This tart tastes rich! You should try it!

Check out the recipe on the YouTube Channel 😊 → Cooking Drops

Have plenty blueberries 🫐 in the fridge. Let’s do something with it. This time I am going to share how to make a pie or tart filling with blueberries ganache gelatin.

While making, I tasted this cream and since it was so great, I decided to post it as well.If you don't use artificial sweetener, substitute with 3 tablespoons of your choice of regular sugar. If you prefer a less sweet taste, reduce the amount of sugar. Recipe by chikappe

It's much easier to create various kinds of tarts with mini tarts, so I tried my hand at making mini tarts.The tart molds used in the picture are Matfer brand; about 6cm in diameter. If you pre-chill the shallow container for the custard in the refrigerator, it'll come out even better . You will have cream leftover. You might also want to try adding in some vanilla beans. Recipe by nyonta

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/

original source :www.cookingwithmanuela.blogspot.com

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

Cool. Creamy. Refreshing and easy to make. Individual mint cream tarts are really festive and can be made ahead . If you don’t have individual spring form pans a 8 inch one or 8 inch cake pan will also work although the cake pan will have to be cut in the pan.

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

Here is a cool, light, refreshing ending to a festive meal!