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Mini fruit tarts


In a bowl, mix the butter with the sugar, add the yolk, lard and mix until everything is incorporated,

Add the baking soda soaked in lemon juice, start kneading, gradually adding flour, knead a homogeneous crust (if necessary, add water or flour as appropriate)

Wrap the coca in cling film and let it cool for about 30 minutes,

We spread the dough in a sheet that we cut circles larger than the shapes,

We place the dough in the shapes after which we pricked them with a fork,

The fruits (thawed and drained of the syrup that leaves it) I mixed with sugar and starch,

Add the fruit in molds and then bake for about 20 minutes


Put the flour in a bowl, and add salt, sugar, vanilla sugar, egg yolks and soft butter. Knead well, then keep the dough cold for 2 hours. Preheat the oven to 150 gr Celsius. Take the tart shapes and place them in each dough, so that, when you spread it, it covers the whole tart shape. Put them in the oven for about 40-50 minutes, depending on the strength of each oven.

Meanwhile, prepare the cream, according to the instructions on the package. After removing the tarts from the oven, let them cool, then syrup them with the compote syrup. After you have done this, put the cream on each tart, level it and then add the fruit slices to the surface. Then prepare the gelatin, according to the instructions on the package and pour it on the surface of each tart.


Put the flour in a bowl, and add salt, sugar, vanilla sugar, egg yolks and soft butter. Knead well, then keep the dough cold for 2 hours. Preheat the oven to 150 gr Celsius. Take the tart shapes and place them in each dough, so that, when you spread it, it covers the whole tart shape. Put them in the oven for about 40-50 minutes, depending on the strength of each oven.

Meanwhile, prepare the cream, according to the instructions on the package. After removing the tarts from the oven, let them cool, then syrup them with the compote syrup. After you have done this, put the cream on each tart, level it and then add the fruit slices to the surface. Then prepare the gelatin, according to the instructions on the package and pour it on the surface of each tart.


Mini fruit tarts

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ingredients

200 g of white flour
100 g of rye flour
3 tablespoons lard
1 yolk
150 g butter
2 tablespoons sugar
1/2 teaspoon baking soda
lemon juice
fruits
1/2 teaspoon starch
2 tablespoons sugar

Method of preparation
In a bowl, mix the butter with the sugar, add the yolk, lard and mix until everything is incorporated. Add the baking soda soaked in lemon juice, start kneading, gradually adding flour, knead a homogeneous crust. (If necessary add water or flour as appropriate).
Wrap the coca in cling film and let it cool for about 30 minutes. We spread the dough in a sheet that we cut circles larger than the shapes. We place the dough in the shapes after which we pricked them with a fork. The fruits (thawed and drained of the syrup that leaves it) I mixed with sugar and starch.
Add the fruit in molds and then bake for about 20 minutes.


● 150 ml liquid cream
● 500 g of berries
● 2 tablespoons powdered sugar

1. For the dough, mix the ingredients in a bowl and, if the crust is too viscous, add 1-2 tablespoons.
cold water. Put the obtained crust in the cold for 30 minutes.
2. Remove the dough from the fridge, roll out with a rolling pin and cut to the size of the tart shapes.
3. Put the dough in the baking tins, cut the edges that fall over the form, fill with a tablespoon of beans and bake for 10 minutes. Remove and discard the beans.
4. Meanwhile, melt the sugar in a stainless steel bowl, then add the butter, mix, pour the liquid cream and
mix well to obtain caramel cream. It is poured hot into the tart baskets. Allow to cool, then garnish with berries and powder with sugar.


Fruit cake

It is a cake with a lot of fruit, very delicious and cool!
The top is made of meringue with coconut, and the cream is similar to diplomat, or vanilla cream.
For this cake I had collected 6 egg whites, which were left over from mayonnaise and cookies.

  • For the countertop:
  • 10 egg whites
  • 10 tablespoons sugar
  • 5 tablespoons flour
  • 100 gr coconut
  • 1 pinch of salt
  • 1 teaspoon lemon juice
  • compote cherries (370 gr jar)
  • For the cream:
  • 4 yolks
  • 4 tablespoons sugar
  • 1 pinch of salt
  • 1 l milk
  • 10 tablespoons flour
  • 250 gr mascarpone
  • 200 ml liquid cream
  • 2 clementines
  • 1 pineapple compote (350 gr)
  • For decoration:
  • 150 gr dark chocolate
  • 200 ml liquid cream
  • 2 clementines

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

If you prefer sweeter cakes, add 1-2 tablespoons of sugar to the cream, or use sweet cream.
If the egg whites do not mix well, to form that hard meringue that I mentioned on the countertop, for the success of the countertop, you can add a baking powder bag.


Mini fruit tarts

Rub the butter and sugar well, then add one egg and mix, then the other and mix again. We also add a pinch of salt. Stir until the sugar melts. Then add the flour and mix until the dough is homogeneous.
Let the dough cool for about 1 hour.
After the dough has hardened, take a little dough and spread it in your hand and then put it in the tray for the tart baskets. Muffin tins can also be used.
Put the mini tarts to bake in the preheated oven.

Cream:
Put the milk in a bowl and add the contents of the cream bag. Mix until the cream thickens.
The baskets are filled with cream and garnished with any fruit you want.

I made it with peaches, apples, strawberries and berries.
After you put fruit on each mini tart, you have to put a little gelatin. To do this, put water (200 ml) on the fire to boil and when it boils, put the gelatin powder dissolved in a little water. Leave on the heat for a while.
Then slowly pour over the tarts.


Mini tart with raspberries

Mix 125 grams of cold vegetable fat with flour, baking powder, 40 grams of sugar, salt and 3 tablespoons of cold water. Knead until you get a smooth dough that you put in the fridge for 1 hour.

Preheat the oven to 180 degrees C. Spread the dough into thin sheets 3 mm thick and, with the help of a wavy edge shape, cut circles about 11 cm in size and press them into the baking tins greased with the remaining fat.

Cut the baking paper and place it over the dough. Place the beans on top so that the dough does not rise when baking. Bake the dough for about 10 minutes, then remove the baking paper and grains and bake for another 8 minutes. Remove the molds from the oven and leave them to cool a little, then carefully remove the dough from them and let it cool completely.

Prepare the vanilla pudding according to the instructions on the package from the pudding powder, 40 grams of sugar and soy milk. Cover and let cool for 2 hours in the refrigerator. After removing it, beat it with the mixer for about 5 minutes until it acquires a creamy consistency and put it in a cone with a star-shaped spray.

Fill the mini tarts with this cream and cover them with raspberries. Mix the ground pistachio with the thyme and sprinkle over the tarts.


Mini tart with raspberries

Mix 125 grams of cold vegetable fat with flour, baking powder, 40 grams of sugar, salt and 3 tablespoons of cold water. Knead until you get a smooth dough that you put in the fridge for 1 hour.

Preheat the oven to 180 degrees C. Spread the dough into thin sheets 3 mm thick and, with the help of a wavy edge shape, cut circles about 11 cm in size and press them into the baking tins greased with the remaining fat.

Cut the baking paper and place it over the dough. Place the beans on top so that the dough does not rise when baking. Bake the dough for about 10 minutes, then remove the baking paper and grains and bake for another 8 minutes. Remove the molds from the oven and leave them to cool a little, then carefully remove the dough from them and let it cool completely.

Prepare the vanilla pudding according to the instructions on the package from the pudding powder, 40 grams of sugar and soy milk. Cover and let cool for 2 hours in the refrigerator. After removing it, beat it with the mixer for about 5 minutes until it acquires a creamy consistency and put it in a cone with a star-shaped spray.

Fill the mini tarts with this cream and cover them with raspberries. Mix the ground pistachio with the thyme and sprinkle over the tarts.


Mini tarts with cream cheese and fruit

These Mini tarts with cream cheese and fruit can be said to be the easiest dessert to make when you feel like something sweet. The fine cream cheese in combination with the fruit and the lightly crunchy dough will surely delight your taste buds. They can be decorated according to everyone's taste with seasonal fruits.

Here are other tart recipes worth trying!

  • Mascarpone tart
  • Strawberry tart

I chose the combination of peaches, kiwi, blueberries and raspberries. I made the tender dough, but you can buy the tart dough commercially. However, the one prepared at home is much better. How to prepare the necessary ingredients for the dough you can find it in the post Fraged Dough Recipe. I highly recommend you to try it.

Ingredients Mini tarts with cream cheese and fruit

Fraged dough (You can find the recipe HERE!)
250 g Philadelphia cream cheese
4 tablespoons powdered sugar
2 sachets of vanilla sugar
100 ml fresh
Canned peaches-Sun Food, raspberry, refined, kiwi
silicone tart shapes

Preparation Mini tarts with cream cheese and fruit

Prepare the tender dough as in the Fresh Dough Recipe and let it cool for 30 minutes. Meanwhile, prepare the cream cheese.
Put cream cheese in a bowl, add sugar, vanilla sugar and whipped cream. Mix with the mixer until it thickens. Leave it to cool until we bake the tarts.

The dough is spread to the size of the shapes and is lightly pressed into shapes. Cut off the excess and prick the dough with a fork. Bake at 160 degrees for about 20-30 minutes. Remove from the oven and leave to cool, then carefully remove them from the molds.

Put the cream in a pos with a round tip and decorate the tarts with it. If you don't have pos you can make a baking paper cone where you leave the tip wider. Over the cream cheese add the diced fruits (peaches, kiwi) and add the raspberries and blueberries. They can be decorated with your favorite fruits.
If you do not have small shapes you can prepare a tart in a larger shape.
Good appetite!

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