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Raspberry tart

Raspberry tart


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also from old recipes :)

  • a deep plate full of raspberries
  • 300 g sugar
  • vanilla sugar
  • 1 small vanilla essence
  • powdered sugar
  • 400g flour
  • 250 g margarine
  • 3 yolks
  • white chocolate chips

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Raspberry tart:

Wash the raspberries carefully and let them dry.

Make a tender dough from margarine, flour, sugar, vanilla essence and 3 egg yolks. Leave to cool for about 2 hours. Then spread 2 thin sheets to cover a round tray of tart. Place the first sheet in the pan and insert in the preheated oven for about 5 minutes then remove, sprinkle the fruit on the surface and white chocolate chips and add the strips of dough made from the second sheet crossed like a grill. Put it back in the oven until browned. remove, allow to cool and sprinkle powdered sugar on top.


Apple pie with raspberry sauce

For the dough, mix 80 g of powdered sugar with salt. Add the butter and yolk and knead everything with a mixer until you get a smooth dough. If necessary, add more flour or 1 tablespoon of water. Wrap in foil and leave to cool for an hour.

The oven is preheated to 190 degrees (recirculated air: 165 degrees). Knead the dough well on the work surface sprinkled with a little flour, then put it in a round tart shape (diameter about 24 cm). cm), and the surplus is cut.

The dough is pricked several times with a fork. Bake first in the preheated oven for 15 minutes.

Meanwhile, peel the apples, remove the seeds and cut into very thin slices. Brown sugar is mixed with cinnamon and cloves.

Spread the apples on the dough and sprinkle over the sugar mixture. Bake in the hot oven for 25-30 minutes. Remove from the oven, leave to cool on a cake rack.

Put the raspberries with the remaining powdered sugar in a pot, bring to the boil and simmer for about 10 minutes. Strain through a fine sieve. Remove the tart from the pan, serve with sauce.


Chocolate and raspberry tart

A dessert for which you will be able to give up any other goodies because it combines a sweet dough of tart, chocolate and fresh fruit.

Prepare a tart dough from:

  • 335g flour
  • 100g soft butter
  • 130g of fine sugar
  • a pinch of salt
  • 2 eggs

Mix the flour with the diced butter, sugar and salt. It is best to perform this operation with your hands and knead until the dough looks like a coarse crumb. Make a hole in its center and add eggs. Slowly incorporate them into the dough until it starts to bind and you can knead it a little. Form a disc out of it, wrap it in cling film and keep it cold for 1-2 hours before using it.

Preheat the oven to 190C. Grease a tart pan with a diameter of 20cm with butter.

Spread the dough on the work table so that you get a disc larger than the diameter of the tray. Place it in the tray, cover with cling film and refrigerate for another 20 minutes. Bake it blindly for 20 minutes, then reduce the oven temperature to 170C and let the dough bake for another 5 minutes. Remove the tray from a grill and let the tart base cool.

Mix the raspberries with the mint leaves and place them on the base of the cooled tart crust.

Put the whipped cream in a pot to boil over medium heat, and let it boil. Turn off the heat and add the chocolate and sweet syrup and stir until they dissolve. Incorporate the butter piece by piece. Pour the chocolate mixture into the tart over the raspberries.

Leave to cool and then put the tart in the fridge for at least 2 hours before serving.

To cut it, moisten the knife blade in hot water and wipe it after each slice.

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Chocolate and raspberry tart

For the tender dough, cut along the vanilla pod and grate the core with seeds. Then the pod is set aside. Mix together the butter, powdered sugar and vanilla pulp with the dough spirals of the hand mixer. Add the eggs and flour and knead until a smooth, homogeneous dough is obtained. Wrap in cling film and refrigerate for about 1 hour.

Meanwhile, for the cream, mix in a pot frozen raspberries, sugar and lemon salt with 30 ml of water, then leave to thaw.

Knead the dough once more briefly, then, on a lightly lined surface with flour, spread it in the form of a thin sheet with a thickness of 3 mm. The dough sheet is placed in a tart form (Ø 26 cm) and lightly pressed on the edges. Excess dough is cut and it can be used to make cookies, for example. The base of the dough is pricked in several places with a fork and then left in the fridge again for 15 minutes.

Preheat the oven (with heating up / down: 180 ° C). Cover the dough with baking paper and sprinkle the dried peas over the paper to keep the dough pressed. Place in the oven on the middle grill and bake for about 15 minutes. Then take it out of the oven, remove the peas and baking paper, put them back in the oven and continue baking for another 15 minutes until the dough turns golden brown. The top is then left to cool, then removed from the mold.

Electric oven 180 ° C

Groove / Height: central

Baking time: 30 minutes

Strain the raspberries finely with a vertical blender, and finally strain through a sieve into a pot to remove the seeds. In a small pot, mix together the yolks, starch and 3 tablespoons of water. Strained raspberries and the vanilla pod from which the core was scraped are boiled over medium heat, stirring constantly. When it has boiled, incorporate the yolk mixture and bring it back to the boil, over medium heat, stirring constantly. Boil for about 1 minute. Remove from the heat, remove the vanilla pod, then incorporate the butter using the blender vertically. The cream thus obtained is spread with a palette of dough over the counter, leveled, then left at room temperature to cool for about 10 minutes. Finally, leave to cool completely for about 20 minutes.

For the goose, finely chop the glaze and place in a tall bowl. Boil the cream in a small pot over medium heat, then pour over the chopped icing. Add the butter in the form of flakes (small pieces as if you were grating the butter). Mix the mixture finely with the hand blender until a fine, shiny cream is obtained. The goose thus obtained is poured over the raspberry cream.

Arrange the chocolate eggs over the tart and press lightly. Leave the tart to cool for about 20 minutes.


RASPBERRY MOUSSE TART Recipe + Video

Hello dear lusts. Today I prepared RASPBERRY MOUSSE TART. I assure you that it is a sensational dessert that you will enjoy with your loved ones. Maxim said that "A coffee and a slice of this tart and you can die peacefully because you've seen it all in this life." At the same time, seeing how family and friends eat with gusto, I realized how much happiness cooking brings me. I hope you like today's recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!

Ingredient:

  • 500 gr. - fresh raspberries (or ice cream)
  • 300 gr. - sugar
  • 300 ml. - sweet cream (35%)
  • 50 gr. - powdered sugar
  • 15 gr. - gelatin
  • 160 gr. - biscuits
  • 60 gr. - melted butter

For decoration:

Method of preparation:

  1. Put the raspberries in a saucepan, pour over the sugar and a little vanilla essence. Boil everything for a few minutes on low heat until the sugar dissolves.
  2. Take the raspberries off the heat and with a hand blender or an ordinary one, crush it well.
  3. Then strain the raspberries through a sieve so that you get a fine, pitted consistency.
  4. While the raspberry sauce cools down a bit, put gelatin in 100 ml. of cold water. Then let it swell for a few minutes or proceed according to the instructions on the package.
  5. When the raspberry sauce is warm, add the gelatin and mix well with a whisk until it dissolves completely, then allow the composition to cool to room temperature.
  6. Meanwhile, break the biscuits in the bowl of a blender and grind well. Then add the melted butter, then mix a little more so that the butter with the biscuits binds and you get a consistency of wet sand.
  7. Pour the biscuits into a tray with a removable bottom with a diameter of 15 cm. and present them well on the whole surface with the help of a spoon in such a way as to obtain a uniform layer. Put the tray in the fridge.
  8. Pour the sweet cream into a bowl and start mixing it, gradually adding powdered sugar. Mix everything well until the cream becomes fluffy.
  9. When the raspberry sauce has cooled completely, gradually add the cream and incorporate it slowly.
  10. Pour the molded mousse over the biscuit crust and refrigerate for 4-6 hours or overnight.
  11. Take the tart out of the mold and decorate it with fresh raspberries and mint. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


RASPBERRY MOUSSE TART Recipe + Video

Hello dear lusts. Today I prepared RASPBERRY MOUSSE TART. I assure you that it is a sensational dessert that you will enjoy with your loved ones. Maxim said that "A coffee and a slice of this tart and you can die peacefully because you've seen it all in this life." At the same time, seeing how family and friends eat with gusto, I realized how much happiness cooking brings me. I hope you like today's recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!

Ingredient:

  • 500 gr. - fresh raspberries (or ice cream)
  • 300 gr. - sugar
  • 300 ml. - sweet cream (35%)
  • 50 gr. - powdered sugar
  • 15 gr. - gelatin
  • 160 gr. - biscuits
  • 60 gr. - melted butter

For decoration:

Method of preparation:

  1. Put the raspberries in a saucepan, pour over the sugar and a little vanilla essence. Boil everything for a few minutes on low heat until the sugar dissolves.
  2. Take the raspberries off the heat and with a hand blender or an ordinary one, crush it well.
  3. Then strain the raspberries through a sieve so that you get a fine, pitted consistency.
  4. While the raspberry sauce cools down a bit, put gelatin in 100 ml. of cold water. Then let it swell for a few minutes or proceed according to the instructions on the package.
  5. When the raspberry sauce is warm, add the gelatin and mix well with a whisk until completely dissolved, then allow the composition to cool to room temperature.
  6. Meanwhile, break the biscuits in the bowl of a blender and grind well. Then add the melted butter, then mix a little more so that the butter with the biscuits binds and you get a consistency of wet sand.
  7. Pour the biscuits into a tray with a removable bottom with a diameter of 15 cm. and present them well on the whole surface with the help of a spoon in such a way as to obtain a uniform layer. Put the tray in the fridge.
  8. Pour the sweet cream into a bowl and start mixing it, gradually adding powdered sugar. Mix everything well until the cream becomes fluffy.
  9. When the raspberry sauce has cooled completely, gradually add the cream and incorporate it slowly.
  10. Pour the molded mousse over the biscuit crust and refrigerate for 4-6 hours or overnight.
  11. Take the tart out of the mold and decorate it with fresh raspberries and mint. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Pistachio and raspberry cream tart

Mix all the ingredients in a food processor until it reaches the consistency of a dough. Spread a 0.5 cm sheet and place it in the tart pan, pressing it firmly to the bottom of the tray. Drill the dough from place to place with a fork and bake for 30 minutes in the preheated oven at 180 degrees (electric oven) or step 2-3 (gas oven), as follows: 15 minutes with baking paper and weights (rice , beans, etc.), and the remaining 15 minutes without.

Electric oven 180 ° C

recipe.preparation.gas 180 ° C

Groove / Height: central

Baking time: 30 minutes

Jelly

Put the raspberries and sugar in a bowl over medium heat, stirring and passing the raspberries. Bring to the boil for about 10 minutes. During this time, the gelatin will be hydrated with 50 ml of water. After 10 minutes, put the gelatin in a bain-marie and stir constantly, until the granules melt and the liquid becomes transparent. Take everything off the heat, strain the raspberry puree, add the gelatin and mix. When the liquid has cooled, add it over the counter and transfer it to the fridge until the jelly hardens completely.

Cream

Finely chop the chocolate. Heat the cream over low heat and keep it until it almost boils. Be careful, however, not to boil! When the cream is close to boiling point, pour over the chocolate and leave for 5 minutes, without stirring. After 5 minutes, the cream and chocolate are incorporated with a whisk, stirring slowly. Add the pistachios and mix. The cream can be strained for a fine ganache, or it can be left as it is, keeping the crunchy texture given by the pistachio. Pour the cream over the raspberry jelly on the counter and let it cool until the cream hardens completely. It is recommended to leave it to cool for at least a few hours, ideally overnight.
When the chocolate ganache has completely hardened, decorate the tart with crushed pistachios and edible rose buds.


Ingredients

for the Pistachio and Raspberry Cream Tart recipe

For the countertop:

For raspberry jelly:

For the cream:

400 g White chocolate
200 ml cream for whipped cream
100 g crushed pistachios
1 teaspoon Almond essence 38 ml Dr. Oetker
1 teaspoon Vanilla essences 38 ml Dr. Oetker

Chocolate and raspberry tart

For the tender dough, cut along the vanilla pod and grate the core with seeds. Then the pod is set aside. Mix together the butter, powdered sugar and vanilla pulp with the dough spirals of the hand mixer. Add the eggs and flour and knead until a smooth, homogeneous dough is obtained. Wrap in cling film and refrigerate for about 1 hour.

Meanwhile, for the cream, mix in a pot frozen raspberries, sugar and lemon salt with 30 ml of water, then leave to thaw.

Knead the dough once more briefly, then, on a lightly lined surface with flour, spread it in the form of a thin sheet with a thickness of 3 mm. The dough sheet is placed in a tart shape (Ø 26 cm) and lightly pressed on the edges. Excess dough is cut and it can be used to make cookies, for example. The base of the dough is pricked in several places with a fork and then left in the fridge again for 15 minutes.

Preheat the oven (with heating up / down: 180 ° C). Cover the dough with baking paper and sprinkle the dried peas over the paper to keep the dough pressed. Place in the oven on the middle grill and bake for about 15 minutes. Then take it out of the oven, remove the peas and baking paper, put them back in the oven and continue baking for another 15 minutes until the dough turns golden brown. The top is then left to cool, then removed from the mold.

Electric oven 180 ° C

Groove / Height: central

Baking time: 30 minutes

Strain the raspberries finely with a vertical blender, and finally strain through a sieve into a pot to remove the seeds. In a small pot, mix together the yolks, starch and 3 tablespoons of water. Strained raspberries and the vanilla pod from which the core was scraped are boiled over medium heat, stirring constantly. When it has boiled, incorporate the yolk mixture and bring it back to the boil, over medium heat, stirring constantly. Boil for about 1 minute. Remove from the heat, remove the vanilla pod, then incorporate the butter using the blender vertically. The cream thus obtained is spread with a palette of dough over the counter, leveled, then left at room temperature to cool for about 10 minutes. Finally, leave to cool completely for about 20 minutes.

For the goose, finely chop the glaze and place in a tall bowl. Boil the cream in a small pot over medium heat, then pour over the chopped icing. Add the butter in the form of flakes (small pieces as if you were grating the butter). Mix the mixture finely with the hand blender until a fine, shiny cream is obtained. The goose thus obtained is poured over the raspberry cream.

Arrange the chocolate eggs over the tart and press lightly. Leave the tart to cool for about 20 minutes.


Raspberry tart with vanilla cream is a delicious cake recipe. For this recipe, first make the tart dough, mix the butter with the sugar and the yolks, until a homogeneous cream is obtained. Add flour and finally milk. The dough is gently squeezed with your hands, put in cling film and left to cool for 30 minutes.


For the cream, mix the eggs with the sugar. Add the vanilla essence, sour cream, starch and mascarpone cheese, continuing to mix until a creamy, uniform composition is obtained.

Spread the dough into a thin sheet and place in a tart pan, greased with oil and lined with flour. Prick with a fork from place to place. Sprinkle a tablespoon of breadcrumbs, then add the cream. Place the raspberries on top. Bake in the preheated oven for 25-30 minutes.

The tart with raspberries and vanilla cream is served cold, as such or with ice cream.
The source of this recipe is the culinary blog Truedelights.
An Aida tray from Kitchenshop would be useful for making raspberry tart.


Chocolate and raspberry tart

For the tender dough, cut along the vanilla pod and grate the core with seeds. Then the pod is set aside. Mix together the butter, powdered sugar and vanilla pulp with the dough spirals of the hand mixer. Add the eggs and flour and knead until a smooth, homogeneous dough is obtained. Wrap in cling film and refrigerate for about 1 hour.

Meanwhile, for the cream, mix in a pot frozen raspberries, sugar and lemon salt with 30 ml of water, then leave to thaw.

Knead the dough once more briefly, then, on a lightly lined surface with flour, spread it in the form of a thin sheet with a thickness of 3 mm. The dough sheet is placed in a tart form (Ø 26 cm) and lightly pressed on the edges. Excess dough is cut and it can be used to make cookies, for example. The base of the dough is pricked in several places with a fork and then left in the fridge again for 15 minutes.

Preheat the oven (with heating up / down: 180 ° C). Cover the dough with baking paper and sprinkle the dried peas over the paper to keep the dough pressed. Place in the oven on the middle grill and bake for about 15 minutes. Then remove from the oven, remove the peas and baking paper, put back in the oven and continue baking for another 15 minutes until the dough turns golden brown. The top is then left to cool, then removed from the mold.

Electric oven 180 ° C

Groove / Height: central

Baking time: 30 minutes

Strain the raspberries finely with a vertical blender, and finally strain through a sieve into a pot to remove the seeds. In a small pot, mix together the yolks, starch and 3 tablespoons of water. Strained raspberries and the vanilla pod from which the core was scraped are boiled over medium heat, stirring constantly. When it has boiled, add the yolk mixture and bring it back to the boil, over medium heat, stirring constantly. Boil for about 1 minute. Remove from the heat, remove the vanilla pod, then incorporate the butter using the blender vertically. The cream thus obtained is spread with a palette of dough over the counter, leveled, then left at room temperature to cool for about 10 minutes. Finally, leave to cool completely for about 20 minutes.

For the goose, finely chop the icing and place in a tall bowl. Boil the cream in a small pot over medium heat, then pour over the chopped icing. Add the butter in the form of flakes (small pieces as if you were grating the butter). Mix the mixture finely with the hand blender until a fine, shiny cream is obtained. The goose thus obtained is poured over the raspberry cream.

Arrange the chocolate eggs over the tart and press lightly. Leave the tart to cool for about 20 minutes.



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