18 Festive Christmas Tart Recipes Delicious

‘Tis the season for buttery crusts, luscious fillings, and holiday magic—right on your dessert table! Whether you’re craving a classic French bûche de Noël or a playful peppermint chocolate tart, these 18 festive Christmas tart recipes are your ticket to wowing guests (or treating yourself). From easy no-bake options to showstopping centerpieces, there’s a slice of joy here for every baker. Ready to roll out the merriest desserts of the year? Let’s dive in!

Cranberry and White Chocolate Tart

This tart is a showstopper with its sweet-tart cranberry filling and creamy white chocolate ganache—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 2 tbsp ice water
• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup orange juice
• 1 tsp vanilla extract
• 1 cup white chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Make the crust: In a food processor, pulse 1 1/2 cups flour, 1/4 cup sugar, and 1/2 tsp salt. Add cold butter and pulse until crumbly. Mix in egg yolk and ice water until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 375°F. Prick crust with a fork, line with parchment, and fill with pie weights. Bake 15 minutes, then remove weights and bake 10 more minutes until golden. Cool completely.
3. Make the filling: Simmer cranberries, 1/2 cup sugar, and orange juice over medium heat for 10 minutes, stirring until cranberries burst. Stir in 1 tsp vanilla. Spread over cooled crust.
4. Make the ganache: Heat heavy cream until steaming (do not boil). Pour over white chocolate chips, let sit 2 minutes, then stir until smooth. Pour over cranberry layer and chill 2 hours until set.

The contrast between the zesty cranberries and velvety white chocolate makes every bite irresistible—plus, that press-in crust means no rolling pin required!

Tip: For a festive touch, garnish with sugared cranberries or a sprinkle of orange zest.

Pecan and Maple Syrup Tart

This rich, buttery tart is like a hug in dessert form—crunchy pecans swimming in a caramel-like maple filling, all nestled in a flaky crust.

Ingredients:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 2 tbsp granulated sugar
• ¼ tsp salt
• 3 tbsp ice water
• 1 ½ cups pecan halves
• ¾ cup pure maple syrup
• ½ cup packed brown sugar
• ¼ cup heavy cream
• 1 tsp vanilla extract
• 1 large egg, lightly beaten

Instructions:

1. Make the crust: Pulse flour, butter, granulated sugar, and salt in a food processor until crumbly. Add ice water 1 tbsp at a time until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 375°F. Blind-bake crust with pie weights for 15 minutes, then remove weights and bake 5 more minutes until pale gold. Cool slightly.
3. Prepare filling: Toast pecans on a baking sheet for 8 minutes. In a saucepan, simmer maple syrup, brown sugar, and heavy cream for 5 minutes until slightly thickened. Off heat, stir in vanilla and pecans.
4. Pour filling into crust. Brush edges with beaten egg. Bake 20–22 minutes until bubbling and crust is golden.

The magic here? That glossy maple-pecan layer firms up just enough to slice neatly but stays luxuriously gooey underneath.

Tip: Warm leftover slices for 10 seconds in the microwave—the filling turns into instant sauce!

Eggnog Custard Tart with Nutmeg

Eggnog Custard Tart with Nutmeg

This creamy, spiced tart tastes like holiday magic in every bite—silky eggnog custard nestled in a buttery crust with a whisper of nutmeg.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3 tbsp ice water
• 2 cups eggnog
• 4 large egg yolks
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg, plus extra for dusting

Instructions

1. Make the crust: Pulse 1 1/4 cups flour, 1/4 cup granulated sugar, and 1/2 tsp salt in a food processor. Add butter and blend until crumbly. Drizzle in ice water until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Prebake: Preheat oven to 375°F. Line crust with parchment, fill with pie weights, and bake 15 minutes. Remove weights and bake 5 more minutes until pale gold. Cool slightly.
3. Prepare filling: Whisk eggnog, egg yolks, brown sugar, vanilla, and 1/2 tsp nutmeg in a bowl until smooth. Pour into crust.
4. Bake: Reduce oven to 325°F. Bake tart 30–35 minutes until edges are set but center jiggles slightly. Cool completely, then chill 2 hours.
5. Dust with nutmeg before serving.

The custard stays luxuriously velvety thanks to slow baking, while the nutmeg adds just the right warmth. Tip: For extra richness, swap 1/2 cup eggnog with heavy cream.

Gingerbread Spiced Tart

This warmly spiced tart brings all the cozy flavors of gingerbread into a buttery, flaky crust—perfect for holiday gatherings or a sweet weekend treat.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 tbsp ice water
• 1/2 cup molasses
• 1/4 cup packed brown sugar
• 1 large egg
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• Whipped cream, for serving (optional)

Instructions:

1. Make the crust: In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Add 1/2 cup cubed butter and pulse until crumbly. Drizzle in 3 tbsp ice water, 1 tbsp at a time, until dough comes together. Press into a 9-inch tart pan and chill for 30 minutes.
2. Preheat oven to 350°F. Prick the crust with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake 5 more minutes until lightly golden.
3. Make the filling: Whisk together molasses, brown sugar, egg, 1 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp nutmeg. Pour into the crust and bake for 20–25 minutes until set.
4. Cool completely before slicing. Serve with whipped cream if desired.

The deep molasses flavor and blend of warming spices make this tart taste like a slice of holiday magic—with a crisp crust that balances the rich filling perfectly.

Tip: For extra flair, dust with powdered sugar or garnish with candied ginger.

Chocolate Peppermint Tart

This dreamy tart combines rich chocolate and cool peppermint for a festive dessert that’s as stunning as it is simple to make.

Ingredients:

• 1 ½ cups chocolate cookie crumbs (about 20 cookies)
• 6 tbsp unsalted butter, melted
• 1 ¼ cups heavy cream
• 10 oz semisweet chocolate, finely chopped
• ½ tsp peppermint extract
• ¼ cup crushed candy canes, plus extra for garnish
• Pinch of salt

Instructions:

1. Prep the crust: Mix 1 ½ cups chocolate cookie crumbs and 6 tbsp melted butter until combined. Press firmly into a 9-inch tart pan. Chill for 15 minutes.
2. Make the ganache: Heat 1 ¼ cups heavy cream until just simmering. Pour over 10 oz chopped chocolate, let sit 2 minutes, then whisk until smooth. Stir in ½ tsp peppermint extract and a pinch of salt.
3. Assemble: Pour ganache into the crust, sprinkle with ¼ cup crushed candy canes, and chill for 3 hours until set.
4. Serve: Garnish with extra candy canes before slicing.

The contrast of crunchy peppermint and velvety chocolate ganache makes this tart a showstopper—perfect for holiday parties or cozy nights in.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Apple Cinnamon Christmas Tart

This festive tart combines sweet, spiced apples with a buttery crust—perfect for holiday gatherings or a cozy weekend treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 3 tbsp granulated sugar
• 1/4 tsp salt
• 3-4 medium apples (like Honeycrisp or Granny Smith), thinly sliced
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)

Instructions:

1. Make the crust: In a food processor, pulse 1 1/2 cups flour, 1/2 cup butter, 3 tbsp granulated sugar, and 1/4 tsp salt until crumbly. Add 2-3 tbsp ice water until dough comes together. Press into a 9-inch tart pan and chill for 30 minutes.
2. Prep the filling: Toss sliced apples with 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp vanilla, and 1 tbsp lemon juice. Let sit for 15 minutes.
3. Assemble: Arrange apples in concentric circles over the crust. Fold excess dough over the edges. Brush with beaten egg.
4. Bake: At 375°F for 35-40 minutes, until crust is golden and apples are tender. Cool slightly before serving.

The tart’s flaky crust and caramelized cinnamon apples make it feel extra special—like a holiday centerpiece you’ll want to show off!

Tip: For a glossy finish, brush baked tart with warm apricot jam before serving.

Festive Mincemeat Tart

This spiced, buttery tart is a holiday showstopper—packed with juicy dried fruits and a hint of brandy, all wrapped in a flaky crust.

Ingredients

• 1 ¹⁄₄ cups all-purpose flour
• ¹⁄₂ cup unsalted butter, chilled and cubed
• 3 tbsp ice water
• 2 cups prepared mincemeat (store-bought or homemade)
• 1 tbsp brandy (optional)
• 1 egg, beaten (for egg wash)
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Make the crust: In a food processor, pulse 1 ¹⁄₄ cups flour and ¹⁄₂ cup butter until crumbly. Drizzle in 3 tbsp ice water, 1 tbsp at a time, until dough just comes together. Wrap in plastic and chill for 30 minutes.
2. Prep filling: Stir 2 cups mincemeat with 1 tbsp brandy (if using). Set aside.
3. Assemble: Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch tart pan, trim edges, and prick base with a fork. Spread mincemeat evenly over crust.
4. Bake: Brush edges with beaten egg, sprinkle with 1 tbsp sugar, and bake at 375°F for 30–35 minutes until golden. Cool slightly before slicing.

The magic here? The buttery crust balances the rich mincemeat’s warmth—perfect for slicing alongside coffee after a festive meal.

Tip: For extra shine, warm 1 tbsp apricot jam with 1 tsp water and brush over the tart after baking.

Caramelized Pear and Almond Tart

This elegant tart balances sweet caramelized pears with nutty almond frangipane for a dessert that feels fancy but comes together with ease.

Ingredients

• 1 sheet store-bought puff pastry, thawed
• 2 firm-ripe pears (like Bosc or Anjou), thinly sliced
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter
• 1/2 cup almond flour
• 1/4 cup powdered sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp sliced almonds

Instructions

1. Preheat oven to 400°F. Roll out puff pastry on parchment to a 10×12″ rectangle, then transfer (with parchment) to a baking sheet. Prick all over with a fork and bake for 12 minutes until lightly puffed. Let cool slightly.
2. Meanwhile, melt butter in a skillet over medium heat. Add pears and 1/4 cup granulated sugar, cooking 8-10 minutes until tender and golden, stirring occasionally. Remove from heat.
3. In a bowl, whisk almond flour, powdered sugar, egg, vanilla, and salt until smooth. Spread over pastry, leaving a 1/2″ border. Arrange pears on top, then sprinkle with sliced almonds.
4. Bake at 400°F for 18-20 minutes until filling is set and edges are deep golden. Cool 10 minutes before slicing.

The magic here? The frangipane soaks into the pastry as it bakes, creating a custardy layer that clings to every caramel-kissed pear slice.

Tip: For extra shine, brush baked pears with warm apricot jam thinned with a splash of water.

Raspberry and Pistachio Tart

This elegant tart balances sweet-tart raspberries with nutty pistachios in a buttery crust—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 1/2 cups fresh raspberries
• 1/4 cup apricot jam, warmed

Instructions:

1. Make the crust: Pulse 1 1/4 cups flour, 1/2 cup powdered sugar, and 1/2 tsp salt in a food processor. Add cold butter and pulse until crumbly. Mix in egg yolk until dough forms. Press into a 9″ tart pan and chill 30 minutes.
2. Pre-bake: Preheat oven to 350°F. Prick crust with a fork, line with parchment, and fill with pie weights. Bake 15 minutes. Remove weights and bake 5 more minutes until golden.
3. Add filling: Sprinkle 1/2 cup pistachios over the crust. Toss raspberries with 1/4 cup granulated sugar and 1 tbsp cornstarch, then arrange over pistachios.
4. Bake: Bake 25–30 minutes until berries bubble. Brush with warmed apricot jam while warm.

The pistachios add a toasty crunch that plays beautifully against the jammy raspberries—no custard needed for this fuss-free stunner!

Tip: For clean slices, chill the tart 1 hour before serving.

Snowy Coconut and Lime Tart

This Snowy Coconut and Lime Tart is a tropical dream—creamy, zesty, and topped with a fluffy coconut cloud that melts in your mouth.

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted unsalted butter
• 1/4 cup granulated sugar
• 1 (14 oz) can full-fat coconut milk, chilled overnight
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup lime juice (about 4 limes)
• 1 (14 oz) can sweetened condensed milk
• 3 egg yolks
• 1/4 tsp salt
• Toasted coconut flakes, for garnish

1. Prep the crust: Mix graham cracker crumbs, melted butter, and granulated sugar. Press into a 9-inch tart pan and bake at 350°F for 10 minutes. Cool completely.
2. Make the lime filling: Whisk lime juice, condensed milk, egg yolks, and salt until smooth. Pour into the cooled crust and bake at 350°F for 15 minutes until set. Chill for 2 hours.
3. Whip the topping: Scoop the solid coconut cream from the can (discard liquid). Whip with powdered sugar and vanilla until fluffy, about 3 minutes. Spread over the chilled tart.
4. Finish: Sprinkle with toasted coconut flakes and serve cold.

The magic here? The tart’s silky lime custard contrasts with the airy coconut topping—like sunshine and snow in every bite.

Tip: For cleaner slices, dip your knife in hot water before cutting.

Spiced Pumpkin Tart with Whipped Cream

This cozy spiced pumpkin tart is like autumn in a bite—silky smooth filling, flaky crust, and just the right warmth from cinnamon and ginger.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pure pumpkin purée
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess. Freeze for 10 minutes.
2. Whisk pumpkin purée, brown sugar, eggs, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, and ½ tsp salt until smooth. Pour into crust.
3. Bake for 35–40 minutes until edges are set but center jiggles slightly. Cool completely.
4. Beat heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla to stiff peaks. Serve tart with dollops of cream.

The magic here? The filling stays luxuriously creamy (not rubbery) thanks to a gentle bake and plenty of spice warmth.

Tip: For extra flair, lightly dust the whipped cream with cinnamon before serving.

Orange and Dark Chocolate Tart

This elegant tart balances bright citrus with rich dark chocolate—a showstopper that’s surprisingly simple to make.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 1 cup heavy cream
• 8 oz dark chocolate (70%), finely chopped
• 2 tbsp orange zest (from about 2 oranges)
• ¼ cup fresh orange juice
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. Prep the crust: Mix graham cracker crumbs, melted butter, and ¼ cup sugar until combined. Press firmly into a 9-inch tart pan. Chill 15 minutes.
2. Make the filling: Heat heavy cream in a saucepan over medium until just simmering. Pour over chopped chocolate in a bowl; let sit 2 minutes, then whisk until smooth. Stir in orange zest, orange juice, vanilla, and a pinch of salt.
3. Assemble: Pour filling into the chilled crust. Refrigerate at least 4 hours (or overnight) until set.

The magic here? The chocolate’s bitterness lets the orange’s floral sweetness shine—no overpowering sugariness. Serve thin slices with coffee for a grown-up dessert.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Cherry and Vanilla Bean Tart

This elegant tart balances sweet-tart cherries with the warm, floral notes of real vanilla bean—perfect for impressing guests or treating yourself!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 tbsp ice water
• 3 cups fresh or frozen pitted cherries
• ½ vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• ⅓ cup brown sugar
• 1 tbsp cornstarch
• Pinch of salt

Instructions:

1. Make the crust: Pulse flour, ¼ cup granulated sugar, and salt in a food processor. Add cold butter; pulse until crumbly. Mix in egg yolk and 2 tbsp ice water until dough forms. Press into a 9-inch tart pan; chill 30 minutes.
2. Prep filling: Toss cherries, brown sugar, cornstarch, and vanilla bean seeds in a bowl. Let sit 15 minutes.
3. Bake: Preheat oven to 375°F. Prick crust with a fork, line with parchment, and fill with pie weights. Bake 15 minutes. Remove weights, add filling, and bake 25–30 minutes until bubbly and crust is golden.

The vanilla bean’s flecks against the ruby cherries make this tart as beautiful as it is fragrant—ideal for summer dinners al fresco.

Tip: For extra shine, brush baked tart with warmed apricot jam while still warm.

Baileys Irish Cream Tart

This decadent Baileys Irish Cream Tart is like a boozy, velvety hug in dessert form—perfect for impressing guests or treating yourself after a long week.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs (like Oreos)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 1/4 cups heavy cream
• 1/2 cup Baileys Irish Cream
• 8 oz semisweet chocolate, finely chopped
• 1/4 tsp salt
• Whipped cream and chocolate shavings for garnish (optional)

Instructions:

1. Prep the crust: Mix chocolate cookie crumbs, melted butter, and sugar in a bowl until combined. Press firmly into a 9-inch tart pan. Chill for 15 minutes.
2. Make the filling: In a saucepan, heat heavy cream and Baileys over medium heat until just simmering (don’t boil). Remove from heat, add chopped chocolate and salt, and whisk until smooth.
3. Assemble: Pour filling into the chilled crust. Refrigerate for at least 4 hours (or overnight) until set.
4. Serve: Slice and garnish with whipped cream and chocolate shavings if desired.

The magic here? The filling sets like a lush, mousse-like ganache—rich but not overly sweet, with that irresistible Baileys warmth.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Walnut and Honey Tart

This buttery walnut tart is a sweet, nutty delight with a golden crust and a honey-kissed filling—perfect for impressing guests or treating yourself.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 tbsp ice water
• 1 1/2 cups walnuts, roughly chopped
• 1/2 cup honey
• 1/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp cinnamon

Instructions:

1. Make the crust: In a food processor, pulse 1 1/4 cups flour, 1/4 cup sugar, and 1/4 tsp salt. Add 1/2 cup cold butter and pulse until crumbly. Drizzle in 2 tbsp ice water until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Pre-bake: Preheat oven to 375°F. Line crust with parchment, fill with pie weights, and bake 15 minutes. Remove weights and bake 5 more minutes until pale gold.
3. Prepare filling: Whisk 1/2 cup honey, 1/4 cup heavy cream, 1 egg, 1 tsp vanilla, and 1/4 tsp cinnamon. Stir in 1 1/2 cups walnuts and pour into crust.
4. Bake: Bake at 375°F for 20–25 minutes until filling is set and slightly puffed. Cool completely before slicing.

The contrast of the crisp crust and gooey honey-walnut center makes this tart irresistible—serve it slightly warm for the best texture.

Tip: Toast the walnuts for 5 minutes at 350°F before chopping to deepen their flavor.

Festive Berry and Custard Tart

This elegant yet easy tart combines juicy berries with silky custard in a buttery crust—perfect for impressing guests or treating yourself!

Ingredients:

• 1 pre-made pie crust (9-inch), thawed if frozen
• 1 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 375°F. Press the pre-made pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork, then line with parchment and pie weights. Bake for 12 minutes, remove weights, and bake 5 more minutes until lightly golden. Cool slightly.
2. In a bowl, whisk together heavy cream, eggs, granulated sugar, vanilla extract, and salt until smooth. Pour into the warm crust.
3. Bake for 20–25 minutes until the custard is set but slightly jiggly in the center. Let cool completely.
4. Arrange mixed fresh berries over the custard and dust with powdered sugar just before serving.

The contrast of the crisp crust, velvety custard, and burst of fresh berries makes this tart a showstopper with minimal effort.

Tip: For a glossy finish, brush the berries with warmed apricot jam before dusting with sugar.

Chocolate Hazelnut Tart

This decadent tart combines rich chocolate and toasted hazelnuts in a buttery crust—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 1 cup heavy cream
• 8 oz bittersweet chocolate, finely chopped
• 1/2 cup hazelnuts, toasted and roughly chopped
• 1 tsp vanilla extract
• Pinch of sea salt (for garnish)

Instructions:

1. Make the crust: Pulse 1 1/2 cups flour, 1/4 cup sugar, and 1/2 tsp salt in a food processor. Add butter and pulse until crumbly. Mix in egg yolk until dough forms. Press into a 9-inch tart pan and chill 30 minutes.
2. Preheat oven to 350°F. Bake crust for 20 minutes until golden. Cool completely.
3. Make the filling: Heat 1 cup heavy cream until simmering. Pour over chocolate in a bowl; let sit 2 minutes, then whisk until smooth. Stir in 1 tsp vanilla.
4. Pour filling into cooled crust. Sprinkle with hazelnuts and a pinch of sea salt. Chill 2 hours until set.

The magic here? The contrast of crunchy nuts against the silky chocolate filling—it’s downright addictive.

Tip: For extra depth, swap 1/4 cup of the hazelnuts with a sprinkle of flaky salt right before serving.

Christmas Tree Shaped Fruit Tart

This festive tart is as fun to make as it is to eat—perfect for holiday gatherings or a cheerful dessert night with the family.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/2 cup mascarpone cheese
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 kiwi, peeled and thinly sliced
• 1 tbsp honey, for drizzling
• 1 tbsp melted butter, for brushing

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry and cut into a Christmas tree shape (a triangle with a small rectangle trunk at the bottom). Transfer to a parchment-lined baking sheet.
2. Brush the pastry lightly with melted butter. Bake for 15–18 minutes until puffed and golden. Let cool completely.
3. In a bowl, whisk together mascarpone, powdered sugar, and vanilla extract until smooth. Spread evenly over the cooled tart.
4. Arrange berries and kiwi slices in rows to mimic tree branches, alternating colors. Drizzle with honey.
5. Chill for 10 minutes before slicing to set the filling.

The buttery puff pastry and creamy mascarpone balance the tartness of the berries, while the kiwi adds a refreshing pop of color—like edible holiday decorations!

Tip: For extra sparkle, dust with edible gold glitter or finely chopped pistachios before serving.

Conclusion

With 18 delightful Christmas tart recipes, there’s something here for every festive gathering! Whether you’re craving rich chocolate, zesty citrus, or spiced fruit flavors, these tarts are sure to impress. Give them a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Spread the holiday cheer by pinning it on Pinterest for later—happy baking!