Though I'm on a macrobiotic diet, I still love tarts, so I came up with this recipe. Recipe by Pkmaron

I wanted to make something for Halloween, so I adapted this from my favorite chef's recipe.The amount of moisture and sweetness will vary depending on the kabocha, so adjust the soy milk and sugar accordingly. Recipe by Soraten mama

I thought of creating a healthy and cute tart that is easy to make.Once you cook the crust, the rest is easy. The crust will cook so quickly and be done just like that. If you use soy milk instead of cow's milk this recipe becomes macrobiotic. As this is a healthy recipe, I tried to keep from adding too much sugar, but you can adjust the sweetness to your liking. Recipe by norinoribear

This is a tart crust I always use.You can also freeze the tart dough from Step 7. Wrap tightly with plastic wrap, put into a plastic bag with a zip seal, and store in the freezer.The baking times may vary by ovens, so please keep an eye on the color of the crust as it bakes and adjust the baking times accordingly. Recipe by Otometeo

This is one of the cakes at my favorite vegetarian cafe. I've been thinking about how I could make this cake at home, and I finally came up with my own version.If it's hard to bring the mixture together, add another tablespoon of water to see if it works. Adjust the baking time on your oven. Recipe by Musashi

It won't break easily but is easy to handle. It's flaky and delicious .That's my tart crust.This crust won't shrink that much when it's baked. But if you are worried, use baking beans .Step 8: Flip over the dough and tart mold quickly! If you do it slowly, it will crack and you'll have to do it all over again.Step 6: When you bring the dough to room temperature in a microwave, heat for 20 seconds at 500W. Recipe by peko&poko

I've modified this recipe many times. When you make different tarts you will have to adjust it slightly, but this basic tart crust is easy to bake.Adjust your the baking time based on your oven's strength.You can make a batch and freeze it for later use. Recipe by Maria358

Every year in the fall, I get the urge to eat fig tarts. It's also a time of the year when it's easy to get sick. So I made a healthy version of the tart, and referred to the recipes of my favorite chefs to come up with my own.I've explained the steps based on making a 14cm diameter tart. If you are making a bigger tart, bake it a bit longer. Recipe by Soraten mama

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

This recipe is great for vegans, people who are minding their cholesterol and people who are trying to eat healthier in general.This recipe uses 100% plant products.Adjust the amount of water in this recipe to get the crusty texture you want. For 16 cm [6.3 in] tart pan. Recipe by Hatayabejimeido

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

I wondered if I could make a tart crust without oil, so I came up with my own recipe.Bake the tart crust until it is nice and hard and lightly browned. While baking, if it looks like it might start to burn, cover with aluminum foil and continue baking.If the dough doesn't clump together, add very small amounts of milk at a time while checking to see if it will clump. Recipe by Akito mama