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Raspberry tart

Raspberry tart

countertop: Mix the butter with the sugar and the yolks, until a homogeneous cream is obtained. Add flour and finally milk. The dough is gently squeezed with your hands, put in cling film and left to cool for 30 minutes.

Cream: Mix eggs with sugar. Add the vanilla essence, sour cream, starch and mascarpone cheese, continuing to mix until a creamy, uniform composition is obtained.

assembling: Roll out the dough into a thin sheet and place in a tart pan, greased with oil and lined with flour. Prick with a fork from place to place. Sprinkle a tablespoon of breadcrumbs, then add the cream. Place the raspberries on top. Bake in the preheated oven for 25-30 minutes. The tart is served cold, as such or with ice cream.

Have a great appetite!


Raspberry tart with vanilla cream // Tarte aux framboises

I can't help but put these titles in French, they are so delicious. Like the tart itself, just like otherwise if the cream is made with country eggs (note the intense yellow color), the crust - with French butter, and raspberries - from the garden :)

You already know the tart side. 125g flour + 25g sugar + 110g butter from the fridge + a tablespoon of milk (or water in the worst case) = dough. It mixes very easily with the robot, but also with the hand, because it doesn't hurt :). Then put it in the fridge for about half an hour. Then, with a lot of flour, roll a sheet, which is spread in the shape of a tart. With a fork, prick the base in a few places (so as not to swell when baking) and put it in the oven at 180C for about half an hour, until it is golden brown.

As long as this happens, it's done vanilla cream. Super simple, I promise! 250ml of milk put in a saucepan. Sprinkle with milk a spoon of sugar and the beans from half a vanilla pod or a teaspoon of vanilla extract. Put the pan on low heat. They fight in a bowl 3 yolks with 30g of sugar and 20g of starch. When the milk boils, mix it with the yolk cream and put it back on the fire, stirring, until it reaches a creamy consistency. It can then be passed through a sieve (to make sure you get a fine cream) and left to cool.

Finally, the tart is filled with cream and a mountain of raspberries!


Preparation

For the tender dough, cut along the vanilla pod and grate the core with seeds. Then the pod is set aside. Mix together the butter, powdered sugar and vanilla pulp with the dough spirals of the hand mixer. Add the eggs and flour and knead until a smooth, homogeneous dough is obtained. Wrap in cling film and refrigerate for about 1 hour.

Meanwhile, for the cream, mix in a pot frozen raspberries, sugar and lemon salt with 30 ml of water, then leave to thaw.

Knead the dough once more briefly, then, on a lightly lined surface with flour, spread it in the form of a thin sheet with a thickness of 3 mm. The dough sheet is placed in a tart shape (Ø 26 cm) and lightly pressed on the edges. Excess dough is cut and it can be used to make cookies, for example. The base of the dough is pricked in several places with a fork and then left in the fridge again for 15 minutes.

Preheat the oven (with heating up / down: 180 ° C). Cover the dough with baking paper and sprinkle the dried peas over the paper to keep the dough pressed. Place in the oven on the middle grill and bake for about 15 minutes. Then take it out of the oven, remove the peas and baking paper, put them back in the oven and continue baking for another 15 minutes until the dough turns golden brown. The top is then left to cool, then removed from the mold.

Electric oven 180 ° C

Groove / Height: central

Baking time: 30 minutes

Strain the raspberries finely with a vertical blender, and finally strain through a sieve into a pot to remove the seeds. In a small pot, mix together the yolks, starch and 3 tablespoons of water. Strained raspberries and the vanilla pod from which the core was scraped are boiled over medium heat, stirring constantly. When it has boiled, incorporate the yolk mixture and bring it back to the boil, over medium heat, stirring constantly. Boil for about 1 minute. Remove from the heat, remove the vanilla pod, then incorporate the butter using the blender vertically. The cream thus obtained is spread with a palette of dough over the counter, leveled, then left at room temperature to cool for about 10 minutes. Finally, leave to cool completely for about 20 minutes.

For the goose, finely chop the glaze and place in a tall bowl. Boil the cream in a small pot over medium heat, then pour over the chopped icing. Add the butter in the form of flakes (small pieces as if you were grating the butter). Mix the mixture finely with the hand blender until a fine, shiny cream is obtained. The goose thus obtained is poured over the raspberry cream.

Arrange the chocolate eggs over the tart and press lightly. Leave the tart to cool for about 20 minutes.


Cream ingredients

1. Crush the vanilla biscuits in the food processor or using a rolling pin in a sealed bag.
2. Combine the crushed biscuits with the melted butter and sugar, then press the composition obtained into a tart shape. Put the tart top in the freezer for 10 minutes.

3. Boil the milk, keeping 3-4 tablespoons aside. Mix the tablespoons of milk kept with the yolks, vanilla, 2 tablespoons of powdered sugar, starch and salt powder.
4. When the milk boils, add the combined ingredients and mix continuously with a spatula or wooden spoon.
5. Cand vanilla cream it thickens, remove from the heat and let it cool after it cools down a bit. Beat the cream with the other 2 tablespoons of sugar and incorporate it into the cooled vanilla cream.
6. Spread the filling obtained over the raspberry tart and spread the fruit on top. Let the raspberry tart cool for at least 3 hours before serving.


In the mixer rub the butter with the sugar. Add flour, almond powder, starch, salt and finally the egg. Leave in the fridge for 30 minutes, then put in 8 cm diameter molds (which you have previously greased with butter). Prick each tart with a fork and let it cool again for 30 minutes. Bake at 180 degrees Celsius for 12 minutes.

Vanilla cream

Leave the vanilla sticks in the milk overnight. Mix the sugar with the yolk, add the starch and mix again vigorously. Pour over the boiled milk (from which you took out the cleaned vanilla bean) and put everything on the fire. Stir continuously for a maximum of 1 minute, until it starts to set. Remove from the heat, add the butter and leave covered in contact with a plastic wrap.

Melt white chocolate. When it cools to 32 degrees Celsius, add the raspberries and blend. Add the butter at room temperature and blend again. Pour into 4 cm hemispheres and freeze.

Fill the tarts with vanilla cream. Cool and place the hemisphere with raspberry ganache on top in the middle. Place fresh raspberries on top. You can fill the empty inside of the raspberry pieces with raspberry puree.


Cream ingredients

1. Crush the vanilla biscuits in the food processor or using a rolling pin in a sealed bag.
2. Combine the crushed biscuits with the melted butter and sugar, then press the composition obtained into a tart shape. Put the tart top in the freezer for 10 minutes.

3. Boil the milk, keeping 3-4 tablespoons aside. Mix the tablespoons of milk kept with the yolks, vanilla, 2 tablespoons of powdered sugar, starch and salt powder.
4. When the milk boils, add the combined ingredients and mix continuously with a spatula or wooden spoon.
5. Cand vanilla cream it thickens, remove from the heat and let it cool after it cools down a bit. Beat the cream with the other 2 tablespoons of sugar and incorporate it into the cooled vanilla cream.
6. Spread the filling obtained over the raspberry tart and spread the fruit on top. Let the raspberry tart cool for at least 3 hours before serving.


Raspberry tart with vanilla cream is a delicious cake recipe. For this recipe, first make the tart dough, mix the butter with the sugar and the yolks, until a homogeneous cream is obtained. Add flour and finally milk. The dough is gently squeezed with your hands, put in cling film and left to cool for 30 minutes.


For the cream, mix the eggs with the sugar. Add the vanilla essence, sour cream, starch and mascarpone cheese, continuing to mix until a creamy, uniform composition is obtained.

Spread the dough into a thin sheet and place in a tart pan, greased with oil and lined with flour. Prick with a fork from place to place. Sprinkle a tablespoon of breadcrumbs, then add the cream. Place the raspberries on top. Bake in the preheated oven for 25-30 minutes.

The tart with raspberries and vanilla cream is served cold, as such or with ice cream.
The source of this recipe is the culinary blog Truedelights.
An Aida tray from Kitchenshop would be useful for making raspberry tart.


Chocolate and raspberry tart

For the tender dough, cut along the vanilla pod and grate the core with seeds. Then the pod is set aside. Mix together the butter, powdered sugar and vanilla pulp with the dough spirals of the hand mixer. Add the eggs and flour and knead until a smooth, homogeneous dough is obtained. Wrap in cling film and refrigerate for about 1 hour.

Meanwhile, for the cream, mix in a pot frozen raspberries, sugar and lemon salt with 30 ml of water, then leave to thaw.

Knead the dough once more briefly, then, on a lightly lined surface with flour, spread it in the form of a thin sheet with a thickness of 3 mm. The dough sheet is placed in a tart form (Ø 26 cm) and lightly pressed on the edges. Excess dough is cut and it can be used to make cookies, for example. The base of the dough is pricked in several places with a fork and then left in the fridge again for 15 minutes.

Preheat the oven (with heating up / down: 180 ° C). Cover the dough with baking paper and sprinkle the dried peas over the paper to keep the dough pressed. Place in the oven on the middle grill and bake for about 15 minutes. Then remove from the oven, remove the peas and baking paper, put back in the oven and continue baking for another 15 minutes until the dough turns golden brown. The top is then left to cool, then removed from the mold.

Electric oven 180 ° C

Groove / Height: central

Baking time: 30 minutes

Strain the raspberries finely with a vertical blender, and finally strain through a sieve into a pot to remove the seeds. In a small pot, mix together the yolks, starch and 3 tablespoons of water. Strained raspberries and the vanilla pod from which the core was scraped are boiled over medium heat, stirring constantly. When it has boiled, incorporate the yolk mixture and bring it back to the boil, over medium heat, stirring constantly. Boil for about 1 minute. Remove from the heat, remove the vanilla pod, then incorporate the butter using the blender vertically. The cream thus obtained is spread with a palette of dough over the counter, leveled, then left at room temperature to cool for about 10 minutes. Finally, leave to cool completely for about 20 minutes.

For the goose, finely chop the glaze and place in a tall bowl. Boil the cream in a small pot over medium heat, then pour over the chopped icing. Add the butter in the form of flakes (small pieces as if you were grating the butter). Mix the mixture finely with the hand blender until a fine, shiny cream is obtained. The goose thus obtained is poured over the raspberry cream.

Arrange the chocolate eggs over the tart and press lightly. Leave the tart to cool for about 20 minutes.


Chocolate and raspberry tart

For the tender dough, cut along the vanilla pod and grate the core with seeds. Then the pod is set aside. Mix together the butter, powdered sugar and vanilla pulp with the dough spirals of the hand mixer. Add the eggs and flour and knead until a smooth, homogeneous dough is obtained. Wrap in cling film and refrigerate for about 1 hour.

Meanwhile, for the cream, mix in a pot frozen raspberries, sugar and lemon salt with 30 ml of water, then leave to thaw.

Knead the dough once more briefly, then, on a lightly lined surface with flour, spread it in the form of a thin sheet with a thickness of 3 mm. The dough sheet is placed in a tart form (Ø 26 cm) and lightly pressed on the edges. Excess dough is cut and it can be used to make cookies, for example. The base of the dough is pricked in several places with a fork and then left in the fridge again for 15 minutes.

Preheat the oven (with heating up / down: 180 ° C). Cover the dough with baking paper and sprinkle the dried peas over the paper to keep the dough pressed. Place in the oven on the middle grill and bake for about 15 minutes. Then remove from the oven, remove the peas and baking paper, put back in the oven and continue baking for another 15 minutes until the dough turns golden brown. The top is then left to cool, then removed from the mold.

Electric oven 180 ° C

Groove / Height: central

Baking time: 30 minutes

Strain the raspberries finely with a vertical blender, and finally strain through a sieve into a pot to remove the seeds. In a small pot, mix together the yolks, starch and 3 tablespoons of water. Strained raspberries and the vanilla pod from which the core was scraped are boiled over medium heat, stirring constantly. When it has boiled, incorporate the yolk mixture and bring it back to the boil, over medium heat, stirring constantly. Boil for about 1 minute. Remove from the heat, remove the vanilla pod, then incorporate the butter using the blender vertically. The cream thus obtained is spread with a palette of dough over the counter, leveled, then left at room temperature to cool for about 10 minutes. Finally, leave to cool completely for about 20 minutes.

For the goose, finely chop the glaze and place in a tall bowl. Boil the cream in a small pot over medium heat, then pour over the chopped icing. Add the butter in the form of flakes (small pieces as if you were grating the butter). Mix the mixture finely with the hand blender until a fine, shiny cream is obtained. The goose thus obtained is poured over the raspberry cream.

Arrange the chocolate eggs over the tart and press lightly. Leave the tart to cool for about 20 minutes.


In the mixer rub the butter with the sugar. Add flour, almond powder, starch, salt and finally the egg. Leave in the fridge for 30 minutes, then put in 8 cm diameter molds (which you have previously greased with butter). Prick each tart with a fork and let it cool again for 30 minutes. Bake at 180 degrees Celsius for 12 minutes.

Vanilla cream

Leave the vanilla sticks in the milk overnight. Mix the sugar with the yolk, add the starch and mix again vigorously. Pour over the boiled milk (from which you took out the cleaned vanilla bean) and put everything on the fire. Stir continuously for a maximum of 1 minute, until it starts to set. Remove from the heat, add the butter and leave covered in contact with a plastic wrap.

Melt white chocolate. When it cools to 32 degrees Celsius, add the raspberries and blend. Add the butter at room temperature and blend again. Pour into 4 cm hemispheres and freeze.

Fill the tarts with vanilla cream. Cool and place the hemisphere with raspberry ganache on top in the middle. Place fresh raspberries on top. You can fill the empty inside of the raspberry pieces with raspberry puree.


RASPBERRY MOUSSE TART Recipe + Video

Hello dear lusts. Today I prepared RASPBERRY MOUSSE TART. I assure you that it is a sensational dessert that you will enjoy with your loved ones. Maxim said that "A coffee and a slice of this tart and you can die peacefully because you have seen everything in this life." At the same time, seeing how family and friends eat with gusto, I realized how much happiness cooking brings me. I hope you like today's recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!

Ingredient:

  • 500 gr. - fresh raspberries (or ice cream)
  • 300 gr. - sugar
  • 300 ml. - sweet cream (35%)
  • 50 gr. - powdered sugar
  • 15 gr. - gelatin
  • 160 gr. - biscuits
  • 60 gr. - melted butter

For decoration:

Method of preparation:

  1. Put the raspberries in a saucepan, pour over the sugar and a little vanilla essence. Boil everything for a few minutes on low heat until the sugar dissolves.
  2. Take the raspberries off the heat and with a hand blender or an ordinary one, crush it well.
  3. Then strain the raspberries through a sieve so that you get a fine, pitted consistency.
  4. While the raspberry sauce cools down a bit, put gelatin in 100 ml. of cold water. Then let it swell for a few minutes or proceed according to the instructions on the package.
  5. When the raspberry sauce is warm, add the gelatin and mix well with a whisk until completely dissolved, then allow the composition to cool to room temperature.
  6. Meanwhile, break the biscuits in the bowl of a blender and grind well. Then add the melted butter, then mix a little more so that the butter with the biscuits binds and you get a consistency of wet sand.
  7. Pour the biscuits into a tray with a removable bottom with a diameter of 15 cm. and present them well on the whole surface with the help of a spoon in such a way as to obtain a uniform layer. Put the tray in the fridge.
  8. Pour the sweet cream into a bowl and start mixing it, gradually adding powdered sugar. Mix everything well until the cream becomes fluffy.
  9. When the raspberry sauce has cooled completely, gradually add the cream and slowly incorporate it.
  10. Pour the mousse into the shape over the biscuit crust and refrigerate for 4-6 hours or overnight.
  11. Take the tart out of the mold and decorate it with fresh raspberries and mint. Good appetite!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood


Video: Τάρτα με γιαούρτι και Raspberries. Σταύρος Βαρθαλίτης (December 2021).