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Blackberry tart

Blackberry tart



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We prepare the countertop: in the beaten egg whites, add the sugar, beat until the meringue is obtained.

Add the beaten egg yolks to the meringue. Stir gently from bottom to top and add flour. Pour the composition into a pan greased with oil and lined with flour. Bake at 180 C for 30-40 min.

Vanilla cream:

We put on the fire 400 ml of milk with 50 gr of sugar. Meanwhile, beat the eggs + the yolk with 50 g of sugar, a little salt, the starch and the rest of the milk.

Add hot milk in a thin line over the composition with eggs and starch. Transfer the whole composition to the pot in which the milk was boiled and keep it on the fire, stirring constantly until it thickens.

Remove from the heat and add the butter and vanilla essence. Leave to cool, covering with a foil so as not to form a crust.

On the cooled countertop, evenly distribute the vanilla cream, decorate with blackberries.

The contents of the jelly cake sachet are mixed with 2 tablespoons of sugar and 250 ml of water. keep on the fire for 1 minute.

Pour the jelly over the fruit from the center of the tart to the outside.

Let cool for 1-2 hours.

Good appetite!!!


I lightly fried the almonds, let them cool and ground them in the food processor. I mixed the butter and the 2 types of sugar well, then I added the egg yolk and the ground almonds. I got a crumbly dough that I wrapped in a foil-wrapped ball and refrigerated for 60 minutes.

For the cream, I boiled the milk together with the 3 cloves and I split the vanilla pod, I added to the milk and the pod and the vanilla seeds and I let it boil. I removed the pods and cloves from the already flavored milk, leaving only the seeds, I mixed the yolks with the caster sugar and orange peel. I poured the boiled milk over them and put everything back on the fire until a cream-like sauce formed. I dissolved the ammonia in 3 tablespoons of milk and added it to the cream on the fire. I left it on low heat until it thickened like a pudding and I left it until it cooled completely.
I spread the dough in a thicker sheet and put it in the tart pan, I pricked it with a fork and over it I put a baking sheet, I put it in the oven on low heat for 20 minutes. I left it to cool.

I mixed the whipped cream well and I added it over the already cooled cream, I obtained a delicious and fine cream. I put the cream over the cooled countertop, I leveled well. For garnishing, I put the 200 g of blackberries over the cream, from the rest of the blackberries I obtained blackberry juice that I mixed with sugar and I put it on the fire until all the sugar melted, I put the gelatin sheets to soak and I put them over the hot juice obtained. I left it to cool and then I poured the juice over the blackberry tart.


Cobbler with blackberries or berries

Cobbler with blackberries or berries or some kind of tart, but with the dough placed on top of the fruit.

I've been watching Pinterest cobbler recipes with various fruits, but I always avoided trying them. I didn't think such a tart could be better than one tart crumble. Oh, but I was wrong. And in combination with sweet and sour blackberries… yummmy is little said.

Blackberry cobbler

Why was it to my taste?

First of all because it's pretty easy to do. It has a generous layer of fruit over which you place a dough from place to place that you make in the food processor in less than 5 minutes. That's about all you have to gather the ingredients and mix them in the food processor. So the simplicity of this dessert convinced me.

The tart can be served hot, but I liked it colder. Even the second or third day was just as good. I covered the tart with cling film and kept it in the fridge for a few days.

Now I've tried the blackberry tart, but I'm thinking of other fruit options. Maybe berries, apples, plums. I will repeat the recipe with other fruits. The dough remains the basis of this dessert.

As soon as I took the tart out of the oven, the fruit was quite juicy and my cobbler seemed to have too much liquid, but after cooling it turned into a dense, sweet and sour sauce.

And last but not least, I liked this dessert because I was able to combine it with a cup or two of ice cream, so I turned it into a refreshing, summer dessert. Fruit, fruit sauce, dough, a kind of crunchy biscuit, crumbly and ice cream. For me, the perfect combination.


Tart with plums and blackberries

Prepare tart dough pate brisee according to the recipe of here. Spread it in a disc with a diameter of 35-40 cm on a baking paper lined with flour.

Mix the plums, lemon juice, a pinch of salt, flour and 140g of sugar. Add and incorporate blackberries. Place the fruit in the middle of the dough, leaving a 7-8cm edge.

Place the butter pieces on top of the fruit and wrap the edges of the dough around them. Grease the dough with beaten egg and sprinkle 1 tablespoon of sugar.

Place the tart on a tray and refrigerate for 30 minutes. Meanwhile, preheat the oven to 220C.

Bake the tart for 30 minutes, then reduce the temperature to 190C and leave in the oven for another 25-30 minutes. Allow to cool completely before cutting.

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Rustic tart with blackberries and peaches

You can serve portions of blackberry crumble as such, or with. Come on, I'm left with the recipe for blackberry tart and vanilla cream. I used strawberries, blueberries and blackberries, but you can put whatever you want. You can leave the cake undecorated, it's very good and so on. This Pin was discovered by Culinar Ro. Discover (and save!) Your own Pins on Pinterest. I mixed vartos and poured the composition into the cake pan greased with butter. On top I sprinkled blackberries (directly from the freezer) and put it in the hot oven. The rest of the dough is either grated or a grid is formed above the blackberries.

A really cool cake, but fine and delicate. The Black Forest & quot, but in the form of a cake, with inspiration from here. This apple and blackberry tart recipe for babies and children (without sugar) can be prepared especially in summer, when the blackberries are ripe or on. Even if you can't find fresh blackberries, you can buy frozen blackberries.

Blackberry tart is a fruit cake recipe that can be baked in any season. How to prepare tart with vanilla cream, blackberries and strawberries. How to prepare today's recipe is as easy and beautiful as any recipe. Cakes & # 8211 cakes & # 8211 urban flavor cookies.

Maximum health, in a dream dessert!


Tart with almonds, blackberries and pannacotta cream

Image from Pixabay

We can serve the almond tart at the end of a meal or with a coffee with family or friends. It is a tart with blackberry jam (or other fruit of your choice) and cream from mascarpone cheese, lemon and natural yogurt. Almonds give a special taste!

This wonderful dessert comes from northern Italy, more precisely from the former kingdom of Piedmont. It will fill you with delight, this dream cake!

Ingredients for Almond, Blackberry and Panacotta Cream Tart:

1 cup flour, grated lemon peel, 2 tablespoons butter, 1/2 cup sugar (50 g), 5 tablespoons milk, 1 egg yolk.

Ingredients for the filling:

1/2 packet of butter (100 g), 1 glass of brown sugar, 1 egg, 1/2 glass of crushed almonds, 3 tablespoons flour, the juice of two lemons, 1 jar of blackberry jam.

For Pannacotta Cream:

1 can of mascarpone cheese (250-300 g), 1 glass of yogurt (150 g), 3 tablespoons brown sugar, the juice of a lemon.

Preparation time: 1 hour and 50 minutes. To prepare the pannacotta cream, put the mascarpone cheese, yogurt, sugar and half of the lemon juice in a bowl and mix until it has a thin and homogeneous consistency. Cover the bowl and set aside.

We prepare the dough. Add the flour and a pinch of salt to a bowl. Add the grated lemon peel, butter, sugar and continue to mix. Pour the milk and egg yolk. Knead the dough and leave to rise for 30 minutes

Image from Pixabay

Place the dough on a surface covered with flour. We put baking paper in a tart shape. put the dough in the form and leave it in the fridge for 15 minutes. Preheat the oven to the fourth stage (180 degrees Celsius). Leave the tart in the oven for 15 minutes until it turns golden. Remove the tart from the oven and leave it to cool.

To prepare the filling, we pass the butter and sugar through a food processor. Add the egg, stirring constantly. Then add the almonds, flour and lemon juice. Stir again. Fill the dough evenly with almond cream. We choose only blackberries from jam (without syrup). Add the blackberries on top. Leave in the oven for 25-30 minutes until golden. The tart with almonds, blackberries and pannacotta cream is served hot!


White chocolate and blackberry tart

I know I know. My blog is 100 years old and I haven't been here much since. But lately I've been "producing" quite a few recipes that I like and feel you would like too, and than get lost in the ephemeral Instagram feed (where, by the way, if you don't already, you can track for content with cats and food), I better save them here. Who knows, maybe writing recipes will give me a little fun to write about other things. I don't promise anything, for now I'm coming to you with a delicious recipe and that's it.

I've been thinking about this tart for a long time. I wanted to offer you a simple recipe for the Easter meal, but one that would be a real showstopper. To be able to be customized to your taste, not to require any complicated confectionery techniques, to be absolutely delicious and to impress everyone. And, with all the modesty in the world, it worked out for me. We have an incredibly easy to make base, but absolutely delicious and crunchy and good. We have a fruit jam - which you can make with whatever fruit you want, or you can buy it from the store. Depending on which fruit you choose, you can customize the tart as you like. And we have a white, creamy and good chocolate pudding, not at all difficult to make. As a decoration, I opted for blackberries, blueberries, edible flowers (found at Metro or Selgros) and some small chocolate eggs in a nest made of white chocolate and granola - for a little extra-Easter - but of course that you can use any fruit, candy, leaves. Go crazy. I can't wait to see your creations on instagram.


Tart with almonds, blackberries and pannacotta cream

Image from Pixabay

We can serve the almond tart at the end of a meal or with a coffee with family or friends. It is a tart with blackberry jam (or other fruit of your choice) and cream from mascarpone cheese, lemon and natural yogurt. Almonds give a special taste!

This wonderful dessert comes from northern Italy, more precisely from the former kingdom of Piedmont. It will fill you with delight, this dream cake!

Ingredients for Almond, Blackberry and Panacotta Cream Tart:

1 cup flour, grated lemon peel, 2 tablespoons butter, 1/2 cup sugar (50 g), 5 tablespoons milk, 1 egg yolk.

Ingredients for the filling:

1/2 packet of butter (100 g), 1 glass of brown sugar, 1 egg, 1/2 glass of crushed almonds, 3 tablespoons flour, the juice of two lemons, 1 jar of blackberry jam.

For Pannacotta Cream:

1 can of mascarpone cheese (250-300 g), 1 glass of yogurt (150 g), 3 tablespoons brown sugar, the juice of a lemon.

Preparation time: 1 hour and 50 minutes. To prepare the pannacotta cream, put the mascarpone cheese, yogurt, sugar and half of the lemon juice in a bowl and mix until it has a thin and homogeneous consistency. Cover the bowl and set aside.

We prepare the dough. Add the flour and a pinch of salt to a bowl. Add the grated lemon peel, butter, sugar and continue to mix. Pour the milk and egg yolk. Knead the dough and leave to rise for 30 minutes

Image from Pixabay

Place the dough on a surface covered with flour. We put baking paper in a tart shape. put the dough in the form and leave it in the fridge for 15 minutes. Preheat the oven to the fourth stage (180 degrees Celsius). Leave the tart in the oven for 15 minutes until it turns golden. Remove the tart from the oven and leave it to cool.

To prepare the filling, we pass the butter and sugar through a food processor. Add the egg, stirring constantly. Then add the almonds, flour and lemon juice. Stir again. Fill the dough evenly with almond cream. We choose only blackberries from jam (without syrup). Add the blackberries on top. Leave in the oven for 25-30 minutes until golden. The tart with almonds, blackberries and pannacotta cream is served hot!


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Blackberry and blueberry tart

Mureeee, afiiineee. Who wants? I offer them in the form of a super tasty tart, this time with sweet cream, a super tasty version. In fact, I don't think there is any tart that is not tasty as long as it is full of fresh seasonal fruits.


Blackberry tart, without baking and without sugar

Do you want to eat something sweet, but healthy and refreshing at the same time? Try this wonderful blackberry tart. The recipe does not require you to be a cook in any way, nor does it force you to turn on the oven.

Prepare cold, and serve cold. That is why it is ideal for a hot summer day. The most attractive part is that this dessert is also dietary, as it does not contain sugar, eggs or dairy products!

Raw-Vegan Tart with Blackberry Recipe

This tart is ready in about 30 minutes. It takes longer to cool, as it must be left in the fridge for at least 3 hours.

Raw-vegan tart with blackberries - recipe

The original recipe says to use arorut powder. This is a type of gluten-free starch extracted from the rhizomes of tropical plants, and is used as a thickener in sauces and jellies. It can be found at health food stores. If you don't have one in the house or can't find one to buy, replace it with starch. Note that 2 teaspoons of arorut flour replace 2 tablespoons of starch.

• 250-300 g of nuts
• 175-265 g of dates

• 500 g of frozen blackberries
• 3 tablespoons of honey
• 1 ½ tablespoons of rice flour or starch
• 2 tablespoons water or fruit juice

To prepare the top, or tart crust, place the walnut kernels and dates in the S-bladed robot. Mix for about 40 seconds, until the ingredients are crushed. Do not grind them finely (flour), but coarsely. Take a little composition between your fingers and check if it "holds."

Transfer the composition to a pie tray about 22 cm long and press it with your fingers, or with the back of a spoon. Until the filling is ready, let the top sit in the fridge.

If you use frozen blackberries, take them out of the freezer in time and let them thaw completely before using them in this recipe. Otherwise the cream will come out too soft and will flow.

Put 200 grams of blackberries in the blender. Add the flour or starch and water (or fruit juice). Mix until you get a smooth paste.

Transfer the composition to a saucepan, and simmer for about 3-4 minutes, until thickened. Stir constantly.

When it has thickened, add the remaining blackberries (300 g) and mix. Stir in the honey and mix until smooth.

Pour the cream over the countertop in the pan. Level and decorate as you like. Cover the tray with foil and place in the refrigerator. Let it sit for at least 3 hours in the cold, so that it becomes firm and can be sliced ​​more easily.

The benefits of eating blackberries

Blackberries are very nutritious and low in calories. They contain a large amount of vitamin C and fiber. They are rich in antioxidants (lutein and zeaxanthin), vitamins A, E, K and B, magnesium, potassium, manganese and copper.

Blackberries are important sources of phytochemicals with antioxidant properties, such as anthocyanins, tannins, ellagic acid, gallic acid, quercetin, cyanidins, kamepferol and catechins. These antioxidants protect the body from cancer, premature aging and neurological diseases.

Be careful, blackberries contain fructose, so they should not be consumed in large quantities.

Article sources:
1. http://www.whfoods.com/genpage.php?tname=recipe&dbid=49
2. http://foodfacts.mercola.com/blackberries.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


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