I made four new flavors this year:

Black Forest

Chocolate Cake - I made a half batch of the cake and baked it in 3” ramekins.
Candied cherries
Whipped cream

Dip the rim of the tart shell in ganache (made for the Grasshopper Tart).
Cut the cake in half and slice each half into 1/4”-ish pieces. Trim the sides so they fit in the tart shell.
Brush the cherry sauce on each slice of cake, place a few cherry pieces on each and pipe whipped cream to hold them in place.
Stack the slices two high and transfer to the tart shells.
Fill in with extra cherries, whipped cream and cake scraps.

Grasshopper

Mint Buttercream - I used “MINT” extract since I associate this flavor with green and peppermint with red.
Ganache
Whipped Cream
Andes Mints

Spread a layer of mint buttercream in the shells and top with ganache.
Add a small peak of whipped cream and stick in an Andes Mint (make sure the word is the right way up!).

Banana Cream

Pastry cream
Bananas
Whipped Cream

Slice the bananas and fit into tart shells. Fill the bottom as well as possible - cutting slices in half too.
Cover with pastry cream - spread into the gaps between bananas and smoothe the top.
Top with a banana shape of whipped cream.

Peppermint Cheesecake

In case this disappears, I copied the recipe here:
8 oz Cream Cheese, softened
1/2 C powdered sugar
1 tsp peppermint extract
1 C heavy whipping cream, whipped to stiff peaks + more for topping
Crushed candy canes

Beat the cream cheese, powdered sugar, and peppermint extract. Mix in the whipped cream. Fill tart shells.
Pipe a large peak of whipped cream on top and sprinkle with crushed candy canes.