Tag: Tart

Heavenly Tart Recipe – Italian Cuisine – Italian Cuisine

Ingredients

350 g Greek yogurt
250 g flour
250 g fresh cream
140 g butter
80 g caster sugar
20 g almond flour
20 g fresh ginger
20 g candied ginger
1 pc egg
blackberries and blueberries
honey
meringues
icing sugar
salt

Duration: 3 h 15 min

Level: Middle

Dose: 6 people

For the heavenly tart recipe, mix the flour with the almond flour, a pinch of salt and the granulated sugar. Intridetela with the soft butter cut into small pieces, obtaining a sandy mixture, then add the egg and the ginger juice (obtained by squeezing the grated pulp). Work the mixture briefly; wrap the dough in the foil and let it rest in the fridge for 1 hour. Roll it out to 3-4 mm thick and line it with a tart mold (ø 22 cm); trim it at the edges, prick the bottom with a fork and cover it with baking paper. Fill with dried beans (or with the special ceramic beads for cooking in white) and bake at 180 ° C for 20 minutes.
Take out the cake, remove the beans and
the paper and bake it for another 2 minutes. Take out the pastry shell and let it cool completely.
FOR THE FILLING: Whip the cream with 30 g of icing sugar. Mix the Greek yogurt with 1 tablespoon of honey, then add it to the whipped cream. Chop the candied ginger and spread it on the bottom of the tart, then fill it with the yogurt cream. Cool the cake in the refrigerator for 1 hour. Complete the dessert with blackberries and blueberries or other seasonal fruit cut into small pieces, crumbled meringues and icing sugar.

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Tart with panna cotta – Italian Cuisine

Start preparing sucrée pasta.
Mix the flour, softened butter, salt and sugar in a bowl.
Then add the beaten yolk.

Work to obtain a sandy mixture.
Form a loaf, wrap it in cling film, and let it sit for 30 minutes in the fridge.

Take the dough and roll it out in a rectangle between two sheets of parchment paper.
Move everything inside the mold, remove the first sheet, tip over and eliminate the second one.
Remove excess paste from the edges, prick the base and refrigerate for 30 minutes.

Then cook blindly.
Arrange the parchment paper with the appropriate spheres on the base of the tarts and bake in a hot oven at 180 ° C for 20 minutes.
Remove the parchment paper with the spheres and continue cooking for another 15 minutes.
Then let it cool.

Meanwhile, prepare the panna cotta.
Soften the isinglass in a bowl with cold water for about 15 minutes.

Heat cream and milk for 15 minutes in a saucepan over heat.
Turn off the heat, add the squeezed isinglass and stir to melt it.
Then let it cool.

Now put the panna cotta, filtered, inside the tart.
Move to the fridge and let it set for at least 5 hours, even better if it is overnight.

After this time, remove the tart from the mold.
Decorate the surface with some marmalade to taste, I preferred the berry one.

Your tart with panna cotta is ready to be brought to the table.
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Gluten-free tart – Recipe gluten-free tart – Italian Cuisine

Put butter and cornmeal in a bowl and start working.
Once obtained a cream, add sugar, egg, salt, yeast and vanilla.
Finally add the rice flour.

Work until you get a smooth dough, cover it with plastic wrap and let it rest in the fridge for 1 hour.

Spread on the work surface lightly floured with rice flour.
Line the mold, cut off the excess and cut the strips to decorate the surface.
Prick the bottom with a fork and spread the jam, leaving the raised edges free.

Apply the decorative strips, then cook for about 40 minutes at 180 ° C in a preheated ventilated oven.
Once the tart is ready without gluten, take it out of the oven and let it at least cool down before serving.