I've been making these tarts since my kids were little. If you want to hand-make the tart shells, refer to. You can use store-bought whipped cream as well, but it probably won't taste as good.For Step 2 I used a 47% butterfat whipping cream.The cream tastes delicious if you hold back on the sugar. About 50 ml of cream should be enough for these tarts, but it's difficult to whip such a small amount, so whip 100 ml instead. 1-1 1/2 tablespoon of sugar should be enough. You can freeze the leftover whipped cream. Recipe by Yuuyuu0221

A while ago, I made a cherry tart. Cheese custard really is the best. This time, I changed the pan and topped with a ton of fruit.Even if you don't use vanilla beans, it tastes good. There will be leftover cheese custard. It goes well with bread or cookies. Recipe by ko-ko

Peaches go well with both cheese and custard, so I tried combining the two.You could probably bake the tart in an 18 cm tart pan instead. In that case, cut the peaches to any size you like for the topping. It might look pretty with layers of sliced peaches. Recipe by Pu-kosan

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 thought up a recipe that didn't have much butter, so it would taste okay even if you didn't have unsalted butter.I tried making the crust like frozen pie crust with a cheese-like filling.By making the custard with yogurt, it kind of resulted in the same kind of taste as if I had used cream cheese.Be sure that the pot is completely dry before adding the flour and sugar and mix well.For this recipe, I recommend granulated sugar over castor sugar. If you use granulated sugar, it's easier to remove the lumps.If you don't continuously stir the pot as it heats, it will burn.It's very important that you quickly cool the custard cream. Recipe by Ikumihan

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

I managed to get a hold of some cheap kiwifruits so I made a tart. I just thought of this recipe on the spot. Since the custard is made in the microwave, it's really easy. It also goes well with custard cream.. Peach Compote Tart.Step 3 If making the tart crust by hand, please refer to. As time passes, the crust will soften, so after spreading it with cream, please enjoy them right away.Step 3 I use the type of powdered sugar that doesn't dissolve. You can also make these tarts with strawberries. Recipe by Yuuyuu0221

The rich flavor of pistachio and the fresh strawberry flavor matched well and it was delicious.

I referred to a friend's pastry recipe, but I added less sugar as custard pudding itself has got a lot of sugar. I wanted to keep the egg whites for another sweet so I used only egg yolk in this pastry. I was looking for a custard pudding recipe which used home ingredients. I found a good recipe in the microwave instruction manual book, so I re-arranged that recipe many times and it turned into my own recipe.When you make the caramel sauce, you can also use a sauce pan. Either way is fine but don't take too long to make it. And please be careful not to burn yourself as the caramel sauce is extremely hot Adding gelatin in the sauce prevents the sauce running and also adds more jiggle.I make the sides of the tart higher because when you pour the pudding mixture it stops any escaping. And also when you bake it without filling, the pastry shrinks a little bit. This time I made it too high though! Recipe by Namiry

I wanted to make tarts that didn't need to be cut. Since you make the custard in the microwave, it's super quick and easy!When strawberries are in season, these make great gifts.Using nappage suitable for glazing fruits gives a gorgeous result! (E.g. heat equal parts strawberry jam and water in a pot until thickened into a syrup.)If the tart crusts are too thin, they will break easily when filling, but if they're too thick the tarts become very difficult to eat, so try to find a good balance! Recipe by naepon

I wanted to make a strawberry custard tart using my tart and custard recipes.A tart without sponge cake should be made small, since a large one may be difficult to cut. The healthy tart crust will rise, so if you don't have any pie weights, push it down with your fingers. I recommend printing out the tart recipe mentioned as well. Recipe by Healthy daisuki