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

This is one of the tarts that I absolutely make once Autumn arrives. I love tarts!In Step 5, you can optionally dust with sugar (granulated, brown, etc.) to make it even better. Recipe by Yukiline

Valentine's Day was coming up fast. I felt like making a chocolate tart so I gave it a try.-Use your favorite kind of chocolate. (I have a sweet tooth, so I use milk chocolate.)-Even if the surface isn't hard when it comes out of the oven, it will harden as it cools, so don't worry. For 18 cm [7.1 in] tart. Recipe by Amanashi

This is my favorite sweet. If you make the tart crust yourself instead of using a storebought one (which is expensive), this doesn't cost a lot to make! This sweet makes me so happy!This tasted good when I added minced chestnuts in sugar syrup, either ones in their inner skins or peeled ones, to the almond batter. I also tried making spun sugar decorations for the top as well by combining an equa amount of water and sugar and simmering it until it was a light caramel color, and drizzling it with a spoon into various shapes. The syrup hardens when it cools.f you don't pass the chestnut cream through a sieve, it may clog up the Mont Blanc piping tip, so be aware of that. That happened to me the first time I tried this... Recipe by noi mama chan

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

I had made some custard cream to use up the milk, so I decided to make a tart. I just came up with this on the spot. It also goes well with yogurt creamStep 1: You can also spread it out into a large Tupperware or plastic container.Step 2: I used store-bought tart crusts. If you want to make your own crusts, refer to. Or to easily make a tart crust in the microwave, Recipe by Yuuyuu0221

#eggless

I often make chocolate tarts, so I wanted to try making a white version.Dividing the steps into 3 major parts makes it seem a bit troublesome, but it's actually quite easy.Dissolve the gelatin into water that's not too hot or it will have a strong scent and won't harden well enough. Recipe by miiyan

It won't break easily but is easy to handle. It's flaky and delicious .That's my tart crust.This crust won't shrink that much when it's baked. But if you are worried, use baking beans .Step 8: Flip over the dough and tart mold quickly! If you do it slowly, it will crack and you'll have to do it all over again.Step 6: When you bring the dough to room temperature in a microwave, heat for 20 seconds at 500W. Recipe by peko&poko

Decadent Dessert!

This is a tart crust I always use.You can also freeze the tart dough from Step 7. Wrap tightly with plastic wrap, put into a plastic bag with a zip seal, and store in the freezer.The baking times may vary by ovens, so please keep an eye on the color of the crust as it bakes and adjust the baking times accordingly. Recipe by Otometeo