Chocolate and Raspberry Tart

Before, I made this using a cookie crust and adding walnuts and pine nuts to chocolate cream. To simplify, I made this amandine chocolate version. Rather than using apricot jam, I used orange-like marmalade jam for a glossy finish.The tart is chilled throughout the process to prevent it from expanding.If you use powdered sugar for the cookie crust, it will be crispy. You can also grind some granulated sugar up with an electric mixer. If you add the granulated sugar as-is, it will be difficult to incorporate smoothly into the dough. If you use castor sugar, it will be moist. Recipe by narimi mama

Kabocha tarts are usually baked, but not this one!I worked on a way to make a no-bake dessert that would taste just like a regular kabocha tart.After you remove the skin and pulp from the kabocha, you should have about 300 g.Boiling, steaming, or any way of heating the kabocha is okay.You can use your favorite kind of biscuit such as Digestive Biscuits, Choice, Marie, etc.You can also put the biscuits in a sturdy vinyl bag and use a rolling pin to crush them. For 18 cm [7.1 in] round or square pan. Recipe by Stylish Mama

This recipe is a traditional South African milk tart. You may also use a puff pastry or normal pastry base. I opted for the crushed biscuit and butter base.

I made this as a birthday present for my boyfriend. I always made strawberry cake, so this year to be different, I made chocolate tart. It's like Valentine's.For a 20 cm tart pan, it will be 1 cake. It's not very sweet, so use sweet or milk chocolate if you prefer sweeter taste. The reason I line chocolate flakes on the bottom is to prevent the cream from seeping through the poked holes. (maybe you don't need it)Instead of cheese cream, you can use whipped heavy cream, decorate with strawberry! Recipe by Yossy. (makes two 12 cm tart pan.)

I made a cheap and easy tart crust without using a microwave or an oven.Just crush, mix, pack, and chill. Recipe by Tomuhi-toku-ga-

I'm a big a fan of cookies & cream. I don't know how could I handle my life without cookies and cream?!?!?! Is it possible? I made this Oreo Cream tart before I went crazy! It's no bake and so easy! You might want to try it.

To balance out the richness of the cheesecake filling, I added a generous amount of sweet and sour raspberries.Mix in each ingredient very well as you add them. The amount of gelatin needed will vary according to the type you use, so please adjust accordingly. If you use frozen berries to top the tart, mix them with nappage (readymade pie glaze). This will prevent the moisture from the berries from from soaking into the filling. Recipe by Pu-kosan.

I start craving these tarts whenever it's Halloween. It's immediately sold out when I sell them at bake sales.If you don't own a food processor, you can use two layers of plastic bags. Put the biscuits inside and pound with a rolling pin.The measurements in brackets are only if you are using a tart pan. The ingredients without any bracketed measurements means you use the same amount for both pans. For 15 cm [5.9 in] round pan (17cm tart pan). Recipe by yuhimi mama

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

When I uploaded a baked chocolate tart with egg, I received feedback that a user made a no-bake version, so I tried it out.Use 47% fat heavy cream. If you use heavy cream with low fat or vegetable based whipped cream, it might not harden.When using chocolate bar, you don't even have to chop it up. You can just break the chocolate bar into 1 to 2cm blocks, then it will melt.You can use a milk carton as a mold if you don't have a cake pan. Recipe by Hamumaki

Beautiful and flavorful custard tart with fresh seasonal fruit.

I made this chocolate tart combining tart pastry, my original brownieand ganache cream.I don't want to make the brownies puffy, so I mix the meringue well to break the air bubbles. If the brownie is still higher than the tart pastry when cooled, slice the top to make it flat. The tart would look prettier if you do this.You can add cocoa powder to make a chocolate tart pastry. Recipe by Akito mama

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

I made a chocolate tart that is all chocolate.I used bitter and milk chocolate in this recipe, but you can use different types of chocolate.I use a non-dairy type heavy cream. If I use a dairy type, it separates when I whip with melted chocolate. But I am probably just doing something wrong. Recipe by Yoshi*

I made this crust when I did not have tofu to make the "Easy Tofu Tart" crust.I was not sure if I wanted to share this recipe, but I do want to save it as a recipe.I recommend using this crust for a tart with the filling that needs pre-baking, such as custard cream or for a tart that you eat as a meal; though, this crust goes well with anything. You can grease the tart pan with some butter, but if you dust the tart with some flour and press it onto the tart pan, it comes out easily.You can also use margarine, if you are going to eat it at home. Recipe by Healthy daisuki

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 got some bananas from my boyfriend's mom, so I thought about turning them into a tart.The bananas blacken easily, so dip them in lemon juice if it bothers you so that they don't turn black!! For the ☆ ingredients are for the tart crust, the ◎ for the sponge and the ● for the custrad cream. Recipe by Lie-Lie

I made this by adapting a Chocolate Amandine recipe I like. Strawberries and almonds combine so well.The chilling time is so that the tart doesn't expand while baking.If you use powdered sugar for the cookie crust, it will be crispy. You can also grind some granulated sugar up with an electric mixer If you add the granulated sugar as-is, it will be difficult to incorporate smoothly into the dough. If you use caster sugar, it will be moist. Recipe by narimi mama

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-

I wanted to make a strawberry tart with almond cream so I fiddled around with different methods and tried them out until I finally found the perfect recipe for me.What's great about this tart is that you can use strawberries that are too sour to eat raw or ones that are overripeIf you oil the tart pan before use, it'll make it easier to remove the tart after baking. Recipe by Dauri

This is just something that I came up with on the spot. If you're not going to eat it right away, you can coat the bananas with strained apricot jam to prevent discoloration.*You can use the glacage fromfor the chocolate sauce. It's a convenient sauce that you can make a lot of and keep stored.*When you're melting the chocolate in the microwave, mix it as you warm it up. Keep your eye on it and adjust the cooking time accordingly. Since it's on the bottom of the tart, you do not need to warm it in a hot water bath. Recipe by Yuuyuu0221

I made a tart using some fresh raspberries, cheap blueberries, and strawberries from home.Add whatever berries you like. This time, I used strawberries, raspberries, blueberries, blackberries, and cranberries. Recipe by Rukka-

This is my own take on a recipe from an American food blog, rearraged with ingredients that even people in Japan can purchase.If you want to make the cream smooth, it should be processed continuously. However, for the tart base (as in Step 2 nuts), the nuts should be ground on the coarser side by pulsing in 3 second bursts. Recipe by Mappokorin

I wanted to make a basic tart crust.If you use butter freshly taken out of the fridge you can slightly microwave it, to warm, but do not melt it.If you stick to the rule of leaving the butter and egg at room temperature and chilling the dough to rest in the fridge as needed, you will never fail. Recipe by Ayuna

Every year, I make cherry compote, so this year I tried making this tart.Please adjust the baking temperature and times according to your oven. Please use your desired amount of cherries. This time, I used a lot, so I only had 6 leftover for decorating the top. Recipe by Pu-kosan

Pistachio Tart :-)

I like bananas, chocolate, and custard cream, so I came up with this. It's even easier to make if you use a store-bought tart crust.You can make this without the whipped cream, but the whipped cream does add volume and makes it look better as a gift. You can increase the amount of cream and sugar to your liking. Recipe by Yuuyuu0221

I wanted to make a tart using vibrant cranberries and raspberries.You can use sweetened framboise sauce (raspberry sauce) instead of frozen strawberries. In that case, omit the sugar and lemon juice and simply mix the cranberries with the sauce. One large sized egg is probably enough to take care of both the tart crust and the almond cream. Recipe by Nana mama chan

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