I bake this a lot in the summer.Try this with any fruit you like. You could just top the tart without the pudding.If you make the gelatin using juice instead of water, it will taste even better. Recipe by NANA617

This is one of my favorite dessert, actually I don't like too sweet dessert, so this sour and sweet lemon tart got my love😁，I reduced the sugar and butter of the filling , you can adjust the filling to how sweet you like.

I made this because I wanted to recreate a tart I had in a cafe that I liked.You can easily remove the flesh of the grapefruit with a knife. Remove the outer peel, then cut out the membrane while the grapefruit is still round and whole. Recipe by Shimao

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-

I wanted to make a tart using fruit that is easy to get in Japan during the fall, such as persimmons and mandarin oranges, so I developed this recipe. After arranging the persimmon slices on top, I thought that it needed just one more decoration, so I drizzled it with white chocolate.It's also fun and delicious to just make the mousse and serve it in ramekins. Recipe by Rimenba-zaremon

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

How to make a Lovely Tropical Tart! It must be a dessert centerpiece. You should try it. I'm sure your family and friends will love it.

Found some beautiful blood oranges I needed to do something with and this was the result..who said playing with your food was a bad thing?! :-P

I wanted to make a tart that reflected the season. I tried really hard to poke out the seeds with a toothpick, but wasn't able to remove them well. So I placed the grapes on top, but it turned out they were actually seedless.A tart with just grapes didn't look all that impressive, so I added red wine jelly.Please adjust the baking time for the tart according to your household oven.I had some leftover crème diplomat, which is made by mixing heavy cream and custard cream, so it might be good to make 1/2~2/3 the amount called for. Or you can use the leftovers for another sweet... I used red wine jelly for the finishing touch, but if the jelly is liquid after adding the wine, chill it in the refrigerator for a bit so that it's easier to work with before pouring it on the tart. Recipe by Yukanattsu

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

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