We are taking it back to the old school with homemade flakey buttery pie dough paired with flavorful fillings in homemade breakfast pastries! Delightfully brought to you by home-baker Michelle Doyle!
Hott Tarts are made to order and require a minimum of 5 days to be made from the time you order. Larger orders require two weeks' notice (i.e., Traditional Tart orders over 24 and Tiny Tarts orders over 48).
Complete a custom order for pick up in Lakewood, or check out where Hott Tarts are sold on the weekends and February events!
*Hott Tarts will be closed on Friday, March 17.*
Tiny Tarts are bite-sized Hott Tarts great for parties and events!
You pick one flavor per 12 tarts!
Bailey's and Guinness
Guinness infused dark chocolate fudge filling with Bailey's icing topped with St. Patrick's Day sprinkles
Cookies and Cream
Creamy vanilla filling with crumbles of Oreo cookies swirled throughout and sprinkled on top of vanilla icing
Cookie butter filling with vanilla icing and shamrock sprinkles
Air Fryer (recommended): Heat at 350 degrees for 2-3 minutes
Conventional Oven: Heat at 350 degrees for 3-5 minutes
Microwave: Heat with a 1200 watt microwave for 15 seconds
Toaster: Hott Tarts are not recommended for the toaster
Berry Lucky Charms
Strawberry jam filling with cereal marshmallow infused icing and topped with a sprinkle of cereal marshmallow crumbles
Cinnamon and sugar covered apples topped with brown sugar streusel and vanilla icing
Rich and fruity black raspberries, strawberries, blackberries, red raspberry blend of filling with throw back vanilla icing
Ingredients and Storage
Store Hott Tarts in an airtight container:
Room temperature for 7 days (some Hott Tarts require refrigeration, please check the label)
Refrigerate for 14 days
Freeze up to 30 days
Warm Brown Sugar
Brown Sugar and cinnamon filling topped with cinnamon
Raspberry jam filling with raspberry and vanilla icing topped with sprinkles
Chocolate with a hint of roasted hazelnut spread topped with vanilla icing, and sprinkles