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can i freeze portuguese tarts?

by lilaki 6 years ago

hi hounds, a friend of mine gave me a dozen portuguese tarts (pasteis de nata). i would LOVE to devour all 12 by ...


guikeenan commented 14 days ago

Marty's World Famous Buttertarts (moved from Ontario board)

by Dundrumgal 7 years ago

Hi everyone, I've read a lot about Marty's World Famous buttertarts that he makes and sells at his Muskoka Cafe in O...

thegforceny commented 28 days ago

Needed: Earthshattering Valentine's Recipe for Heart Pan

by Libranflight 1 month ago

I have this heart pan, that holds about 4 cups of ingredients. This leaves a little bit of expansion room before it ...

queenscook commented 1 month ago

Portuguese egg tarts in Calgary

by Office Broccoli 8 years ago

Does anyone know where to find portuguese egg tarts in Calgary? I just got back from Macau and need a fix...


Linze commented 3 months ago

Shelf life & stability questions for desserts

by pveil13 4 months ago

I actually have two separate questions & neither search has turned up an applicable answer. The more complicated of...

TorontoJo commented 4 months ago

Best egg tarts in Hong Kong?

by K K 9 years ago

I see many gourmet authors and bloggers who claim the best egg tarts in Hong Kong are either Tai Cheong (Central) ...


smfan commented 5 months ago

ISO Pumpkin Tarts in Toronto?

by tochowchick 6 months ago

I'm wondering if anyone knows a bakery that makes Pumpkin Tarts in Toronto (central/midtown preferred). I know I can ...


Ted Richards commented 6 months ago

How to avoid getting the removable bottom of my tart pan stick in the pastry?

by casey30 9 months ago

Hi I just purchased tart tins with removable bottoms, per the recipe. I made a sweet pastry, which looks great, pop...


casey30 commented 9 months ago

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Empire Grade Purveyors | Bonny Doon - Santa Cruz Mountains

by Melanie Wong 10 months ago

Reading about an interesting art and food project off Empire Grade in Bonny Doon centered around a wood-burning oven....

Heavy Cream / 1% in place of Whole Milk in tart

by Tashiea 10 months ago

I'm planning on making a fruit tart later today, and I realized that the recipe calls for whole milk. There is only 1...


DLovsky commented 10 months ago

Pumpkin pie tarts

by cleopatra999 1 year ago

I have leftover pie filling and leftover pie crust (both frozen). I am not familiar with making tarts, outside of usi...


eatingjoy commented 1 year ago

Oops no Butter in Tart for a party at 8

by smokeysf 1 year ago

I am making a tart. Three layers, crust, filling and icing. The filling has 6 oz chocolate, some sugar, 8T butter, 3/...

letsindulge commented 1 year ago

A L T I T U D E cooking, baking, candy etc.

by bdladdy 1 year ago

Howdy, about ten years ago I moved to Albuquerque NM and live at 5,300 feet. Baked goods and candy seem to be a prob...

ninrn commented 1 year ago

How do I increase a 9" quiche to a 12" quiche?

by allipalli 1 year ago

I want to take a quiche to a potluck dinner (I haven't yet decided exactly what to put in it but it'll probably have ...

hotoynoodle commented 1 year ago

Salvage Lemon Tart

by dawnsona 1 year ago

I just made a meyer lemon tart, and my tart case completely cracked. Is there anything that can be done to salvage it...


treb commented 1 year ago

My mom's butter tart recipe

by buttertart 7 years ago

Happy Canadian Thanksgiving to all! Even though butter tarts are not a traditional Tgiving dessert - pumpkin and app...

Chocolatechipkt commented 1 year ago

Ham and Vegetable Spiral Tart Recipe

by nemo 1 year ago

This recipe looks as though it would be an almost fatally rich side at a holiday meal, deadly delicious nibble at a c...

hotoynoodle commented 1 year ago

Brown Butter Custard Tarts?

by opinionatedchef 1 year ago

Since I'm not a fan of the bakeries in Boston, in general, I rarely visit them, so I figure a number of you up-to-dat...

opinionatedchef commented 1 year ago

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