet heated on low heat until it crisps up.
Variations
We love this simple tart, especially because it can easily be customized based on personal preferences.
For a more ‘tart’ flavor swap the cream cheese out for some whipped goat cheese.
If you want a saltier ‘bite’ try sprinkling the top with sea salt flakes OR replace half the cream cheese with whipped feta.
The pistachios can also be replaced with toasted and crushed hazelnuts or almonds.
Storing and Reheating Instructions
To store any leftover strawberry tart, place pieces in an airtight container. Top each layer with a piece of parchment (to help absorb any excess moisture) before sealing with a lid. Refrigerate container for up to 2 days.
To reheat, place individual pieces onto a parchment lined baking sheet and bake for a few minutes at 350˚F until heated through. (the tart can also be enjoyed cold or at room temperature)
What to Serve with Our Strawberry Tart
We love the tart as is, but also love adding a big scoop of vanilla ice cream on top or even a big dollop of sweetened whipped cream!
You can also top individual tart pieces with a vanilla custard or curd for an extra rich and decadent experience!
Our strawberry tart is a great dessert to make in only 30 minutes! It's simple and delicious, using seasonal fresh, sweet strawberries and flaky buttery puff pastry!
Place cream cheese and honey into a mixing bowl and beat together until light and fluffy, about 1 minute.
Place puff pastry sheet onto a parchment lined baking sheet and spread honey whipped cream cheese onto the surface, in an even layer.
Spread strawberries over the cream cheese, leaving a ½ inch border, in a single, even layer, before stacking the remaining strawberries.
Fold in the ½ inch puff pastry border and place tart into the oven.
Bake tart for 18 to 22 minutes or until the crust is golden brown and the strawberries have caramelized.
Remove tart from oven and drizzle honey over the top. Sprinkle pistachios over the top.
Allow tart to cool, about 15 minutes before slicing and serving.
Video
Notes
*Makes 1 8”x8” tart
Honey and cream cheese mixture can be made ahead of time and refrigerated for up to 2 days.
When ready to use, allow cream cheese mixture to sit at room temperature for at least 1 hour to soften, which will make it easier to spread.
Strawberries can be cut up to 2 days ahead of time and stored in an airtight container in the refrigerator. If strawberries get too juicy when cut, gently blot with paper towel before arranging on tart to prevent tart from getting soggy.
These mini fruit tarts are my newest mini dessert love affair. With the buttery tart shell, luscious vanilla pudding, and bright, fresh fruit, they are a whole lot of goodness in a single bite (or two).
Since I made these during the summer I was able to use a whole variety of my favorite fruits, but I can’t wait to try a berry version, a tropical fruit version, and even a citrusy version during the winter months.
Every summer we go extra hard with the fresh tomato recipes, one of our favorites being this Heirloom Tomato Tart. Nothing quite screams summertime like sweet, juicy, ripe tomatoes! Not only is this tart delicious, but it’s also a total show stopper and perfect to bring to a gathering. Sure, you don’t need to create the gradient effect with the tomatoes on top, but it’s easy to do and really takes this tart up a…
Every summer we go extra hard with the fresh tomato recipes, one of our favorites being this Heirloom Tomato Tart. Nothing quite screams summertime like sweet, juicy, ripe tomatoes!
Not only is this tart delicious, but it’s also a total show stopper and perfect to bring to a gathering. Sure, you don’t need to create the gradient effect with the tomatoes on top, but it’s easy to do and really takes this tart up a notch.
How to Make Our Heirloom Tomato Tart
Tart Shell Ingredients
Tart Shell Process
Place flour, salt and butter into a food processor.
Pulse until mixture is crumbly. While pulsing add water, a little at a time, until dough comes together.
Transfer dough to a tart shell.
Evenly press mixture along the bottom and sides.Using a fork, prick holes around the bottom and sides of the shell and refrigerate until chilled.
Preheat oven to 400˚F. Place cold tart shell onto a baking sheet and bake until golden brown. Remove shell from oven and allow it to cool completely before removing from pan.
Goat Cheese and Tomato Filling Ingredients
Goat Cheese and Tomato Filling Process
Place goat cheese and cream in a mixing bowl. Season with salt and pepper.
Beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper and mix together once more.
Transfer whipped goat cheese to cooled tart shell.
Spread mixture evenly in the tart shell.
Top goat cheese with sliced cherry tomatoes, cut side up, in a gradient pattern from top to bottom, if desired (using our photo below for reference).
Continue adding cherry tomatoes until top of tart is filled.
Top tart with a sprinkle of sea salt flakes and fresh basil leaves. Serve.
Pressing the prepared dough into the tart pan is much easier than rolling the dough and laying it into the pan, which can cause the dough to break in many spots and create an uneven crust.
Chilling the dough will allow the glutens to relax, creating a more tender crust. It will also create less shinkage once baked.
Adding some cream (can use half and half, milk, or a dairy milk alternative) to the goat cheese before whipping it will create a silky smooth filling, especially when dug into, instead of a crumbly filling.
Once cherry tomatoes are halved, line them up in a gradient pattern on a large plate or small sheet pan. This will make it much easier to create the gradient effect on the actual tart and take much less time when building the tart. (also keep in mind that the gradient pattern is totally optional. The tomato tart will be just as delicious without the pattern)
Make Ahead Instructions for Our Tomato Tart
This entire tomato tart can be made up to 24 hours in advance, covered and refrigerated until ready to serve. Once ready to serve, remove from the refrigerator and allow tart to sit for 15 to 20 minutes at room temperature before topping with sea salt flakes and basil leaves.
Alternatively, the tart shell can be made and baked up to 2 days ahead of time. Once tart shell has completely cooled, carefully wrap it in plastic wrap and store in the refrigerator until ready to use. The tomatoes can be sliced and arranged on a plate or small baking sheet up to 24 hours in advance. Once arranged in a gradient pattern on the plate, cover with plastic wrap and refrigerate until ready to use.
Variations for Our Tomato Tart
Use whole, thinly sliced heirloom tomatoes instead of halved cherry tomatoes. If using sliced tomatoes, don’t add the tomatoes to the tart until up to 1 hour before serving, to prevent too much liquid from collecting onto the whipped goat cheese.
Add some minced herbs (like basil, oregano or chives) and/of lemon zest to the goat cheese filling to add even more flavor and freshness to the tart.
If goat cheese isn’t your thing, replace it with some strained ricotta cheese or even some whipped feta. If using ricotta cheese, there’s no need to add the cream to the filling. If using crumbled feta, whip the mixture in a food processor for a smooth consistency, and add 2 tablespoons cream at a time until desired consistency is achieved.
Place flour, salt and butter into a food processor and pulse until mixture is crumbly. While pulsing add water, 1 tablespoons at a time, until dough comes together.
Transfer dough to a 9" fluted tart shell and evenly press mixture along the bottom and sides.
Using a fork, prick holes around the bottom and sides of the shell and refrigerate for 30 minutes.
Preheat oven to 400˚F.
Place cold tart shell onto a baking sheet and bake for 20 to 25 minutes or until golden brown. (If you notice the tart shell beginning to bubble, just open the oven door and quickly prick the bubble with a fork. You can also use parchment and pie weights to line the tart before putting in the oven, but I don’t think that’s always necessary here). Remove shell from oven and allow it to cool completely before removing from pan.
goat cheese and tomato filling
Place goat cheese and cream in a mixing bowl and beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper and mix together once more.
Fill cooled tart shell with whipped goat cheese, smoothing out the top.
Top goat cheese with sliced cherry tomatoes, cut side up, in a gradient pattern from top to bottom, if desired (using our photo above for reference).
Top tart with a sprinkle of sea salt flakes and fresh basil leaves. Serve.
Video
Notes
Tips and Tricks for Tomato Tart Success
Pressing the prepared dough into the tart pan is much easier than rolling the dough and laying it into the pan, which can cause the dough to break in many spots and create an uneven crust.
Chilling the dough will allow the glutens to relax, creating a more tender crust. It will also create less shinkage once baked.
Adding some cream (can use half and half, milk, or a dairy milk alternative) to the goat cheese before whipping it will create a silky smooth filling, especially when dug into, instead of a crumbly filling.
Once cherry tomatoes are halved, line them up in a gradient pattern on a large plate or small sheet pan. This will make it much easier to create the gradient effect on the actual tart and take much less time when building the tart. (also keep in mind that the gradient pattern is totally optional. The tomato tart will be just as delicious without the pattern)
Make Ahead InstructionsThis entire tomato tart can be made up to 24 hours in advance, covered and refrigerated until ready to serve. Once ready to serve, remove from the refrigerator and allow tart to sit for 15 to 20 minutes at room temperature before topping with sea salt flakes and basil leaves.Alternatively, the tart shell can be made and baked up to 2 days ahead of time. Once tart shell has completely cooled, carefully wrap it in plastic wrap and store in the refrigerator until ready to use. The tomatoes can be sliced and arranged on a plate or small baking sheet up to 24 hours in advance. Once arranged in a gradient pattern on the plate, cover with plastic wrap and refrigerate until ready to use.Variations for Our Tomato Tart
Use whole, thinly sliced heirloom tomatoes instead of halved cheery tomatoes. If using sliced tomatoes, don’t add the tomatoes to the tart until up to 1 hour before serving, to prevent too much liquid from collecting onto the whipped goat cheese.
Add some minced herbs (like basil, oregano or chives) and/of lemon zest to the goat cheese filling to add even more flavor and freshness to the tart.
If goat cheese isn’t your thing, replace it with some strained ricotta cheese or even some whipped feta. If using ricotta cheese, there’s no need to add the cream to the filling. If using crumbled feta, whip the mixture in a food processor for a smooth consistency, and add 2 tablespoons cream at a time until desired consistency is achieved.
This no-bake Oreo pie is an easy recipe that will put a smile on everyone’s face! An Oreo cookie crust is paired with a cookies-and-cream filling for a cool, creamy, decadent pie.
If you grew up thinking that classic pecan pie and fruit pies were your only pie options, think again.
I’m talking about pie recipes like no-bake s’mores pie or rich peanut butter pie. These pies require very little to no baking and are served chilled, so they are both a satisfying sweet treat and cool you down on a hot summer day.
This Oreo pie is my new favorite no-bake pie. It’s a dream for anyone who loves cookies and cream ice cream and wants those same flavors in pie form!
Made with tart cherries and flaky pie crust, sour cherry pie is the ultimate summer pie. Serve it with a scoop of vanilla ice cream to savor every bite of the season.
One thing we do really well here in the Midwest is summer produce. From the very best sweet corn to the juiciest strawberries and blueberries, our farmers sure know what they’re doing.
Most of the country’s tart cherries come out of Michigan. If you live in Michigan or one of the neighboring states, you probably have seen piles of these bright red beauties at your farmers’ markets.
This year, make sure you grab some and bring them home to make this sour cherry pie.
With a flavorful filling packed with ham and two cheeses on top of a flaky crust, this ham and cheese quiche will be a hit at any springtime brunch.
We love a make-ahead breakfast around here. My family loves them because who wouldn’t want to wake up to a delicious breakfast. And I love them because I don’t have to think before I’ve had my coffee.
You might not think of quiche as a make-ahead breakfast, but it really is. Make it the night before and serve it chilled the next day. It’s just as delicious and you spent exactly zero effort on it that morning.
This ham and cheese quiche is begging to be added to your next brunch menu, or even made on a Sunday night for you to eat all week long.
