Traditional recipes

Cream and strawberry tart

Cream and strawberry tart

Wash the strawberries, clean the stalks, cut them in half and cover them with 7 tablespoons of sugar and leave them to stand for 1 hour. Leave a few strawberries to garnish.

Rub the yolks with 6 tablespoons of sugar until they turn white, gradually add the oil, milk, flour, baking powder and starch.

Whisk the egg whites with a pinch of salt and incorporate them into the dough, mixing well. Wallpaper a larger cake form with baking paper and turn the composition over and bake for 25 minutes until the top is baked.

The juice resulting from the strawberries is drained and filled with water up to 300ml liquid.

Mix the gelatin with 3 tablespoons of sugar then pour the strawberry juice with water and put it on the fire for 1 minute until it thickens. Leave it to cool a bit and pour it over the strawberries.

After the countertop has cooled, peel off the baking paper and put it back in the form. Pour the strawberries over the countertop and leave it to cool for an hour.

Prepare the pudding with 3 tablespoons of sugar (according to the instructions on the envelope), add the butter and mix well. Pour the pudding over the strawberries and leave to cool.

Meanwhile, prepare the whipped cream with the whipped cream hardener and powdered sugar

Beat the whipped cream with the vanilla sugar and the whipped cream hardener and garnish the tart to taste. Let it cool for a few more hours.


Strawberry tart

I don't know how to make cakes. Nothing seems more complicated and scary to me than to start a cake. But sometimes (rarely!) I take my heart in my teeth and get to work. This tart is not very good-looking but it is a perfect dessert for the hot days that are already tormenting us.

First make the dough by mixing with the mixer 125 gr flour, 125 gr margarine, 125 gr sugar, about half an envelope of baking powder, 3 eggs, an envelope of vanilla sugar. Pour the dough into a round shape greased in advance with a little butter and lined with flour. Bake until the dough is baked and in the middle & # 8211 do the toothpick test.


Meanwhile, wash about half a kilogram of strawberries and small pieces into small pieces, putting 1 tablespoon of sugar on them and letting them leave the juice.

After removing the dough from the oven, let it cool for about 10 minutes and pour the strawberries over it, their juice syruping the top well.

Then make a vanilla pudding according to the instructions on the package and pour it over the strawberries. Let the tart cool, then put it in the fridge for a few hours. You can decorate it either with whipped cream or with pieces of chocolate.


Cream and strawberry tart! The easiest summer recipe

This recipe is easy to make and you only need a few ingredients to prepare it.

Wheat: 400 g flour, 100 g sugar, 100 g butter, 2 eggs, salt.

Cream: 300 ml cream, 150 g sugar, 1 sachet of whipping cream, strawberries for garnish.

Mix the sugar with the melted butter and a pinch of salt. Gradually add eggs, one by one until a frothy cream results. At the end, add the flour. The resulting dough is wrapped in cling film and refrigerated for at least 30 minutes. After that, spread it in a tray lined with baking paper. Prick with a fork and put a few beans on top so that it does not swell when baked.

Bake until browned. Beat the whipped cream and sugar, then add the whipped cream hardener and mix for a few more minutes and then let it cool. Put whipped cream over the syrup tart with a little cherry compote or strawberry syrup and garnish with slices of strawberries on top. Keep cold for at least 2 hours.


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.


Tart with strawberry jam and whipped cream

Tart with strawberry jam and whipped cream from: flour, eggs, butter, sugar, milk, salt, strawberry jam, whipped cream, grapes.

Ingredient:

  • 250 g flour
  • 3 eggs
  • 100 g butter
  • 50 g sugar
  • 50 ml milk
  • 1 pinch of salt
  • 2 sachets of vanilla sugar
  • 200 g of strawberry jam
  • 200 g cream (optional)
  • 200 g grapes (optional)

Method of preparation:

Rub the butter with the sugar in a bowl until smooth. Then add 2 egg yolks and a whole egg, salt, vanilla sugar, milk and flour. Mix again very well.

The shell thus formed is put in the refrigerator for an hour. Then, take the tart shapes, line them with parchment paper, and put a 3-4 mm thick layer of the crust.

The tarts are pricked with a fork, from place to place, so as not to swell and put in the oven over medium heat.

When ready, take out, leave to cool and grease with a layer of jam, then decorate (optionally) with cream and grapes.


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 flavor 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.



INGREDIENTS
LEAF CRUST (cups)
1 packet of pie dough
30g old powder

LEMON CREAM
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

STRAWBERRY CREAM
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

VANILINATED FRESH
250 g whipped cream
1/4 teaspoon vanilla extract
30 g powdered sugar (I put two sachets of vanilla sugar)

decoration
mint leaves
grated lemon peel

PREPARATION
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 savarina 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 chalky. 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.

LEMON CREAM
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.

In the puff pastry cups put with a teaspoon of cream 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 will rise on 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.

STRAWBERRY CREAM
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.

VANILINATED FRESH
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.

MOUNTING
It is mounted as close as possible to the time of serving.
1. Spoon a slice of strawberry cream into the cups with the lemon cream to fill the formed cavity with a small tip.

2. Put a spiral or whipped cream on top of the cream. 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!


Strawberry tart

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 (in the shape of a heart) 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 with cream & ndash another good version of tart! 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, run to the nearest market and let's get to work!

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Tiramisu with strawberries

Tiramisu with strawberries: a simple, cool dessert and very easy to make. This time I used strawberries and decorated it with nuts and almonds.

Of course, you can use other fruits or ingredients that you have at hand or that you like. & # 128578

On Gina Bradea's blog you can find other tiramisu recipes. Here are just a few examples of such recipes:


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 a 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.