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 used my muerbeteig crust on this recipe. And my lime curd recipe for the filling.

The first tart I ever made (many years ago) was surprisingly simple and delicious. So, I decided to make it for my child's birthday. I had forgotten all about it, but I referred to various different recipes and was able to make it with just a few ingredients. It's so nostalgically delicious!If you make the tart crust too thin, it'll break easily when you cut it. The custard cream and strawberries become a little heavier, so a thicker crust is best. For 18 cm [7.1 in] tart. Recipe by Soreiyu

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 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

As you already know that I am not a fan of the pineapple tart. This is my humble version. Can you imagine that I had been planning to make this for about a year? I am glad that my idea had finally come to a fruition. It is very fulfilling to accomplish a goal whether it will be a success or a failure. It is the process which I had fallen in love with.This consist of a chocolate tart with a marzipan and pineapple jam fillings. I really love marzipan. It is probably my top 3 desserts ingredients, aside from chocolate and lemon. The tart is topped with a frozen mousse. Yes, a frozen pineapple mousse glazed with a white chocolate based mirror-effect syrup. I decided to add some decoration with some small mint leaves and dark chocolate shavings.Yes, this takes massive amount of time and effort, but as soon as you see the end results, it is all worth it. It is even more rewarding when you see the smiles of those whom you served these to. My daughters commented this is like heaven. I hope you will not be intimidated to give this recipe a try, cos if a geezer like me can do this, so can anyone. Let's get started with the recipe.

This is one of the tarts that I absolutely make once Autumn arrives. I love tarts!In Step 5, you can optionally dust with sugar (granulated, brown, etc.) to make it even better. Recipe by Yukiline

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

I made this when pears were in season.Be careful not to incorporate too much air into the almond cream or it will expand when baking. Add some water to the apricot jam and bring it to a boil to make it easy to brush onto the tart. If you don't have any canned pears, you can also use pear compote. Recipe by cherry

I prepared this one for my boyfriend's birthday this year and everybody approved it, even the kids!

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 bake this whenever kabocha are in season.-You can also steam the kabocha in a steamer.-You can also use a food processor for Steps 2-4. Follow the same procedure and process until smooth.-Baking times and temperatures vary between ovens, so adjust accordingly. For 18 cm [7.1 in] tart. Recipe by Maria358