This is a standard crème d'amande. I copied the textbook recipe from a friend who learned it at the Tsuji Pastry School (a famous cooking school) about 10 years ago.I adapted the recipe to be not so sweet, to suit my taste.*If you are going to bake this in a tart or bread, mix it in steps 3 to 5 trying not to incorporate much air.*On the other hand, when you want it to be very fluffy and light, whip it to incorporate lots of air.*This can be stored in the freezer.*While it probably won't give you food poisoning, it's not a cream that you should eat raw, so please cook it before consuming. Recipe by *ai*

This is a basic tart recipe.Adjust the temperature and baking time according to your own oven. They're only slightly sweet, so they go well with custard cream, heavy cream, and chocolate cream.These tarts go extremely well with fruit. Recipe by Otometeo

This is a base for a tart.This is a recipe I've been using for a long time.When filling the tart mold, be careful not to fill it too high. If the filling rises higher than the tart crust, it will look misshapen. Recipe by MiP

I love making and eating tarts.I also love almond cream.I thought tarts with the almond cheese cream fromwould be very nice, and they are!!I used"Delicious Almond Cheese Cream," but you can use a different ratio of butter and cream cheese as long as they will be 140 g in total. If you make it half and half, it won't have a strong cheese taste. Recipe by *ai*

This is my variation of a recipe that was in a magazine a while ago. Recipe by Sachige

Only 4 Ingredients

This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. Recipe adopted from natashaskitchen.com

I did a little experimenting when I had leftover cream cheese and it was delicious!It's tasty in a different way from usual almond cream.It doesn't taste that strongly of cheese, so even people who don't like cheese are fine with this.If you want a stronger cheese flavor and more acidity from the cheese, try experimenting with the ratio of butter and cheese.You won't get an upset stomach, but please be aware that this cream is not meant to be be used without cooking it through. For 21 cm [8.3 in] tarts. Recipe by *ai*

My mom wanted something to do with almond extract. She suggested Almond Cookies, but I couldn’t find a recipe, so I said I would do sugar cookies, with almond extract in them.

Before, I made this using a cookie crust and adding walnuts and pine nuts to chocolate cream. To simplify, I made this amandine chocolate version. Rather than using apricot jam, I used orange-like marmalade jam for a glossy finish.The tart is chilled throughout the process to prevent it from expanding.If you use powdered sugar for the cookie crust, it will be crispy. You can also grind some granulated sugar up with an electric mixer. If you add the granulated sugar as-is, it will be difficult to incorporate smoothly into the dough. If you use castor sugar, it will be moist. Recipe by narimi mama

I adapted a recipe I found in my Better Homes and Gardens cookbook.