Grape and custard cream tart
Apple Tart
Ingredients:
Preparation 40 minutes
Movable mold Ø 26 cm
For 10/11 people
• 350 g of pastry prontafarcia:
• 30 g of corn starch
• 1 kg of apples
• 120 g of brown sugar
• 60 g acacia honey
• 40 g butter
• 1 lemon for complete
• 400 g of apples
Proceedings:
Peel the apples, slice them and put them in a pan with butter, honey and sugar. Cook them until they crush. 2 tablespoons of lemon juice, add 2 tablespoons water and the cornstarch stemperatevi. Pour the starch in the puree and stir quickly. Put on the heat and thicken the puree, then let it cool. Roll out the pastry and coated the mold greased and floured. Cut the edges and Prick the bottom. Spread the mashed apples. Peel the apples and distribute remaining radially on the stuffing, as in the picture. Sprinkle with a tablespoon of brown sugar and bake at 175 degrees for 30 minutes, then for 10 minutes with convection oven and heat only sotto.Quando the tart is cooked, and remove from the mold.
Ingredients for 6 persons:
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400g shortcrust pastry
-
400 g of custard
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1 small bunch of white grapes
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1 small bunch of grapes
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1 small bunch of grapes
Proceedings:
Preheat the oven to 180 ° C. Grease and flour a baking clay round with a diameter of 20-22 cm. Roll out the pastry and line the bottom of the pan, prick the dough with the tines of a fork, cover with aluminum foil and fill with dried beans. Bake at 180 ° C for about 35 minutes, then discarded aluminum and beans and let cool. Meanwhile, gently detach the berries from the bunches of grapes and leave them to soak in cold water for ten minutes, drain and pat dry them with a clean cloth. By serving a sharp knife, cut the grapes in half lengthwise. Cover the base of pastry with custard and, starting from the center, put above, in concentric circles, the grapes with the pulp side up, so as to alternate the three colors of grapes. Serve.
Ingredients for 4 persons:
4 pears decane
350 g of white flour sifted 00
250g caster sugar
100 g of cane sugar
2 egg yolks
3 egg whites
100 g margarine light
1 packet of baking powder
1 pinch of salt
q.s. ground cinnamon
q.s. maraschino liqueur
q.s. icing sugar
15 nuts
Proceedings:
Prepare a syrup with 50 grams of brown sugar and a glass of water, boil for a few minutes and just cooked, add half a cup of maraschino.
Peel the pears, cut them into thin slices and dip in the warm syrup.
Whip the egg whites with the sugar and a pinch of salt, adding one by one the yolks and sugar cane remained, when the mixture is soft and fluffy incorporated slowly the flour and the melted margarine, finally put the bag yeast, preferably sifted, and plenty of cinnamon.
Pour the mixture into a round baking pan with a diameter of 26 cm and equalized with a spatula pastry at this point drained slices of pears and put them one by one in the compound so that they go down, as they proceed in ' operation begin to overlap the slices to make some remain visible.
Bake for about 30 minutes at a temperature of about 180 ° in the mode of a static oven.
While the cake begins to cook coarsely chopped walnuts 10 minutes before end of cooking distribute them on the cake. After 30 minutes check with a toothpick, placing it at the center, if the cake is well cooked, let it possibly still in the oven for a few minutes.
Ingredients for 4 persons:
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500 g of grape strawberry
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1 egg white
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100 g of caster sugar
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the juice of half a lemon
Proceedings:
To make the sorbet strawberry grape unplug all the berries from the bunches and put them in the bowl of a blender. Squeeze half a lemon and add the juice to wine grapes, then blend it all until reduced to a puree. Sift the mixture of grapes to remove all the seeds, using a strainer and a spatula and collecting it in a bowl, then add the caster sugar and mix well until completely dissolve. At this point, cover the bowl with plastic wrap and place in freezer for about half an hour, so that the mixture becomes very cold but not hard (alternatively, you can also let it cool in the refrigerator for one hour). After this time, mounted a stiff egg white of an egg and add it to the mixture of grapes, being careful not to dismantle it; mix well with the help of a whisk until the mixture is smooth. Pour the mixture into the ice cream and let thicken for at least 35-40 minutes, or until you get a creamy sorbet. Serve well chilled grapes and strawberry sorbet.
cakepepear cake
grapes and strawberry sorbet
Desserts
Following you will find our tasty recipes with fruits and vegetables:
apricot cake with yogurt
Kiwi Crushed
Ingredients for 4 persons:
20X20 or round 20
2 eggs
40g soft butter
20g hazelnuts
30g almonds
50g whole yogurt
100g sugar
100g flour
30g starch
1/2 teaspoon backing powder
10-12 apricots
hazelnuts
Proceedings:
in a bowl mix 50g sugar with butter and make cream.continue whisk and mix the eggs,yogurt and 50g sugar and flour with backing powder,mix chopped nuts,put the mass in buttered and floury form .
wash apricots,cut them in half and remove the core .put them lined up next to each other (or circle)mix chopped nuts(or granulated suger)and the flacked almonds
backe at 180° for 25-30 min
Ingredients for 4 persons:
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5 kiwis, peeled and chopped
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120 ml water
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100 g sugar
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10 basil leaves
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1 tablespoon lime juice
Proceedings:
Boil the water with the sugar for a couple of minutes and make it cool. Put the sugar water, basil and peel of lime juice in a blender or in a bowl and then use an immersion blender to blend the ingredients. Add kiwi and blend everything until you get a smooth sauce. Pour the kiwi sauce in a bowl and put it in the freezer for at least 3 hours. Stir the sauce every half hour. Distribute the granita into four chilled glasses and decorate them with a few basil leaves.