I filled rich butter and almon tart crusts with custard, fresh cream and lots of seasonal fruit.
The tart dough and almond cream are the foundation of the tarts, and you can have fun with decorating them seasonally.
When rolling out the tart dough, work quickly before the dough softens. When placing the dough into the tins, make sure to fully press the dough into the edges.
Enjoy Japanese food around the world.