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* 200g flour 4 tablespoons sugar
* 1 teaspoon grated lemon peel
* 100g butter or margarine
* 1 egg 1 sachet of vanilla sugar
* a salt outlet
* 3 sachets of fine powder gelatin
* 400g ricotta cheese (or sweet)
* 2 eggs
* 100g old
* 3 tablespoons sour cream
* 250ml liquid cream
* 500g strawberries
* lemon juice
* 4 tablespoons sugar
Preparation time: less than 60 minutes
RECIPE PREPARATION Slim tart with strawberries:
First knead the dough from the mentioned ingredients, form a ball and put it in the fridge for 30-40 minutes. Preheat the oven to 200Gc. Then grease a cake form with a diameter of 24-26 cm. round sheet, place in the form and press lightly on the edges of the form. The top is covered with an aluminum foil in which beans are placed. Leave in the oven for 15 minutes, then remove the foil with beans and leave for another 10 -15 minutes until browned.
Soak the gelatin in cold water according to the instructions on the package. the blender.
Beat the cheese well with the cream, the yolks and the sugar, then add the lemon juice and incorporate the mashed strawberries well. Then add the gelatin dissolved over a low heat and put it in the fridge. hard and whipped cream. (If you use natural whipped cream add 1 tablespoon of sugar when you beat it). Pour the cream into the cooled countertop and leave it in the fridge until it has hardened well (about 3 hours) so that it can be decorated.
Garnish with fresh fruit and whipped cream.
Strawberry tart and sour cream soufflé
For the crust: 1/2 cup boiling water 1/2 cup oil 2 cups flour 1/4 teaspoon salt.
For soufflé: 400 gr liquid cream 3 eggs 3 tablespoons flour 4-5 tablespoons sugar 1 tablespoon vanilla sugar 2 coats of small strawberries or other frozen berries.
Method of preparation
Like other types, tartlets with soufflés are prepared at least 8-10 hours before being served. So I usually bake it in the evening, and Leo is thrilled to enjoy it with cocoa milk breakfast.
Then we prepare the soufflé. In a bowl, mix the cream with the sugar and vanilla sugar.
In another I lightly mix eggs with flour and a pinch of salt.
Then combine sour cream and eggs.
After the dough rested, knead it once more. You will get a smooth and shiny ball. We spread a sheet a little bigger than the tray in which we want to bake it and place it nicely, wallpapering the edges.
We choose strawberries of about the same size and place them evenly over the dough.
Bake the tart in the preheated oven at 180 degrees C for 45-50 minutes. Then let it cool for at least a few hours.
Cream and strawberry tart!
This time we prepared the tart with strawberries, but you can use other fruits: raspberries, cherries, cherries, currants, blueberries, apples, etc. Delicious! It is a real pleasure to serve it with friends and family!
For the dough:
-a teaspoon of baking powder
For the cream sauce:
-300 g of fermented cream 20%
For the filling: 200-300 g of strawberries.
METHOD OF PREPARATION:
1.Prepare the dough: beat the eggs, caster sugar and vanilla sugar until they turn into a frothy and whitish composition.
2.Add the soft butter, cut into pieces and mix until smooth.
3. Gradually add (2-3 tablespoons) the sifted flour together with the baking powder. Initially mix with a spoon (or mixer), and then knead the dough with your hands. It must be soft, non-sticky and pleasant to the touch.
4. Wrap the dough in cling film and refrigerate for 30 minutes.
5.Prepare the cream sauce: mix the starch and sugar. Add the eggs and beat until smooth.
6. Add the fermented cream and mix the composition until it becomes homogeneous.
7.Wash and dry the strawberries, removing the stalks.
8.Assemble the pie: wallpaper the bottom of a round tray with removable walls and a diameter of 22-26 cm with baking paper. Then grease the entire surface with butter.
9. Take the dough out of the fridge and put it in the pan. Spread it with your hands on its bottom and walls.
10.Pour the cream sauce into the tray top.
11.Put the strawberries in the sauce, trying to place them in an upright position.
12.Insert the tray into the preheated oven to 180 ° C and bake the tart for about 60 minutes. After 45 minutes of baking, watch the process carefully to avoid burning the cake.
13. Leave the tart in the oven off for 30 minutes. Then take it out of it and let it cool completely, without taking it out of the pan. If its filling does not coagulate completely after cooling, refrigerate the tart for 2 hours.
14. Transfer it to a plate. Portion and serve.
If you like tarts with a thin top, use a tray with a diameter of 24-26 cm to prepare this recipe (this time we used a small one with a diameter of 22 cm).
Every weekend we board small and big and go home to my mother. After the tour of honor, we rush into the garden. And we stop there for a while because we have something to do with our bellies. For about two weeks I looked at the apricot and checked each fruit separately, as if trying to hurry nature to give us its fruits as soon as possible. It's hard to be patient, but it's worth it because I managed to pick the first basket of apricots! And I quickly moved on to the kitchen. The apricots sat nicely on a fragrant dough scented with a layer of apricot jam, and sprinkled in abundance with butter so a la francaise! I guarantee you will remember me to try this recipe!
- 800 grams of apricots
- 50 grams of apricot jam & # 8211 can be from last year or you can make fruit
- 50 grams of ground almonds
- 30 grams of brown sugar
- 40 grams of butter
- 30 grams of powdered sugar
- 1 or
- grated lemon peel
For the dough:
- 300g white flour 000
- 150g fatty butter, min 82%, well cooled
- 80g powdered sugar
- a pinch of salt
- 2 yolks
- 3-4 tablespoons of cold water
For the dough, the ingredients must be cold. For this reason, we weighed the ingredients, cut the butter into cubes and kept it in the fridge until it was his turn. So I started with the flour I put in a bowl, added salt, powdered sugar and mixed. Then I put the butter, I quickly crushed everything with my fingers until I got a sandy dough. I added a yolk and incorporated it, and then poured cold water until the composition was well bound. I wrapped the dough and spent it in the fridge for 30 minutes. Then the job was even simpler, I rolled up my sleeves, armed myself with a rolling pin and convinced the dough to sit nicely in the tray specially prepared for him in a soft baking paper in the colors of autumn. I stuck the fork in there so he wouldn't think I'd leave him like that with one or two. I used a tray with a diameter of 26 cm, and the dough was fixed.
I evenly spread the apricot jam over the dough.
I sprinkled ground almonds over the jam.
I washed the apricots, cut them into rounds and placed them over the almonds, as my strength and patience kept me going, and on top I evenly distributed the brown sugar.
I heated the oven to 180 degrees and left the tart inside for 40 minutes. During this time I prepared the "icing on the cake", melted the butter, added the egg, lemon peel and powdered sugar and mixed them.
After the 40 minutes spent in the oven, I took the tart out and poured the composition with butter on top.
In 10 minutes the composition was bound, made a reddish crust and enriched the tart with the richest aromas. It is not a tart for those who are on a diet, but it works perfectly for those who are on a diet.
Mix all the ingredients together in the robot, then put in foil and leave to cool for at least 1 hour.
Meanwhile, clean the rhubarb stalks and slice them, peel the strawberries and cut them into 4 (if they are big, or 2 if they are small). Place them in a bowl with the blackberries, add the sugar and mix well. Let it sit for about 30 minutes, or until we need the filling.
After the dough has cooled, roll it out into a thin sheet (about 3-4 mm) and place it in the shape of a tart.
Put the starch over the fruit and mix well (it will have the juice, if you think a lot, drain from it). Place the composition in the shape of a tart, and cover or decorate with the remaining dough (according to everyone's wishes). Grease with egg yolk and put in the oven. Don't forget to notch the dough on top so that this steam comes out if you have completely covered it.
Bake in the preheated oven at 180 degrees for about 45-60 minutes.
Cut only after it has cooled, otherwise the fruit composition will flow easily.
Strawberry, rhubarb and blackberry tart is sliced, powdered nicely and served with strawberries or ice cream balls.