Traditional recipes

Summer tart with cream cheese

Summer tart with cream cheese


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preheat the oven to 200C and line a tart tray with baking paper. I really wanted the star! : P

Wheat:

Mix the salt in the flour, make a hole in the middle and put the cold butter cut into pieces and the yolk. With a floured hand, incorporate the butter as soon as possible, so that it does not melt. We can make the mixture in the food processor. Form a ball, wrap it in cellophane and keep it in the fridge for 15-20 minutes. On a surface sprinkled with a little flour, spread a sheet of about 0.3 cm thick with the foil, which we put in the tray (we can spread the sheet directly on the baking paper that will fit). We prick it with a fork so as not to make a "belly" :)): Put it in the oven and keep it in the oven until it browns well, the first 15 minutes covered with another baking paper in which we placed beans, soy or corn.

When it is ready, let it cool in the tray, then take it out on the plate.

Mascarpone cream:

Mix the cheese with the powdered sugar and the juice of half a lemon, and beat the whipped cream separately until it hardens well. Add the whipped cream over the mascarpone and mix well, then pour in the browned crust.

Ornare:

Cut the fruit into slices or leave the small ones whole, place them as our imagination dictates and, in the meantime, prepare the jelly: Boil the sugar in water, and when it becomes thicker, like a syrup, add hydrated gelatin in a little cold water. Pour the gelatin evenly over the fruit and keep the tart cold until serving.

I still have dough for the grill, because I wanted to put it, but the fruits looked too good to cover :)



Cream cheese and blueberry tart

Categories: Cheese recipes, Dessert recipes, Recipes from Germany and Austria. Strawberry tart with cream cheese. And how cheesecakes are among my face's favorites. Dough: Mix the butter, butter and sugar, add the eggs and then alternately add the flour and water a little. This Pin was discovered by Kasttela. Discover (and save!) Your own Pins on Pinterest. Put the dough sheets in the forms greased with butter and bake for 10 minutes over medium heat. Remove from the oven, fill with cream cheese and bake another 20, 25. Mini-Tarts with cream cheese and salamiColors from the plate.

A recipe similar to Mini Quiches with cream cheese and prosciutto, only they are made with pie sheets. The filling, if you don't make them for a meal. Salted Cheese Tart Recipe: A tasty appetizer tart & # 8211 One of the hundreds of delicious recipes from Dr.

The pie sheets are unwrapped, the ones we don't work with are covered with a damp napkin, otherwise they dry quickly and break. Cream Cheese Tart & # 129383, Cooking Recipe with Ali & # 8211 Recipes. We take a sheet, stretch it and stop it.


Cheese and tomato cream tarts

A perfect appetizer this spring or for the Easter meal, as it is getting closer. For the dough I also used spelled flour, which made it much more consistent and filling. The filling is a simple cream cheese. Here you can play with different greens, green onions, sun-dried tomatoes or even olives. They can be customized according to everyone's taste. In the end I came up with a generous slice of tomato. They are so good that we ate them all at one meal.

For 4 people :: Preparation 30 minutes :: Baking 20 minutes :: Low difficulty

Ingredients for 4 tarts with a diameter of 10cm:
For the dough:
100 g of spelled flour
100 g of white flour
100 g butter
an egg
salt
Filling:
300 g cream cheese
salt
tomatoes
pepper
parsley

Preparation: knead a dough and cool it for 30 minutes.

Prepared 4 forms of tarts with a diameter of 10 cm.

Preheat the oven to 160 degrees Celsius. Spread the dough in the 6 forms. Gently prick them with a fork.

Put them in the oven for 20 minutes.
After the tart shells have cooled, fill them with the cheese cream and tomato slices.

Finally add black pepper ground and green parsley leaves.


Method of preparation

Mix the sugar with the soft butter (at room temperature) and the vanilla sugar, until we obtain a homogeneous cream. Add the eggs, one by one and mix until they are perfectly incorporated (if after adding the eggs, the butter cream gets a cut appearance, don't be scared, it will recover completely when we add the flour).

Mix the flour with the baking powder, sift it and add it to the butter cream, together with the milk, alternating them. We will get a fairly dense but homogeneous dough.

Poppy filling preparation:

The poppy seeds together with the sugar are ground, in a robot or in a powdered sugar machine. Add eggs, one by one, melted and cooled butter, milk, sugar, vanilla sugar or a little rum essence and flour mixed with baking powder. If it is quite strong, add melted butter and milk.

Cheese cream preparation:

Mix ricotta, or well-squeezed cottage cheese, with melted and cooled butter. To which are added beaten eggs with a fork, sugar, vanilla sugar, and flour mixed with baking powder and then sifted. If you want, you can also add lemon peel, oranges, raisins or chocolate beans. I added lemon and orange peels.
Tart assembly:

Wallpaper a 28 cm round shape with a sheet of baking paper passed through a stream of cold water and then squeezed very well.

Add the dough to the top and level it. Over it add the poppy seed filling, level it carefully and over the poppy seeds, add the cheese filling.

Put the tart in the preheated oven at 180 degrees for 30 minutes.
Baking time is very important for this tart because if you leave it too long, it will come out quite dry. After 30 minutes, stick a toothpick in the tart. If it comes out slightly wet due to the cheese filling, remove the tart from the oven (the cheese hardens after it cools). If the toothpick comes out of the tart with traces of poppy or countertop, hold it for another 3-4 minutes and repeat the toothpick test.

Remove the tart from the oven and let it cool for 2-3 minutes in the form, then carefully remove it and let it cool on a grill.
Powder with powdered sugar and serve hot or cold. We served it hot but also cold, both options are good.
Absolutely delicious.


Tart with four kinds of cheese

We all love salty tarts. All the more so, a cheese tart will please the whole family.

If there is something else, the meat is guaranteed

  • countertop
  • 300 gr of flour
  • 100 gr corn flour
  • 100 gr butter
  • 1/2 teaspoon salt
  • cold water
  • Filling
  • 200 gr mascarpone
  • 100 gr cheese in wax (or 100 gr cheese with less fat)
  • 100 gr parmesan
  • 100 gr cow's cheese
  • chopped green dill
  • 4 eggs
  • 100 gr sour cream
  • 150 gr ham
  • salt
  • pepper
  • nutmeg
  • butter to grease the bowl
  • a tablespoon of flour

In a bowl put wheat flour, corn flour, diced cold butter and salt and quickly knead a dry, crumbly dough by hand.

Then add cold water, just enough to keep a non-sticky, elastic dough, which can be easily spread with the rolling pin but not too soft. Let the bowl cool for at least 30 minutes.

Separate the egg whites from the yolks.

Mix in a bowl all types of cheese, egg yolks, salt, pepper, nutmeg, dill, sour cream and mix.

Add the beaten egg whites and flour.

Remove the dough from the cold, grease the pan with butter and place a sheet of dough stretched out of 2/3 of the composition.

Place the pieces of ham, pour the cheese mixture and put the tray in the oven for 20 minutes.

Remove and place a grid on top made of the remaining dough and reinsert the tray in the oven. Leave to brown nicely.


Cream cheese and lemon tart

We never run out of cheese from the fridge and we often use it for cooking, whether it's a simple omelet with plenty of salted cheese, whether it's a must-have polenta with cheese, or an elegant dessert, incredibly creamy and refreshing like this mousse tart. of sweet cheese and fine lemon curd. Cheese is rightly considered a versatile ingredient in the kitchen - there are so many possible combinations that you can never get bored of it!

For the crust you need: 140g butter at room temperature, 50g powdered sugar, 1 teaspoon grated lemon peel, 1 egg, 300g white flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt.

Mix the butter with the powdered sugar until creamy. Add the egg and lemon peel and mix well then incorporate the rest of the ingredients and form a homogeneous dough, without kneading it too much. Wrap the dough in foil and refrigerate for 30 minutes. Roll out the dough into a thin sheet (4-5mm thick) and transfer it to a tart pan (26-28cm in diameter). Cut off the excess dough then place a sheet of baking paper over the dough and fill the tart with beans or rice - this way of baking a tart is necessary to get a uniform crust. Bake the tart in the preheated oven at 180C for 10 minutes then remove the beans and baking paper and bake for another 10 minutes until golden and crispy.

For the cheese mousse you need: 200g cream cheese, 150g white chocolate, melted, 200ml cream, whipped cream, 1 teaspoon vanilla extract.

Mix the cream cheese with the vanilla until creamy. Add the melted and cooled chocolate and mix well. Stir in the whipped cream and then pour the mousse into the cooled tart crust. Let cool.

For the lemon zest you need: 5 egg yolks, 90ml lemon juice, 210g sugar, peel of 2 medium lemons, 100g butter, 1 pinch of salt.

Mix all ingredients in a heat-resistant bowl. Put the bowl on the steam bath and cook, stirring often, until you get a fine, thick cream. It takes about 20 minutes until it is ready and can be done in the microwave, 20-30 seconds at a time, but cooking on a steam bath develops a richer flavor. When the cord is ready, pass it through a fine sieve and let it cool completely.

To finish the tart, spread the curd over the cheese mousse and decorate with about 200ml whipped cream, fresh strawberries and lemon peel. Enjoy your meal!


Method of preparation

We put flour, sugar, vanilla sugar and a little salt in a bowl, over we add cold butter cut into cubes and with our hands we start to knead, we will see that the dough is sandy and slightly moist. Add the milk and knead well until you get a homogeneous dough, then wrap it in plastic wrap and refrigerate for 1 hour.

We mix the cream cheese with sour cream, we add the sugar with the vanilla sugar and the vanilla essence, we mix well, then we add the gabenus and at the end the flour. Mix everything until smooth.

In another bowl, mix the egg whites together with the salt powder and with a spatula incorporate them into the cheese composition.

We spread the cold dough in a round shape on the lightly floured table, then we cover a 24cm round tray (which we lined with baking paper only on the bottom and on the edges we greased with a little oil) and on the walls of the tray (photo) with the dough obtained, and in the middle we place the filling and level it easily.

Put the tray in the oven for half an hour on high heat and another 20 minutes on low heat or until it browns nicely on top!

Let it cool in the oven in the open so as not to crack! Powder with powdered sugar and we can serve it with great pleasure!


Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, sour 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