Prep time: 12 hrsCook time: 25 minsMakes 4 dozen

The opportunities to make delicious things for Christmas or New Years are going to be multiplying from here on out. I thought of this dessert recipe which uses a lot of rich hazelnuts instead of lots of sugar.Please grease the pan and dust it with flour in advance if you feel that it is necessary.Please adjust the baking time to suit your oven. Recipe by caramel-cookie

I made this for a recipe contest that had the theme: "Birthday party recipes." I thought birthdays means cake, and 40th anniversary (of the sponsoring company) means a cake for adults. So, I folded rum soaked raisins into the base almond cream, and topped it with cream cheese, which goes so well with rum-raisin flavor.I made the basic tart crust and the almond cream to suit my taste.It may seem like there are a lot of steps, but it's basically just mix, and rest, etc - quite easy.In step 17, brushing the crust with rum is optional. You can omit it if you like.Any leftover pastry dough can be made into cookies.Please adjust the baking time and temperature according to your oven. Recipe by Youtank

I wanted to make a tart using vibrant cranberries and raspberries.You can use sweetened framboise sauce (raspberry sauce) instead of frozen strawberries. In that case, omit the sugar and lemon juice and simply mix the cranberries with the sauce. One large sized egg is probably enough to take care of both the tart crust and the almond cream. Recipe by Nana mama chan

The kids love it! And they love to help me when i make it..we made this one all together :D

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

I made my first ever tart for a friend's birthday.Alter the oven settings to brown the tart to your liking.If you have leftover crust dough, bake them into cookies.Strain the custard twice for a nice, smooth texture.I suggest a firm consistency for the custard.Apricot jam makes a good nappage. Recipe by kentarou10

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

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

This tart recipe uses fig syrup.Whenever I make this syrup, I crave this pie. Usually I use butter, but I replaced it with margarine this time. Use the same quantity as butter.You can also make the filling in a food processor. In this case, first make the tart crust, then make the filling. You won't need to clean the food processor in between. Recipe by OBU

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

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