Tag: Tart

Hazelnut Tart Recipe – Italian Cuisine – Italian Cuisine

Hazelnut Tart Recipe - Italian Cuisine

  • 350 g frozen shortcrust pastry
  • 120 g butter
  • 100 g icing sugar
  • 100 g almonds
  • 70 g toasted hazelnuts
  • 50 g starch
  • 50 g yellow polenta flour
  • 50 g raisins soaked in rum
  • an egg and 3 yolks
  • caster sugar

To prepare the ground hazelnuts tart, fine almonds together with a spoonful of granulated sugar. Cream the butter with the icing sugar, then add the eggs, yolks, yellow flour, starch and ground almonds. Roll out the shortcrust pastry, which you have defrosted in the meantime, obtaining a 4 mm sheet of dough with which you will coat a 23 cm diameter tart mold. Sprinkle the well-squeezed raisins on the bottom then spread the butter cream over which you will put the whole hazelnuts. Bake at 200 ° for about 50 '.

The orange tart recipe – Italian Cuisine

The orange tart recipe

Available from November to spring, oranges are rich in vitamin C and have many properties: diuretic, purifying and digestive. Are these "excuses" enough to convince you to put it in a dessert?

L'Orange it is the main fruit of winter: it ripens in November and is available until spring, and with its load of vitamins and antioxidants, it is a panacea for the body, tried at this time of year by colder temperatures. In all forms, it offers concrete help to strengthen the immune system and thus eliminate the risk of falling ill with fever and cold. If they are excellent eat like fruit after a meal or in a salad, or even juice for breakfast, why not use oranges also to prepare a tart to be consumed at any time of the day?

All the properties of oranges

That they are red or blonde, oranges are truly one of the richest fruits of antioxidants, which help to fight cellular aging, but also to strengthen the immune system and make us less vulnerable than many diseases. Two oranges a day provide the right amount of vitamin C necessary, while if we consume them raw, in salads together with other vegetables, they also have draining properties. The white skin immediately under the skin then, even if it has a slight bitter aftertaste, it helps the intestine in theabsorption of sugars and fats, while the citric acid of which they are rich stabilizes the ph and improves digestive abilities, also helping the metabolism.
Let's say we have one more excuse to put it in our desserts, quite right?

Orange tart: our recipe


For pasta

300 g 00 flour

160 g butter

1 egg and 1 yolk

1 pinch of salt

the rind of an untreated lemon

120 g brown sugar

For the filling

130 g brown sugar

80 g butter

50 g toasted and chopped hazelnuts

3 untreated oranges

4 eggs


First prepare the shortcrust pastry: place flour on a pastry board, add sugar, lemon zest, salt and soft, chopped butter. Start kneading quickly, using only your fingertips. Add the yolk and the whole egg and finish working. When you have a homogeneous mixture, wrap it in a sheet of film and let it rest in the fridge for an hour. In the meantime, prepare the stuffed. In a bowl break the eggs, grate the zest of two oranges on top, add the granulated sugar and mix to prevent lumps. In a saucepan, melt the butter in a bain-marie and when it is warm, add it to the eggs and sugar. Also add the filtered juice of the 2 oranges. Remove the pasta from the fridge and with the help of a rolling pin spread it on a pastry board. Grease a 28 cm diameter cake tin, sprinkle it with flour and then spread the shortcrust pastry inside. Prick the bottom with the prongs of a fork, spread the chopped hazelnuts over it and then add the mixture of oranges and eggs. Level with a spatula, lower the edges of the cake forming a curb, clean and peel the third orange and cut it into thin slices and decorate the surface of the cake with them. bake at 180 ° for 25-30 minutes and when the cake is cooked, let it cool before cutting it.

Recipe Cocoa tart with «mou cream and popcorn – Italian Cuisine

  • 200 g flour 00
  • 120 g soft salted butter
  • 20 g almond flour
  • 20 g sugar
  • 10 g bitter cocoa
  • 1 pc egg

For the cocoa tart recipe with «mou cream and popcorn, mix the flour with the sugar
and cocoa, then knead with soft butter until the mixture is sandy, then incorporate the egg
and form a loaf; wrap it in baking paper and put it in the fridge for 1 hour. Roll out the pastry to 3-4 mm thick and use it to line a mold with a movable bottom (ø 18-20 cm). Line the pastry bottom with baking paper, cover it with dried pulses and bake at 180 ° C for 20 minutes (cooking in white); remove from the oven, remove the baking paper with the vegetables and bake for another 5 minutes. Take out the shell of pastry and let it cool completely.
FOR THE "MOU" CREAM: Heat 150 g of cream. Melt 200 g of sugar with 50 g of water in a casserole with fairly high edges, until you have obtained a golden caramel; then pour the cream that you have warmed, being very careful because it will develop a tumultuous boiling; mix well to make the mixture homogeneous and smooth. Remove it from the heat, let it cool, then add the butter, continuing to stir. Stuff the pastry shell with half of the cream "mou" and let it cool completely.
Partially stir 150 g of cream, add it to the rest of the «mou cream and fill it with the tart; put it in the fridge to cool for 2 hours. Complete with the popcorn just before serving and decorate to taste with caramel threads.

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