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Raspberry tart

Raspberry tart

Spread the dough (recipe here) on a surface sprinkled with flour, cut it and put it in the shape of a tart. Prick with a fork.

Place in the oven and bake for 20 minutes in a preheated oven at 180 ° C until golden brown. Allow to cool.


Soak the gelatin sheets in a bowl of cold water (ideally 15-20 minutes before).


Boil the milk with vanilla and 50 g of sugar.


Mix the yolks well with the sugar and flour in a larger bowl or bowl.


Gradually pour the hot milk over the yolks, mixing well with a whisk.


Put on low heat, stirring constantly so that it doesn't stick to the bottom, until it starts to boil and until the cream thickens a little.


Remove from the heat and add the squeezed gelatin well. Stir.


Allow to cool, stirring occasionally.


Beat the egg whites until gradually adding 40 g of sugar until they hold like a meringue (you can make an Italian meringue - recipe here).


Incorporate the egg whites into the cooled pastry cream.


Sprinkle the remaining sugar (20 g) and color with a gas gun.


Let the tart cool for at least an hour before serving.


Good appetite !!


Fluffy Raspberry Tart & # 8211 Recipe for 8 servings (354 grams)

If you are in the cold season and fondly dream of the fruits of nature in the hot weather, you can enjoy your taste buds by preparing this raspberry tart. At the same time, raspberries can be replaced with other berries or fruits, and depending on their acidity you will adjust the amount of sugar.

ingredients

  • 85 g of butter
  • 1 glass and a quarter of sugar
  • 1 teaspoon vanilla extract
  • 1 or
  • 1 glass and a half of flour
  • 1 teaspoon and a half baking powder
  • 1/2 cup milk
  • 1 glass of frozen raspberries (or fresh if you have)

Heat the roll to 180 degrees and grease a tray with a diameter of 23 cm with butter. Sift the flour together with the baking powder. In a separate bowl, mix the melted butter and 1 glass of sugar until you get a fluffy consistency.

Add an egg and vanilla extract to the composition. Mix until the ingredients are homogeneous. If you do not have vanilla essence, you can use vanilla sugar. reptate, add milk and flour mixture.Mix diligently to obtain a soft and fluffy dough.Pour it evenly into the baking tray.

On top, add the frozen raspberries in a single layer. Squeeze 2 tablespoons of sugar on top and leave the tart in the roll for about 1 hour until browned. Allow to cool to room temperature.

Bonus: flourless chocolate tart recipe

  • Preparation time: 1 hour
  • Difficulty: for novices
  • Quantity obtained: 12 servings, 408 kcal / serving

If after the holidays, you are left with a basket of chocolates, you can prepare the tart below, which contains only 3 ingredients. You heard right, it's only 3 ingredients and it's very easy to prepare. berries.

Grease a baking tray with a diameter of 23 cm with butter. Just cover the round surface with baking paper to loosen the cake more easily when baking.

In a bowl, beat 8 eggs at maximum speed until they double in volume. In another saucepan add the pieces of chocolate and cubes of butter. Leave them in the microwave for 30 seconds, mix and repeat until you get a liquid and glossy consistency.

Add 1/3 of the egg composition and mix carefully, then add the other amount, as in the picture. Pour the mixture into the baking tray and leave it in the preheated roll at 180 degrees. We need high humidity in the roll, so we will place a pot of boiled water one level below.

Cook the tart for about 30-40 minutes, and check it with a match. At the end, decorate it with berries and powdered sugar. You can serve it with a scoop of ice cream.


Ingredients

For the crust

  • 150 g of gluten-free flour
  • 75 g ground almonds
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup

For the raspberry layer

  • 250 g fresh or frozen raspberries
  • 150 ml water
  • 3 tablespoons sugar or syrup
  • 1 teaspoon gelatin or vegan gelatin

For chocolate

For decoration (optional)

Method of preparation

Tart crust

The raspberry layer

The chocolate layer

Raspberry and chocolate tart a delicious fasting dessert for vegan diet. The ingredients are very easy to find on the market and are cheap.

I'm telling you right now that you can't get tired of this tart! Even if it is the fasting period, you should not give up the small sweet pleasures. If you are not a fan of berries, you can use strawberries, the quantities are the same.

What are the benefits of vegan desserts?

It is easy to prepare.

Ensures optimal health. Taken in moderation, they solve the problems of those who are allergic to eggs, have intolerance to lactose and gluten, but are also suitable for those who need to limit or eliminate cholesterol. But keep in mind that vegan desserts are not necessarily lower in terms of calories! Many vegan desserts are high in vegetable fats, which are not suitable when you want to lose weight, for example.

The ingredients are easy to find. You will find many of the ingredients in health food stores, physical and online, so it will not be difficult to buy them and have them permanently in stock at home.

You have no preparation restrictions. You will have a pleasant surprise when you discover that you can prepare ice cream, candies, cookies, even vegan cakes. You need to put on the shopping list some ingredients to have on hand when you feel like something sweet or organize a party.

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Label: tart

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Chocolate and raspberry tart, a healthy recipe proposed by Elena Lasconi

INGREDIENTS: (8 por & # 539ii)

150 gr biscuits with honey and cocoa

o spoon & # 259 esent & # 259 Moroccan Almonds

METHOD OF PREPARATION:

Step 1: I made biscuits. Then I mixed them with melted butter and honey.

Step 2: I lined the Z2020 Z2020 with baking paper and arranged the biscuits evenly over the entire surface. I pressed the composition well. I put the lid on the vessel and cooked, at 90 degrees, the composition for two minutes. It's a very big difference from the classic version. Because exactly the same composition can be prepared in a cake form at 180 degrees for 5-10 minutes. I mean, a very big difference. 90 degrees with Zepter & ndash 180 degrees with a classic oven. 2 minutes or 10? Not to mention the heat in the oven and hellip. & Icircn plus, it's very s & # 259n & # 259tos.

Step 3: I left the pink pepper after I had eaten it big.

Step 4: I fried it like a liquid and poured it over the chocolate. I let it infuse for 30 seconds after which I mixed everything with a spoon until the whole chocolate melted. I added the pepper.

Step 5: I put the ganache cream (chocolate & # 259) over the biscuits. I added raspberries and chilled. It is best to leave it in the fridge overnight. After that I'm sure he'll remember me. It's something wonderful!

More recipes proposed by Elena Lasconi can be found on elenalasconi.ro.

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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 how different it would be if the cream was made with country eggs (note the intense yellow color), the crust & # 8211 with French butter, and the raspberries & # 8211 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, yes & # 8217 and 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 half beans of vanilla pods 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!


1. Prepare the top by mixing the soft butter, at room temperature with the sugar and the egg, then add the flour mixed with the starch. Leave it to cool for 30 minutes then spread it in the right sheet according to the shape we have, removing the excess dough and bake for 5 minutes on high heat then another 10 at the right temperature until lightly browned.

2. Prepare the cream as follows. Separate the egg whites from the yolks. Whisk the egg whites with 6 tablespoons of sugar and set aside. Mix the yolks with a little syrup then add the starch, stirring constantly.

Pour all the syrup and put in a bain marie until it thickens, stirring constantly.

When it starts to thicken, add the beaten meringue and leave for about 5 minutes, stirring gently.

Turn off the heat and add the remaining butter.

Pour over the baking tray, decorate with fresh raspberries, then prepare the jelly according to the instructions on the envelope and pour hot over the raspberries.


Chocolate and raspberry tart

A dessert for which you will be able to give up any other goodies because it combines a sweet dough of tart, chocolate and fresh fruit.

Prepare a tart dough from:

  • 335g flour
  • 100g soft butter
  • 130g of fine sugar
  • a pinch of salt
  • 2 eggs

Mix the flour with the diced butter, sugar and salt. It is best to perform this operation with your hands and knead until the dough looks like a coarse crumb. Make a hole in its center and add eggs. Slowly incorporate them into the dough until it starts to bind and you can knead it a little. Form a disc out of it, wrap it in cling film and keep it cold for 1-2 hours before using it.

Preheat the oven to 190C. Grease a tart pan with a diameter of 20cm with butter.

Spread the dough on the work table so that you get a disc larger than the diameter of the tray. Place it in the tray, cover with cling film and refrigerate for another 20 minutes. Bake it blindly for 20 minutes, then reduce the oven temperature to 170C and let the dough bake for another 5 minutes. Remove the tray from a grill and let the tart base cool.

Mix the raspberries with the mint leaves and place them on the base of the cooled tart crust.

Put the whipped cream in a pot to boil over medium heat, and let it boil. Turn off the heat and add the chocolate and sweet syrup and stir until they dissolve. Incorporate the butter piece by piece. Pour the chocolate mixture into the tart over the raspberries.

Leave to cool and then put the tart in the fridge for at least 2 hours before serving.

To cut it, moisten the knife blade in hot water and wipe it after each slice.

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Raspberry Tart - Recipes

Fluffy Raspberry Cake

A cake more fluffy than a cloud,
With intoxicating raspberry scent & # 8230
And now a tip for extra flavor:
Prepare, for topping, icing oranges.

INGREDIENTS for the cake

  • 4 eggs
  • 150 gr flour
  • 150 gr sugar cough
  • 75 gr melted butter
  • 1 sachet of baking powder
  • 300 gr fresh raspberries
  1. separate the egg whites from the yolks (picture 2). Mix the egg whites with a pinch of salt, then gradually add 100 g of caster sugar and mix until you get a firm foam that stays "beating".
  2. mix the rest of the caster sugar with the yolks.
  3. pour the yolks over the egg whites and mix with a spatula
  4. add, alternating, melted butter and flour mixed with baking powder. Incorporate everything with a plastic spatula or a wooden spoon, until we get the composition
  5. we spread the composition in a tray (size 35 & # 21520 cm), covered with baking paper. Add the raspberries
  6. put in the oven heated to 190 degrees for about 30 minutes, until golden brown
  7. We prepare the icing by homogenizing the powdered sugar with the orange juice, until we obtain a consistent syrup that we pour over the cake (after it has cooled)
  8. good appetite

Apple pie with raspberry sauce

For the dough, mix 80 g of powdered sugar with salt. Add the butter and yolk and knead everything with a mixer until you get a smooth dough. If necessary, add more flour or 1 tablespoon of water. Wrap in foil and leave to cool for an hour.

The oven is preheated to 190 degrees (recirculated air: 165 degrees). Knead the dough well on the work surface sprinkled with a little flour, then put it in a round tart shape (diameter about 24 cm). cm), and the surplus is cut.

The dough is pricked several times with a fork. Bake first in the preheated oven for 15 minutes.

Meanwhile, peel the apples, remove the seeds and cut into very thin slices. Brown sugar is mixed with cinnamon and cloves.

Spread the apples on the dough and sprinkle over the sugar mixture. Bake in the hot oven for 25-30 minutes. Remove from the oven, leave to cool on a cake rack.

Put the raspberries with the remaining powdered sugar in a pot, bring to the boil and simmer for about 10 minutes. Strain through a fine sieve. Remove the tart from the form, serve with sauce.


Apple pie with raspberry sauce

For the dough, mix 80 g of powdered sugar with salt. Add the butter and yolk and knead everything with a mixer until you get a smooth dough. If necessary, add more flour or 1 tablespoon of water. Wrap in foil and leave to cool for an hour.

The oven is preheated to 190 degrees (recirculated air: 165 degrees). Knead the dough well on the work surface sprinkled with a little flour, then put it in a round tart shape (diameter about 24 cm). cm), and the surplus is cut.

The dough is pricked several times with a fork. Bake first in the preheated oven for 15 minutes.

Meanwhile, peel the apples, remove the seeds and cut into very thin slices. Brown sugar is mixed with cinnamon and cloves.

Spread the apples on the dough and sprinkle over the sugar mixture. Bake in the hot oven for 25-30 minutes. Remove from the oven, leave to cool on a cake rack.

Put the raspberries with the remaining powdered sugar in a pot, bring to the boil and simmer for about 10 minutes. Strain through a fine sieve. Remove the tart from the form, serve with sauce.


Video: Τάρτα Καπρέζε. Σταύρος Βαρθαλίτης (December 2021).