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Lemon Curd is being prepared:
In a bowl, beat eggs with sugar. Add the peel, lemon juice and starch diluted in a little water. Pour the mixture obtained in a saucepan, Boil over low heat until thickened - about 5 minutes. Be careful the cream attaches quickly ... mix well with a whisk. Allow to cool, stirring occasionally. This preparation can be stored in refrigerators for about a week. in a sealed jar.
Prepare the dough:
The dough ingredients should be at room temperature.
Pour the flour in the rain into a bowl. Add the rest of the ingredients and knead with the robot or by hand until you get a smooth dough. Leave the dough in the fridge for an hour.
Spread the dough on a surface sprinkled with flour, cut it and put it in the forms of mini tarts.
Prick the bottom of the shapes with a fork.
Put in the oven and bake for 15 minutes in the preheated oven at 180 ° C until golden brown.
Allow to cool.
Prepare Italian meringue:
Pour the sugar and water into a saucepan and bring to a boil. Check the temperature with a probe.
When the sugar reaches 100 ° C, start whisking the egg whites at maximum power.
When it reaches 121 ° C, reduce the speed of the mixer and gradually add the sugar syrup to the egg whites.
When incorporated, beat the egg whites at full speed for 5 minutes. then reduce the speed and continue beating them until they cool completely. Put the meringue in a pastry bag equipped with a star tip.
Spread the cream on the tart bottoms.
Decorate with meringue or not :).
Color the meringue with a gas gun.
Refrigerate and wait 2-3 hours before serving.
Tart filled with lemon cream and meringue icing
It is a classic dish & # 8211 so no one will refuse their portion. You can even ask for one more!
- 200 g of dough
- powdered sugar, for sprinkling
- for the glaze
- 4 egg whites
- 220 g old cough
- 1 teaspoon white vinegar
- 1 tablespoon starch
- 4 1/2 tablespoons starch
- grated peel of 2 lemons
- 150 g sugar cough
- 250 ml water
- 4 yolks, lightly beaten
- juice from 2 1/2 lemons
2 Prepare the cream for the filling. In a small bowl, combine the starch, lemon peel, sugar and water. Put the pot on the fire and stir continuously for 10 seconds, after boiling. Take the pot off the fire. Mix the lemon juice with the yolks and add the mixture passed through a sieve in the boiled composition. Beat the cream with a wooden spoon and pour it into the pan. Bake for 5 minutes.
3 Meanwhile, prepare the icing. In a large bowl beat the egg whites until the foam formed begins to maintain its shape and add one-fifth of the amount of sugar. Continue beating until all the sugar has dissolved and the foam has hardened. Do the same with the rest of the sugar.
At the end, incorporate the vinegar and starch, and then spread the meringue over the tart. Using the blade knife, spread the meringue to the edge of the tart. There is no need to smooth its surface, because the more wavy it is, the better it will look!
Bake for 15 minutes, until the meringue hardens and turns lightly colored. Then let the tart cool on a metal grill.
Due to the positive opinions received from customers satisfied with the quality of pastries and confectionery, the unit would become a benchmark by using homemade recipes, quality and natural. The unit was called "Polar". This name was to change, when in the '80s the decision was made for the unit to diversify its offer with other food products, the production unit getting the name "Hunter".
For years, the unit has been highly appreciated due to its fresh, high-quality and natural products, especially the creamy - the original recipe -, the pate with cheese, almonds and natural cream.
After 1990, the step was taken towards the new democratic structures and one of the first commercial companies in Romania was born, known as “Patiseria Sanda” & # 8211 name derived from the founder of this company.
Continuing with the use of traditional recipes, customers are welcomed today at the point of sale, located in B-dul. Magheru no. 32-36, sector 1, Bucharest (Piața Romana), by the enticing smell of ripe apples, delicious savarins or steamed cozonacs ready to be taken out of the oven, all products being made in our own pastry and confectionery laboratory.
Our qualified staff has a rich experience in the field and the main feature is that they are not obtained in series. The pastries and confectionery are made by hand, only with natural ingredients, of the best quality, without dyes or chemical preservatives.
Currently, under the name of Patiseria Casandra, through the site www.suntdelicioase.ro, we offer customers various assortments of: cakes, cakes, mini-cakes, pastries, mini-pastries, cookies, candies, cakes, cakes, as well as custom orders.
In accordance with the European Regulation on Consumer Information about food, we inform you that our unit uses ingredients that can cause allergies, such as gluten, starch, hydrogenated fats, nuts, peanuts, eggs, milk, cereals containing gluten or sesame seeds. Cakes or other products that contain nuts may also contain walnut shells.
Food dyes can negatively affect children's activity and attention!
Mini tarts with lemon and meringue - Recipes
-170 gr.unt very cold
-55 gr.zahar tos
-1/4 teaspoon of salt
-50 ml. Very cold water
-200 gr. Old
-60 gr. Corn starch
-5 beaten yolks
-150 ml. Lemon juice
-1 tablespoon grated lemon peel
-1 teaspoon vanilla essence
-5 egg whites (at room temperature)
-1/2 teaspoon cream of tartar
-1/4 teaspoon salt
-1/2 teaspoon vanilla essence
-200 gr. Old
We also need:
-cream for greased forms
Method of preparation:
1. In a bowl put flour, butter, sugar and salt. Knead until it begins to become a homogeneous and elastic dough. Drain water in turn and mix until the dough begins to peel off the edges of the bowl.
3. When we take the dough out of the cold, let it stand for 5-10, then we start to stretch each piece in the shape of a circle with a diameter of 15 cm.
4. Coat the tart forms greased with butter, including the walls, cut the excess with a sharp knife, then prick the dough from place to place. Let the forms cool for 30 minutes.
5. Place a piece of paper and a few beans (or macaroni) on each tart. Put the forms in a larger tray and put the tray in the oven, on medium heat for 10 -15 minutes. remove the leaf and beans and put them on the fire for 10-14 minutes or until golden.
6. Put water and lemon juice in a bowl on the fire and leave it until it starts to boil. it is homogeneous. Put the pot back on the fire, at the medium stage, let it boil for 2-3 minutes. At first the mixture will be thin, and then it will slowly thicken.
Mini tart with lemon and meringue
* The images of the products are for presentation, the shades used for the models are indicative and may vary.
** Food coloring is soluble and can stain the tongue / hands, it is recommended to consume with caution.
*** ATTENTION: our products contain allergens!
Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)
NOTE - TRANSPORTATION AND DELIVERY
The transport within Bucharest is 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by the Art Dessert representatives.
Please check the availability of transport with one of our consultants.
The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability
The transport in other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.
ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.
Tarte: white flour (allergen gluten), unt82% (allergen lactose), pasteurized yolk (allergen egg), pasteurized egg white (allergen egg), vanilla essence, salt.
Vanilla cream: water, sugar, starch, pasteurized egg white (allergen egg), milk powder (allergen lactose), pasteurized yolk (allergen egg), natural whipped cream35% (allergen lactose), salt, vanillin.
Lemon cream: lemon juice, sugar, butter 82% (allergen lactose), pasteurized yolk (allergen egg), egg, water, starch, granulated gelatin.
Decor: sugar, pasteurized egg white (allergen egg), lemon salt.
Tart with lemon cream and meringue
Lemon and meringue tart (also known as lemon meringue pie) is an equally sweet and refreshing dessert. Sweet meringue, refreshing lemon cream and fluffy from the countertop that has very little sugarr.
That's why we thought it was very suitable to make on a special occasion, the preparation time being longer than other sweets proposed by RETETE TV. If you feel that he or she is increasing all your effort, or for the sake of the child, you can try to do this with great pleasure. You will not regret.
Careful! Lemon cream can be made separately and stored in the refrigerator for up to two weeks and is a dessert in itself, and meringue (ie beaten egg whites before baking) can be divided in two and you can make the other half a few good meringues (recipe on the site). Keep in mind, however, that for meringues used as candy, the ideal recipe is a little different. (in baking mode and has another ingredient).
Lemon cream ingredient:
4 large and juicy lemons or 5 smaller lemons (peel and juice)
grated vanilla or concentrate
a cup almost full of flour (125 gr.)
two tablespoons of brown sugar
a teaspoon of baking powder (quench with lemon juice).
lemon juice (from half a lemon)
How to prepare lemon cream:
1. Grate the lemon peel. Squeeze them. Weigh the other ingredients, such as powdered sugar.
2. In a saucepan, first mix the eggs, then gradually the powdered sugar, starch, vanilla, lemon juice and grated peel of those lemons. This pot is placed on the stove, on top of another pot of water that starts to boil.
3. Mix in a bain marie for about 10-15 minutes but in the meantime add the butter. Leave on the fire until it starts to thicken slightly.
How to prepare tart countertop:
1. Mix the sugar with the egg. Separately dissolve in a spoon the baking powder with a little lemon juice.
2. In the composition with sugar and egg add the butter at room temperature, gradually the flour and then the dissolved baking powder. The composition will be compact but slightly sticky. If it is too soft, add a little more flour (depending on the type you use, some absorb better, others do not).
3. Pour the composition on a floured countertop and spread it a little with the rolling pin.
4. Grease the round baking tin with melted butter or butter and flour. You can also use round baking paper, I just found at the DM stores directly cut.
5. Fit the baking coca by hand (it is easier if you do not have paper but it is just greased). If it seems too thick or too much crust, you can make another form of tart (if you have another ..).
6. Bake for 20 minutes at 180 degrees. It is ready when the dough has dried, it no longer looks like a cake. Leave to cool a bit.
How to prepare meringue:
1. Beat the egg whites kept at room temperature well (for example, if you keep them from cakes or foods where you only need yolk, take them out of the freezer half a day before). Beat them with a teaspoon of salt and the juice of half a lemon.
2. Gradually add the sugar. If you hit it with the hand robot, it puts it at the lowest level, the sugar will jump out of the bowl.
3. The meringue must be left in the oven for at least 30 minutes at 140 degrees for people in a hurry, for those who are patient, bake it at the lowest possible temperature for a long time (for example at 80 degrees you can keep it in the oven for up to 80 minutes).
How to assemble the pie:
1. After you have cooled the tart, add the lemon cream.
2. Put the egg white on top of the lemon cream very hard and try to smooth it in a circle with a spoon.
3. Leave in the oven after the time indicated above, take it out and leave it to cool again, then keep it cold for at least a few hours before serving.
I hope you win the hearts of those you serve with this lemon meringue tart!
The photos were taken with a camera Canon EOS Rebel T5i, 18-135 mm lens.
Mini tarts with cream cheese, blueberries and meringue
I was telling you some time ago in a post, about the sweets of my childhood, from an indefinite but happy period, prepared with love by my mother, among which is the blueberry jam.
Blueberries, these little wonders with a unique flavor, which I brought back to your attention in these mini-tarts, bring me back to my childhood.
And my thoughts fly to the time when, when I was about 6 years old, I dreamed of flying over the world in a colorful balloon, touching the clouds like Peter Pan, crossing the mountains and woe like Fat Frumos on the way to Ilena Cosanzeana's castle .
Time has passed, I grew up :), I did not fly through the clouds, but when I look at this balloon, exactly what I told you makes me think.
[ingredients title = & # 8221Ingrediente Mini tarte & # 8221]
- 125 gr butter
- 3 tablespoons sugar
- a little salt
- 250 gr flour
- an egg
- a teaspoon of cocoa
[ingredients title = & # 8221Cream Cheese Ingredient & # 8221]
- 200 gr sweet cottage cheese
- 200 ml induced liquid cream
- 2 yolks
- 2 tablespoons powdered sugar
- a teaspoon of jelly
- vanilla sugar
[ingredients title = & # 8221Ingrediente bezea & # 8221]
[directions title = & # 8221Preparation Mini tarts with cream cheese, blueberries and meringue & # 8221]
Mini tarts with meringue and passion fruit curd
Mini tarts. Yum! Meringue tarts and passion fruit are one of the most popular and appreciated desserts in Ottolenghi restaurants, where I worked. Everyone loves them. And why not? They have a little bit of everything. Crispy tart, passion fruit curd & # 8211 a more exotic and interesting alternative to the simple lemon curd, sweet and soft meringue and a sour and crunchy passion fruit jam with seeds. The meringue is also browned, which gives it an even better taste.
The recipe below is just inspired by the dessert there and is not the exact recipe. Even though I worked at Ottolenghi, I don't have a recipe for this tart. We received the tart shells, along with the curd and jam from the company's bakery. All we had to do was meringue and put it all together.
It's no big deal to make these pies at home anyway. For meringue, however, it is good to invest in a pastry thermometer and to have a posh with dui for a more professional finish. The torch is again very important, but it can be done without. This meringue is already cooked, it can be eaten even if it is not browned with a torch. It just gives it color.
The passion fruit cord is good to keep in the fridge overnight. If you make this recipe at home, calculate 2 days to prepare the ingredients and finish.
for 12 mini tarts
175 gr. flour
62.5 gr. butter
1 egg and a half egg
a pinch of salt
curd of the fruit of passion
180 ml. seed juice of passion fruit
240 gr. sugar
150 gr. butter
150 gr. egg white
300 gr. white sugar
jam of the fruit of passion
180 ml. passion fruit juice with seeds
90 gr. sugar
Preparation time: 2 hours + 24-hour cooling time for passion fruit cord
Baking time: approx. 15 minutes for the tart dough
muffin tray, muffler, cookie cutter, tel, kitchen thermometer, electric mixer, pos, round dumper, kitchen torch
For the mini tart dough, mix the flour and butter and salt in a bowl. Crush the butter and incorporate it into the flour until we get some crumbs. Add the sugar and mix to distribute evenly. Then pour the eggs and mix with a fork until they form a ball of dough. Work the dough with your hands until it becomes uniform and then cover it in baking paper and put it in the fridge for 30 minutes or an hour or overnight.
Take the dough out of the fridge. We spread it with a torch on a lightly floured surface. We cut dough discs and put them in the shape of muffins. The form must first be greased with butter and lined with flour. We prick the dough with a fork everywhere. We cover each mini tart with muffin papers filled with rice. Bake for 10 minutes at 180 degrees. Remove the rice and muffin paper and bake the tarts until golden brown and dry. We leave them to cool then.
For the passion fruit cord we need a medium pot in which to boil the juice with half the sugar. In a separate bowl, mix the eggs with the remaining sugar. When the juice boils, add a little of the hot mixture over the eggs and mix with a whisk. We temper the eggs in this way and they do not become an omelet if we add them directly to the hot pot.
Boil the mixture until it thickens and has a temperature of over 82 degrees. That's how we know the eggs are cooked. Stir constantly with a fork so that the cord does not burn. Remove the cord from the heat and add the butter. It must be melted and mixed evenly in the curd. When ready, it should be placed in a plastic bowl or container, covered with plastic wrap and kept in the refrigerator. Overnight is recommended.
For the passion fruit jam, all we need is juice from a few fruits that we boil with sugar until it thickens. It doesn't take long because it's a very small amount. If you want it to be sweeter, add more sugar. I chose to leave it sour because the meringue on the tarts is very sweet and then the jam cuts a little of the rich taste.
Once we have all these three elements ready, we can start to finish the tarts and make the meringue. We can do this the next day.
For meringue, we need a medium pot in which to boil the sugar with a little water. We use so much water until we get a paste and all the sugar is moist. Boil until you get a 121 degree thick syrup. In a bowl, we have the egg whites that we beat in the mixer until we incorporate a little air in them and we have no more liquid on the bottom of the bowl. Continuing to mix, add the syrup in a thin and constant thread. Mix until you get a shiny and cold meringue. We don't use it if it's still hot.
Tarts should be used cold and filled with a posh or a teaspoon of passion fruit cord. We leave little room for meringue.
We put the meringue in a pos with a round dui. We decorate the mini tarts.
We brown them with the torch. We put the passion fruit jam in another posh and decorate the tarts. We're done with the decor and now we can serve the tarts.
Mini tarts are good for immediate consumption, but they also keep a cooler day. Don't keep them anymore.