Tarts

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions.

Melktert, Afrikaans for "milk tart", is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional Portuguese custard tart (pastel de nata) or Chinese egg tart (dan ta), in which both was influenced by the Portuguese, resulting in a lighter texture and a stronger milk flavour. Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over it

Crostata () is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, published , and Cuoco napolitano (Neapolitan Cook), published in the late 15th century, containing a recipe (number 94) titled Crostata de Caso, Pane, etc..

Pastafrola or pasta frolla () is a type of sweet tart that originated in Italy and is common in Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam

Pasticciotto (; : ) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard.

asian small pastries filled with pineapple jam

Canadian dessert pastry

savoury dish from Vaiais, Switzerland, involving potatoes, vegetables and fruits baked with cheese in a pastry similar to a tart

French Canadian dish

circular tart featuring multiple fruit toppings

Tart for King Charles III's coronation

Australian pastry

Wähe (which derives from the dialect in the regions of Basel, Zurich, Baden and Alsace) is a baked dish typical of Swiss and Alemannic (German) cuisine. A wähe consists of a casing (typically made of shortcrust pastry, but sometimes yeast dough or puff pastry) and a topping of a custard enveloping either fruit, vegetables or cheese. The custard and fruits or vegetables are baked together. The preparation is thus very similar to that of the French quiche or tarte.

dark chocolate dessert

Belgian culinary specialty

Gizzada, also referred to as pinch-me-round, is an indigenous pastry in Jamaican cuisine. The tart is contained in a small, crisp pastry shell with a pinched crust and filled with a sweet and spiced coconut filling. It bears semblance to Portuguese queijada, from which it takes its name. Gizzada was contributed by Portuguese Jews who went to Jamaica during the inquisition.

pastry originating from the southern Alps