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Tart with berries

Tart with berries

First I put the berries drained from the excess juice (I drained about 200 ml that I used for jelly) with 6 tablespoons of sugar on the fire and let it boil for about 10 minutes, until they bonded nicely like a jam. I left it cold.

I then prepared the tart: I mixed the flour with the baking powder in a bowl, and in the middle I put the sugar, eggs and soft butter (I put butter and margarine, half-half). I mixed well until a soft and homogeneous crust formed. I greased the tart form well and covered it with flour, then I spread the coca in the tray with my hand, up over the walls of the tray.

Next time I will take beans to use to bake the tart, so it does not keep its shape.

The tart is pricked well with a fork everywhere and put in the oven heated to 200 degrees for 10 minutes, then lower the temperature to 180 degrees, bake for another 10 minutes, then to 170 degrees for another 10 minutes. Remove and leave to cool.

While the cake cools, prepare the cream: make the pudding according to the instructions on the package, with 400 ml of milk and 4 tablespoons of sugar, then let it cool. When completely cold, mix with ricotta. Grease the cold tart with vanilla and ricotta cream, then spread the chilled berries over the cream, over the entire surface of the tart.

Make the jelly: in the fruit juice dissolve the gelatin sachet, add 4 tablespoons of sugar and put on the fire until it starts to boil, leave it for a minute, then take it off the heat, leave it for another minute cool, turning in it and then pour lightly over the tart, taking care to cover the entire surface of the tart, quickly hardening one or two.

Leave the tart to cool for at least an hour and then serve. I've been doing it for a while, so I've already served it. Buuuuuna !!!!


How do we make the tastiest and tastiest cream for cheesecake?

In addition to cream cheese, I added to this cheesecake with berries and a little cream for whipped cream. I like to use it to air the composition a little. I sweetened with powdered sugar so as not to feel the sugar crystals in the cream and I added vanilla. I decided to use the fruits in two ways. Put one part in the cream of the cake and the rest in jelly. This way my cheesecake really had a super fruit flavor and a super taste. For even more fruit, I added fresh fruit and jelly. To have a fine jelly texture, I passed the fruits and passed them through a sieve. I got a delicious fruit sauce that can be used with a lava cake, e.g.

I mounted this berry cheesecake in a 23 cm diameter tray and put acetate foil inside it. In this way the cake is super easily removed from the tray and we also have a higher tray. You can also use a tray with a larger diameter, even a 26 cm one. Before putting the jelly over the cream, put the cake in the fridge for about an hour. The composition will harden and the jelly will not mix with it. Leave the cake in the fridge overnight, this to set well. Leave it at room temperature for 30 minutes before serving. This way the base of biscuits and butter will no longer be so firm and will be easily sliced. It's a fabulous dessert, I assure you!


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Tart with berries

Sift the flour over the dough preparation table, make a hole in the middle of the flour pile in which you add 1 teaspoon of vanilla sugar, lemon peel, salt, teaspoon of cold water, egg and soft butter. Knead well, and the dough obtained is collected in the form of lumps and left in the refrigerator for at least 2 hours for tenderizing.

Spread a sheet 1-2 cm thick, then cut from it a piece slightly larger than the shape in which the dough will bake. The shape, preferably with the edges as low as possible, is greased with butter, then add the cut piece of dough and press with your finger on the edges to form a small border. The dough that comes out of the border is cut. In order for the air below not to swell the dough, it is pricked 4-5 times with the tip of a knife and for the same reason a paper greased with butter is added on top of the dough on which are placed peas, beans or corn that will press the dough. Keep on medium heat for 25 minutes, then remove the paper and berries, grease the top with beaten egg and leave for a few minutes. Remove from the pan and allow to cool.

The fruit is cleaned, washed in water and drained well. Place it on the top of the tart, and pour a thick sugar syrup mixed with cognac or a fruit jelly on top. Recommended wine: Chateau du Portail.


Tart with berries, dietary option

This time, we offer you a tart with dietary berries. You can prepare it whenever you feel like something sweet, when you have guests or at holidays, when Romanians' meals are full of good-looking and tasty desserts, but full of calories.

A 100 g serving of dietary berry tart has only 140 kcal.


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About us

Clubulbebelusilor.ro is, since 2011, one of the most important online resources for parents in Romania. What do you find with us? All you need!

Aspiring mothers, future, new and current mothers can find current affairs articles about pregnancy, childbirth, newborn and infant care, the normal development of the baby, breastfeeding, diversification, healthy eating, family educational activities and many more. modern parenting articles, empathic education and mutual respect.


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 no longer 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 cranberry 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!


Steps

The tart top

Mix the butter with the powdered sugar at room temperature. Beat the 50 g of egg and gradually add them to the mixture. Add the almonds, flour and salt one at a time. Leave to cool for an hour. Spread the crust in a shape of 20 cm in diameter. Let it cool again for 30 minutes. Prick it with a fork and bake it at 180 degrees for 12-14 minutes.

Creamy with coconut and lime

Creamy with coconut and lime:

Boil whipped cream. Pour over the yolk mixed with coconut puree and lime peel. Put back on the fire and stir continuously with a whisk. When the mixture reaches 82 degrees, pour over the white chocolate. Add the butter at room temperature and the gelatin previously hydrated in very cold water. Blend with a hand blender. Pour into a circle 18 cm in diameter, 4 cm high and leave in the freezer for 24 hours.

Seafood filling

Seafood filling:

Put the starch in warm water. Stir and pour over berries, lime and sugar. Boil until smooth and creamy. Fill the baked tart and leave to cool for an hour.

Pink chocolate glaze

Pink chocolate glaze:

Hydrate gelatin. Boil the whipped cream and pour it over the chocolate. Mix lightly with a spatula. Add butter at room temperature and gelatin. Add very little dye and blend with a hand blender. Use at 38 degrees to glaze the coconut cremmeux.

Chantilly cream

Put the vanilla seeds in liquid cream the day before and leave to cool. At the time of installation. Whip the cream, adding the powdered sugar towards the end.

Fitting

Over the tart top filled with the berry mixture, carefully place the already glazed coconut cremmeux. On the edge, using a dui, place the whipped cream.


The main bar

About us

Clubulbebelusilor.ro is, since 2011, one of the most important online resources for parents in Romania. What do you find with us? All you need!

Aspiring mothers, future, new and current mothers can find current affairs articles about pregnancy, childbirth, newborn and infant care, the normal development of the baby, breastfeeding, diversification, healthy eating, family educational activities and many more. modern parenting articles, empathic education and mutual respect.


Tart with berries

Sift the flour over the dough preparation table, make a hole in the middle of the flour pile in which you add 1 teaspoon of vanilla sugar, lemon peel, salt, teaspoon of cold water, egg and soft butter. Knead well, and the dough obtained is collected in the form of lumps and left in the refrigerator for at least 2 hours for tenderizing.

Spread a sheet 1-2 cm thick, then cut from it a piece slightly larger than the shape in which the dough will bake. The shape, preferably with the lowest edges, is greased with butter, then add the cut piece of dough and press with your finger on the edges to form a small border. The dough that comes out of the border is cut. In order for the air below not to swell the dough, it is pricked 4-5 times with the tip of a knife and for the same reason a paper greased with butter is added on top of the dough on which are placed peas, beans or corn that will press the dough. Keep on medium heat for 25 minutes, then remove the paper and berries, grease the top with beaten egg and leave for a few minutes. Remove from the pan and allow to cool.

The fruit is cleaned, washed in water and drained well. Place it on the top of the tart, and pour a thick sugar syrup mixed with cognac or a fruit jelly on top. Recommended wine: Chateau du Portail.


Tarts with berries

1. For the dough, mix the flour and butter in a larger bowl and, using your fingers, knead.

2. Gradually add water and mix with a metal spoon.

3. On a floured surface, spread the dough with a rolling pin.

4. Then cut circles in the dough, by pressing, with the help of the mouth of a larger cup.

5. Then place the circles in a tray, shaping them into a cup using a glass.

6. For the filling, mix the flour, powdered sugar and egg in a bowl until the composition becomes fluffy.

7. Put one teaspoon of jam in each tart form, then add 2 teaspoons of filling.

8. Then put the molds in the preheated oven at 180 C for 15-20 minutes, until the filling turns brown.

9. Allow the tarts to cool. Mix 6 tablespoons of powdered sugar with enough water to prepare a glaze. Pour over each tart and decorate with half a cherry.

10. Let the tarts rest before serving.

FOR DOUGH:
150 g flour
75 g butter
6 tablespoons water
FOR THE FILLING:
50 g flour
50 g powdered sugar
50 g butter
1 or
strawberry or raspberry jam
FOR DECOR:
6 tablespoons powdered sugar
frozen cherries, cut in half


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