Tart with berries
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If we haven't convinced you yet how much we like the combination of sweet cheese with fruit, take a look here.
- 1 box of mascarpone
- 100 g of sour cream
- 2 tablespoons honey
- 200 g berries
- 2 tablespoons sugar
- 100 ml water
- 1 tablespoon gelatin
- 12 Savoiardi biscuits
- 50 g butter
Preparation time: less than 60 minutes
RECIPE PREPARATION Tart with berries:
Put the biscuits on the robot until they crumble and add the soft butter. Stir a little.
Take a form with a detachable bottom, put the biscuits in it, compress and refrigerate for 10 minutes.
Mix mascarpone cream with sour cream and honey. Put the cream obtained over the biscuit top and put it back in the fridge.
Put the fruits in a bowl on the fire together with the sugar and water, let them boil until the sugar dissolves and add the gelatin. Stir and allow to cool.
Add the shaped fruit and leave in the fridge for a few hours.
I especially like blueberries, blackberries and raspberries. Besides, I'm freezing. We have already shown you how to make tart dough in the recipe for lemon tart or mini tart with. Calories: 280 Tart with berries (raspberries, blackberries, blueberries) in 6 ways.
I have not yet met anyone who does not like the tart with berries, especially since it can come in many variants, some of which. The recipe for tart with strawberries and vanilla cream is wonderful during the period when Romanian strawberries appear. Autoplay When autoplay is enabled, a suggested video will automatically play next.
Culinary recipe Tart with pudding and fruits from the Cakes category.
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Tart with berries
In the program cooking at the weekend, this tart did not appear at all. I had in mind to take advantage of the abundant peaches on the stalls and prepare a refreshing Peach Melba dessert. But I suddenly changed my mind after, on Friday night, I was with friends in a trattoria and I saw how many people could ask for a slice of tart with berries. I can't even categorize it as a "tired cake", but I can't say that it excels in terms of taste. Instead, in terms of price, it was very good & # 8230 Let's say that a tart would be enough, if you multiply the unit price by the number of slices in which it was cut, to over 200 lei :(. , yesterday I started making berry tart. financially, and from the perspective of taste, to make at home the effort to prepare something for food or a dessert.
As you will see, in the following, it is a classic tart: tender top (which I perfumed with vanilla), pastry cream (which I gave a seductive twist with a little water of orange blossoms you can find it especially in Arab shops), many berries (raspberries, blueberries, blackberries, etc.) and a layer of jelly, made with the syrup that leaves the fruit. Syrup obtained when the fruit thaws because, yes, I used frozen fruit. Not for another, but I did everything in a hurry and the shortest way was to the freezer: P. Anyway, if you're curious, that expensive restaurant tart was also with frozen fruit. I can also tell you that my tart version was, unanimously declared, & # 8220much better & # 8221 than the one consumed the night before. In fact, it was so successful that I had to fight to save a thin, thin slice to pose :).
Ingredients (for 10-12 servings):
& # 8211 frozen berries 800 g
& # 8211 flour 300 g
& # 8211 butter (80% fat) 150 g
& # 8211 sugar cough 190 g
& # 8211 yolks 6 pcs.
& # 8211 milk 375 ml
& # 8211 orange blossom water 1 1/2 tablespoons
& # 8211 corn flour (cornstarch) 30 g
& # 8211 jelly cake 1 sachet
& # 8211 vanilla sugar 1 sachet
& # 8211 a pinch of salt
Thaw the fruit, taking care to & # 8220collect & # 8221 in a bowl the juice it leaves. For tender tart dough: sift the flour in a bowl and mix it with the salt powder. Put the butter, brought to room temperature and cut into pieces, and the vanilla sugar. Stir, with your fingertips, until you get like crumbs. Put 4 tablespoons of cold water and knead for a few minutes. At the end, you must have a homogeneous dough, totally non-sticky. Wrap it in a piece of foil and put it in the fridge for at least 30 minutes.
In the meantime, start preparing pastry cream with orange flower aroma: put the yolks in a bowl, together with 150 g caster sugar. Mix to homogenize, then add corn flour (cornstarch). Gradually incorporate the milk. Put on the fire, in a double-bottomed saucepan and, stirring constantly with a whisk, leave until the composition thickens and reaches the boiling point. Turn off the heat and allow to cool. If you have beaten thoroughly, you must have a homogeneous and fine cream, without any cocolos!
Take the dough out of the fridge and spread it to fit the shape of the tart (mine is about 30 cm). Press well, well, so that the dough molds to the walls of the mold. Prick the bottom of the tart with a fork. Refrigerate again for 30 minutes (so that the dough does not shrink when it starts to bake). Preheat the oven to 190 degrees Celsius. After the expiration of the 30 minutes of cold rest, remove the tart shell and bake it blindly for 15 minutes (put a piece of paper and some & # 8220weights & # 8221, like ceramic balls or beans). Remove the & # 8220weights & # 8221 and the paper after 15 minutes and leave for another 20-25 minutes, until the peel takes on a beautiful yellow tint. Let it cool. Returning to the cream, which must have cooled in the meantime, put the orange blossom water in it and mix well. Pour the cream into the tart crust and distribute it evenly.
Place the thawed and drained fruit over the cream. From the juice they left, measure 250 ml to prepare the jelly. Mix the contents of the jelly cake sachet with the remaining caster sugar (40 g) and then dissolve in the fruit juice in a kettle. Put the kettle on the fire and bring to the boil. With a spoon, slowly pour over the fruit. Try to put it as evenly as possible, considering that the jelly will harden quite quickly in contact with cold fruits. Put the tart in the fridge and leave it for at least 2 hours.
Carefully remove it from the form (in this regard, I highly recommend the tart forms with detachable bottom). My tart didn't have, poor thing, too much time to breathe before it was devoured.
& # 8230iata and the slice I managed to save :). Temporarily saved, obviously & # 8230
If you like it, share it with your friends!
For the countertop:
75g old cough
1 sachet of baking powder
For the cream:
150g old cough
2 sachets of gelatin
50ml cold water to dissolve gelatin
2 sachets of Dr. Qetker whipped cream
300ml milk for whipped cream
For syrup countertop:
100g old cough
1 sachet of colorless gelatin
2 tablespoons sugar for colorless gelatin
250ml water for dissolving colorless gelatin
1 sachet of Dr. Qetker whipped cream
Method of preparation:
We wash the strawberries, remove their tails and cut them into slices.
Curatam kiwi si il feliem. We also clean the tangerine and cut it into slices.
To prepare the tart top, start by mixing the flour with the sachet of baking powder.
Separate 2 egg yolks from the egg whites. We put them in separate bowls. Over the yolks add the caster sugar and mix until you get a foam, then add the butter and mix again until incorporated.
Over the egg whites placed in a separate bowl, add a pinch of salt and beat them until you get a hard foam.
Add the foam obtained over the yolks previously rubbed with sugar and butter and mix with a spatula until incorporated, then add 20ml of milk and mix again until smooth.
Then add the flour in the rain and mix with a spatula until you get a homogeneous composition for the top.
Grease a cake tin with oil, line it with flour and pour the obtained composition into it. Put it in the preheated oven over low heat then moderate for 20-25 minutes until it bakes and turns golden.
After 25 minutes, remove the tart top from the oven, remove it from the pan and leave it to cool on a grill or on a wooden bottom.
To prepare the cream, we start by separating 2 egg yolks from the egg whites. We put them in separate bowls. Over the yolks add the caster sugar and mix until incorporated (do not froth), then add the milk and mix again until smooth.
Put the resulting composition on a steam bath, and mix in the composition continuously until the sugar dissolves.
Meanwhile, dissolve 2 sachets of gelatin in 50 ml of water.
Add the gelatin dissolved in the yolk cream (while it is hot) and mix until incorporated. After adding the gelatin, let the cream cool.
Meanwhile, beat the whipped cream powder with the milk until it hardens.
Put the yolks in a bowl, beat them with the mixer until you get a hard foam.
Over the yolk cream, cooled, add the egg whites and mix until incorporated.
Add the whipped cream to the resulting composition and mix until incorporated, then put the cream in the refrigerator and leave it until it starts to harden.
After we have prepared both the top, the cream and the fruits, we start to assemble the tart, we put the top on a plate and we syrup it with sugar water or any syrup we have and we prefer.
Put a layer of cream over the tart top and level.
Over the cream I decorate with fruit as I like, I garnished with strawberries, kiwi and tangerines, which I sliced beforehand.
In a bowl, put 2 tablespoons of caster sugar, add 1 sachet of clear gelatin and 250ml of water. Stir and bring to the boil for 1 minute.
After 1 minute, pour the gelatin with linden over the fruits on the tart.
The tart is left in the fridge, preferably until the next day, after which it can be served. It's delicious. Good appetite!
Crispy tart with berries
For Crispy Tart with berries we need:
& # 8211 130 gr unsalted butter
& # 8211 3 tablespoons sugar
& # 8211 250 gr flour plus what we need for spreading
& # 8211 1/2 teaspoon baking soda with a teaspoon of lemon juice
& # 8211 a pinch of salt
& # 8211 1 or
& # 8211 2 tablespoons cold water
For the filling:
& # 8211 300 gr strawberries
& # 8211 100 gr raspberries
& # 8211 100 gr red grapes
& # 8211 4 tablespoons cranberry syrup (can be replaced with any other syrup or anything :))
& # 8211 5 tablespoons sugar
& # 8211 3 teaspoons starch
Other: butter and flour for greased tray, powdered sugar for powdering
Method of preparation Crispy tart with berries
Prepare the dough as follows: in a bowl rub the butter well with the sugar, add the baking soda with lemon, a pinch of salt, the egg and the 2 tablespoons of water. Gradually add the flour until we can mix it with a wooden spoon, then pour the composition on a plate lined with flour and knead until it sticks to your fingers. Put the dough in cling film and refrigerate for an hour.
After an hour, divide the dough into two parts, one slightly larger than the other.
We spread the larger part and place it in the tart pan greased with butter and lined with flour.
Push the dough with a fork then put it in the oven on low heat for 10 minutes.
Prepare the filling: mix the fruits and blueberry juice with the sugar and put them on the fire.
Take 3 tablespoons of juice and mix it with starch. When it starts to boil, pour the starch over the fruit and let it boil until it thickens slightly.
Remove the tray from the oven and pour the fruit jelly over the dough.
From the rest of the dough we cut shapes, in my case the popcorn, and put them in the oven over low heat until the dough on top browns.
Remove from the oven and let cool.
Then powder and serve!
A delicious dessert or a perfect breakfast with a cup of coffee!