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Apple tart and vanilla cream

Apple tart and vanilla cream


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Put the flour in a bowl, make a hole in the middle, add a pinch of salt, sugar, vanilla sugar, cold butter (cut into small pieces) and yolks.
Mix the dough well and knead until smooth. Wrap the dough in plastic wrap and refrigerate for about 20 minutes.

Remove the dough from the refrigerator and spread a round sheet. Place it in the shape of a tart greased with butter and sprinkled with flour. The sheet should be large enough to cover the walls of the form. The amount of dough is perfect for a shape with a diameter of 29 cm.
With a fork, prick the dough from place to place. Leave the form in the fridge for 15 minutes. Then cover the dough with a baking paper and sprinkle over this dried beans.

Put the tray in the preheated oven at 180gC, the first 20 minutes without opening the oven door, then remove the foil with the grains and bake for another 10 minutes.

While the dough is baking, prepare the cream.


Vanilla cream:
Put on the fire 500 ml of milk to boil.

Beat whole eggs with sugar, salt and vanilla sugar, all right. Then add the starch and a little of the milk kept 100ml, stirring constantly, taking care not to form lumps. (Use the mixer) Then pour into a thin thread in milk on the fire and mix until the cream thickens, allow to cool.


Peel 4 large apples, cut into 2 then soak in lemon juice. Cut into thin slices.
Spread vanilla cream over the cold dough. Place the apple slices on top of the cream, grease with melted butter and put the tart in the oven until the apples are browned.

Remove and grease with apricot jam (preheated). Then whoever wants can put Cake-Gelee, I put. And I decorated with blueberries.

It can be served with vanilla or caramel sauce.


Apple tart with vanilla cream (fluffy, with leavened dough)

Apple tart and vanilla cream, a perfect dessert for the beginning of autumn. Fruit tart recipe, homemade vanilla cream and caramelized hazelnuts. How to make a recipe for fluffy yeast dough for apple pie?

I was looking forward to autumn, after this long and hot summer, and here it finally came! The first day of autumn I dedicated to this tart with apples and vanilla cream. You can't even imagine how happy I was, when, after 2 months of fire, I finally managed to light the oven. Although I was born in August, I can't stand the heat, so I wait for my dear and cool autumn to come every year, when I finally feel in my element.

Apple tart, vanilla cream and crispy hazelnut hazelnut is the tastiest autumn dessert. It is not difficult at all, we need a little time to prepare the dough and cream, but, overall, it is not a complicated cake at all.

If you don't have hazelnuts, no problem, replace them with nuts or almonds, they come out just as tasty.

Do you like apple cakes? If your answer is yes, try the apple recipes below.

Apple tart with vanilla cream & # 8211 Ingredients (shape 40 & # 21532 cm)

Fluffy dough with yeast for fruit tarts

  • 425 g flour
  • 7 g dehydrated yeast
  • 50 g sugar
  • 1 or medium
  • 100 g soft butter
  • 250 ml milk
  • 1 pinch of salt
  • 2 sachets of vanilla sugar

Crispy hazelnut ingredients for apple pie

Ingredients vanilla cream for apple pie

  • 400 ml of milk
  • 100 ml liquid cream for whipped cream
  • 3 medium yolks
  • 80 g of sugar
  • 40 g flour
  • 1 vanilla pod (seeds only)
  • 5 large red apples + 50 g butter (for the apple layer)

Fluffy leavened dough for fruit tart & # 8211 Preparation

  • Put the flour mixed with the yeast in a bowl and add in its center the sugar, vanilla sugar, egg and soft butter.
  • Gradually add the milk, slightly warm, and begin to knead. When the dough becomes thick, add salt and knead until you get an elastic dough.
  • Cover it with food-grade plastic wrap and leave it to rise for about 45 minutes or until it doubles in volume.

Crispy hazelnut preparation

  • Boil the sugar mixed with water, over low heat, until it melts and turns golden. (about 10 minutes)
  • Add the hazelnuts, stir on low heat for another 1-2 minutes, then turn the crunchy on a sheet of baking paper and let it cool.

How to prepare vanilla cream

  • Mix the milk and cream and heat on low heat for a few minutes. They don't have to boil, they just need to be well heated.
  • In a separate bowl, mix the yolks, sugar, vanilla bean seeds and flour.
  • Gradually add the warm milk over the yolk mixture and mix.
  • Put the cream on low heat and boil it, stirring constantly, for about 10 minutes or until it thickens.
  • Turn off the heat, cover the cream with food-grade plastic wrap, and let it cool. (see here how to prepare vanilla cream step by step)

Assembling apple and vanilla cream tart

I baked two tarts, in two smaller shapes, but the ingredients are for a 40 & # 21532 cm tray. If you want the tart to be higher, you can use a smaller tray.

  • Spread the dough, on the work surface lightly powdered with flour, in a sheet about 1.5 cm thick and place it in the tray lined with baking paper.
  • Grease the surface of the dough with vanilla cream.

  • Bake the tart in the preheated oven at 180 ° C for about 30 minutes.
  • After removing the apple tart from the oven, let it cool for about 10 minutes, so that the layer of cream hardens a little.
  • The fluffy apple tart is delicious, slightly warm, but also cold. I recommend you taste it slightly warm with vanilla ice cream. It's so tasty!

Immediately after removing the tart from the oven, the cream will have a soft consistency. If we let it cool, it will harden and the tart will cut without problems. For a vanilla cream with a more delicate taste, we can replace the flour with 40 g of cornstarch.


Ingredients Apple foam tart:

Wheat ingredient:

  • 120 grams of cornflakes
  • 40 grams of butter
  • 50 grams of white chocolate
  • 3 tablespoons brown sugar
  • 2 tablespoons full of honey

Countertop preparation

Melt the brown sugar together with the honey, then add the butter, set aside and add the white chocolate, stirring until it dissolves, mix everything with the cornflakes, press on the bottom of a cake tin with a removable ring, covered with baking paper and refrigerate.

Vanilla cream ingredient

  • 4 yolks
  • 160 grams of sugar
  • 50 grams of white flour or 30 grams of cornstarch
  • 400 ml of milk
  • vanilla sugar
  • 100 grams of butter

Prepare the cream

Mix the yolks with the sugar, vanilla sugar and flour or starch. Stirring continuously, add the milk, gradually. Bring to a simmer, stirring until boiling and thickening well. Cover with cling film applied directly to the surface of the cream to avoid the formation of a puffiness and allow to cool. After it has cooled, add the butter at room temperature and mix:

Put the cream on top of the cornflake top and level well:

Apple foam ingredients:

  • 3 sour apples, medium to small size (or 2 larger ones)
  • 165 grams of egg whites (don't ask me how many egg whites were, that's how much they weighed)
  • 165 grams of sugar
  • 2 tablespoons lemon juice

Apple foam preparation:

Bake the apples, then peel and peel the seeds and crush them, obtaining a fine puree that is immediately mixed with the 2 tablespoons of lemon juice.
Put a bowl of water on the fire, large enough to fit the bowl in which the foam will be prepared. Beat the egg whites in a fireproof bowl, add the sugar and continue beating until completely dissolved. Transfer to a bain marie and continue beating until the foam heats well. Add the apple puree and beat until the foam heats up again and becomes rigid. At this point, remove the bowl of foam from the one with boiling water and continue beating until cool:
Half of the foam is placed over the vanilla cream:

What is left is put in a pos and decorated according to the skill of the performer (I in the form of these & # 8222artistice & # 8221 gogoloaie):
Let it cool for an hour. Transfer to the serving platter:

Sprinkle with cinnamon: (I didn't sprinkle as much as I would have liked, as my tasters are not very friendly with cinnamon)
Sections:


Apple tart and vanilla cream

Apple tart with vanilla cream, crispy tart top, fragrant apple puree, fine and delicious vanilla cream, and on top of apple roses.

This tart is, if you will, a proof of love for those who taste something like that. It is a more meticulous tart, in the sense that the roses on top must be made by hand. First of all, the apple slices are cut very, very thin with a knife, or with a special mandolin-type grater. Then the apple slices are boiled a little in a solution of water, sugar and a little butter. Again, be very careful here how we boil the apples, as they can disintegrate if we heat them too much.

An important role in this tart is played by apples. When preparing such a tart, especially if you want to get firm roses that can shape and last, you need to choose a firmer apple variety. Here I mean the Idared or Florina apples. Apples of the Rabbit or Golden Bot variety are not suitable here.

However, if you don't have the patience or time to form all those roses, you can cut the apples into thin slices that you can place at the end over the tart in a concentric shape, or you can simply place them on top as you like. The taste is the same.

I never imagined that a combination of apples and vanilla cream could be so good! That crispy tart top with creamy apples and fragrant vanilla cream turns everything into a dream dessert!

If you really like apple desserts, on the blog you can also find a beautiful apple and cinnamon cake, apple strudel (fasting) or apple and caramel cheesecake.

Don't forget that you can find me on Instagram for other recipes and cute stories :).

  • Ingredients (for a tart with a diameter of 26 cm)
  • For the crust:
  • 220 g flour
  • 50 g sugar
  • 110 g cold butter 82% fat
  • 1 pinch of salt
  • 4-5 tablespoons cold water
  • For apple puree:
  • 5 apples of the Idared or Florina variety
  • Juice from 1 lemon
  • 100 g of sugar
  • 2 cinnamon sticks
  • 1 teaspoon vanilla sugar
  • For vanilla cream:
  • 500 ml of milk
  • 3 yolks
  • 120 g white sugar
  • 50 g starch
  • 1 teaspoon vanilla extract
  • 70 g butter
  • For apple roses:
  • 1 kg of Florina apples
  • 100 g of sugar
  • 300 ml water
  • 20 g butter

To start, prepare the dough: in a bowl put the sifted flour together with the sugar and salt and mix well. Put the cold butter cut into pieces and crush it in the flour until you get small pieces of butter the size of a pea. Work quickly so as not to melt the butter. At this point you must have a crumbly composition. Gradually add water and knead quickly, without insisting too much, until the dough binds.

Alternatively, you can make the dough on the food processor. Find more pictures step by step HERE. Wrap the dough in a ball that you flatten and wrap in cling film. Refrigerate the dough for an hour.

Preheat the oven to 180 degrees Celsius. Remove the dough from the fridge, lightly flour the worktop. Using a rolling pin, roll out the dough into a thin sheet. Transfer the dough into a tart form with a diameter of 25 cm. Press the dough into the tart and cut the edges of the dough with a knife. Prick the dough from place to place with a fork. Place dry beans on top of the baking paper to prevent the dough from growing too much when baked. Refrigerate the tart with the dough for 30 minutes.

Remove the tart from the fridge and bake in the oven for 15 minutes. After this time, take the tart out of the oven, remove the baking paper and beans and bake for another 15 minutes until the dough is baked. Allow the tart crust to cool completely.

For vanilla cream: Pour the milk into a saucepan, put it on the fire and bring to the boil. Put the yolks, sugar and corn starch in a bowl and mix vigorously with a whisk until all are incorporated. Pour the hot milk thinly over the mixture of yolks, stirring constantly.

Pour the composition back into the pan and let it boil for 2 minutes, stirring constantly until it starts and thickens like a pudding. Take the pan off the heat, add the vanilla paste or vanilla sugar, then the butter and mix well until it is completely incorporated. Pour the composition into a bowl, cover the composition with cling film, leave at room temperature until completely cooled.

For the apple cream: peel the apples and seeds, chop them into large cubes. Place the apples in a saucepan with the sugar, lemon juice and cinnamon sticks. Mix everything well and put the pan on medium heat. Temper the apples until they are soft, and the liquid left by the apples has evaporated. You will get a jam-like composition. Some pieces of apple will be pureed, but others will remain almost whole, which we want. Remove the cinnamon sticks and discard them. Add the vanilla sugar and mix well. Set the composition aside to cool completely.

To assemble: Place the tart crust on a plate or on a serving platter. Place the apple puree at the base of the tart, level well with a spatula. Place the vanilla cream on top of the apple layer and level again. Refrigerate the tart until the apple roses are ready.

For apple roses: wash the apples well and keep them peeled. Cut the apples in half, hollow out the spine. Cut as thin slices as you can. Here you can use a special grater or a sliced ​​mandolin. If you don't have one, cut the apples into thin slices with a sharp knife. In a large pot, pour the water together with the sugar and lemon juice and put it on the fire. Add the thin slices of apple and simmer for 3-4 minutes until the apple slices are slightly penetrated but not too soft to break. Add the butter and mix. Remove the pan from the heat and allow to cool slightly.

Choose 4-5 slices of apples from which to form the roses. Take a first slice of apple and roll it into a small roll starting from one corner of the slice until you have formed a small roll. Then attach the next slice and continue rolling the slice around the first roll. Continue with the next slice of apple, further wrapping the roll until you begin to form the rose. Place the first rose on the tart by lightly pressing it to get a little into the vanilla cream and continue with the rest of the roses. Place the roses glued together so that they support each other and do not fall apart. Continue with the rest of the roses until you have filled the tart. Alternatively, you can put only 2-3 roses and create a tart pattern, in which case you will need fewer Florina apples.

Refrigerate the tart for 2-3 hours or overnight. It lasts well the next day or even the third day.

When serving, you can powder the tart with a little powdered sugar for a nicer look.


Vanilla and Apple Tart

How was your weekend? What other wonders have you done lately?

I wanted to try something different, so I thought of combining a velvety vanilla cream with the aroma of apples full of cinnamon. Of course everything is with fresh, healthy ingredients, without refined sugar, without gluten, and without chicken eggs.

Maybe when you just hear, without that and without the other, you wonder if it will be good. But that doesn't mean delicious ingredients won't be used. Plus it will be suitable if you have a gluten intolerance, a lactose or casein intolerance, an allergy to chicken eggs, diabetes, or anything else that would stop you from eating everything you want.

Instead of chicken eggs I used delicious quail eggs. Instead of white flour I used gluten-free flour and instead of refined sugar, xylitol. The result was wonderful and was ready very quickly. But read below to find out what the necessary ingredients are, as well as the steps to follow.

ingredients

  • 300 gr gluten-free flour
  • 150 gr butter without lactose
  • 4 quail eggs or 1 tablespoon hydrated chia seeds with 3 tablespoons of lukewarm water
  • 50 ml of water
  • salt

Vanilla cream

  • 24 quail eggs (yolks will be used only)
  • 500 ml of milk
  • core from a vanilla stick
  • 125 gr xylitol
  • 65 gr gluten-free flour or 30 gr potato starch
  • A little salt

The apple layer

Instructions

Step 1. Prepare all the necessary ingredients and utensils.

Step 2. If you do not use eggs for the crust, let the chia seeds soak in water for 15-20 minutes, until they become viscous. Chia seeds can be used whole, or ground, before mixing with lukewarm water.

Step 3. Mix the flour in a bowl with the salt, cold butter and cold water. Add hydrated chia eggs or seeds. Knead the dough and leave it to cool for 30 minutes.

Step 4. Separate the yolks from the egg whites. Only the yolks will be used.

Step 5. Mix the yolks with the xylitol until the yolks change color and the xylitol is dissolved. The composition will be whiter.

Step 6. Add the flour or starch and continue to mix for a short time.

Step 7. Heat the milk and add the vanilla core and a pinch of salt.

Step 8. Remove the milk from the heat and gradually mix in the egg mixture with a whisk.

Step 9. Put this composition on the fire, and stir continuously until it has the consistency of a pudding.

Step 10. Cover with plastic wrap. It is placed directly over the cream, so as not to make a lump on the surface.

Step 11. Prepare the tart form. It can be greased with coconut butter, butter or cooking oil.

Step 12. Take the dough out of the fridge and spread it in the shape of a tart.

Step 12. Cover with baking paper and add something heavy over it, so as not to increase the dough. I used beans.

Step 13. Bake for approx. 30-35 minutes at 180 ° C.

Step 14. Add the vanilla cream and refrigerate.

Step 15. Peel the apples and cut them into pieces.

Step 16. Put on the fire, together with the xylitol and cinnamon. Stir until soft.

Step 17. Once the vanilla cream has hardened and the apple composition has cooled, place the apples over the tart, and place and level with a spatula.

Step 18. It can be decorated to taste.

I hope you like the recipe and that you will be able to enjoy it with the whole family. I wish you good work and good appetite.

You might like it too

What is the role of eggs in confectionery? A delicious recipe for savory muffins!

Healthy Confectionery Lessons & # 8211 Ep. 8 & # 8211 Xylitol and Xylitol Poisoning in Dogs


Sift the flour, make a hole in the middle and add a pinch of salt, sugar, vanilla sugar, cold butter (cut into small pieces) and yolks.


Work the ingredients with your fingertips, wrap the dough in plastic wrap and refrigerate for about 20 minutes.


Remove the dough from the refrigerator and spread a round sheet. Place it in the shape of a tart greased with butter and sprinkled with flour. The sheet must be large enough to cover the walls of the form. The amount of dough is perfect for a shape with a diameter of 29 cm. Prick the dough with a fork from place to place.


Cover the dough with a baking sheet and sprinkle dried beans, lentils or even rice over it (to prevent uneven growth of the cake during baking). I, not having beans and not wanting to spoil lentils or rice, put something else.


Put the tray "prepared" in the fridge for about half an hour.


Remove the tray from the fridge and bake at 180 gr.C for the first 20 minutes without opening the oven door, then remove the grains and bake for another 10 minutes.


While the dough cools, prepare the vanilla cream.


In a bowl, mix 4 tablespoons of milk with the yolks, rubbing the sugar and cornstarch until the sugar dissolves.


The remaining milk is set on fire together with the vanilla pod or vanilla sugar. When it reaches the boiling point, take the composition of the yolks and cornstarch from the stove and mix in it.


Put it back on low heat and stir continuously, boiling for about 5 minutes, until the cream thickens.


Sprinkle with powdered sugar (to prevent the peel from forming) and allow to cool.


Peel 4 large apples, cut into quarters, soak in lemon juice. Cut into thin slices.


Spread vanilla cream over the cold dough.


Place the apple slices on top of the cream, grease with melted butter and put the tart in the oven until the apples are browned.


Remove and grease with apricot jam (preheated).
Good appetite!


How to assemble fruit tart and vanilla cream?

The cooled vanilla cream is mixed a little more so that it does not have lumps and then it is poured into the tart crust (cold). Smooth evenly with a spatula. If there is a little cream left, it can be eaten with a teaspoon. It is a delicious homemade vanilla pudding.

On top, place the washed and peeled fruits (tamponed with paper napkins). You can arrange them as you like: in concentric circles, in sectors (a slice with raspberries, one with apricots, etc.) or in parallel stripes, as I did. This is a more modern version.

In order for the fruits not to oxidize and dry, they must be protected by a thin layer of gelatin or colorless jelly. It is a quick-setting gelatin that can be found in the envelope under the name of & # 8222Cake Jelly & # 8221 or & # 8222Tort Gelee & # 8221 or & # 8222Tortenguss & # 8221). This gelatin exists in a colorless or red form. I chose the colorless (transparent) version.

I prepared this Gelee Cake according to the instructions on the package: I mixed the contents of an envelope with 2 tablespoons of sugar, I added 250 ml of water and, after it was well homogenized, I put it on the fire to boil for about 1 minute. After this, the liquid that is initially milder becomes transparent. Leave to cool a bit then with a spoon we start to pour lightly over the fruit, taking care that each fruit is wrapped in gelatin. You can also use a brush to grease each piece of fruit with hot jelly (not hot!).

Leave the tart to cool for a few minutes on the kitchen table and then refrigerate for at least 1-2 hours. Best until the next day.

Here's how, from a few seasonal fruits, we managed to make a beautiful and cheerful tart, without too much hassle.

It is worth trying this too tart with fruit and vanilla cream & # 8211 step by step recipe!