I've always loved the crust part of tarts so much so that I always ate it last. Many recipes call for lining a mold with crust, adding the filling and baking it all together, but for tart crust lovers like me, they always end up tasting uncooked, and I've been disappointed many times. By baking the crust at a high temperature beforehand, it becomes crispy and nutty. The almond flour adds depth to the flavor, so even if the crust is thick, it will be delicious.Having baked many a tart without using pie weights, I've been able to come up with a way to bake a beautiful crust without the weights. If you want to use up the egg, just double the ingredient amounts and for 2 tarts' worth. You can freeze the unbaked dough, and it's on the sweet side too, so it's also delicious rolled and baked as cookies. Recipe by noi mama chan

This is so quick & easy! Best lemon tart I've made ~(o.o)~

Tart shells for my tart recipes so that I don't have to type them out again and again :)

I came up with this because I was thinking that it would be nice if there was a slightly caloric dessert I could eat with Blendy Plus (a sugar-free coffee drink).If the tart seems like it will burn while it's baking in the oven, please cover it with aluminium foil.Please adjust the cooking time and oven temperature to suit your oven.Using other seasonal fruits, such as grapes or peaches, is delicious too.Please feel free to use the excess tart dough to make cookies. For one 18 cm [7.1 in] diameter tart. Recipe by Renbasu

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 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

An older woman at my company really likes this tart. It is becoming a tradition for me to make this cake every year on her birthday. I think this is the cake that I have made the most.The tart will be shiny when you brush glaze on the surface of the fruits, so I recommend doing that. When using the custard cream make sure to strain it once and then whisk the cream with whisk until it is smooth. Put the cream in a pastry bag and squeeze it out. If the dough is too soft when spreading it into the tart mold, chill it in the refrigerator. It will be easier to handle. Recipe by TIARARA

Craving for pineapple tart but all I have is fig jam, so did experiment with it 😁

After trying many different recipes for this crust, this is the one I've settled on for now. If I discover a better ratio of ingredients, I'll revamp!When bringing the butter to room temperature, the idea is to make it soft, to the point where you can easily press your finger into it. So if you warm it in the microwave, watch it carefully so that it doesn't melt. (In my case, I put it in on a low setting and heat it once for 30 seconds, then for another 20 seconds if necessary)If you use vanilla oil, it gives a much more pleasant smell when baking than if you use vanilla essence, so I recommend you use the oil. Recipe by Rukka-. (Yields one 18 cm tart tin worth.)

If you love blueberries like I do, you'll find this tart truly delicious. For the crust, I used the legendary Miriam Bonizzi's recipe. This blueberry panna cotta tart is a fresh and indulgent dessert, featuring a shortcrust pastry base filled with creamy panna cotta made with fresh blueberries that add both flavor and color. It's an original and eye-catching dessert, perfect for impressing guests at the end of lunch or dinner, but it's also great for a special snack. The process is fairly simple, but it does require some resting time between steps. I promise it's absolutely worth it!

I love amandines, so I'm creating different versions.I love matcha sweets!The taste is mildly bitter, so even children who don't like bitter matcha cookies will like this.If you don't roast the almonds before baking, they'll absorb the moisture and color of the cream.The dough is allowed to rest to prevent it from expanding. Recipe by narimi mama

Caramelized sweet potatoes, simmered dishes, tempura, etc. Even though I have cooked so many sweet potato dishes, I still had some leftover.So I used a little twist and turned them into a tart!You can enjoy the different level of sweetness from different types of sweet potato.It makes me so happy to eat this tart with hot milk .If it's hard to roll out the tart crust, put it between cling film and then roll out. Don't overcook the sweet potatoes for the topping. If you don't have baking weights, you can use adzuki beans or rice instead. This tart crust tastes better after half a day than when it's just baked. Be patient! Once you've put the sweet potato filling in the tart, you can keep it in the fridge for 3 days. Recipe by Choco makaron