You'll Want to Make Our Most Irresistible Tart Recipes for Dessert Again and Again

Want to elicit oohs and ahhs? Look no further than this ROYGBIV-inspired tart. You can use any fruits you like, but to get the real rainbow effect, you'll want to include a wide array—we like strawberries or raspberries, apricots, nectarines or very yellow mango, kiwifruits, blueberries, and plums or cherries.

To impart a citrus flavor to this knockout dessert, we used the syrup leftover from candying orange peel to make the caramel. A thick layer of chocolate ganache follows, and sprinklings of the candied zest and fleur de sel glimmer on top like encrusted jewels.

Our grown-up twist on the beloved childhood treat teams a chocolate wafer crust with a decadent peanut butter filling and swirled chocolate ganache topping.

This delicious, elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd.

The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, these two classic ingredients become artfully (yet easily) swirled. 

Although this spectacular cranberry tart makes a terrific Thanksgiving dessert, it would be welcome on any fall or winter table. It has an easy press-in crust made with a buttery mixture of crushed saltines which balances out the pucker-perfect curd filling. The finishing touch is a creamy meringue "wreath" piped on top.

Coffee and chocolate are such a marvelous combination, and they come together beautifully in this coffeeshop-inspired tart. To make it, you fill a chocolate-shortbread shell with chocolate and coffee ice creams, and while they set, you whip up an airy caramel meringue to dollop on top. 

Did you know that apple tarts deliver a more concentrated apple flavor than the more common double-crust pies? As an added bonus, you don't have to wait hours for them to cool. If you have a mandoline, you'll save time and get evenly sliced apples, all the better for arranging in a beautiful rose-like formation.

Can't decide between chocolate or fruit? This recipe lets you have both. A gluten-free almond crust cradles dark-chocolate mousse to form a dramatic backdrop for a crown of fresh raspberries.

This new take on cheesecake is easier to make and so summery. The no-bake cream-cheese filling floats on a crisp, buttery press-in crust. Thin peach wedges (peeled for a luxurious finish) and blueberries tossed in sugar, lemon, and salt make a lovely topping.

Blind-baking the crust helps keep this tart's bottom firm and crunchy, so you don't have to worry about the creamy custard and tart rhubarb creating a soggy result.

A silky milk custard in a snappy, cookie-like brown-sugar pate sucrée, this tart has just the right balance of crust and filling. The whisper-weight layer of ground cinnamon adds a hint of warmth to the otherwise cool confection.

Not all tarts have a pastry crust, as this delectable option proves. It's almost more cheesecake than tart as its crust is the graham cracker crust classic and it's filling pure cheesecake. And those polka dots? They're applied with a squeeze bottle. Even better, you can use any flavor of jam you like. We went with apricot for bright pops of orange.

This delightful dessert has a one-two punch of smooth, fudgy custard filling and a crackly bruléed top. And it uses a winter fruit you don't see often but that has a wonderfully sweet and delicate taste.