Healthy Dessert Tart Recipes
This rich chocolate tart dessert recipe is low in sugar, making it a perfect healthy finish to a heavy holiday meal.
Who says you can't have your tart and eat it, too? This deceptively simple fall dessert is made for special celebrations. Look for a fragrant pear that's nonetheless firm to the touch.
Pucker up with these mini lemon curd tarts! A sweet graham cracker crust pressed into a muffin tin holds the sweet and tangy lemon filling. This easy lemony dessert is perfect for brunch or an after-dinner treat.
Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling breadcrumbs between the layers makes this tart actually quite simple to assemble, and helps keep it healthy. It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer.
These delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special--yet healthy--dessert to the next level.
This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.
The filling for this Thanksgiving standard is rich, dark and spicy, yet it has a fresher flavor--and less fat--than mincemeat from a jar.
This simple apple-cinnamon galette is easy to make thanks to premade pie crust—no need to make your own dough! Serve it for Thanksgiving dessert or after any fall meal.
A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature.
This healthy chocolate tart recipe is topped with homemade candied orange peel infused with cinnamon. You then add the cinnamon simple syrup to the chocolate filling. You can use store-bought candied orange peel and plain simple syrup in the filling to streamline the recipe.
The pastry for this rustic tart features gets a nutty flavor from fiber-rich oat flour and flaxseed meal. Pecans top it off.
You can quickly make the crust for this tart in the food processor and then press it into the pan--no need to dig out a rolling pin and struggle to transfer a tender pastry dough from pin to pan. Extra crust dough doubles as a crumbly topping.