I made a macrobiotic tart in a simple way.I use almond or hazelnut oil, but you can use any vegetable oil that doesn't have a distinctive taste.Make sure to use bit oil that has been pressurized and untreated.The dough will not turn out crispy if you knead it, so press it into the tart while it is crumbly, and spread it out evenly. Recipe by Mille=miru

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 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

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

So yummy fruit tart, they are crowd pleasers and a great hit for parties and gathering. Looks very pretty too!Recipe for the filling is taken from:https://www.simplystacie.net/2017/01/cream-cheese-fruit-tarts/

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

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 had a few different kinds of fruit left over and decided to make this tart. I don’t make many desserts, but sometimes I get tempted.

This is another one of my recipes that I found in my “box of memories.” I made this recipe on May 11, 2009.

Asian pear and yogurt make a great tag team, so I combined the two for this tart.Pears are juicy and sweet as they are, so you can enjoy this tart without having to turn the fruit slices into a compote. Use your preferred recipe to prepare the tart crust.Adjust the baking time and temperature to your oven. Recipe by Maria358

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-