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Strawberry tart

Strawberry tart


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A delicious tart with a slight almond scent that goes well with cherries, sour cherries, peaches or any other fruit you want. I was inspired by Violeta's "recipe book". Thanks, Vio!

  • Pt tarta
  • 100 gr butter (at room temperature)
  • 100 gr sugar
  • 250 gr flour
  • 6 tablespoons water
  • 1 or
  • grated lemon peel
  • For the filling
  • 1 kg of strawberries
  • 5 tablespoons sugar
  • 4 tablespoons starch
  • a drop of almond essence
  • Pt uns
  • 1 yolk
  • 2 tablespoons milk

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Strawberry tart:

We wash the strawberries and remove the stalks. We cut them in four. We put them in a saucepan together with the sugar and we put them on the fire. They left me enough juice, I took out about 150 ml. Let it boil for about 15 minutes. Mix the starch with a little strawberry syrup and add the fish. Chew continuously until it thickens like a pudding. Set aside and add the essence. Let cool.

We mix the butter with the sugar until it becomes creamy. (I tell you honestly that I did not use sugar for strawberries or tart. I used liquid sweetener). Add the egg, incorporate it, then water, lemon peel and flour. Knead a dough and transfer it to the floured work table. Divide the dough in two (three quarters and a quarter). From the 3 quarters of the dough we spread a sheet that we put in the shape of a tart that we previously greased with butter. Remove the excess dough. We pour the filling. From the remaining dough, spread a sheet from which we cut strips and make a grid that we place on top of the tart. Grease with beaten egg yolk. Bake until nicely browned. Let it cool in the pan, then put it a little cold. I couldn't wait. : D

Tips sites

1

I didn't mix the butter at all, because I used liquid sweetener. I simply mixed all the ingredients and an absolutely delicious tart top came out.


Chocolate and strawberry tart

I made a wonderful tart again, this time not only with fruit but also with a fine chocolate cream. And strawberries, although it's not really their season yet, I found some that tasted good, so in the end I had a dessert exactly to my taste.

It is also the second recipe with which I respond to the challenge Mihaela to prepare desserts with Green Sugar - the only 100% natural sweetener, with a sweet taste, similar to sugar, which does not change its consistency, taste or sweetening power when baked, boiled or frozen.

And because I don't want this chain to end here, I'm going to challenge her in turn Adina from cartederetete.ro to also prepare two delicious desserts with this type of sweetener.

For Chocolate and strawberry tart we need

  • Crust:
  • 125 gr cold butter
  • 220-240 gr flour depending on the flour used
  • 1 small egg
  • 1 tablespoon Green Sugar (1-2 tablespoons sugar or brown sugar I usually put in general)
  • grated peel from 1/2 orange
  • juice from 1/2 orange
  • 1/2 teaspoon baking soda
  • a pinch of salt
  • For the chocolate cream
  • 200 ml unsweetened liquid whipped cream (Pilos from Lidl)
  • 3-4 tablespoons Green Sugar (depending on how sweet you like it, I only put 3) (normally I put 6 tablespoons caster sugar)
  • 200 gr dark chocolate 55% cocoa
  • for garnish: about 500 gr strawberries

Method of preparation Chocolate and strawberry tart


Preparation:

Step 1. If you have a food processor, put all the ingredients on the counter and beat a few times until the dough is ready. If you use the traditional method, mix the flour, salt and sugar in a large bowl, then add the cubes of cold butter. With both hands, crush the pieces of butter and mix them with the flour, then add water and knead lightly. When the dough comes off the fingers it means that it is ready.

At the moment you have two possibilities. Either form a ball that will stay in the fridge for at least 30 minutes, or spread the dough by hand directly in the shape of a tart. If you opt for the first option, after 30 minutes remove the dough, let it thaw a bit and then spread it with the rolling pin.

The diameter of the circle formed should be about 4 cm larger than the diameter of the tart shape. Prick the dough with a fork from place to place. If you opt for the second option, leave the dough in the fridge for at least 30 minutes, then take it out, prick it with a fork and put it in the oven. I prefer the second option, it is easier to do, the result being the same. Bake the tart dough at 180 degrees for about 15 minutes or until browned.

Step 2. In a bowl, mix the mascarpone cream for a few seconds. In another bowl, using a mixer, beat the whipped cream until it hardens and then add it over the mascarpone. Add the lime juice, vanilla essence (to taste) and powdered sugar and mix until the ingredients are smooth. Add the cream obtained over the tart top, distribute the strawberries according to your preference and put the tart in the fridge. After at least an hour it is ready to enjoy.


Strawberry tart with cream cheese

Strawberries have started to appear in the markets, they are my favorite fruits besides cherries, raspberries and apricots.
From the first strawberries I prepared a delicious one Strawberry tart with cream cheese.
I like to consume them as such but also to prepare jam and a delicious strawberry & # 8211 for recipes click on the title of the recipe on the pictures .

  • Strawberry jam
  • Strawberry liqueur

But I use them the most in desserts and cakes & # 8211 I leave below two of my favorite cakes !! (click on the title on the pictures)

  • Strawberry cheesecake
  • Cake with yogurt and strawberries

Ingredients needed for this cake !!


  • Crust
  • 200g butter 82% fat
  • 400 g white flour
  • 100 g old powder
  • 1/2 vanilla stick or vanilla essence
  • 1 or
  • a pinch of salt
    Cream
  • 200 g mascarpone
  • 150 ml whipped cream
  • 100 g old powder
  • peel and juice from half a lemon
  • vanilla
  • fresh strawberries for decoration

Strawberry tart with cream cheese - Preparation

The butter at room temperature is mixed with powdered sugar, salt and vanilla bean seeds until foamy. Add the egg and continue mixing until incorporated.

At the end, add the flour and mix until the dough becomes crumbly. The dough is gathered by hand until a compact and homogeneous dough is obtained.
Form a ball of dough that is placed between two sheets of baking paper and spread in an even layer with a meringue.

Remove a baking sheet, place your hand under the baking sheet, lift it carefully and turn it over in the shape of a tart.
It is easily molded by hand, giving the shape of the tart, then the baking paper is removed.
Remove the excess dough by passing the meringue over the edge of the form, prick it with the dough with a fork and then put it in the fridge for 20 minutes.

From the leftover dough from the tart you can prepare these delicious cookies from the image below, which you can enjoy as such or you can fill them with a cream of your choice..

Cookies with butter and vanilla

Remove the tart from the fridge, place on top of it a baking paper and beans, rice or special balls - their purpose is for the tart to keep its shape, and bake in the preheated oven at 180 degrees C, for 14-15 min .
Remove from the oven, remove the paper and rice grains and allow to cool.

Another delicious strawberry tart is Tart with vanilla cream and strawberries , worth trying and this & # 8211 crust has another recipe, but you can also use this one if it seems simpler.

Tart with vanilla cream and strawberries

How to prepare cream for tart

In a large bowl put masarpone cream, whipped cream (cold), powdered sugar and vanilla.
Mix at high power with the mixer until the cream becomes thick and fluffy. Add the peel and lemon juice and mix a little more.
The tart cream is placed over the baked crust of tender dough, leveled and decorated with strawberry slices.

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Strawberry and almond tart

A tart that you will fall in love with on the spot and that you can try with other fruit combinations.

Use a tray with a diameter of 23-24cm. Prepare a sweet tart dough following the recipe here, which you can bake in the blind at 200C and then in 10-15 minutes without the baking paper.

Let the dough crust cool in the pan and in the meantime prepare the cream. Mix 50g sugar with cream cheese and the two types of extract. Spread this cream at the base of the tart.

Crush 300g strawberries with a food processor until you get a puree. Then put it with the starch and 120g of sugar in a pot, over medium heat. Bring the mixture to the boil, stirring constantly with a fork. Reduce the intensity of the fire and leave for another minute. The sauce should cool to room temperature. Then put the rest of the whole strawberries in it and mix well without crushing them.

Place the strawberry with the strawberry in a spiral over the cream put earlier and pour the prepared sauce over them. Sprinkle with almonds or place them in a nice row on the edge of the tart.

Cover the pan and leave to cool for at least 3 hours before serving.

Recipe adapted from My Recipes. Photo: My Recipes

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Strawberry tart

1. Mix the butter with the flour (in which you mixed the salt and spices), by hand, until a sandy dough results.

2. Add the egg, which will bind the dough. If it is soft, add a little more flour, if it is too hard, a spoonful of water or milk.

3. Leave the dough in the fridge for an hour, then roll it by hand in a tray, preferably round. Be sure to lift the dough on the edge of the tray to get a deep tart shape.

4. Bake it, but be careful not to burn it. Leave the dough in the oven for 30 minutes, on average.


Preparation for the filling:

1. Break the eggs in a saucepan, add sugar, flour, plenty of vanilla (seeds from a stick or vanilla sugar), milk, mix well and put the composition on the fire, to bind the cream, stirring constantly.

2. When ready, add a tablespoon of butter for a special taste.

3. Let the cream cool and, when the countertop is cold, put the cream on it.

4. Leave the cake in the fridge for about an hour. Put over the vanilla cream as many strawberries as possible, whole or cut lengthwise and slices of kiwi. Then let it cool again.

The cake costs about 15 lei and has calories. It can be consumed with confidence the next day.


Strawberry tart

1. Mix the butter with the flour (in which you mixed the salt and spices), by hand, until a sandy dough results.

2. Add the egg, which will bind the dough. If it is soft, add a little more flour, if it is too hard, a spoonful of water or milk.

3. Leave the dough in the fridge for an hour, then roll it by hand in a tray, preferably round. Be sure to lift the dough on the edge of the tray to get a deep tart shape.

4. Bake it, but be careful not to burn it. Leave the dough in the oven for 30 minutes, on average.


Preparation for the filling:

1. Break the eggs in a saucepan, add sugar, flour, plenty of vanilla (seeds from a stick or vanilla sugar), milk, mix well and put the composition on the fire, to bind the cream, stirring constantly.

2. When ready, add a tablespoon of butter for a special taste.

3. Let the cream cool and, when the countertop is cold, put the cream on it.

4. Leave the cake in the fridge for about an hour. Put as much vanilla cream on top as you can fit, whole or cut lengthwise and slices of kiwi. Then let it cool again.

The cake costs about 15 lei and has calories. It can be consumed with confidence the next day.


Strawberry tart

1. Mix the butter with the flour (in which you mixed the salt and spices), by hand, until a sandy dough results.

2. Add the egg, which will bind the dough. If it is soft, add a little more flour, if it is too hard, a spoonful of water or milk.

3. Leave the dough in the fridge for an hour, then roll it by hand in a tray, preferably round. Be sure to lift the dough on the edge of the tray to get a deep tart shape.

4. Bake it, but be careful not to burn it. Leave the dough in the oven for 30 minutes, on average.


Preparation for the filling:

1. Break the eggs in a saucepan, add sugar, flour, plenty of vanilla (seeds from a stick or vanilla sugar), milk, mix well and put the composition on the fire, to bind the cream, stirring constantly.

2. When ready, add a tablespoon of butter for a special taste.

3. Let the cream cool and, when the countertop is cold, put the cream on it.

4. Leave the cake in the fridge for about an hour. Put over the vanilla cream as many strawberries as possible, whole or cut lengthwise and slices of kiwi. Then let it cool again.

The cake costs about 15 lei and has calories. It can be consumed with confidence the next day.


Method of preparation

Dough - in the pot of the food processor we put the flour, the butter pieces and the powdered sugar and we start it until we obtain a crumbly dough. Add the beaten egg and lemon peel and start the robot again until you get a homogeneous composition, then leave the tart dough in the fridge for 1/2 hour wrapped in nylon.

Heat the oven to 180 degrees, and between 2 sheets of parchment we spread a thin sheet of dough that we transfer to the tray and cover it on the sides. Prick the dough well so that it doesn't rise and bake it for 20 minutes or until it browns.

Cream - put the milk, vanilla pudding and whipped cream in the pot of the mixer and mix them together until a frothy cream comes out.

We place the tart sheet on a plate, we fill it well with cream and we place the cut strawberries on the whole tart. We leave it in the fridge for a few hours, after which it can be served. If you want, you can also prepare a strawberry jelly that is poured over the strawberries - but I preferred them natural. It's delicious!


Strawberry tart with pistachios by Simona Callas

I think everyone loves strawberries. I, for one, love them so much that this year I decided to set up my own strawberry plantation, in the small plot of land I bought in Argeş County, on the lands where I grew up. And, if you are curious to find out details and see pictures, I invite you to the facebook page La Ferma Dulce .

Strawberries are also my family's favorite fruit, along with pistachios and tarts, so I thought of a dessert that would bring them all together. This is how this wonderful Strawberry and Pistachio Tart appeared. Filled with a fine chocolate and pistachio cream, with a delicate strawberry mousse, rich in fried pistachios and fresh strawberries, this tart is a culinary treat that is hard to refuse. With an exceptional texture and a divine taste, this dessert ennobles the concept of "tart" and takes it to another level. I wholeheartedly recommend you to try it and I guarantee you will be right.

If you like my recipes, please Like and follow my facebook page Simonacallas , where I offer you daily sources of inspiration for the menus of the day, occasion menus or special recipes. I also invite you to sign up for SimonaCallas Official Group, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.


Strawberry tart

And I made a good tart. Good morning. For the season. Strawberry tart.

It is easy, we do not bother to spread the sheet, it has a rustic look and is very good.

I made it lighter, I used xylitol instead of sugar. You have to try it too! & # 128578

Other ideas with strawberries can be found here.

800 g strawberries (I weighed them cleaned)

about 8-10 lg of sugar (if you like sweeter, you can put 12)

& ndash quantities for a tray about 24-26 cm in diameter & ndash

How come:

I'll show you first a way to remove the strawberry stalks, which conquered me. We use a plastic straw.

I saw it somewhere on the net and I captured in pictures the steps for you.

The center that is removed can be eaten during the cleaning process :)))

Now we move on to filling. Once the strawberries are cleaned, cut them into 4/6 and put them on the fire together with the sugar.

Let them boil for about 15 minutes, stirring occasionally. Mine left a lot of juice, so I did

about 200 ml of liquid removed from the bowl (from which, by the way you can get delicious lemonades, if you add cold water).

I mixed the starch with 2 tablespoons of the liquid removed (cooled!) And added it over the strawberries. Boil for another 2 minutes.

We deal with it took: mix flour, baking powder, salt, sugar (I put a teaspoon of turmeric for color),

and over them we add the lightly beaten egg, vanilla and diced cold butter.

Mix by hand until you get a crumbly composition as in the image below:

Put 2/3 of the composition in the tray, on baking paper, and press well by hand, lifting 1-2 cm on the walls of the tray.

Add the strawberry filling (which has partially cooled in the meantime) and sprinkle the rest of the dough on top.

I used a rectangular tray of 30 x 11 cm and a round tray of 16 cm in diameter.



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