original source :www.cookingwithmanuela.blogspot.com

I wanted to eat a fruit-filled tart on a hot summer's day, so I made this.Mixing a little custard to the filling is unbelievably delicious.Use your favorite fruits; the pastry glaze will dry and coat them beautifully, and I recommend it. Bananas and apples brown easily so sprinkle a little lemon juice before topping on the cake. Recipe by nyonta

I prepared this one for my boyfriend's birthday this year and everybody approved it, even the kids!

I bought a lot of fruit, so I decided to make a tart piled high with fruit.If you store your eggs in the refrigerator, be sure to bring them to room temperature before using.You can use apricot jam instead of the nappage. Add a little water to the jam and heat in the microwave. Let it cool down a bit before using.Use whatever fruit you like. (This time I used strawberries, raspberries, orange, kiwi, grapefruit (white and ruby), banana, melon, blueberries, blackberries, red currants, pineapple and grapes.) Recipe by Rukka-

Pineapple tarts! Chocolate!! Yay!!!

It's much easier to create various kinds of tarts with mini tarts, so I tried my hand at making mini tarts.The tart molds used in the picture are Matfer brand; about 6cm in diameter. If you pre-chill the shallow container for the custard in the refrigerator, it'll come out even better . You will have cream leftover. You might also want to try adding in some vanilla beans. Recipe by nyonta

I love these tarts! They are so easy to make it's easy to keep them on hand. I like them really tart but if they're too tart for you just increase the sugar a bit or substitute some of the lemon juice with water. Enjoy!!

Chinese New Year is fast approaching and pineapple tarts are popping out everywhere if you are residing in Singapore. This year, I decided to make my own with a bit of old and new. I had been experimenting on these tarts for a couple of days and old is using a traditional recipe (which is from my grandma). New is going an unorthodox route with a French pastry as the base.I personally dislike the base. I find the cookie base crumbly and lack flavors without much texture. The pineapple jam is also a bit too sweet and doesn't have much of a chew. After much experimenting, I finally settled for a reduced sugar pineapple jam and a very underrated pastry, sablé breton, as the base. I can finally taste the pineapple's tartness as well as an aromatic cookie base.Even tho they look more rustic, but they are just the way I wanted them to be. The downside is the cookie base dough has to be parbaked be4 molding into individual tarts. This means the leftover cookies cannot be reused. You can bake the leftover and consume as it is or blitz them into powder and use it as garnishes for ice cream or any desserts.But I didn't stop here. I still feel that there is a lack of something and so I improvised. I had included the extra steps in the directions below. You can totally skip the extra steps and the tarts will still taste great. On a last note, do taste and adjust the amount of sugar that you are gonna add. Some pineapples are sweeter and some are sour.

These are not overly sweet, but they are fast and easy substitutes for homemade pecan pie!

I'm really into making tarts. I felt like making a fresh custard cream tart too!I used cream in the custard so that it would go well with the tart crust, but if you are going to eat the custard alone, you don't have to add the cream. (By putting in the cream, the custard doesn't become too thick, so it goes well with the crunchiness of the tart crust. ) Recipe by Amasamon