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We break the eggs and separate the egg whites from the yolks.
Whisk the egg whites with salt and 3 tablespoons of sugar.
Separately mix the yolks with the baking powder and another 3 tablespoons of sugar.
After the sugar dissolves and the mixture is frothy, add a little beaten egg white and flour in turn until you incorporate the whole amount.
Grease the tart pan with oil and then sprinkle with flour.
Pour the mixture obtained into the tray, then bake in the oven until browned and bake in the middle.
To know when the top is baked, after 30 minutes of baking we can try with a toothpick, if it comes out clean it means that the top is baked.
Pour the baking tray on a plate on which I sprinkled a little sugar.
We prepare the pudding following the instructions on the package, then we pour it over the overturned countertop on the tray.
Place a layer of washed and diced strawberries over the pudding.
We prepare gelatin, like pudding. Follow the instructions on the envelope.
Pour hot gelatin over the strawberries and let the tart cool, then serve.
I love sweets with poppy seeds and some time ago, I found this recipe on two blogs (Romanian and Turkish-German), here and here. When I prepared it, I changed the quantities a bit. A different tart, really good. Here's what you need to do.
Mix all the ingredients to make the shortbread, the eggs with the sugar, the lightly softened butter, vanilla, a pinch of salt and finally the sifted flour and yeast together. It will be a smooth and good dough to be worked. Divide the dough in half. one part with 3/4 dough and another 1/4 .With a 3/4 dough coat a round pan with a diameter of 24-26 cm. even on the edges up about 3 cm. Better if the pan is buttered or lined with baking paper. Put the filling on top. Stuffing: in a bowl put the powder to prepare the pudding, cold milk, sugar and poppy seeds, vanilla and lemon aroma. I put only 70 gr. of poppy seeds and in my opinion is more than enough. Stir everything over low heat and always with a spoon, until the pudding thickens. I also put a teaspoon of potato starch dissolved in a little water to make sure the pudding thickens. Allow to cool, which becomes lukewarm. Fill the tart with the pudding and grate the remaining dough on top (on the grater with the large holes). Bake the tart in the oven at 180 & # 176 for about 40-45 minutes. When ready, leave to cool and sprinkle with icing sugar.
I found this recipe for tart with pudding and poppy seeds on Sella's blog and on another blog. It is very good, worth a try.
Here's what you need. with the changes I made, according to Sella's recipe:
Strawberry tart is not just any cake. It is the best strawberry tart that exists! Plus just by changing the fruit, it can be done in dozens of ways. You can use blueberries, raspberries.
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I don't know how to make cakes. Nothing seems more complicated and scary to me than to start a cake. But sometimes (rarely!) I take my heart in my teeth and get to work. This tart is not very good-looking but it is a perfect dessert for the hot days that are already tormenting us.
First make the dough by mixing with the mixer 125 gr flour, 125 gr margarine, 125 gr sugar, about half an envelope of baking powder, 3 eggs, an envelope of vanilla sugar. Pour the dough into a round shape greased in advance with a little butter and lined with flour. Bake until the dough is baked and in the middle & # 8211 do the toothpick test.
Meanwhile, wash about half a kilogram of strawberries and small pieces into small pieces, putting 1 tablespoon of sugar on them and letting them leave the juice.
After removing the dough from the oven, let it cool for about 10 minutes and pour the strawberries over it, their juice syruping the top well.
Then make a vanilla pudding according to the instructions on the package and pour it over the strawberries. Let the tart cool, then put it in the fridge for a few hours. You can decorate it with either whipped cream or pieces of chocolate.
Because the stalls are already invaded by round tomatoes, I thought I would entice you today with a wonderful strawberry tart, a tart that you can't help but adore.
Strawberry tart is the dessert I have always preferred, especially because, as a child, strawberries were rarely found, and when I did find it, my mother preferred to turn them into a very tasty jam for the winter.
Finally, because this year strawberries are really acceptable in price, you have no reason to refuse such a pleasure.
How do we prepare strawberry tart?
- 6 eggs
- 6 tablespoons flour
- 6 tablespoons sugar
- an envelope of baking powder
- vanilla essence (half ampoule)
- 1 Kg small strawberries
- 100 g sugar
- 1 packet of pudding
- 2 tablespoons sugar
- 500 ml of sweet milk
- 2 red gel sachets (jelly cake)
- 500 ml of diluted strawberry syrup (as for consumption).
First of all, we make a pandispan top in a stretched tray. The size of the tray should be rather close to that of the stove (ie larger), but it also goes in a smaller tray with a slightly thicker top. So, the pandispan top is common: beat the egg whites with the sugar, rub the yolks with the baking powder and vanilla essence, pour over the egg white mixture, and then add the flour, spoon by spoon, mixing lightly with a wooden spoon. , so as not to give back. Grease the pan with butter and line it with flour, pour the pandispan composition and bake. If the tray is like the stove, bake for about 20-25 minutes, if the tray is smaller, like 38-24, baking takes about 30 minutes. The oven must be heated to 180 degrees. I turn on the oven before I start beating the egg whites.
When it is ready, take the pandispan out of the oven and leave it to cool quietly (no open windows, no electricity).
After the countertop has cooled, we can start the pudding. Boil the milk (apart from 3 tablespoons kept), and take it after the fire, leaving it to cool slightly enough to put your finger in it (still quite hot). Pudding powder is mixed with 2 tablespoons of sugar and the 3 tablespoons of milk, mix well with a fork. Pour the mixture into the boiled milk and mix well with a whisk. Put on the fire, and leave at the lowest stove eyes, over low heat. When it thickens (about 3-4 minutes) remove from the heat and leave to cool. When it has cooled (you can also cool the composition in the sink with cold water), pour the pudding over the counter. Spread the strawberries on top.
Now we will prepare the jelly on top, in this way: pour the contents of the two sachets in the strawberry juice and mix well, put on low heat, about 2 minutes, until you see that it starts to turn into small beads. When you notice that small beads are starting to appear, it means that our jelly is ready. Therefore, pour it over the strawberries, from the middle of the tray to the outside, so that it flows.
So, only now is our strawberry tart ready.
In the hope that we made you want it, and that you will like it enough to make it a second time, we wish you good luck and tell us how your strawberry tart turned out.
375 g flour,
190 g butter,
130 g old powder,
1 salt powder,
1 teaspoon vanilla sugar,
peel a lemon and an orange.
1/4 l milk,
30 g sugar,
30 g starch,
the juice and peel of a lemon.
100 g sugar cough,
100 g powdered sugar,
4 egg whites,
juice of 1/2 lemon
Method of preparation:
Knead the dough ingredients quickly until you get a soft dough. Wrap in plastic wrap and leave in the refrigerator for 2 hours.
Spread the dough (thin) and cover it with a cake / tart shape (including the edges) and press well with your fingers. Prick with a fork and pre-bake for about 15 minutes. I shaped the dough and spread it with my fingers.
Pour the cream over the dough and put the tart in the oven (at 180 & # 176) for about 20 minutes. Remove and allow to cool slightly.
Alexandra cake with pudding and strawberries
Method of preparation. Countertop preparation. In a bowl, break the whole egg, add the 3 yolks, add the sugar and mix until perfectly blended. In the composition add the oil, flour mixed with baking powder and mix gently until well incorporated. At the end, gradually add the milk and mix at low speed until we obtain a homogeneous dough without lumps. Wallpaper a rectangular tray with a diameter of 22x32cm with baking paper, then pour the composition and bake the tray in the oven heated to 200 °. C. Bake for about 20-30 minutes until nicely browned on the surface, then remove from the oven and leave to cool in the pan. The top will not be very high.
Preparation of the cream. The strawberries are washed well under running water, their tails are removed and cut into small pieces. Put in a pot, then add over them 200 g of caster sugar and 5 tablespoons of water. Put the pot to boil and boil for about 15-20 minutes until we get a slightly bound sauce. Put 3-4 tablespoons of the sauce obtained, we will need them for assembly.
Meanwhile, beat the egg whites separately with the 6 tablespoons of sugar until they harden like a meringue. The meringue is incorporated into the slightly hot sauce and mixes well. The pudding is prepared according to the instructions on the package and left to cool. After the pudding has cooled slightly, add the strawberry sauce over it and mix lightly with a spatula or fork, from bottom to top to remain a slightly airy cream.
Here, only taste matters.
Strawberry tart, pineapple tart, berry tart or many other fruits. A very tasty, buttery, crumbly and slightly crunchy biscuit, filled with a sweet, soft vanilla-radiating cream and some fresh sweet-sour fruit that contrasts and delights all the senses
That's about the definition of tart in my view!
The recipe below is for 7 large tarts (10-12cm diameter)
250 gr. White flour
100 gr Butter
100 gr. Powdered sugar
2-3 tablespoons of water
A pinch of salt
You also need fruit and a bag of colorless gelatin to cover the fruit.
METHOD OF PREPARATION:
Soak the butter a little. We don't melt it, we just soften it. Mix it well with powdered sugar until we have a homogeneous white cream.
Strawberry tart recipe. Impress your guests with an invigorating and very delicious dessert
Do you have guests and you don't know what dessert to impress them with? Nothing easier! A strawberry tart, easy to prepare and very, very tasty is the right choice!
1 teaspoon grated baking powder
1 sachet of vanilla pudding
Method of preparation:
Mix flour with vanilla sugar and baking powder. Beat the butter with 125 g of sugar using a mixer. Gradually add 1 egg to the butter every 12 minutes, then add the flour and mix well. The dough thus obtained is placed in the tart pan and baked for 30 minutes at 180 & degC.
Meanwhile, prepare the pudding according to the instructions on the package with 450 ml of milk and 2 tablespoons of sugar. Leave to cool, stirring occasionally.
The cooled pudding is placed over the tart top. Then cover with strawberries cut in half, placed radially.
Dough - Knead (first with a mixer, then by hand) a smooth dough made of flour, butter (soaked), salt, sugar and egg yolk. Cover with plastic wrap and leave to cool for about half an hour. It is spread - by hand - on the bottom of a tart form (diameter 28 cm) and is pricked from place to place with a
fork. Cover the dough with parchment paper, over which the beans are placed and bake for 18-20 minutes at 200 ° C, after which the paper and beans are removed.
Cream - Beat the eggs with the sugar and add, stirring constantly, the melted butter. Orange pancakes with hot water are peeled, half of which are cut into thin strips. Then squeeze and the juice (150 ml) is incorporated into the cream. Pour the orange cream over the dough, lower the heat (175 ° C) and put the tart in the oven. Bake for about 30 minutes, until the cream hardens. In the last 10 minutes it can be covered with baking paper, and when it is ready, it is taken out of the oven and left to cool. Before serving, cover with strawberry slices and garnish with strips of orange peel. Orange juice can be replaced with 100 ml of orange liqueur