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Tart with berries

Tart with berries

Sift flour, add eggs, sugar and butter. Sprinkle with baking soda and yeast.

Pour the water and knead an elastic, non-sticky dough.

Keep it cold for about two hours, then spread a not very thick sheet and place it in a tray lined with baking paper. (Optionally you can keep a piece of dough to be spread on top in strips or cut, according to your preferences)

Place the fruit on top and add the fresh cheese mixed with the egg, yoghurt and cream on top. Then stretch the strips of dough, braided or overlapping, which are greased with a syrup of water and honey.

Place the tray in the oven at 170 degrees for 50-60 minutes.

After cooling, powdered sugar can be sprinkled.

Good appetite!


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 cake cream 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 to thicken 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 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. So that the air below does not 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 and sugar well, 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 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 blueberry 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 into a shape 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 an 18 cm diameter circle, 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. So that the air below does not 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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