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Mini tart with strawberries

Mini tart with strawberries


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Because all week I salivated at your strawberry specialties, I finally managed to do something very good.
Now I'm inviting you to a strawberry mini cake.

  • IT TOOK
  • an egg
  • 70 g sugar
  • 125 g butter
  • 250 g flour
  • a little salt
  • 1/2 sachet baking powder
  • 1 sachet of vanilla sugar
  • CREAM
  • a vanilla pudding
  • 5 tablespoons sugar
  • 500ml milk
  • 100 g butter
  • decoration
  • strawberries
  • 3 tablespoons sugar
  • transparent gelatin from Dr.Oetker

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Mini strawberry tarts:

Mix all the ingredients for the countertop. Knead.

Spread a sheet on the table sprinkled with flour and cut circles with a bowl.

Dress with this tart-shaped dough that has been previously greased with butter.

Bake for about 15-20 minutes.

Meanwhile, the pudding is prepared according to the instructions on the envelope.

Put the butter in the almost warm pudding and mix.

This cream is put in the tart baskets.

Put the strawberries arranged according to your preference on the cream and on the strawberries the gelatin that was prepared according to the instructions on the envelope.

Garnish with whipped cream.





Mini tart with strawberries

The saved recipe will be the first on my list of sweets, Ms. Eugen!

mira (Chef de cuisine), May 28, 2010

marta gabriela abdelhafiz (Chef de cuisine), May 28, 2010

I really liked the recipe and congratulations. is saved. And I think you can try other fruits, right? With half apricots would it work?

maria mihalache (Chef de cuisine), May 28, 2010

Wow. what an idea, how good it looks and how good it must be. We vote and save. Only my lucky number is 26 so I will have to do 10 more than you. ha, ha, ha. Good luck with the lot!

Piri Piri and Cinnamon (Chef de cuisine), May 27, 2010

Very nice! Congratulations and good luck to the lotto.

vera (Chef de cuisine), May 27, 2010

husni (Chef de cuisine), May 27, 2010

Your 16-minute recipe is great. And I like 16 lee close to no. my (lucky, I think): 14 Leaving the joke, you did a great job! Congratulations, Eugene!

Manolovici Eugen (Chef de cuisine), May 27, 2010

Thank you all for stopping at my recipe. Answer for Camelia: There is no recipe that belongs to a single cook! - (Adapted from a neo-Greek proverb)

Camelia Grosu (Chef), May 27, 2010

Eugen, you are a figure. Besides the fact that you have a thought for each recipe, you also invent delicious recipes. Congratulations.

Lia Maria (Chef), May 27, 2010

This recipe is super, I love it, it's "one in one" as I like to catalog quick, tasty and good-looking recipes. Congratulations ! Eugen *****.

violette (Chef de cuisine), May 27, 2010

Good, good for both. the little ones as well as for the big ones :)

Sidy (Chef), May 27, 2010

Believe me, Eugene, only children like the goodness you have done. If you still have wine, I'll have a portion! You have from me *****

flory avram (Chef de cuisine), May 27, 2010

joly-gina (Chef), May 27, 2010

how good it looks, obviously of note 16.

burdulea maria elna, May 26, 2010

What wonderful things you cooked there, save the recipe, it looks irresistible!

juliya (Chef de cuisine), May 26, 2010

constanta proca (Chef de cuisine), May 26, 2010

Manolovici Eugen (Chef de cuisine), May 26, 2010

THINKING ABOUT THE RECIPE: Make things light as if they were heavy and heavy things as if they were light (B. GRACIAN)


Steps

Preparation of the tart top

Preparation of the tart top

Rub the butter with the sugar in the mixer. Add flour, almond powder, salt, cocoa and finally the egg.

Refrigerate for 30 minutes.

It is spread and put in a large tart shape, or in 10 smaller ones. Prick with a fork, put back in the fridge for 15 minutes and bake at 180 degrees for 12-14 minutes.

Strawberry jam

Boil all the ingredients until thickened, then cool and pour into a thin layer in the form of a pre-baked tart. Put it in the fridge and start preparing the ganache.

Dark chocolate ganache

Dark chocolate ganache

Boil the whipped cream and pour it in two tranches over the chocolate, stirring from the center to the outside. Add the butter at room temperature and mix until smooth. Pour into the tart, over the layer of strawberry jam. We put it in the cold again.

Chocolate truffles

Melt the chocolate in a bain-marie or in the microwave. Boil whipped cream with honey and cinnamon. Pour this mixture over the melted chocolate and mix gently, from the center to the edge, moving the bowl. When the ganache reaches 24 degrees Celsius, add the butter that is already at room temperature and blend with a hand blender. Leave in the fridge for at least 4 hours.

When the mixture has cooled, we form 15 g balls that we give through tempered chocolate (32 degrees Celsoius) and cocoa.

Ganache batut

Melt the dark chocolate (in a bain-marie or in the microwave). Boil the 0.110 kg of whipped cream, pour it in two tranches over the melted chocolate. Mix with a spatula, blend and add the other whipped cream, cold. Mix again with a spatula, put a plastic wrap over the bowl and refrigerate for at least 8 hours. It is best to prepare this ganache the day before. After 8 hours, or overnight, beat the ganache in the mixer. You will get a fine, aerated cream.

Fitting

Take the tart out of the fridge. We cut and place the strawberries that we cover with the hot apricot skin (so that they shine and stay fresh longer). If it is eaten immediately, we no longer need the pellet…
We put the beaten ganache, we put the truffles and some chocolate decorations.


Tatin mini tarts with apricots and marzipan & # 8211 with puff pastry

Tatin mini tarts with apricots and marzipan & # 8211 with puff pastry. Overturned tart with apricots in miniature version. Apricots stuffed with pieces of marzipan and covered with a round of puff pastry. Velvety whipped cream sauce with marzipan. What a fine combination! If I still prepared the stuffed apricots for the cow cheese dumplings, I kept a few aside for these mini tarts.

I kept thinking about how to make these mini tarts and I came up with the idea for cupcake shapes. What if I first baked the apricots stuffed with marzipan (to soften them a bit) and then covered them with the puff pastry slices? Good idea!

The result was a dream!

Caramelized apricots filled with marzipan and placed on crispy puff pastry rounds.

The real marzipan sauce with whipped cream (sweet cream) is fabulous!

You can find it here homemade puff pastry recipe (with butter). If you don't have time to make puff pastry at home, I recommend the fresh puff pastry dough from Kaufland which is with BUTTER! (from refrigerators, not freezers).

From the quantities below results 6 mini Tatin tarts with apricots and marzipan & # 8211 with puff pastry. You can multiply the ingredients as needed.


Strawberry tarts (egg cream)

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. The egg powder dissolves in about 760 ml. warm water. The baking soda dissolves in the vinegar. Powdered milk is dissolved in 3,000 liters of lukewarm water. Lemon salt and food coloring are dissolved in 20 ml. the water. Strawberries are cleaned of stalks, washed and allowed to drain.

Dough preparation, modeling and baking of tart shells

Mix the butter with the powdered sugar until an oily composition is obtained, then gradually add the eggs, lemon zest, baking soda dissolved in vinegar, salt and knead lightly with the flour. A dough of suitable consistency is obtained which is left to cool at + 4 ° C for about 30 minutes. After the rest time has elapsed, the dough is divided into 100 equal pieces, each piece of dough is molded into a tart, then perforated 2-3 times with a fork or crochet hook to prevent growth during baking. Place the molds in the pan and place in the oven. Bake at moderate temperature (180-220 ° C). After baking, remove from the oven and allow to cool in the forms in which they were baked.

Preparation of the cream

Mix the eggs (beat) in a bowl with the salt, then add 700 ml. cold milk, and flour, continuing the mixture until homogeneous, then gradually add the rest of the hot milk (90-95 ° C) in which the sugar was dissolved. A homogeneous composition is obtained which is boiled, mixed continuously so as not to stick to the pot. The cream thickens quickly to form air bubbles, which give the appearance that it is boiled. After air bubbles appear, the cream continues to boil for another 15-20 minutes until it begins to thin again. The cream is boiled when the sample taken on a knife blade comes off easily after cooling. Remove from the heat, add the vanillin and mix to homogenize.

Jelly preparation

Boil water (about 1,200 liters) with glucose and sugar, add starch dissolved in 200 ml. cold water, continue boiling for about 10 minutes stirring constantly. Remove from the heat, add the strawberry essence, food coloring and lemon salt. Stir until smooth.

Assembly and finishing

The tart shells are removed from the molds and filled with vanilla cream, with the help of a posh with dui, they are decorated with strawberries over which a thin layer of jelly is placed. The tarts are put in the cheeses.


Ingredients for the rustic fruit tart recipe

  • For the dough:
  • Flour & ndash 350g
  • Cow cheese & ndash 200g
  • Cold butter & ndash 160g
  • Sugar & ndash 4-5 tablespoons
  • Vanilla sugar & ndash 4g
  • Egg & ndash 1 piece.
  • For the filling:
  • fruits
  • Cornstarch & ndash 6 tbsp
  • Sugar and cinnamon & ndash to taste.
  • Decor:
  • Powdered sugar.

Strawberry tarts (eggless cream)

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. The egg powder dissolves in about 330 ml. warm water. The baking soda dissolves in the vinegar. Powdered milk is dissolved in 3,000 liters of lukewarm water. Strawberries are cleaned of stalks, washed and allowed to drain. The food coloring and lemon salt are dissolved in 20 ml each. the water.

Dough preparation, modeling and baking of tart shells

Mix the butter with the powdered sugar until an oily composition is obtained, then gradually add the eggs, lemon zest, baking soda dissolved in vinegar, salt and knead lightly with the flour. A dough of suitable consistency is obtained which is left to cool at + 4 ° C for about 30 minutes. After the rest time has elapsed, the dough is divided into 100 equal pieces, each piece of dough is molded into a tart shape, then pricked 2-3 times with a fork or crochet hook so that it does not rise during baking. Place the molds in the pan and place in the oven. Bake at moderate temperature (180

220 ° C). After baking, remove from the oven and allow to cool in the forms in which they were baked.

Preparation of the cream

The sugar is dissolved in 2,800 liters of milk and boiled. Separately, the zeamil and salt were dissolved in about 200 ml. cold milk, then add over hot milk (90-95 ° C) and continue boiling, stirring to avoid sticking to the bowl. The cream thickens quickly to form air bubbles that give the appearance of being boiled. After air bubbles appear, the cream continues to boil for another 15-20 minutes until it begins to thin again. The cream is boiled when the sample taken on a knife blade comes off easily after cooling. Remove from the heat, allow to cool slightly, stir to prevent gelling, then add the whipped cream with vanilla. Stir until smooth.

Jelly preparation

Boil water (about 1,200 liters) with glucose and sugar, add starch dissolved in 200 ml. cold water, continue boiling for about 10 minutes stirring constantly. Remove from the heat, add the food coloring, strawberry essence and lemon salt. Stir until smooth.

Assembly and finishing

The tart shells are removed from the molds and filled with vanilla cream, using a pos with dui. Decorate with strawberries over which a thin layer of jelly is placed. The tarts are put in the cheeses.


Mini fruit tarts

Rub the butter and sugar well, then add one egg and mix, then the other and mix again. We also add a pinch of salt. Stir until the sugar melts. Then add the flour and mix until the dough is homogeneous.
Let the dough cool for about 1 hour.
After the dough has hardened, take a little dough and spread it in your hand and then put it in the tray for the tart baskets. Muffin tins can also be used.
Put the mini tarts to bake in the preheated oven.

Cream:
Put the milk in a bowl and add the contents of the cream bag. Mix until the cream thickens.
The baskets are filled with cream and garnished with any fruit you want.

I made it with peaches, apples, strawberries and berries.
After you put fruit on each mini tart, you have to put a little gelatin. To do this, put water (200 ml) on the fire to boil and when it boils, put the gelatin powder dissolved in a little water. Leave on the heat for a while.
Then slowly pour over the tarts.