We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Eggs separate from the yolks. In a bowl, mix the egg whites with the salt, then add the sugar until it dissolves. Add the yolks, vanilla sugar and flour. These are further homogenized and at the end I added the oil. I divided the composition in two, in one I put cocoa and I homogenized. I washed the cherries and removed the seeds. In a round tray I lined with baking paper and a little oil, then I interspersed the two compositions. I put the cherries in flour and put them in the composition, then I leveled them. I put the tray in the preheated oven and waited until it baked (approx. 25 min). After it cooled, I peeled off the paper, placed it on the plate, decorated with whipped cream and cherries.
Tart - 51 recipes
Our selection of tart recipes, a pastry that is usually prepared from a thin layer of tender dough, covered with various fruits, jam and cream, by baking.
Cakes or pastries called 'tart', 'flan' or 'pie' are similar in identity, with no essential differences, but the term 'pie' is, for example, the most widely used in the United States. it can be translated as both "pie" and "tart" because both mean about the same thing except that for pies the filling is usually covered in dough, while for custards or tarts the filling is left uncovered, above the dough.
How to make this Mon Cheri cake with chocolate and cherries or sour cherries?
Wet chocolate top
I made a wet chocolate countertop as I have shown at length here. However, I used only 2/3 of the ingredients (instead of 7 eggs I put 5 etc). Please respect the quantities given in this recipe, that of Mon Cheri cake.
I rubbed the butter with salt, vanilla and powdered sugar. I added the yolks and melted chocolate in turn. Separately I beat the egg whites with caster sugar and at the end I carefully mixed the two compositions, adding sifted flour and cocoa. I poured everything in the shape of 22 cm and baked the top at 170 C for 30 minutes (not 45 because it is smaller). After baking, I took it out on a metal grill and left it to cool. I cut it into 2 equal sheets. I kept the beautiful one (bottom) for the top. I straightened the edges of both sheets with scissors to get rid of the outer crust (the place where it was glued to the side wall of the baking tin).
Chocolate ganache cream
I heated the whipped cream until almost boiling. I pulled the pot off the fire and put the broken chocolate in it. I mixed well with a tel. I added the butter and waited for it to melt and homogenize everything. I let the ganache cool for 4-5 hours. After it cooled completely in the fridge, I beat it with the mixer until it swelled, lightened and became frothy. Be careful not to cut! I talked about ganache in detail here.
Filling cherries or cherries with liqueur and gelatin
Look what fine cherries I got from the market! Big, black, stony.
I kept a few whole ones (with tails) for decoration. I washed the rest and removed the seeds. I placed them in a pan with the juice left by them and 2 tablespoons of sugar (about 50 g). I heated them a little while the sugar dissolved. In addition, I put some Amarena cherries (they are black cherries in syrup, with a strong almond flavor). They are found in supermarkets in jars of 300-400 g. A few pieces are enough to give a special taste to this filling. If you don't have them at hand, you can sprinkle the cherries in the pan with a little Amaretto liqueur. I also put the cherry liqueur. It goes well with Amaretto.
Separately, in another saucepan, I hydrated the gelatin in cold water and left it for 10 minutes. Then I placed the pan on low heat and brought the gelatin to 60 C (I work with a thermometer). Be careful not to boil it because its gelling properties are destroyed!
Finally I poured hot gelatin over the cherries and mixed well. I left the composition to cool on the kitchen table. It takes 20-30 minutes to cool (without plugging in!). If you see that it thickens, you can slightly reheat the cherries and the juice becomes fluid again.
Cherry and meringue tart
1. To make the dough, put flour, salt, sugar and butter in a blender and mix until it resembles breadcrumbs. Add the egg yolk and 1 tablespoon of cold water. Stir to form a dough. Wrap in foil, then cool for at least 10 minutes.
2. Preheat the oven to 190C. Spread the dough on a surface sprinkled with flour, until it reaches the thickness of a coin and place in a tart pan, lightly greased. Add baking paper, over the dough, and fill with beans or rice. Bake for 15 minutes. Remove the beans / rice and paper and bake for another 10-12 minutes until golden and crispy. Set aside to cool. Reduce the oven temperature to 180C.
3. Put the cherries, sugar and liqueur in a pan over low heat. When the sugar melts, add a little heat and cook for 5-10 minutes until the cherries begin to decompose. Grind in a blender, then press through a sieve, back into the pan. You should have about 650-700ml of juice - top up with water if that's not enough.
4. In a bowl, mix the arorut with lemon juice and 1 tablespoon of water until a paste is formed. Add to the cherry mixture and simmer over medium heat until boiling. Cook for 3-4 minutes, stirring constantly, until very thick. Remove from the heat and add the egg yolks and butter. Cool completely, then pour over the base, then cool for 20 minutes to harden.
5. For the meringue, beat the egg whites until they form stiff peaks. Gradually incorporate the sugar until you get a glossy meringue. Place over the cherry filling and bake for 10-12 minutes until the meringue is slightly golden. Serve immediately, with whipped cream or ice cream.
I suggest we start the week with a dessert. What do you say? It's easy and even if it's a little out of season, you still have a chance to do it these days because it's been a long winter and we have a cold spring, so pumpkins are still there. Let's see what you have to do to get ten servings / slices of tart (I got so many, and they weren't even small & # 8211 27cm diameter tray):
You should start with the dough. For him you need a cup of flour. For those wondering & # 8222 what kind of cup does he use? & # 8221, well, I used a zodiac cup. Virgo, to be exact. A cup like most mugs in the world (I mean size). When I kneaded I found that I needed two more tablespoons of flour, so I put them.
Also for the dough, two thirds of a packet of butter and three tablespoons of sugar, rubbed well together.
Over sugar and butter, two egg yolks, incorporated with the wooden spoon / mixer (the result is the same). Then comes the flour. Knead the dough, but not much, because it becomes elastic, and we do not want elastic dough, we want crumbly dough. In three to four minutes you get a soft dough (put a pinch of salt in the flour before you start kneading).
So soft that it can be stretched by hand directly into the tray. Some say you don't need to grease the pan with butter before spreading the dough. I prefer to stay calm, so I grease the tray a little. But, come back: after you have spread the dough (you can do this before), let it cool for half an hour. That's because you want the tart to be tender, not dry. I mean the support now, on the counter.
After the dough has cooled, preheat the oven to 180 degrees, place a piece of baking paper over the dough (to protect it) and bake it for a quarter of an hour or until it is baked (visible to the naked eye).
In the meantime, you can take care of the filling. One kilogram (+ -) of pumpkin pie, three tablespoons of sugar, one tablespoon of honey, three tablespoons of water, all in the same pan, along with a teaspoon of cinnamon. On low heat, 20 minutes.
Finally, the juice from an orange and another 6-7 minutes on the fire.
Two eggs, three tablespoons of sweet cream (whipped cream), beaten together. Mix them with the pumpkin but only after it has cooled a bit.
Fill the tart with the pumpkin and put it in the oven, also at 180 degrees. 45 minutes should be enough.
If you have walnut kernels, it fits, put a few pieces in the cream before baking. Soak them in rum water before, they will bake without burning and they will be pleasantly flavored.
You can put cream or not, according to your appetite. I made the cream from the sweet cream with sugar and lemon and orange peel. It tasted fresh, cool.
You can make tart with apples, pears, apricots, peaches, quinces or any fruit you like. Of course, there are small differences in the preparation of the filling, but we will talk about them on another occasion.
What ingredients do we use for the puff pastry dough recipe with vanilla cream and cherry jam?
- -a package of puff pastry dough
- -an egg for greasing
- -powdered sugar
- - Cherry jam
- For vanilla cream:
- -400 ml of milk
- -3 yolks
- -3 tablespoons sugar
- -4 tablespoons flour
Separate the egg white from the yolk. Beat the egg whites, when it turns into a foam and increases its volume, add all the sugar and continue beating. We will have a strong foam that does not fall from the vessel.
We rub the yolk with a little salt to sweeten it and to intensify the color. We also put the essences in the yolk.
Over the egg whites, turn the yolks and flour over, mix with wide movements from bottom to top.
Homogenize and spread the composition as evenly as possible on a tray lined with baking paper.
Put the tray in the preheated oven.
Leave in the oven for 25-30 minutes, it is ready when it browns slightly on the edge and passes the toothpick test, that is, we take a toothpick and prick the roll sheet, if it is clean, the preparation is ready.
Remove the roll sheet with the baked paper and place it on a damp towel, leave for 2 minutes and roll with the towel little by little.
We remove the towel, we open the roll with the paper and we can fill it with cream.
Whipped cream is mixed with yogurt, add dissolved gelatin and mix lightly.
Spread the cream evenly over the rolling pin, place the cherries without seeds and roll lightly. Put the roll in the cold and prepare the icing.
In 100 ml of hot whipped cream, put the broken milk chocolate in the pieces. Stir until it melts and pour lightly over the roll.
The roll is left to cool for a few hours or overnight (it didn't last overnight for me).
A little grated chocolate and a few cherries and the decoration is ready.
Spor at the cake.
Clafoutis is a French dessert with cherries. This recipe is a combination of tart with cherries and pie being one of the best desserts with cherries. The texture is very creamy, and the juicy cherries give a special sweetness to the dough.
After it cools, it can be cut into the desired shape and served anytime and anywhere, without the need for a fork. It can be served with tea or coffee in the morning for breakfast.
I chose topping finely chopped almonds and powdered sugar, but you can also choose other fruits, or you can simply make a simple recipe. Almonds give a special texture, and in combination with cherries results in a dreamy clafoutis.
In a bowl, mix the cherries with the brandy, then set aside for about an hour.
Grease with butter and cover with flour the bottom and the sides of no square baking molds with a side of about 24 cm. Preheat the oven to 180 ° C.
In a bowl put the eggs together with the sugar and mix until the mixture becomes whitish and fluffy.
Add the flour in the rain, mixing lightly with a spatula, then add the milk, cream and vanilla.
Put in the baking form half of the composition obtained and bake for 5-7 minutes, until a thin crust is formed.
Drain the cherries, remove the form from the oven and place them over the dough. In this way, the cherries will not sink into the dough, reaching its base. Pour the remaining composition over the cherries and bake for another 20 minutes.
After this time, take clafoutis out of the oven, sprinkle with almonds and powdered sugar on top.
Bake for another 25-30 minutes or until a toothpick inserted in the center comes out clean.
Before serving, place on a shelf to cool.
Serve clafoutis with cherries and almonds in the morning for breakfast, along with a cup of tea.
- Wheat (22 cm)
- 4 eggs
- 125 g sugar
- 125 g flour
- 1 teaspoon vanilla extract (or a tablespoon of essence / 1 sachet of vanilla sugar)
- a pinch of salt
- 300 ml water
- 3 tablespoons sugar
- half a vanilla bean
- a tablespoon of lemon juice
- 500 ml whipped cream
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
- vanilla (a tablespoon)
- fruits of your choice (I used kiwi, tangerines, blackberries, red currants, pomegranate seeds)
- ground pistachios (walnuts, alfalfa, almonds)
- 1/2 sachet of jelly cake to cover the fruit
- 120 ml water