We clean the strawberries from the tails, wash them and cut them into strips. Put 10 tablespoons of sugar on them and put them in the fridge for at least an hour.
Separate the egg whites from the yolks. Rub the yolks with 5 tablespoons of sugar until the sugar melts, then gradually add the milk and oil. Mix the flour with the baking powder and put in the composition.
Separately, beat the egg whites with a pinch of salt until they harden and incorporate them into the yolk composition, mixing lightly.
We line a tart form with baking paper in which we turn the dough upside down. Bake for about 25 minutes, until the top is baked.
Remove from the oven and let it cool in the pan, then take down the paper and put the tart on a plate.
Drain the strawberry juice, which we keep for gelatin. Fill the strawberry juice with water up to 300ml, if we don't have enough.
Mix the gelatin sachet with two tablespoons of sugar, over which we put the strawberry juice and put on low heat until it starts to boil, stirring from time to time. Turn off the heat and let it cool a little.
Grease the top with strawberry jam, put the strawberries on top, then pour the gelatin. Let it cool then decorate with whipped cream, to taste. We can add 200ml of whipped cream if we want it to be creamier.
Cream and strawberry tart
With us now is the strawberry season and I took the opportunity to make a strawberry tart.
Dough - In the food processor add flour, powdered sugar and cold butter cut into cubes and with pulses make a crumbly dough, add the egg and mix a little until the dough is formed - it does not need much processing to avoid making dough. Refrigerate for at least an hour, then place the dough between two sheets of parchment and spread to a thickness of 5 mm. Put it on a tart pan and prick it with a fork so that it has no air and bake at 180 degrees for 20 minutes. Before baking, put a sheet of parchment on the dough and put beans on top.
Cream - whip the sour cream until it becomes a hard cream, you can add some of the strawberries in the cream after we have crushed them or we can cut them in half and first cover the tart with a layer of strawberries on which we sprinkle a little powdered sugar and on top put whipped cream to which I added a tablespoon of powdered sugar and then garnished again with strawberries.
A light and very tasty tart.
Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder
In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.
How to prepare vanilla cream for fruit tart?
For the vanilla cream layer I prepared a good and vanilla pastry cream. I proceeded exactly as described in the vanilla cream recipe. Observation: I used the quantities indicated here, in the box above!
Foodblogger at Savori Urbane. #savoriurbane
I heated the milk together with the vanilla and I supervised the pan so that it would not catch fire! Meanwhile, I mixed the yolks with the sugar and salt with the mixer (or robot) until the mixture turned light and frothy. I added the starch and mixed for only a few seconds, until it incorporated. I poured the hot milk over the mixture in the mixer bowl. In order not to splash, I reduced the mixing speed and gradually poured, about 2 poles per trance. The composition became fluid and frothy.
I poured it back into the pot in which the milk boiled, then I placed the pan with the cream on low heat again and mixed it constantly with a silicone spatula, taking care not to stick to the bottom or walls of the pot. This aspect is very important! The cream will gradually heat up to boiling, it will thicken and it will have to be boiled for 2-3 minutes to cook the starch in it. Stir vigorously in it during cooking.
The cream thus obtained is covered with a transparent foil and left to cool.
If you want, you can do one chocolate cream (homemade pudding) & # 8211 recipe here. How good is a tart with beak cream and cherries, cherries or raspberries!
Mini tarts with strawberries, lemon cream and whipped cream
The strawberry season is short. I bring from outside a seemingly complex recipe but not at all difficult to prepare. The aroma of strawberries, combined with the coolness of the lemon and the cream topping, hard to believe, but all those who ate these cakes said they felt like eating a light, refreshing cake. During this period we avoid the sweets as much as we can, but it would be a shame not to take advantage of the freshness of these fairytale fruits, which fill the room with aroma and color the plates incredibly beautiful. It would be a great loss to let the strawberry season pass and not try it. It passed on the first place in the spring top of the house preparations. I translated the recipe from the site & # 8220My Recipes & # 8221.
LEAF CRUST (cups)
1 packet of pie dough
30g old powder
225 g mascarpone cream cheese (click for recipe) or Philadelphia type
1-2 tablespoons sour cream
100 g sugar cough
2 teaspoons grated lemon peel (from 1 lemon)
1 tablespoon lemon juice
300 g chopped strawberries
200 g caster sugar (I put 170g)
2 tablespoons starchy tip (3 & # 8220 shaken & # 8221 if you want it very firm)
60 ml of cold water
1 tablespoon butter -25g
10 whole strawberries
250 g whipped cream
1/4 teaspoon vanilla extract
30 g powdered sugar (I put two sachets of vanilla sugar)
grated lemon peel
LEAF CRUST (cups)
1. Thaw the dough sheets in advance according to the instructions on the package.
2. Prepare forms for mini-tarts, or in the forms of savarin or muffins as I have (they come out smaller and even more cute). I also had two metal shapes equivalent in size to those of mini tarts.
3. Preheat the oven to 200 degrees.
4. Sprinkle the work surface with powdered sugar over which you put the sheet of dough that you spread with the rolling pin until it reaches about 3 mm thick.
5. Cut circles to fit the cavity. The shape of a lively cam 7.5-8 cm.
Place the cut dough in the cavities, with the sugar side down. If the Teflon coating is not of good quality, grease the cavities with butter so that they do not stick. The edges will be curly. Prick the base and walls with a fork.
6. Bake for 10-15 minutes at 200 degrees or until golden brown. Remove the tray from the oven on the cold stove and leave them in the tray for another 5 minutes. Then take them out on a grill to cool completely.
1. Grate the peel of a lemon.
2. Beat the cream cheese with cream (mascarpone in my case) at medium speed until smooth.
3. Add the sugar and continue beating, increasing the speed until smooth.
4. Add the peel and lemon juice and beat the composition until fluffy.
Put the cream teaspoon in the puff pastry cups and line the basket in a thin layer. Apply a circle near the edge of the puff pastry cup to form a border that will hold the strawberry cream. Or you only work with a spoon. The idea is that when you rotate with a spoon in the center, to form a cavity, the cream to climb the walls to the edge and be about 1 cm thick. Cover with plastic wrap and refrigerate until ready to serve, no more than 24 hours.
1. Wash the strawberries under running water and drain them through a sieve. You clean their tails.
2. Mix in a blender or food processor until they become a paste. I used it often but I didn't remember long ago that this blender is won in a contest by Laura Laurentiu.
3. In a large saucepan with a thick bottom and walls, mix the strawberry paste with 170-200g caster sugar and mix well.
4. Put the starch in a cup and gradually add water while rubbing with a spoon so that it does not remain lumpy. You get a starvation.
5. Gradually add the starch, stirring with the pear until smooth.
6. Put the pan on medium heat and from the moment it starts to bind and boil, keep it for another 2 minutes. Turn off the heat and add the butter until it melts.
7. Let cool for 15 minutes.
8. Cut the 10 strawberries into cubes of about 1 cm and place them over the warm strawberry mixture.
Homogenize a little. Put the bowl in the cold (recommended 3 hours). I hurried and chilled it in the freezer for about 30 minutes.
1. Beat the cream on medium speed, then high until it becomes frothy. Add the extract and beat a little more for incorporation.
2. Gradually add the powdered sugar until it forms soft peaks.
Mount as close as possible to the time of serving.
1. Spoon a slice of strawberry cream into the cups with lemon cream to fill the formed cavity with a small tip.
2. Put a spiral or whipped cream on top of it. If you want, you can put a lump (without pos) with a teaspoon.
3. For a color and taste effect, decorate with the smallest mint leaves (I broke them) and grated lemon peel.
Liv (e) it!
Ella cake with mascarpone, whipped cream and strawberries
Who does not like strawberries?! I think (almost) we all like it, to a greater or lesser extent. I think you already know that I, personally, like it very much and I have discussed in the past on this blog about my love for this wonderful fruit. About that I remember the summer, childhood and the times when I was carefree. And as I always try to incorporate strawberries into desserts, whenever I can. For what could be better than some fresh strawberries? An ideal strawberry shortcake for summer! & # 128578
In my opinion, strawberries are so tasty and versatile that they can be included in a multitude of different desserts. From ice cream and up to milkshakes, cakes and cookies, strawberries have such a rich aroma that they always bring an extra sweetness and texture. In addition, they come with a multitude of nutritional benefits!
You may remember that we have discussed the benefits of eating strawberries in the past, but I can not help but tell you again: strawberries are very good for health! They are full of antioxidants, vitamins and minerals. They help lower blood pressure and prevent cancer. They are also a very good source of manganese and potassium, both of which help the body function properly.
The very nice shape of the strawberries (heart-shaped) gives us a clue for another benefit: yes, they are also good for heart health! That being said, I think each of us will want to include more strawberries in our diet after reading these lines. That, of course, if you are not allergic to strawberries & ndash what a shame!
So, if you are lucky enough not to be allergic to strawberries, I highly recommend using them in this strawberry tart, perfect for summer. Because what could be better than a beautiful tart that is also very easy to make? Almost nothing!
I thought of taking advantage of the strawberry season and using them in a very simple and very tasty dessert, which will impress everyone who will try it. I know that tart dough is a topic "lemquotemut" by many people because it can be considered difficult to make, but believe me when I tell you there is nothing to be afraid of!
Making a tart dough can be a very easy thing and a good exercise, especially if you pay attention to all the steps to follow. And if you are afraid of baking, but still want to prepare something at home instead of taking a cake from the pastry, then you can use the dough in the supermarket. So, you are 50-50 & ndash you will get a little help & ldquodin trade & rdquo but you will prepare your own filling, tasty and healthy.
Strawberries are delicious in a lot of different combinations, so they will fit perfectly in many types of tarts. go very good with vanilla, for a more subtle aroma. I'm really going and better with chocolate if you want a decadent dessert & ndash because, let's face it, if you've ever tried chocolate glazed strawberries or at least put putina Nutella on a slice of bread and then a few slices of strawberry fish, then you found out that chocolate and strawberries are a combination from Heaven on Earth! & # 128578
And, of course, let's not forget the classic dessert English and American & ndash strawberry whipped cream & ndash another good tart version! And, finally, if you like strawberries so much, you can make a tart with strawberry filling and fresh strawberries on top. Because a strawberry cream goes well with strawberries, doesn't it? If you opt for this combination, you will get a beautiful, pink tart, full of fresh fruit. Who wouldn't love such pampering ?!
No matter what type of tart you choose, one thing is for sure: the result will simply be extraordinary. Strawberries are an aroma that is very easy to work with and that fits many things. So, I urge you to have courage and try to experiment as much as possible! However, I recommend you try this vegan / fasting strawberry tart recipe, which is quite healthy, I promise. You can also prepare it for someone who is lactose intolerant (or for you, if you have this sensitivity), considering that it has no milk in the composition - you will surely appreciate it!
In conclusion, I hope I aroused your curiosity at least a little. Because, well, you don't have to fast or follow a vegan diet to try a vegan dessert, right? You may be surprised and like it even more than a classic recipe!
That being said, if you have some fresh strawberries on hand, I hope you will try this strawberry tart. If not, take a run to the nearest market and let's get to work!
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In a bowl mix the butter (melted at room temperature), add the sugar, mix well with a spatula. Add the yolks and mix until it becomes a creamy mixture. Add the flour and mix well by hand. Add water and mix well until smooth.
Form a round then place on a wrapping foil, transparent, flatten by hand, wrap and let cool for about 30 minutes.
The dough is then placed on the work table, sprinkled with flour and spread well. Then put it in the tart pan, remove the edges, prick it with a fork in places. The tray is then left to cool for another 20 minutes.
The oven is preheated to 180 ° C. The dough in the tray is covered with a circle of baking paper and covered with dry beans or kitchen balls, so that the dough does not grow.
Put the tray in the oven for 8 minutes, remove the paper and the balls, then put it back in the oven for another 5 minutes, until it browns (turns golden). Remove and allow to cool.
During this time the filling is prepared: mix the mascarpone with the sugar until smooth.
Prepare the whipped cream with the mixer.
Add in whipped cream, mascarpone and mix lightly with a spatula.
Peel the strawberries and cut them in half lengthwise, 2 hours before serving. Cover and let cool.
Spread the cream over the dough, add the strawberries and sprinkle with powdered sugar.
Strawberry and cream cake
I always liked to make cakes and I remember that for a while I made a cake every weekend, sometimes more elaborate, sometimes simpler, everything depended on the time available. Although I tried many recipes, I stayed true to fruit cakes because they are light and are made quite quickly. The strawberry and whipped cream cake is a cake that is prepared in a maximum of 40 minutes, very light, fluffy and aromatic. It's basically a classic pandispan top, syrupy with fruit syrup, and a fluffy cream with whipped cream in which I put the whipped cream pieces. For the ladies experts in cakes, its preparation is a breeze, for the beginners it is quite easy, everything is to follow the steps of the recipe.
Of course you can use what kind of fruit you want, preferably to be flavored, I don't even want to think about how good it can be with strawberries or berries. You can also try it with exotic fruits, pineapple or mango, papaya if you are lucky enough to find some that really have flavor.
I prepared it as seen in the title with strawberries, I found fragrant and baked strawberries.
It's a fluffy cake, unpretentious my kids love it!
Strawberry and cream cake
Ingredients for a tray with a diameter of 26cm:
- 5 large eggs at room temperature
- 5 tablespoons sugar
- 5 tablespoons flour
- 2 tablespoons oil
- 500ml whipped cream
- 2 teaspoons honey
- 200g strawberries
- 1 teaspoon vanilla essence
- 50g old powder
- 250ml whipped cream
- 250ml mascarpone
- 1 teaspoon vanilla essence
- 50g old powder
To start, preheat the oven to 180 degrees Celsius.
Separate the egg whites from the yolks and put them in a bowl with a pinch of salt. Mix them until they turn into foam and then add the sugar and mix until it melts and you get a glossy meringue. Add the yolks one after the other and mix after each until it is incorporated, then the oil and mix with low speed, the same until it is incorporated.
Add flour and mix lightly with a spoon over your head, trying to keep the volume until incorporated.
Grease the cake tin with fat or put a baking sheet, pour the top composition and then put the top in the oven for 20 minutes. After 20 minutes, we test with the toothpick, if it comes out clean, the top is baked, if there are traces of dough left on it, let it bake for another 5 minutes.
Remove the countertop, let it cool and turn it over on a plate then cut it in half.
We prepare the syrup very simply, we put the ingredients in the blender and we mix until we obtain a slightly softer puree.
For the cream, mix the sweet cream together with the sugar and vanilla essence. At the end add the honey and mix gently.
If you prepare the version with mascarpone, mix all the ingredients in a bowl (sweet cream, sugar, mascarpone, essence).
countertop, strawberry syrup, 1/2 of whipped cream, pieces of fruit, pudding, syrup, the rest of the cream, fruit.
If you also have a few mint leaves, so much the better.
The good part is that it doesn't have to be cold, you can cut it right away.
And the recipe tried by readers is the shape of the cake :)
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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.
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.
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.
Melt the dark chocolate (in a bain-marie or in the microwave). Boil the 0.110 kg of whipped cream, pour them 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.
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.
Strawberry cake with mascarpone and whipped cream
The responsibility for this recipe belongs exclusively to Mrs. Maria Mare.
Method of preparation
The oven is heated to the right heat (175-180 degrees).
The yolks together with the sugar mix well, until it becomes a frothy cream. Add the baking powder, salt powder and gradually add a tablespoon of water, stirring constantly. When it is ready, add the flour, but the spoon should not be loaded with flour. Separately mix the egg whites and add gradually mixing slowly with a wooden spoon.
Pour the dough into a 26 cm diameter mold lined with baking paper. Bake for approx. 30 minutes (or until the toothpick test passes).
Meanwhile we prepare the cream:
mascarpone cream together with 2-3 tablespoons of powdered sugar beat with the mixer. The gelatin sheets dissolve in a bain-marie (but do not boil) and mix with the mascarpone cream. Beat the whipped cream, and when it is ready, add it with a spoon to the gelatin composition and mix until it is homogeneous. Then add the whole amount of whipped cream, stirring gently.