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 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

#MidnightCravingsThis was originally a Portuguese recipe . A mouth watering snack to satisfy anyone's midnight craving !

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

This is a tart that I learned nearly 20 years ago.It had been a long time, but I had a craving for a custard tart so I made one.Substituting with canned peaches is also delicious. Recipe by usamaaya

I made this because my younger sister loves them.Adding vanilla essence in Step 1 will give a nice fragrance. Recipe by *Halu*

I made this at the request of my son! It put me through hell but I finally got the recipe down.For those without electric mixers, just beat the eggs normally and strain at step 5 to get any lumpy egg white bits out of the mixture. Since we're using gelatin, it will turn out pretty smooth even without straining it. Be careful, the milk amount is written in g. For those that prefer to work with volume rather than weight 15 ml =17 g, so use that to calculate what you need. Recipe by masakoh mama

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

After a failed meringue for a chiffon cake :(, I had to start over and had lots of leftover egg yolks, hence this recipe. I used ingredient amounts that are easy to remember and it turned out really well!Use aluminum foil to cover the puddings tightly and they'll steam perfectly. While steaming, be careful not to let the water boil too rapidly. Recipe by Kurumi mama

It's called hongkong egg tart, or milk pie.