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Mini strawberry tarts

Mini strawberry tarts

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Cut the cold butter into slices and mix it with the flour until it becomes like a breadcrumbs, more crumbly like this (see picture).

Add the lemon peel and sugar and knead quickly.

Put beaten eggs with water and form the dough, it should not be sticky. Make a ball out of the dough, wrap it in plastic wrap and refrigerate for 30 minutes.

From the cooled dough, make balls that stretch about 1 / 3cm thick circles.

Each circle of dough is put in a form greased with butter, pressed into the shape, cut the excess dough and prick the dough with a fork.

Turn off the oven, heat over medium heat, add the dough forms and leave until golden brown. about 20-25 minutes.

Remove from the molds and leave to cool.

After they have cooled, we fill them with cream and garnish them with chopped casseroles and gel cake (it is done according to the instructions on the package)

Let cool for at least 12 hours and then serve.

Good appetite!

Spring tarts with rhubarb and raspberries or strawberries

With fresh rhubarb from my parents' garden and raspberries and strawberries from their garden, but some frozen from last year to make room for the new ones, I made two tarts wonderful as they all are fruit tarts.

ingredients for the crust and the preparation you can see them here , I don't repeat them, just double the quantities because below I present two tarts.

Filling raspberry and rhubarb tart (large tray of about 30 cm)

  • 3 tablespoons gray
  • about 600 gr raspberries + 2 tablespoons brown sugar
  • 5-6 rhubarb threads + 1 tablespoon brown sugar

The filling for strawberry and rhubarb tart (for a tray smaller than about 22 cm)

  • 2 tablespoons gray
  • 300-400 gr strawberries + 1 tablespoon brown sugar
  • 4 rhubarb threads + 1 tablespoon brown sugar

Other: 2 lengths of butter to grease the trays and powdered sugar to powder at the end

Mini tarts with strawberries and vanilla cream

Mini tarts with strawberries and vanilla cream & # 8211 fine and refined dessert, easy to prepare.

With a few mini tarts, vanilla cream mixed with whipped cream, strawberries and mint leaves we can prepare a delicious dessert. We find on the market small tarts only good ready to fill with various fillings but I recommend you prepare them at home.

mini tart with vanilla cream and strawberry recipe

You can replace strawberries with seasonal fruits.

How is it prepared Mini tarts with strawberries and vanilla cream find in the steps below.

mini tart with strawberries-recipe

Ingredients Tartlets with vanilla cream, strawberries and rhubarb:

  • 1/2 serving classic puff pastry (click on the link for the complete puff pastry recipe)
  • 1 fresh egg yolk
  • 1/2 serving vanilla cream (click on the link for the complete vanilla cream recipe)
  • 300 grams of fresh strawberries (weighed ready cleaned)
  • 300 grams of rhubarb (weighed ready cleaned)
  • 300 grams of sugar
  • juice of 1/2 lemon
  • 15 grams of corn starch (eg gustin)
  • fresh mint for decoration

Preparation Tartlets with vanilla cream, strawberries and rhubarb:

1. Wash the rhubarb well, remove the base of the stems and their tip (be careful, although the stems have a delicious aroma, rhubarb leaves are toxic!). Cut the cleaned stems perpendicularly, about 1 cm. thickness. Wash the strawberries and peel them and then cut them into quarters or halves, depending on the size.

2. Put the rhubarb in a saucepan with the sugar and lemon juice. Put the pan on the right heat and stir until it leaves liquid, then stop stirring because the rhubarb may be porridge.

3. Even if the raw rhubarb stalks are quite firm, when they are cooked they soften very easily, so as soon as the syrup boils, the rhubarb is strained well and set aside. Put the hot syrup back in the pan, add the strawberries and wait for it to boil, then immediately remove the strawberries from the hot syrup and set them aside, keeping the syrup separate.

4. Turn on the oven and set it at 190 degrees Celsius. If we use frozen puff pastry, it must be thawed slowly in the refrigerator before use.

The cold (but thawed) puff pastry is placed on the work surface sprinkled with flour and with the help of a twister it is spread in the form of a rectangle of approximately 26 & # 21552 cm. Divide the rectangle into 8 squares equal to the side of about 13 cm. About 2 cm. on each side, increase the puff pastry with a well-sharpened knife, without passing on the other side, obtaining an even smaller square inside.

5. Inside the smaller squares, perform the dough on the entire surface with a fork.

6. Place the squares of dough in a tray covered with baking paper. Beat the yolk with 1 tablespoon of cold water and with a soft brush carefully grease the "frame" of

2 cm wide enclosing the square of perforated foliage. Be careful not to grease the yolk and the outer cut of the dough squares, as this could prevent them from growing during baking.

7. Bake the pan in the preheated oven at 190 degrees Celsius and bake for 20-25 minutes, until nicely browned. Allow the puff pastry base to cool to room temperature. Meanwhile, prepare 1/2 serving of vanilla cream.

8. After they have cooled, pass with the tip of the knife on the notched line before baking then, with the tip of your fingers, press well the inside of each square, making room for the filling.

9. In each square put about 2 tablespoons of vanilla cream, still slightly warm, then divide the rhubarb pieces and strawberries on top. Measure 100 ml. of the preserved syrup and put on the fire. In a bowl, mix the starch with 2 tablespoons of cold water and pour over the syrup, stirring constantly. Boil for 3 minutes then spread with the brush over the tarts.

Before serving, decorate (optional) with fresh mint and that was all, fast, tasty, easy to make! Great appetite!

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