Tart
Defined as a single-layered base of pastry (plain or puff) with a sweet or savory filling baked in either a shallow tart pan. Broadly, the term 'tart' encompasses flans, quiches, and pies.

Thicken
To make a liquid dense by adding flour, cornstarch, egg yolks, rice or potatoes.

Torte
Torte is German for cake and refers to both a multi-layered cake filled with buttercream, jam, or cream and to a rich, moist, and dense single-layered cake. They contain very little or no flour. Instead ground nuts or bread crumbs are used along with butter, sugar, and flavorings.

Truffles
Bite-sized round petit fours are made from a mixture of dark or white chocolate and cream to which various flavorings can be added. This mixture is first chilled and then rolled into small balls. They are finished with a coating of cocoa powder (classic truffles), confectioners sugar, toasted and chopped nuts, tempered chocolate, shredded coconut, or shaved chocolate.

Vent
To leave an opening through which steam can escape.

Whip
To beat quickly and steadily by hand with a whisk or electric mixer.

Whisk
A technique to rapidly beat or whip as much air (volume) as possible into a mixture or one ingredient (usually heavy cream or egg whites), usuallly accomplished using a wire whisk or electric mixer. Whisks may come in many different sizes and shapes with the wires of various amounts, thicknesses and flexibilities, and can be used to whip, blend, or stir ingredient(s)

Zest
The thin, brightly coloured outer part of the rind of citrus fruits. It contains volatile oils, used as flavouring.