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Tart dessert ideas? Preferably fruit?

chowser Apr 25, 2008 10:52 AM

My FIL doesn't like very sweet desserts (which is what I generally make). Last weekend I made this two layer key lime pie which he loved:

http://ihavetocookanyway.blogspot.com...

Are there any tart (as in sour, not pie) desserts you like? Recipes? Thanks! BTW, I highly recommend that key lime pie recipe above. The granola gives the crust an extra crunch and flavor.

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    howchow RE: chowser Apr 25, 2008 11:00 AM

    rhubarb seems to be all over the place right now...maybe with some strawberries.

    3 Replies
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      karykat RE: howchow Apr 25, 2008 12:49 PM

      I love rhubarb -- but like it with custard (like rhubarb custard pie). For some reason it seems too sweet when it's with strawberries. Maybe just me . . . .

      1. re: karykat
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        howchow RE: karykat Apr 25, 2008 12:54 PM

        I had rhubarb sorbet at a restaurant just last week - paired with a mini chessecake...awesome.

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          jsaimd RE: howchow Apr 25, 2008 01:23 PM

          Along those lines use rhubarb in a frangipane tart...

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      lattelover RE: chowser Apr 25, 2008 11:12 AM

      Here is a rather "tart tarte". Bake a one-crust blind pie/tart shell - you can make it totally without sugar (or not). Sprinkling with sesame seeds before baking is also nice. When the crust is baked and cooled, layer with fresh apricot halves. ) A little sugar can be sprinkled on top of the apricots if they are quite tart. ) Mix one whole egg with 1/3 cup whole milk or cream and about 1/4 cup sugar (to taste). Add a few drops of vanilla or almond extract. Pour over apricots. Bake the tast at 375 degrees until a knife comes out clean from the center of the tarte (about 30-40 minutes).

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        katecm RE: chowser Apr 25, 2008 12:36 PM

        Are you familiar with Smitten Kitchen? She made a whole-lemon tart once that I thought sounded great, and made it a few weeks ago. It's excellent. Check out her site for the recipe. Using the rind really counters the sweetness of the sugar. I used a pate sucree recipe from the Gourmet cookbook.

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          newfoodie RE: chowser Apr 25, 2008 12:50 PM

          I made a strawberry rhubarb crisp this week that was fabulous and not too sweet.

          1. roxlet RE: chowser Apr 25, 2008 01:05 PM

            I usually make a tart lemon curd, blind bake the tart shell, let cool, fill with lemon curd and then cover with raspberries. A dusting of powdered sugar and you're done.

            1 Reply
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              sheiladeedee RE: roxlet Apr 25, 2008 04:05 PM

              This is my absolute favorite dessert, and it is also great with blueberries.

              You can also use the lemon curd and a sponge cake to make a trifle. Layer cake, curd, whipped cream and berries, maybe drizzle with a little Framboise.

            2. DanaB RE: chowser Apr 25, 2008 01:48 PM

              The recipe linked below, for lemon verbena pound cake, makes a delicious, lemony tart cake:

              http://www.epicurious.com/recipes/foo...

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