Easy Dessert Tarts for Sweet Occasions: Dalia Dogmoch Soubra Shares Three Delicious Recipes Just In Time for Valentine’s Day

From delicious fillings to homemade crusts, our Contributing Food Editor shares her take on the classic tartelette

Peanut Cranberry Tartelettes

Makes 6 mini tarts or 1 large one

200g creamy peanut butter
200g cream cheese
100ml whipping cream
40g icing sugar (optional, sweeten to taste)
½ tsp salt
1 tsp pure vanilla essence
100g cranberry preserve
Crushed peanut and cranberries to garnish

1. In a bowl, mix together the peanut butter with the cream cheese, whipping cream, icing sugar, salt and vanilla.
2. Spread the peanut mix over the baked tart. crust, then garnish with peanuts and cranberries.
3. Keep refrigerated until serving.

Chocolate Marshmallow Tartelettes

Makes 6 mini tarts or 1 large one

250g dark chocolate
250ml whipping cream
2 tbsp salted butter
20g mini marshmallows

1. In a double boiler, melt the chocolate then add the whipping cream and butter. Using a wooden spoon or spatula, combine until smooth.
2. Pour the chocolate ganache over the tart crust, keeping some to decorate later.
3. Top with the marshmallows and using a torch (optional) brown the marshmallows until they are slightly golden.

Banana Caramel Cream Tartelettes

Makes 6 mini tarts or 1 large one

200g sugar
50ml water
100g butter
Pinch of salt
300ml whipping cream
2 tbsp white sugar
4 bananas
Chia seeds to garnish

1. In a deep pan or pot, add the sugar and water and cook on low-medium heat until the sugar dissolves. Do not stir, just swirl the pan. When it starts to turn amber, remove from the heat, add the butter, salt and whisk until smooth. Set aside.
2. In a bowl, whisk the whipping cream with sugar.
3. Assemble the tart by layering whipped cream, caramel and banana. Top with chia seeds and keep refrigerated until serving.

Homebaked Tart Crust

240g flour, sifted
50g icing sugar, sifted
½ tsp salt
1 egg yolk
175g cold butter, cut into cubes
2-4 tbsp cold water

1. Preheat oven to 180˚C. Combine the flour, sugar and salt in a food processor fitted with a steel blade. Pulse to combine. Add the yolk and butter and pulse once or twice. Add the water in a slow stream and pulse just until the dough comes together. Add more water if needed, then blend.
2. Gather the dough together into a ball and flatten into a disc. Using more flour if needed, roll out the dough into a circle. Fold the dough in half, lay into the tart pan, and press the dough down into the base. Roll the rolling pin across the top to cut off any excess dough. Refrigerate for 1 hour.
3. Line the tart with parchment paper and top with dried beans or rice to weigh the pastry down as it bakes for 10 minutes. Remove the beans and parchment paper, prick the base with a fork and bake for another 20 minutes or until tart is golden.

From the February 2022 issue of Harper’s Bazaar Arabia