Tag: tarts

Recipe Tarts with cocoa cream and raspberries – Italian Cuisine

Recipe Tarts with cocoa cream and raspberries


A substantial dessert, to complement a dish of fish or chicken with mixed salad or sour vegetables

  • 180 g flour 00
  • 60 g sugar
  • 100 g butter
  • 3 egg yolks
  • 250 g ricotta
  • 60 g granulated sugar
  • 20 g bitter cocoa
  • 200 g fresh raspberries

For the shortcrust pastry shells
Mix 180 g of 00 flour with 60 g of sugar, 100 g of soft butter and 3 egg yolks; wrap the dough in plastic wrap and place it in the fridge for 1 hour. Roll out the dough to 3 mm thick, line 4 tartlet molds (ø 8 cm, h 3 cm), trim along the edges, prick with the prongs of a fork, line with baking paper and fill with dried legumes. Bake at 180 ° C for 18-20 minutes. Finally, remove from the oven, remove legumes and paper, unmold and allow to cool.

For the cocoa cream
Mix 250 g of ricotta with 60 g of granulated sugar and 20 g of unsweetened cocoa with a whisk until creamy.

To complete
Fill the tartlets with the cocoa cream and complete them with fresh raspberries (200 g) and mint flowers.

Spring fruit tarts: the recipes – Italian Cuisine

Spring fruit tarts: the recipes


Strawberries, raspberries, peaches and apricots: these fruits, which are harvested during the warm months, are the basis for tasty desserts, perfect for breakfast and a snack where you can also vary the base, from shortcrust pastry to shortcrust pastry with cocoa, with frangipani cream instead of custard

In spring nature awakens, giving variety of fruit that winter had made us forget. In May, the strawberries and the medlar, in June the cherries, i raspberries, the blackberries and i blueberries and then, going towards summer, the apricots and the peaches. Most health-conscious people consume fresh or pureed fruit; sweet lovers, on the other hand, can indulge in preparing fresh fruit tarts. In this case, however, better not to overdo it, just a slice is enough … a day.

Fruit tarts: with strawberries, yogurt or ricotta

Once the shortcrust pastry has been prepared, a little imagination is enough in the combination of the ingredients and the right attention during the garnish, to have an original tart with seasonal fruit. Strawberries, for example, go well with dairy products: to confirm it, just taste one strawberry and ricotta tart or one tart with yogurt and strawberries.

Crow frangipani and nectarines

Those who want to vary the fruit tarts a little can replace the pastry cream with the rich and fragrant frangipani cream, based on almond flour. Once the shortcrust pastry has been prepared and left to rest in the refrigerator for half an hour, spread it half a centimeter thick and cover the bottom of the pan. Then pierce the base with a fork, pour the cream over it and bake for 15 minutes at 180 degrees. In the meantime, they cut themselves three nectarines into thin slices, put them in a bowl with the juice of half a lemon is three tablespoons of brown sugar, then caramelise them on the fire for a few minutes. Finally, remove the cake from the oven and decorate it with peaches and some almond flakes.

Cocoa pastry, raspberries and chocolate cream

A variant of the classic shortcrust pastry is the al cocoa. Same ingredients as the traditional recipe, to which they must be added 30 grams of cocoa powder. While the dough rests in the refrigerator, prepare the cocoa cream with 200 ml of cream, 200 ml of milk, 120 g of sugar, 30 g of flour, 20 g of potato starch, 120 g of dark chocolate, four egg yolks egg and a vanilla bean. In a saucepan, bring the vanilla flavored milk and cream to a boil; apart from working the yolks with sugar. Once you get a frothy cream, you need to combine the milk and cream and mix with a whisk, then put the mixture back on the heat and add the chocolate flakes. Turn off the heat when the cream is thick and let it rest in the fridge for an hour; place the pastry in the pan and cook for 25 minutes at 180 degrees. Once the cake is out of the oven, first spread three tablespoons of raspberry jam, then the chocolate cream and finally decorate with 150 grams of fresh raspberries.

Wholemeal pastry with apricots and cherries

For a lighter version, you can use one wholemeal pastry: in this case the ingredients are 300 grams of white flour, 200 grams of whole wheat flour, 250 grams of butter, 250 grams of sugar, two yolks, a whole egg, a pinch of salt and the grated zest of one lemon. After kneading and letting the pastry rest in the refrigerator for half an hour, roll it out, not too thin, covering the bottom of a buttered pan: you must create an edge of about an inch and then make small holes with a fork. At this point, it is necessary to spread three tablespoons of apricot jam on top and place four apricots cut into small wedges and about fifteen pitted cherries. Bake a 160 degrees for 35 minutes and, to garnish, chopped hazelnuts you hate pistachios depending on your taste.

5 fig tarts: easy and tasty recipes – Italian Cuisine

5 fig tarts: easy and tasty recipes


With shortcrust pastry, but also with brisée and biscuits. And then with pistachios or berries. Easy and delicious recipes for autumn breakfast

The end of the holidays is sweeter thanks to the arrival of an extraordinary seasonal fruit on our tables: the FIG.
We suggest using it to prepare a delicious pie for breakfast, indeed five!

Not just September figs

Perhaps not everyone knows that there are two types of figs: those that ripen in winter and are harvested in the spring, called primaticci, and i "Real figs" that ripen at the end of summer, right in this period.
The best because they are sweeter and meatier are obviously the latter, but you can prepare lots of desserts even with spring ones.

The peel is eaten?

Basically the answer is no because the plant could have been treated, but also because washing ripe figs is a delicate operation that could compromise the yield of the fruit.
The peel is thin and delicate and it simply needs to be removed with the help of a small knife.
If the figs come from the house tree and you know how they were treated, however, use them as well whole clean simply with a damp piece. Avoid eating white milk that comes out of the stalk.

Pies with figs

To best enjoy the fig and exalt it, we suggest using it in desserts always fresh.
Otherwise prepare one homemade jam using a low percentage of sugar, preferably cane, and lemon zest and juice.
Here 5 easy recipes for your autumn breakfasts.

Classic tart

Prepare a fig jam by cooking 500 g of figs and 200 g of sugar and enrich it with walnuts and flakes of dark chocolate.
Then fill in a base of shortcrust pastry and decorated with the classic grill.
You can enrich this recipe as you prefer by adding other ingredients to the jam or you can use a whole wheat pastry flour for a more rustic result.

Cream and fig tart

There cream tart it is a sweet that is always very welcome.
Cook the pastry in white, ie covered with dried beans, and when ready fill it with the custard and decorated with fresh figs.

Cheesecake tart

A variation of the previous recipe with a mascarpone based cream (or flaky cheese), sugar and whipped cream instead of custard.
It is easier and faster to make because only the base is cooked.
You can also use the biscuit base and butter instead of the pastry if you prefer the real one cheesecake and if you don't want to cook anything.

Galette of figs

There galette It is a very rustic and easy to prepare French dessert that includes a shell of pasta brisee and a fruit-only filling, in this case figs.
Just spread the base, place the figs cut into pieces and mixed with a little cane sugar and lemon zest and then close the edges of the pasta towards the center to have a sort of cornice.

Tart with berries

To enrich the fig tart, whatever it is among those proposed, add other autumn fruits, such as i berries that contrast with their acidity the sweetness of the figs making the dessert less cloying.
In addition, blackberries, raspberries, currants and blueberries are also beautiful to see as a dessert decoration.

Browse the gallery to get a glimpse of our 5 recipes!

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