If you’ve ever been to a Pinoy bakeshop or if you’ve ridden on buses going to different parts of the Philippines, you’ve probably seen these tarts being sold, wrapped in brightly colored paper. If not, well, this article is for you. We’ll be talking about the tart flavors you should be on the lookout for, so you don’t miss out. If you get the chance to eat them, make sure to take it!

What is a tart?

So a little backtrack before we talk about tart flavors. What exactly is a tart? 

Well, a tart is a baked dish that has a filling – usually fruit, but not limited to that. Otherwise, we would just be calling all tarts “fruit tart” but let’s not digress. Going back, fillings can also be dark chocolate, curd, mascarpone, caramel, and so on. You can even have savory tarts! You are just limited by your imagination. 

Tarts are thought to have come from a product of pie-making during the Medieval period. We don’t know how the art of tart-making came to the Philippines, though. Maybe through the Spaniards during the Spanish era?

Well, whatever the cause, we’re just glad tarts are here, because they’re yummy!

How is a tart different from a pie?

So you might now be wondering how a tart is different from a pie. Well, that’s a good question. After all, they have crusts, can be sweet or savory, and have mini-versions (mini pies and tartlets). So what’s the difference? 

Well, according to The Nibble, there are actually plenty, such as:

The number of crusts: Pies can either have covered crusts or be open-faced. Tarts, on the other hand, only have crusts at the bottom.

The type of crust: While both pies and tarts use the same ingredients for crust creation (flour, shortening, cold water, salt, and sometimes brown sugar or other sugars), pie crusts are generally thin and flaky and are created with vegetable shortening or lard. Tart crusts are made with butter, and are firmer so that each tart can stand independently when it’s removed from their respective tart pans.

The shape:  While pies are always circular, tarts can also be boat-shaped.

The type of pan used: Pie dishes can be ceramic, glass, or metallic, but they are always sloped. Tart pans can either be straight or have straight fluted sides, and always have removable bottoms.

The consistency of the fillings: The flavor on top of the pie can either be loose or firm. Fruit pies, for example, can have loose fruits on top of the pie. Tarts have just firm fillings.

So what’s a Pinoy tart?

Pinoy tarts are usually what one would consider tartlets, or small tarts. They’re bite-sized, wrapped in colorful paper or cellophane (as mentioned above), and are usually bought as take-homes or pasalubongs when you’re leaving your current destination. You can also just buy a few pieces to keep in your pocket whenever you feel like a snack or your sweet tooth calls you.

Pinoy tarts are also distinctive in the sense that they’re more leaning toward being boat-shaped than being round.

Everything clear? Good! Let’s move on to the flavors you should definitely be on the lookout for when you want to eat some yummy Filipino tarts.

Yummy Tart Flavor 1: Custard

Who doesn’t like custard? And while according to The Spruce Eats custard can be sweet or savory, when we say custard in the Philippines, it’s always the sweet variety. Custard is made with just eggs and cream – very simple.

A distinct and specific Pinoy custard is what is called yema. It’s more popularly known in the Philippines in a candy form, and is harder and is browner in color than the usual custard.

Either way, the simplicity of custard/yema plus the texture of the tart equals, well, delicious custard tarts.

Yummy Tart Flavor 2: Mango

The Philippine mango has been declared as the best mango in the world, so who wouldn’t want to sink their teeth into one? Combine the mango with a nicely made tart crust, and you’ll end up with a snack that you might not be able to stop snacking on.

Yummy Tart Flavor 3: Cashew

If we’re talking cashews, the Philippines has plenty of that! In fact, the province of Palawan in the Philippines has the reputation of being the top cashew-producing province. And Filipinos love cashews, which is why we have cashew dessert classes by Chef Joey Prats. Cashews on their own are already delicious – what more if you put them in a nice, crunchy treat?

Yummy Tart Flavor 4: Pineapple

According to IFex Connect, the Philippines ranks second among the pineapple-exporting countries in the world, just behind Thailand. So that means one, we have a lot of pineapples in the country, and two, our pineapples taste great (and in tart form, it’s going to be a delish yummy snack too)! 

Also, according to Agriculture Magazine, we have several varieties of pineapple available in the Philippines. With pineapple having a distinct taste that is sweet AND tart at the same time, it’s kind of addicting. Just ask the Bailiwickers who have taken up Chef Jimbo’s Pineapple Pie class.

Yummy Tart Flavor 5: Ube

Chef Joey’s Ube Jam class is a big hit, and you can assume the same for ube-flavored tarts, because, well, it’s ube! Ube is basically a purple yam or a purple sweet potato that has a nutty, vanilla taste. You eat it by itself, with bread, with condensed milk… it’s a flavor that generally delights! It’s also very social media share-worthy thanks to its bright purple color.

Get to create all these Pinoy yummy tarts with The Bailiwick Academy!

Are you now itching to try and taste these yummy tart flavors? Well, you’re in luck. We have a new class with Chef Chona: Special Pinoy Tarts!

That’s right! You’ll get all the yummy tart recipes in one class, but with a twist, like:

• Putting langka or jackfruit with custard for that nice, double-sweet taste
• Mixing caramel with cashew and yema with nuts for some added crunch and sweet texture
• Enhancing pineapple with cinnamon for an even better kick 
• Making ube into a cheesecake for a more luxurious, delicious treat

These quintessential Filipino bite-sized treats are guaranteed to satisfy your sweet cravings. And not only are they good as desserts, they’re also excellent additions for your food business.

Sign up for this class so you can learn Chef Chona’s very versatile crust or dough recipes, as well as various valuable tips for each flavor or recipe, packaging and storage ideas, and food costing!

What are you waiting for? Soothe your sweet tooth and start or add to your food business at the same time. Enroll in The Bailiwick Academy!

P.S.  If you’re reading this before 7 PM, April 10, 2022 (Manila time), you can enroll in this class for only Php2396! That’s Php599 off of the original price! Get it while this offer is valid!

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