121 egg tart recipes

Elegant smoked salmon tart in a flaky phyllo crust with a rich custard of eggs, cream, Dijon mustard, and fresh dill. Serve warm or at room temperature for brunch or entertaining.

Rhubarb custard pie with a buttery crumb topping in a pre-baked pastry shell. Tart rhubarb pieces set in a vanilla egg custard with a sweet, crumbly streusel on top for the best of both textures.

Lightened cranberry cake with whole berries on the bottom and a tender egg-white batter on top. A jewel-toned holiday dessert with naturally sweet-tart bite.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Raspberry cranberry mousse: silky pink dessert with pureed raspberries, cranberry concentrate, whipped cream, and beaten egg whites. Light, tart, and ready for the holidays.

Quiche Nicoise is a Provençal savory tart with slow-cooked tomatoes, anchovies, olives, and herbes de Provence baked into an egg custard. Southern French cafe flavors in one slice.

Chocolate sour cherry cake with melted semi-sweet chocolate, butter, separated eggs, and tart cherries baked on top. Dense, rich, and elegant with minimal flour.

Cranberry-raspberry meringue pie with a tart juice concentrate filling, buttery egg yolk custard, and golden toasted meringue. A vibrant twist on classic meringue pie.

Old-fashioned double-crust lemon pie filled with thin lemon slices in a buttery sugar-egg filling, topped with a cinnamon-sugar crust. Tart, sweet, and meant to be served warm.

Classic vinegar pie with a smooth egg-rich custard filling, Depression-era pantry baking that mimics lemon pie using kitchen vinegar. Six ingredients, sweet-tart, satisfying.

The original Derbyshire classic: flaky puff pastry spread with strawberry jam and topped with a soft, buttery almond egg custard. Not a tart. A proper Bakewell pudding.

Airy cold rhubarb souffle with whipped cream, fluffy egg whites, and a tart rhubarb puree, set with gelatin and crowned with fresh strawberries. A showpiece spring dessert.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

Rhubarb cream pie with a custard-like egg filling, warm nutmeg, and a lattice crust baked golden. Four cups of fresh rhubarb deliver that signature tart-sweet bite.