I saw a chestnut tart in my neighborhood bakery that looked really good, but I thought I could make it myself. I combined almond and chestnut cream for a double nutty kick.I used Bonne Maman's creme de marron (chestnut cream). The cream is sweet, so I held back on the sugar. While baking, keep an eye on it and adjust the temperature as necessary. The tart will easily crumble while hot, so make sure to completely cool before taking out of the pan. Recipe by Yossy

This season gets colder day by day, so I have been thinking of some sweets that we could enjoy with hot coffee.Make sure to do any prep, such as preparing the pan by greasing it with oil and dusting with flour. Baking times may vary from oven to oven, so please adjust as necessary. Recipe by caramel-cookie

Because I received a lot of chestnuts as gift.If you are using candied chestnuts for the paste, you will not need to add any sugar. The milk could be substituted with soy milk or heavy cream, whichever you have on hand. Candied or fresh chestnuts that are simmered in sugar water can be substituted for the shibukawani (chestnuts simmered in their inner skins). Try not to use hard, uncooked fresh chestnuts! Recipe by Healthy daisuki

I used to make marron cream with candied chestnuts and heavy cream, but by blending sweet potatoes (mashed up with sweetened chestnuts), the cream became even more delicious.Using a spongecake batter brought out the flavor of the marron more than almond cream. The whipped cream in Step 7 is made by adding (100 ml heavy cream, 10 g granulated sugar), and whipping. For 20 cm [7.9 in] tart mold. Recipe by ko-ko

I wanted to eat mont blanc but the paste is so expensive. I wanted to make a simple yet gorgeous tart that could almost look shop-bought, so I filled this tart with mousse. For the mousse, I used milk jam that I had been given as a souvenir from Europe.The chocolate will prevent the tart from cooling.The sweet chestnuts I used were on sale. I bought 3 x 90 g bags and used 2 bags for paste and 1 bag for decoration.I don't have a food processor or hand mixer so I used a masher to crush the walnuts. If you have either of these though, feel free to use them instead, it'll make things much easier. Recipe by Megyumiruku

The opportunities to make delicious things for Christmas or New Years are going to be multiplying from here on out. I thought of this dessert recipe which uses a lot of rich hazelnuts instead of lots of sugar.Please grease the pan and dust it with flour in advance if you feel that it is necessary.Please adjust the baking time to suit your oven. Recipe by caramel-cookie

This tart recipe uses fig syrup.Whenever I make this syrup, I crave this pie. Usually I use butter, but I replaced it with margarine this time. Use the same quantity as butter.You can also make the filling in a food processor. In this case, first make the tart crust, then make the filling. You won't need to clean the food processor in between. Recipe by OBU

Mamami's "Easy!! Refreshingly Nice Apple Compote" is delicious, so I decided to make a tart using compote.Because you bake it three times, the tart crust is crispy. The custard cream has a light sweetness, so please increase the sugar if you like. Recipe by Akito mama

My parents sent me a ton of persimmons, so I baked this tart.The pictures in Steps 2 ~ 4 show double the amount of the rcipe. You can store the pastry dough in the freezer, so if you make a double amount of the dough and freeze half, it's convenient. Or you can bake the dough as cookies.Please use soft persimmons. You can use apples or figs instead of persimmons too - they are both delicious. Recipe by Akito mama

I tried baking the pudding filling in the oven, but it didn't taste or look like I expected. When I used gelatin to set the pudding, the tart turned out beautiful and delicious.Please adjust the amount of granulated sugar in the pudding filling to your taste (for my family, 50 g is perfect).If you don't add vanilla beans, you might want to increase the amount of granulated sugar. Recipe by ko-ko

I made this when pears were in season.Be careful not to incorporate too much air into the almond cream or it will expand when baking. Add some water to the apricot jam and bring it to a boil to make it easy to brush onto the tart. If you don't have any canned pears, you can also use pear compote. Recipe by cherry