Tag: Tart

Tart with Kinder bars – Italian Cuisine

First, prepare the pastry: pour all the ingredients into a bowl and knead quickly, just long enough until you get a homogeneous dough.
Wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.

Take the dough back and divide it into 2 parts (one slightly larger than the other).
Roll out the larger half in a rectangular sheet not too double and use it to line the mold lined with parchment paper.
Cover the bottom with Kinder bars.

Roll out the second part of the pastry and use it to cover the bars, sealing the edges with the pastry below.
Cover the surface with the chocolate chips, then bake in a preheated convection oven at 180 ° C and bake for about 20 minutes or until golden brown.

The tart with Kinder bars is ready: let it cool completely, then cut it into squares and serve.

Recipe Tart with small fruits – Italian Cuisine

Ingredients For the shortcrust pastry

225 g flour
150 g butter
100 g sugar
2 egg yolks
25 g bitter cocoa
salt

Ingredients For the ganache

220 g dark chocolate
200 g fresh cream or milk
15 g butter
10 g sugar

Ingredients To complete

strawberries
blueberries
raspberries
blackberries
white currant

Duration: 5 h

Level: Medium

Doses: 8-10

For the recipe of the tart with small fruits, dissolve a pinch of salt in the egg yolks by beating them with a fork. Sift the flour with the cocoa and distribute it on the work surface to form a fountain with a large "crater". Proceed with the processing as illustrated opposite. Place the butter at room temperature and the sugar in the center of the fountain and mix them very well; form a depression inside the handled butter and pour in the beaten egg yolks. Start kneading by adding a little flour at a time and continue until you have obtained a firm dough. Wrap it in baking paper and put it to rest in the fridge for at least 3 hours (the ideal would be to let it rest for one night). Roll out the dough with a rolling pin to 3-4 mm thick and line a mold with a movable bottom (diameter 22 cm) with it, trimming it to obtain a border of 2-3 cm. Prick the bottom with the tines of the fork, spread a sheet of baking paper on top and cover with dried legumes. Bake «white in the oven at 180 ° C for 15-18 minutes. Remove the tart, remove the legumes and baking paper, turn it out of the mold and let it cool.
For the ganache: chop the chocolate in a large bowl. Bring the cream to the boil
with the sugar, pour it over the chocolate, stir in the butter and blend with a powerful hand blender, until you get a very fine cream. Let it cool.
To finish: distribute the ganache in the shortcrust pastry shell and decorate with concentric circles of half-cut strawberries, white currant beans, raspberries, blackberries and blueberries.

Incoming search terms:

gorden ramsey fruit tart

Tart with cinnamon cream and nutmeg – Italian Cuisine

Ingredients for 10 people

1) Pour the flour on a pastry board and quickly mix the butter cold into small pieces with your fingertips, so as to obtain a crumb mixture. Form a fountain, create a hollow in the center and add it sugar, the egg, i yolks and a pinch of salt. Form a ball, wrap it in plastic wrap and put it in the fridge for 1 hour.

2) Dissolve in a saucepan la cinnamon and a scratch of nutmeg with very little milk, then add the rest of the milk and the cream and heat; remove from heat and let it rest.

3) Roll out the dough on a lightly floured surface to a thickness of 4-5 mm and transfer it to a 26 cm diameter tart mold; trim the excess dough (it will be used for decorations), prick the bottom with a fork and transfer the mold to the fridge for 30 minutes. Meanwhile, cut out some snowflakes from the leftover dough and arrange them on a baking sheet lined with baking paper. brush them with the beaten egg yolk with a few drops of water or milk.

4) Cover the base with pastry with a wet and wrung sheet of baking paper, pour a handful of dried legumes and bake at 180 degrees for 20 minutes. Cook the biscuits at the same time until they are golden; then remove the baking paper with the legumes and cook the pastry base for another 10 minutes.

5) Whip the egg yolks with the egg and the sugar, add the milk with the cinnamon flavored cream and heat again. Pour the mixture into the base and continue cooking by lowering the temperature to 160 ° for another 20-25 minutes. Remove from the oven and let cool. Sprinkle some snowflakes with it powdered sugar, others with cinnamon and use them to decorate the cake.

Incoming search terms:

duck nutmeg gordon ramsay