16 Tarts That Stay Crisp, Slice Clean, and Taste Right

Tarts are one of the easiest ways to make dessert feel polished without doing too much. They bake flat, slice clean, and carry flavor in layers that can go bright with fruit or deep with chocolate. Some start with buttery shortcrust, others use puff pastry, and a few don’t need baking at all, but every tart on this list comes together with minimal effort and holds up from first bite to last. You’ll find classic combinations like chocolate raspberry, as well as fresh takes with avocado, low-carb swaps, and glossy fruit toppings that make any pan feel like a win. Serve them cold, warm, or straight from the fridge, there’s no wrong move once the tart’s out of the pan.

Chocolate Mousse Tart

A slice of a chocolate tart with whipped cream on top on a white plate. — Chocolate Mousse Tart. Photo credit: One Hot Oven.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

This tart sets up with a smooth, airy chocolate mousse inside a crisp crust. The filling chills firm enough to slice but stays light and soft. Add shaved chocolate or whipped cream on top for contrast. A good option when you want rich flavor with a softer bite.
Get the Recipe: Chocolate Mousse Tart

Peach Almond Tart

A slice of peach ttart on a white board. — Peach Almond Tart. Photo credit: One Hot Oven.

Juicy peach slices sit over a layer of almond cream that bakes firm but tender. The crust holds everything in place without going soggy. Each bite brings sweetness from the fruit and a subtle nutty base. Serve warm or cold depending on the vibe.
Get the Recipe: Peach Almond Tart

Heavenly Chocolate Tart with Almonds

Chocolate tart sliced into pieces. — Heavenly Chocolate Tart with Almonds. Photo credit: At the Immigrant’s Table.

Dark chocolate filling sets inside a blind-baked crust and finishes with sliced almonds on top. The center cuts smooth while the topping adds light crunch. It’s rich but stays balanced with texture. No garnish needed, but a little cream won’t hurt.
Get the Recipe: Heavenly Chocolate Tart with Almonds

Chocolate Ganache Tart

A classic ganache tart with a deep chocolate flavor and smooth, glossy finish. The crust stays crisp even after chilling. Serve in thin slices, it’s rich enough to go far. A go-to dessert that never feels overdone.
Get the Recipe: Chocolate Ganache Tart

Low-Carb Chocolate Raspberry Tart

A chocolate tart on a marble surface, half decorated with raspberries, hazelnuts, mint leaves, and a cluster of white flowers, next to a gray cloth. — Low-Carb Chocolate Raspberry Tart. Photo credit: At the Immigrant’s Table.

This version uses a grain-free crust and low-sugar chocolate filling, topped with fresh raspberries. It chills well and slices clean without losing flavor. The berries cut through the richness without softening the base. A smart swap that still feels indulgent.
Get the Recipe: Low-Carb Chocolate Raspberry Tart

Strawberry Jam Tart

A close-up of a slice of almond tart topped with sliced almonds and powdered sugar, showing a golden, moist interior. — Strawberry Jam Tart. Photo credit: One Hot Oven.

Shortcrust or puff pastry gets filled with jam and baked until bubbling and golden. The crust crisps up while the center sets just enough to hold its shape. Best served room temperature or slightly warm. A fast way to turn jam into dessert.
Get the Recipe: Strawberry Jam Tart

Apricot Tart

A slice of mango cheesecake with a crumbly crust and creamy filling, topped with sliced fresh mango, held up on a serving spatula. — Apricot Tart. Photo credit: Quick Prep Recipes.

Halved or sliced apricots bake into a tart shell and come out glossy and sweet. The fruit holds up well and doesn’t break down too much. Add a light sugar glaze if you want more shine. This one keeps things simple without tasting flat.
Get the Recipe: Apricot Tart

Chocolate Raspberry Cream Tart

A slice of dessert tart with a chocolate crust, creamy filling, raspberry jam layer, and topped with fresh raspberries on a white plate. — Chocolate Raspberry Cream Tart. Photo credit: Thriving In Parenting.

Layers of chocolate cream and fresh raspberries sit inside a chilled crust. The cream is soft but firm enough to hold the fruit in place. Slice with a cold knife for the cleanest edges. It’s easy to prep ahead and serve cold.
Get the Recipe: Chocolate Raspberry Cream Tart

Chocolate Raspberry Tart

A slice of tart with whipped cream and fresh raspberries on a plate, with more raspberries and a whole tart in the background. — Chocolate Raspberry Tart. Photo credit: One Hot Oven.

Dark chocolate ganache paired with raspberries gives this tart a rich base and a sharp finish. The fruit adds color and just enough tartness to cut through the filling. Chill fully before serving to get the best texture. A favorite for when you want bold flavor without fuss.
Get the Recipe: Chocolate Raspberry Tart

Lime Avocado Tart

A tart with a green creamy filling and crumbly crust, topped with cacao nibs, sits on a metal tray next to a fork and a sliced lime. — Lime Avocado Tart. Photo credit: Running to the Kitchen.

This chilled tart blends avocado and lime into a smooth, bright filling with a hint of creaminess. It sets well in a pre-baked crust and holds its shape for slicing. The flavor is light, fresh, and nothing like guac. Add lime zest on top if you want more punch.
Get the Recipe: Lime Avocado Tart

Cranberry Curd Tart

A cranberry tart with a glossy red topping, garnished with dried orange slices, sugared cranberries, and sprigs of rosemary on a white plate. — Cranberry Curd Tart. Photo credit: Running to the Kitchen.

Cranberry curd adds color and tang to this smooth, sliceable tart. The crust stays crisp while the filling sets firm. Add whipped cream or candied cranberries on top for contrast. It’s tart without being too sharp and makes a clean cut every time.
Get the Recipe: Cranberry Curd Tart

Peach Tart

A peach crumble tart with a slice missing, showing golden peach slices and crumbly topping on a flaky crust. — Peach Tart. Photo credit: Running to the Kitchen.

Thin slices of peach line a base of pastry or dough, baked until golden and tender. The fruit caramelizes slightly without getting mushy. Serve with ice cream or plain—it works both ways. This one looks good even with minimal effort.
Get the Recipe: Peach Tart

Chocolate Pecan Tart

A close-up of a pecan pie with a slice missing, showing a browned crust and pecan halves on top. — Chocolate Pecan Tart. Photo credit: Running to the Kitchen.

This tart mixes chopped pecans into a dense chocolate filling that sets firm in the oven. It’s rich but balanced, with a slightly chewy bite. Serve it cold or room temperature for best texture. A good swap when you’re over classic pecan pie.
Get the Recipe: Chocolate Pecan Tart

Berry Cheesecake Puff Pastry Tart

A rectangular pastry topped with rows of blueberries and raspberries, dusted with powdered sugar, sits on parchment paper with utensils and bowls of berries nearby. — Berry Cheesecake Puff Pastry Tart. Photo credit: Xoxo Bella.

A soft cheesecake layer bakes onto puff pastry with fresh berries on top. The crust rises around the edges while the center stays creamy. Chill after baking if you want clean slices. It’s light, fruity, and looks polished straight from the tray.
Get the Recipe: Berry Cheesecake Puff Pastry Tart

Lemon Tart

This tart holds a smooth, sharp lemon filling that sets firm and clean in a blind-baked crust. It slices easily and tastes bright without being sour. Dust with sugar or leave plain. Great chilled and simple to prep ahead.
Get the Recipe: Lemon Tart

Chocolate Caramel Tart

A slice of chocolate and caramel tart topped with raspberries and drizzled with caramel sauce sits on a white plate with a fork. — Chocolate Caramel Tart. Photo credit: xoxo Bella.

Soft caramel and dark chocolate sit in layers inside a crisp tart shell. The caramel stays chewy while the chocolate cuts clean. Add sea salt or nuts for more texture. This one tastes like a candy bar in slice form.
Get the Recipe: Chocolate Caramel Tart