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Strawberry tart with ricotta cream

Strawberry tart with ricotta cream


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It's the period of fragrant strawberries, so they must be "exploited" to the fullest! :)

the ingredients are for 2 small shapes and one with a diameter of 24 cm.

Countertop:

  • 240 gr flour
  • 120 gr butter
  • 4 tablespoons sugar
  • 4 yolks
  • a drop of salt

Filling:

  • 400 gr ricotta cheese
  • 200 gr creamy cottage cheese
  • 4 tablespoons fine sugar
  • orange essence
  • approx. 500 gr strawberries
  • approx. 60 gr blueberries
  • 2 transparent jelly sachets

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Strawberry tart with ricotta cream:

For the countertop mix all the cold ingredients and knead quickly with your fingertips (you can keep your hands a little under a stream of cold water) until it becomes a homogeneous tart dough that you put in cling film and leave it in the fridge for at least an hour.

On the worktop lined with flour, spread the sheet of dough, roll it on the roll and roll it into a shape (if it is not non-stick, grease it with a little butter before). Cover again with plastic wrap and leave to cool for another 30 minutes.

Prick the dough from place to place with a fork (you can certainly cut a circle of baking sheet and cover the dough with weights - lentils or dried beans, so as not to deform) and put it in the preheated oven at 190 degrees for approx. 25 min, until slightly browned.

In the meantime, for the filling, mix ricotta cheese with cottage cheese, sugar and essence. Remove the dough and let it cool on a grill then fill it with cream and level.

Garnish with chopped strawberries and blueberries, then prepare the jelly according to the instructions on the package. I had frozen strawberries that left juice, so I prepared the jelly with 200 ml of strawberry juice and sugar. Leave the tart in the fridge for at least 1-2 hours before serving. Good appetite!


Note: recipe inspired by Reader's Digest.


Ricotta and broccoli tart

I did it some time ago tart with ricotta and broccoli, improvised in the style of "what else to use from the fridge so as not to waste food" :) And just to apply this strategy as often as possible, many times in my refrigerator there is a puff pastry bought. It is very practical and convenient and from it you can make different nice things, pies, tarts, etc., in which to use many of the leftovers from the previous day.

Hence the idea of ​​this simple and easy to make recipe, by tart with ricotta and broccoli. I had some broccoli already boiled, left over from the previous day and a box of ricotta from which I had planned to make something else (sweet, obviously :)) but in the end I managed to control the craving for sweet and gave it another practical use. fed three people at dinner.

If you don't have ricotta but you want to try the tart recipe with ricotta and broccoli, you can use a different cheese without any problem. Also if you have for example cauliflower instead of broccoli, you can try today's recipe for tart with ricotta and broccoli, which obviously will not be called the same, but what matters is that you just do not need a specific name to prepare a quick and tasty dinner.

Ideally, you should make puff pastry at home, but it is an operation that takes a long time and in this case we are not talking about a quick recipe, which is addressed to those who no longer have 24 hours a day. Just be careful to read the label on the puff pastry because they are doughs made with hydrogenated fats (margarine) and then we are not talking about a fast and healthy food at the same time.


Vegetable tart

The dough sheet is spread in the baking tray, the excess is cut with a knife.

Place a baking sheet and beans on top (prevent the dough from burning and help to bake it evenly).

Place the tray in the oven for 15-20 minutes, at a temperature of 180 degrees C.

Meanwhile, mix the ricotta, egg, parmesan, nutmeg, oregano and mozzarella in a bowl until smooth.

Remove the baked dough from the oven, remove the beans and the baking sheet, and leave to cool.

Spread the cheese mixture evenly on top.

Carrots and zucchini are cut into thin strips.

it is fixed in the cheese filling.

Grease the vegetables with olive oil.

Bake the tart in the oven for 45 minutes at a temperature of 200 degrees C.


Cheesecake

With this recipe I end the beautiful collaboration I had with the Adi Hădean Association. It was a beautiful few months, in which I tried to offer good quality recipes and tailor-made pictures. It was hard and beautiful. There were weeks when I was inspired and weeks when I literally squeezed my brain to make a recipe for the given topic.
Thank you for being with me on this trip, for trying the recipes, and for coming back with feedback.
I hope you like this latest recipe, it's a cool tart, perfect for the hot season, which I know many already dream of.
Ingredients for the crust: 125 g butter, 250 g flour, 50 g powdered sugar, 1 egg yolks, 30-40 ml of cold water, 1 pinch of salt.
We put flour, sugar, salt and cold butter cut into cubes in a food processor. We press a few times until we get crumbs. Add the yolk and a little cold water, beat again until you get a ball of dough. Wrap in cling film and refrigerate for at least an hour.
After an hour, take out the dough, spread it on the floured table, then transfer it to the tart pan. We glued it tightly to the walls of the tray, then pricked it with a fork from place to place. Place a baking sheet on top and pour the beans / rice. Put the tray for 10 minutes, at 180 degrees C.
Filling: 400 g cream cheese, 3 eggs, 170 g sugar, 1 tablespoon starch, vanilla essence, 50 g berries. In addition: fresh fruit
Mix the cream cheese with the sugar, then add the eggs one at a time. At the end we put the starch and essence.
Remove the tray from the oven, let it cool for 10 minutes, then pour the filling. I sprinkled some fruit on top. Bake the tart for 40-45 minutes at 150-160 degrees C. We completely decorate the cooled tart with berry sauce and fresh fruit.


Method of preparation

1. Sift the flour and mix with sugar and salt. Make a hole in the middle in which you put the butter / margarine cut into pieces and the yolks. Mix and knead until you get a dough. Wrap in plastic wrap and let it cool for 1 hour.
2. Grease 4 small tart trays with butter. Spread the thin dough and cut into 4 parts. Place each part in the 4 forms. Cover with foil and let cool for 30 minutes.
3. Preheat the oven to 190 ° C. Cover the dough with a baking sheet and pour the dried vegetables on top. Bake for 10-25 minutes, until lightly browned.
4. Remove the vegetables and paper and bake for another 5 minutes. Leave to cool, remove from the molds and place on a plate.
5. For the filling, mix the Ricotta (or urda) cheese with the cow's cheese, with the honey and the orange peel. Spread the cream obtained on the counter and smooth it.

6. Clean and wash the strawberries and blueberries. Cut the strawberries into 4. Arrange the decorative fruits over the cream cheese. Heat the jelly and spread it over the fruit with a brush. Cool the mini-tarts for 1- 2 hours to penetrate well then serve.

For more wonderful recipes do not hesitate to visit http://lauradfood.blogspot.com/

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


In a bowl add flour and powdered sugar. Make a lump, add the egg, vanilla sugar, diced margarine and a little salt.
Knead everything quickly with handkerchiefs, the dough becomes a homogeneous dough. We wrap it in a food foil and let it cool for 30 minutes.

Beat the beaten egg, add the sugar, vanilla sugar, starch and a pinch of salt.
The rhubarb is washed and cut into slices that are neither too thick nor too thin. Strawberries are washed and cut only those that are too large. Add in the cream and mix gently, before putting them on the tart.
Grease the tart pan with a little margarine, spread the dough in the form so that it is dough on the edges of the form. We prick it with a fork so that it doesn't grow and put it in the preheated oven, at 180 degrees Celsius, for 25 minutes (until it starts to get a little colored on the edges).

We mix the two types of sugar. Add flour and margarine cut into small cubes. Mix with your hands or fork until smooth.
Remove the top from the oven, add the cream with rhubarb and strawberries and sprinkle the crunchy paste on top. Bake for another 30-40 minutes, until the crispy paste turns golden and you notice that the cream becomes more solid.


Preheat the oven to 180 degrees Celsius. Grease a 20cm diameter tray with removable bottom with butter and line it with powdered sugar instead of flour.

Wash and clean the strawberry leaves. Cut each strawberry into 3 slices.

Separate the egg whites from the yolks. Mix the egg whites until firm and fluffy and set aside.

Mix ricotta with honey. Add each egg yolk, lemon peel, vanilla bean seeds and flour. Mix well until smooth.

Add 1/3 of the egg whites, stirring lightly, then another third and then the last part. Having no baking powder or baking soda, it is important that the egg whites are not mixed strongly in the composition, it must be aerated in order to grow naturally.

Then pour the composition into the prepared tray, lightly place the strawberries on top, and bake for 40-45 minutes.

Leave the strawberry cake in the pan for 10 minutes before peeling off the walls.

Serve the cake with strawberries and plain ricotta, or powdered with sugar, with yogurt or whipped cream.


Strawberry tart and sour cream soufflé

For the crust: 1/2 cup boiling water 1/2 cup oil 2 cups flour 1/4 teaspoon salt.

For soufflé: 400 gr liquid cream 3 eggs 3 tablespoons flour 4-5 tablespoons sugar 1 tablespoon vanilla sugar 2 coats of small strawberries or other frozen berries.

Method of preparation

Like other types, tartlets with soufflés are prepared at least 8-10 hours before being served. So I usually bake it in the evening, and Leo is thrilled to enjoy it with cocoa milk breakfast.

Then we prepare the soufflé. In a bowl, mix the cream with the sugar and vanilla sugar.

In another I lightly mix eggs with flour and a pinch of salt.

Then combine sour cream and eggs.

After the dough rested, knead it once more. You will get a smooth and shiny ball. We spread a sheet a little bigger than the tray in which we want to bake it and place it nicely, wallpapering the edges.

We choose strawberries of about the same size and place them evenly over the dough.

Bake the tart in the preheated oven at 180 degrees C for 45-50 minutes. Then let it cool for at least a few hours.


How do we make the cream for a successful strawberry cheesecake?

The cream for this cheesecake without baking will be made from cream cheese, whipped cream and sugar, with the addition of gelatin which has the role of hardening the cream in the refrigerator. For flavor I put the seeds from a vanilla pod, but you can also put vanilla essence. I cut strawberries in half around the cheesecake, and on top I put a strawberry jelly. Of course you can change the fruits and you can add kiwi, mango, peach, raspberry, pineapple. I prefer strawberries because they are among my favorite fruits and I use them whenever I have the opportunity. As you well know, I've done it before Strawberry tart, strawberry milkshake and muffins with strawberries.

Recipe of uncooked cheesecake but she is the star of these desserts. It looks spectacular and can always take the place of a birthday cake or a dessert that you want to impress. In addition, the cheesecake is very easy to customize, so you can make it with your favorite fruits or those in season. You can use fresh or frozen fruit. However, you will need to keep in mind that you will only be able to use frozen fruit for jelly. They are not suitable for decoration because they will not keep their shape. I am convinced that you will like this cheesecake without baking and that it will become your favorite when you do not want to make a refreshing, light and super delicious dessert.

How to prepare cheesecake without baking:


Italian tart

We are very happy when you share with us and send us your recipes. We post them with great pleasure and we hope that others will be inspired by them.
Recipe of Italian tart it is sent by Mariana Rezus and we thank her, especially since the traditional Italian recipes are almost missing from us. We are waiting for you with other recipes, so that we can try them too.
Italian tart is a tart, we find out more from Mariana: & # 8220s biscuits can also be made from this dough. It can be made with ricotta filling, cottage cheese and how they make it here with fig jam, apricot & # 8221. She also sent us a picture of a jam tart.


Video: Δροσερή Τάρτα Με Φράουλες Και Κρέμα. (May 2022).


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