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Anisoara fruit tart

Anisoara fruit tart



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Before preparing this dough it is necessary that all products are very cold. In a bowl mix with a wooden spoon very carefully the butter with powdered sugar, add a few eggs, which were beaten in another bowl with salt, vanilla and flour sifted beforehand. Mix these components well for 2-3 minutes and squeeze well into a dough (do not knead well as a regular dough).

After that, wrap the dough well in a cellophane and put it in the fridge for about 2-3 hours.

During this time, the cream for baskets and fruits is prepared. *

Remove the rested dough from the fridge and divide it into 15 equal parts. Each piece of dough is pressed well between the palms and placed in baskets (baking trays). These baskets are not greased with anything beforehand, because the dough has enough fat.

Distribute the dough well in baskets and set aside the leftovers. With a fork, make some holes in the bottom of each basket and add dried beans to maintain the shape of the basket. Bake in a hot oven at 180 degrees for 15 minutes. Allow to cool for about 5 minutes in the molds in which it is baked and then carefully remove from the molds.

The baskets are cooled well, each of them is filled with prepared cream, garnished with fruit and served immediately.


Ingredients for the mini tart recipe with vanilla cream and berries

  • Flour - 250 g
  • Cold butter cut into cubes - 125 g
  • Old - 80 g
  • Salt - ½ teaspoon
  • Vanilla sugar - 1 tsp
  • An egg.
  • Cream:
  • Milk - 0.5 l
  • Egg yolks - 3
  • Old - 100g
  • Flour - 30 g
  • Corn starch - 25 g
  • Vanilla sugar - 1 tsp
  • Peeled orange or lemon peel.

How do we prepare the recipe for mini tarts with vanilla cream and berries?

Fraged dough

Mix in a bowl flour (not to be sifted), sugar, vanilla sugar and salt. Add the diced cold butter and mix with cold hands until you get crumbs.

It is desirable to use all the cold ingredients (even flour, sugar), but the bowl must be placed in the refrigerator for 5 minutes, wash your hands in cold water, wipe, then mix the dough by hand. This way, the butter does not melt and we get a very good dough.
In the dough obtained add the egg. It is added to "bind" the dough. Some confectioners add a few tablespoons of water for this purpose, others a few tablespoons of sour cream.

Depending on which ingredient we add at this stage, we will get a different level of fragility of the mini tarts. We will get a dough that gathers hard. Put the dough in a plastic bag and leave it in the fridge for 20 minutes.

Mini tarts with vanilla cream and berries

Then we break large pieces of walnut into shapes and form mini tarts by pressing the crust with our fingers.

if you have larger and not very deep shapes, leave the dough in the fridge for a longer time, spread it out and cut circles larger than the diameter of the shape. Transfer the discs to shapes and press with your fingers.
After we have formed all the tarts, we prick the tarts with a fork.
There are 2 ways to bake mini tarts. Immediately after we have formed them, we put in them baking paper and balls for baking (they can be replaced with beans, peas or chickpeas).
Because I didn't have balls or beans in the house, I froze the tarts for 2 hours.
Bake the mini tarts at 200C, about 20 minutes or until you get the desired color.

If you brown the tarts harder, they become stronger, that's how we like them.
Let the mini tarts cool.
We prepare cream.

Mix the egg yolks with the egg, add the vanilla sugar, lemon peel, flour, cornstarch. Mix so as not to have lumps and pour the milk gradually. Pour the composition into a saucepan and put on medium heat, stirring constantly. The cream changes its consistency quickly, in about 5 minutes.
Put the cream in mini tarts with a spoon or a bag with dui. Garnish with berries.
Good appetite!

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Radmila Girbu can be found here.

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea »Recipes» Mini tarts with vanilla cream and berries


Ingredients cake with berries and lemon

  • 4 large eggs (60 grams / piece)
  • 200 grams of caster sugar
  • 100 ml. oil
  • 120 ml. lemon juice (from 2 lemons - if you have less juice, add a few teaspoons of cold water, if more, keep aside for icing)
  • grated peel, only the yellow part on the surface, from 2 lemons
  • 200 grams of fresh or frozen berries - I used only blackberries, they can also be used in a mixture or only raspberries, etc.
  • 300 grams of flour
  • 5 grams of baking powder (½ sachet)
  • 6 grams of salt (1 generous powder)
  • 2 tablespoons vanilla extract (or 1-2 sachets of vanilla sugar)
  • 50-60 grams of flour for sprinkling fruit

lemon glaze (optional)

  • 100 grams of powdered sugar
  • 3-4 tablespoons of lemon juice

How to prepare cake with berries and lemon

Check form

For this berry cake, I used a shape with dimensions of 26 * 11 * 8 cm, which I lined with baking paper greased with solid butter. It is not necessary to grease the baking paper with butter, but it gives a better taste to the fine crust of the cake. As well, the form can be greased with a and wallpaper with flour.

After preparing the form, turn on the oven and set it at 180 ° C.

Preparing the composition for the cake

1. Separate the eggs, collecting the egg yolks separately. Add ½ of caster sugar, grated lemon peel and vanilla over the yolks. We mix with the mixer at high speed until they increase a lot in volume and the composition opens well in color. Add the oil in a thin thread, mixing with the mixer at low-medium speed, until the oil is completely incorporated.

2. Gradually add the lemon juice. Mix at low speed until smooth with the yolk composition, which will become much more fluid.

3. In a bowl, mix the flour well with the baking powder and add the dry ingredients over the yolk composition.

4. Incorporate the flour into the basic composition with the mixer, at minimum speed. We mix only strictly as necessary for the dry ingredients to be homogenized. By mixing too much, we will help the gluten to create a network, which will give an elastic consistency, of bread, to our product, and we, let us remember, make a cake with berries.

5. Immediately, whisk the egg whites with the salt. When the foam forms, add the remaining sugar gradually and beat until it dissolves. Add ¹⁄3 of the amount of egg white foam over the basic composition and mix briefly with the mixer.

6. Add the rest of the egg white foam and mix the two compositions with a flexible spatula, with delicate movements, raising the composition from the bottom of the bowl to the surface and rotating the bowl a little.

Preparation of berries

Having already prepared the composition for the cake, we must work as soon as possible with the berries, so as not to leave the egg white foam. As I have already said, my berries were blackberries, freshly picked from the unique and extremely prolific blackberry bush in our small garden.

And not only does it make them big, but it also makes them huge, this bush of ours!

Being so large, I cut the blackberries into 2-3 pieces, then I put them in a bowl and added over them 50-60 grams of flour. I shook the bowl until the blackberries were completely covered in flour.

Incorporation of berries in the composition of the cake

Add the berries coated in flour in the composition of the cake and incorporate them easily, with delicate movements. Be careful not to overturn the bowl of fruit over the cake composition, but sprinkle them with your hand, so as not to put the excess flour, which remains on the bottom of the bowl.

Cooking

As soon as the blackberries have been incorporated, we pour the composition in the form of a cake prepared from the beginning.

Bake our berry cake in the preheated oven at 180 ° C, at an average height, for 30 minutes. Then reduce the temperature to 170 ° C and continue baking until a clean toothpick stuck in the middle of the cake comes out clean, with no traces of dough. For me, it took 1 hour of baking.

Carefully remove the cake from the form and place it on one side on a special grill for cooling cakes. Turn it on the opposite side after only 3-4 minutes, during which time we prepare the lemon glaze (optional).

Finishing and serving cake with berries and lemon

For the icing, simply mix the powdered sugar with a few tablespoons of lemon juice, added one at a time, until you get a thicker pancake batter composition. Place the cake in its natural position, on the cake rack, and under it put a tray or at least a foil, on which to flow the excess icing. While the cake is still hot, pour the icing with a spoon on top of the cake, smoothing it with the back of the spoon.

The icing will dry quickly, not containing much liquid and the cake will be warm. In the end, it will look like in the picture below. Obviously, it can be done without icing, in which case the cake is allowed to cool well and served, possibly powdered with a little powdered sugar.

Before cutting it, let this cake with berries and lemon cool well. It will not be easy, because in the house it will smell like heaven. As a remedy for devastating cravings, I recommend 1-2 glasses of plain water.

It goes for coffee but it also works, simply because it can't be more delicious.


Mini fruit tarts - video recipe

Ingredients

For the dough:

  • ▢ 250 g flour
  • ▢ 120 g cold butter
  • ▢ 50 ml of cold water
  • ▢ 2 tablespoons sugar
  • ▢ 1 egg yolk
  • ▢ a little salt

For the cream:

  • ▢ 500 ml of milk
  • ▢ 40 g butter
  • ▢ 6 yolks
  • ▢ 6 tablespoons sugar
  • ▢ 4 tablespoons starch
  • ▢ 1 vanilla pod (seeds)

For decoration:

Method of preparation

Nutrition

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

As you know, I like chocolate desserts, but sometimes, especially in summer, I prefer light ones with fruit and vanilla cream. One of these wastes is those mini fruit tarts, delicious and fragrant. Before, I used to eat mini fruit tarts from confectioneries, but I gave up for some time because of the ingredients they contain, especially because of the margarine that is present in both the crust and the cream.

I prefer to prepare the recipe for mini fruit tarts with butter and add a vanilla bean to the cream. The taste is incomparable. The dough is a classic tart, the secret being the butter as cold as possible, which is quickly incorporated into the flour to obtain an absolutely delicious crumbly dough. The dough must be placed cold to keep its texture and not to shrink in the oven. I prefer to cool it twice.

Once after I make it and the second time after I put it in shape. I always put the dough in the fridge before putting it in the oven. For the vanilla cream, I prepare a pastry cream, based on eggs and starch, which I flavor with a vanilla stick. It can also be flavored with vanilla sugar or a vanilla essence, but I prefer pods because I love its natural aroma. As for fruit, the possibilities are endless, I chose blackberries and red currants, but you can use any kind of fruit, even canned.

I chose blackberries and red currants but it is up to you to choose your favorite fruits. The tarts are kept in the fridge until ready to serve and are served cold. They are much better the next day, after they have cooled very well. These mini fruit tarts are perfect for the heat outside, are easy to prepare and make a sensation on any table. I also recommend my recipe for mini tarts with jam, just as delicious and easy to prepare.


Ingredients Sponge cake with plums

  • 350 grams of regular flour (type 650)
  • 1 teaspoon grated baking powder
  • 5 large eggs
  • 1 pinch of salt
  • 300 grams of sugar
  • 300 ml vegetable oil with neutral taste (sunflower, rapeseed, etc.)
  • juice of 1/2 lemon
  • grated peel of 1 lemon
  • 1 tablespoon vanilla extract
  • 22-24 sweet and ripe plums, but hardy
  • 2 tablespoons white breadcrumbs
  • 2 tablespoons powdered sugar
  • in addition butter for greased tray and 1 tablespoon of flour for sprinkling

Preparation Sponge cake with plums:

1. Turn on the oven and set it at 175 degrees Celsius. Grease the pan with butter, insisting on joints and edges and line with flour.

Wash the plums well and break them in half, removing the seeds.

Preparing the fluffy countertop

2. Carefully separate the eggs for the plum cake top. Don't get a little yolk in the egg whites. Put the egg whites in a large bowl, the yolks, preferably in the tall bowl of the hand blender (if you have one). Pour all the oil over the yolks. Put the blender in the bowl and mix vigorously, slowly raising the blender, until a thick mayonnaise is formed. I did the same with the quick mayonnaise recipe (video). If you can not prepare this mayonnaise in a blender, you can prepare it in the classic way, pouring the oil thinly over the yolks while beating continuously, in one direction, with a pear-shaped wire or mix with a wooden spoon.

Be careful, if you missed mayonnaise, it's not such a big bathroom! Do not throw away the ingredients, continue with the next steps, the plum cake will do quite well anyway.

3. After you have finished with the mayonnaise, add the salt over the egg whites and beat them hard with the mixer. Add the sugar in the rain, in 4-5 batches. After you have added all the sugar, add the lemon juice. This will help dissolve the sugar in the beaten egg white mass. Mix vigorously until you get a thick, shiny foam. It's ready when, taking a small amount of foam between your fingers, you don't feel any undissolved sugar crystals.

4. Transfer the mayonnaise to a bowl and add the vanilla extract, grated lemon peel and 1/3 (approximately) of the meringue. Stir vigorously with a spatula until smooth.


How to prepare vanilla cream for fruit tart?

For the vanilla cream layer I prepared a good and vanilla pastry cream. I proceeded exactly as described in the vanilla cream recipe. Observation: I used the quantities indicated here, in the box above!

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I heated the milk together with the vanilla and I supervised the pan so that it would not catch fire! Meanwhile, I mixed the yolks with the sugar and salt with the mixer (or robot) until the mixture turned light and frothy. I added the starch and mixed for only a few seconds, until it incorporated. I poured the hot milk over the mixture in the mixer bowl. In order not to splash, I reduced the mixing speed and gradually poured, about 2 poles per trance. The composition became fluid and frothy.

I poured it back into the pot in which the milk boiled, then I placed the pan with the cream on low heat again and mixed it constantly with a silicone spatula, taking care not to stick to the bottom or walls of the pot. This aspect is very important! The cream will gradually heat up to boiling, it will thicken and it will have to be boiled for 2-3 minutes to cook the starch in it. Stir vigorously in it during cooking.

The cream thus obtained is covered with a transparent foil and left to cool.

If you want, you can do one chocolate cream (homemade pudding) - recipe here. How good is a tart with beak cream and cherries, cherries or raspberries!


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Fruit cake

32 comments:

I think David will be happy soon.
It looks incredibly good and is made quickly, so.

I think Mommy was happy too after tasting the cake. :)

So this is the tart recipe. This weekend it's his turn: D.

Hahaha, you didn't hit her, Lucia. I perceive fruit tarts differently, from my point of view, this is a simple pandispan cake. I had forgotten that I made you curious about my "wonderful" fruit tart recipe, otherwise I would have made that one. :) but now I don't forget, I'll publish it soon.

Off as you keep me in suspense :). It doesn't matter that this isn't the tart either, now I'm going to start it.

: D Well, I'm trying to get you to come back to the blog as often as possible :) If you start making the cake now, maybe you should think twice before: a few minutes ago I saw that someone wrote "clearly wrong recipe".

I have a question ... don't you need baking powder? Will it swell like that?

There is no need for baking powder for the fruit cake, we just have to be careful not to let the blueberries beat us when we mix them with the yolks. I wrote in the recipe and I repeat, in order not to easily overlook this detail: we will have to mix them slowly, performing circular movements from bottom to top (in no case to mix chaotically or to use the mixer).

ok, thanks..now I start to make, I hope it comes out. By the way, I really like your recipes, I have cooked here many times.

With pleasure! Since you asked me about baking powder, it means that you read the recipes carefully and pay attention to the details, so your cake will definitely come out. Just like the other recipes you came up with here, otherwise you wouldn't have liked my recipes anymore :) I'm getting to work and I hope the cake is to your taste!

a little flour for 8 eggs and 500 g of fruit, a clearly wrong recipe!