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Dessert tart with strawberries, vanilla cream and rose water

Dessert tart with strawberries, vanilla cream and rose water


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Tart counter:

Sift the flour into a bowl, add the cold butter, then mix the two ingredients, crushing them with your fingers. Add a pinch of salt, lemon juice, egg, cold water, stirring. Knead a little until it takes the shape of a block, then refrigerate for 30 minutes.

Spread the dough in a thin sheet on the worktop sprinkled with a little (about 30 g) flour. Transfer the dough with a rolling pin to a tart pan greased with butter (I put a small baking paper on the bottom of the tray, just for safety, it is not mandatory).

Prick the dough with a fork from place to place and remove the excess crust.

Bake the tart for 15 minutes, over low heat, blindly, ie place a baking sheet with a weight on it, I used pasta, but you can use ceramic beads, rice, beans or whatever you want. Then remove the weight and bake the top for another 10-15 minutes, over medium heat, to lightly brown.

Because I had a little dough left, I also prepared some ornaments: flowers and leaves. They can be left white or stained with beet salad juice or natural dye green powder, dissolved in hot water. These ornaments bake only a few minutes (7-8 minutes), keep an eye on them.


Cream:

Mix, in a saucepan, the yolks with the milk and a pinch of salt, with a whisk. Add flour, vanilla and water from rose flowers. Boil the mixture over low heat until it thickens like a pudding (about 5 minutes). Remove from the heat, add the butter and mix vigorously until the butter melts. Cover the cream with cling film and refrigerate to cool well (about 15 minutes).

After that, add the liquid cream to the cream and beat with the mixer for about 1 minute, until it acquires that creamy, fine consistency.


Installation and decoration:

After the tart has cooled, remove from the pan and move to a plate. Fill with cream. Refrigerate while we prepare the decor.

Wash the strawberries and toss on a paper towel.

Melt the chocolate on a steam bath and fill it with a chocolate pouch.

Beat the whipped cream until it becomes thick and silky.

Remove the tart and decorate with: chocolate lines, whipped cream flowers, dough ornaments, painted, strawberries and pearls.

Refrigerate the tart until ready to serve.


Good appetite!

If you like my recipe, you can also find it on my blog:


Creme Brulee

Creme Brulee she was recently our dessert star. For a long time I postponed the making of this dessert, especially since I lacked that burner with which to caramelize the sugar.

So, with the burner came Horia with the insistence for crème brulee and I started researching a bit. That's how I discovered that this cream goodness is claimed by the French, Italians and British. The recipes I consulted gave me a bit of a headache… especially at the baking temperature but also at the proportion of the ingredients.

& # 8211 4 tablespoons grated brown sugar

In a small bowl, rub the yolks well with the caster sugar and a pinch of salt.

Put in a saucepan sour cream, the milk and vanilla pods. Beforehand, cut the pod lengthwise with a sharp knife and remove the core. Boil both the core and the peel. Put the pan on the fire and bring to boiling point.

In some recipes it is recommended that this composition be cooled when mixed with eggs, in other sources it is mentioned that it must be hot. I used it hot not before strain. So, the milk / cream composition is mixed lightly, pouring a little over the egg composition with sugar.

To continue the operation we need 4 forms of heat-resistant ceramics.

We pour the composition into shapes, we put the shapes in a tray with hot water. The water must reach half of the shapes. Put the tray in the preheated oven at 150-160 degrees. Crème brulee will be in the oven 50-60 minutes, until it is curled on the edges but the middle is soft.

Let it be cool then it will stay in the fridge for a few more hours (I found recipes in which the recommendation was to stay overnight). We didn't have the patience and took them out of the fridge a bit quickly.

On each form, before serving, sprinkle a tablespoon of brown sugar and caramelizes lightly with a gas burner. That was fun and that crust is insane.

It seemed a bit soft to me and I think that if I had only used sour cream (without milk), the consistency would have been different.

I wish you a cake!

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