Almond Cream Tart

A Tomizawashoten store opened in my neighborhood, and when I took a look to see if there was anything good, I found tart shells (already baked).
Thinking this was a great find, I arranged a recipe by Shiho Nakashima and made almond tarts.
For several years now, I have been bartering sweets for venison with a friend who hunts.
Since the sweets I've been sending lately have started to become repetitive, and with Christmas approaching, I decided to send some tarts.
I don't have to worry about them breaking as much as I would with a large tart.

They turned out looking more delicious than I expected, to the point where I almost didn't want to send them (lol), but putting that aside, I baked five and kept one for tasting.

Personally, I felt the tart shell was a bit on the sweet side, so next time I think I'll try making them with a pie crust that has less sugar.
This recipe for almond cream is very delicious, but I hadn't made it often because making the tart dough is a hassle, and cutting the finished tart is also a pain (cookie dough is prone to breaking, or rather, it definitely breaks, so you have to be careful to keep it from breaking as much as possible). Since it's too much work to make many small tart shells myself, I'm quite happy to have discovered these ingredients.

This is the original tart.
For the cream, I only used almond powder, flour, sugar, and baking powder, but it turns out with a very elegant and delicious flavor. The pecans are also a nice touch.
I put two pecans on because the tarts are small and it looked cute, but next time I might try adding a few more.