Traditional recipes

Mini tarts with vanilla cream

Mini tarts with vanilla cream


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We prepare the pudding envelope following the instructions on the envelope,

when it is almost ready we put the yolk and butter,

leave to cool then fill the tarts,

garnish with the pieces of fruit and pour the gelatin that we prepare following the instructions on the envelope.


Mix all the ingredients and result in an elastic dough. Spread the dough with the rolling pin and cut out circles with a glass. Put each piece in a muffin tin and lightly press on the walls and bottom of the mold. Let it cool for about half an hour. Remove from the fridge and place in the preheated oven (160 gr) until cooked through.


In a saucepan put boiling water. Separately, in a bowl, mix eggs (whole) with fructose, until they increase in volume and thicken the composition.


Add, further mixing, sweet cream (liquid) in a thin thread. This vessel is placed (with the bottom) in boiling water in small pots and mixed (medium speed) until the composition acquires the consistency of a mayonnaise (about 10 min). Remove from the bowl with boiling water. Put the vanilla essence vial (Dr. Oetker). Let it cool for at least an hour.


Fill the mini tarts with vanilla cream (I had a few more blueberries and raspberries for garnish).


Fake tart ingredients with peaches and vanilla cream

  • 300 grams of puff pastry (if you have 400 grams, it's not a problem, you can use it all)
  • 6 peaches of medium size, not very ripe or 12 halves of peaches from compote
  • 1 small egg, beaten with a fork
  • for finishing: 150 ml of peach nectar and 3 grams of gelatin or peach or apricot jam

vanilla cream:

  • 250 ml. of milk
  • 30 grams of flour
  • 3 yolks
  • 30 grams of sugar
  • 2 sachets of vanilla sugar
  • 1 good salt powder

How to prepare fake tarts with peaches and vanilla cream

Preparation of the main elements

1. For these fake peach tarts, I used puff pastry with butter, prepared at home according to the classic French recipe that you can find with a click on the picture below. If you don't have it already in the freezer, or you don't have time to prepare homemade puff pastry, of course you can also use the puff pastry you bought. I used a piece of 300 grams but in a commercial package, the standard is 400 grams. You can use it all, the tarts will come out a little higher.

2. Vanilla cream for these fake peach tarts I prepared from all the ingredients specified on the list, following the classic recipe published earlier, but in a smaller amount. Basically, the process remains the same, only the quantities are smaller. Detailed recipe for vanilla cream you can find it by clicking on the picture below. The cream will be prepared for the first time , which must be covered with cling film, applied directly to the surface, and allowed to cool to room temperature.

3. Finally, I peeled the peaches I used for these fake tarts according to the procedure you can find with a click here. You can save time and effort if you use it halves of peaches from the compote. Below you can see the peach halves already peeled of the seeds and skin and vanilla cream, covered with foil, left to cool. Once the cream is cold, we can move on to the next step.

Shaping and baking the puff pastry base

4. Turn on the oven and set it at 190 ° C ventilated or 200 ° C static. Sprinkle the work surface with a little flour and take the puff pastry out of the fridge. With the help of the twister, we spread the puff pastry in a rectangle of 30 * 40 cm. These dimensions of the dough will make it easier for us to portion it in such a way as to obtain 12 square-shaped false tarts.

5. So we cut the dough, trying to get equal squares, which means that our fake peach tarts will be equal. We will cut the dough into three in width and four in length, respectively.

6. After portioning the dough, we will make a shallow notch around each square obtained, at a distance of about 1 cm from the edge, without passing on the opposite side. This process aims to create a clear edge for our fake tarts. Because it is obvious that they are not really tarts, but they will still have slightly higher edges, which will facilitate their filling with cream.

7. After notching, transfer the squares of dough to the baking tray, lined with baking paper. We pierce their middle with a fork, without touching the outer edges. Grease the edges with a little beaten egg and put the tray in the preheated oven at 190 ° C ventilated or 200 ° C static, in an average position, for 15 minutes.

Filling and finishing in the oven

8. While our fake tarts are in the oven, transfer the cooled vanilla cream to a pouch. After the first 15 minutes of baking, remove the tray from the oven. They probably won't look tart at this stage yet, but they will be slightly golden. With the back of a spoon, quickly press the middle of the squares (the part I perforated with the fork). We are careful not to damage the edges, which must remain higher.

9. With the help of the posh, we quickly fill our fake tarts with vanilla cream. Distribute the cream evenly, without loading too much, it will reach the fixed for filling the 12 mini square tarts.

10. On top of the cream from each mini tart, place half a peach. Immediately, put the tray back in the oven for another 15 minutes.

Finishing and serving fake tarts with peaches

11. While the tray of fake peach tarts was in the oven, I hydrated 3 grams of gelatin in 2 tablespoons of water, then dissolved it in 150 ml. of heated peach nectar. I used this mixture to finish the mini tarts to make it shine. A more convenient option is to use a little jam for this purpose of peaches heated enough to melt.

12. After a total of 30 minutes of baking (the first 15 minutes without filling, the next 15 filled with peaches and vanilla cream), our fake peach tarts are ready to bake. I let them cool well in the pan to room temperature.

13. Using a soft pastry brush, I greased the peach halves and the visible part of the cream with the mixture of peach nectar and gelatin prepared in point 11. I put the tray of fake tarts in the freezer for 5 minutes to set the gelatin. I continued the same way, distributing the mixture with gelatin and putting the tray in the freezer, until I finished the nectar. I let the mini tarts return to room temperature before serving.

They disappeared as if by magic, not one of them caught the next day! They are delicious, not very sweet but very pleasantly flavored. The texture is also lovely, a combination of crispy & # 8211 creamy & # 8211 fresh that went to our hearts.

May it be useful to you again and again my pastry recipes you can find them by clicking on the picture below.


Fake tart ingredients with peaches and vanilla cream

  • 300 grams of puff pastry (if you have 400 grams, it's not a problem, you can use it all)
  • 6 peaches of medium size, not very ripe or 12 halves of peaches from compote
  • 1 small egg, beaten with a fork
  • for finishing: 150 ml of peach nectar and 3 grams of gelatin or peach or apricot jam

vanilla cream:

  • 250 ml. of milk
  • 30 grams of flour
  • 3 yolks
  • 30 grams of sugar
  • 2 sachets of vanilla sugar
  • 1 good salt powder

How to prepare fake tarts with peaches and vanilla cream

Preparation of the main elements

1. For these fake peach tarts, I used puff pastry with butter, prepared at home according to the classic French recipe that you can find with a click on the picture below. If you don't have it in the freezer, already done, or you don't have time to prepare homemade puff pastry, of course you can also use the puff pastry you bought. I used a piece of 300 grams but in a commercial package, the standard is 400 grams. You can use it all, the tarts will come out a little higher.

2. Vanilla cream for these fake peach tarts I prepared from all the ingredients specified on the list, following the classic recipe published earlier, but in a smaller amount. Basically, the process remains the same, only the quantities are smaller. Detailed recipe for vanilla cream you can find it by clicking on the picture below. The cream will be prepared for the first time , which must be covered with cling film, applied directly to the surface, and allowed to cool to room temperature.

3. Finally, I peeled the peaches I used for these fake tarts according to the procedure you can find with a click here. You can save time and effort if you use it halves of peaches from the compote. Below you can see the peach halves already peeled of seeds and skin and vanilla cream, covered with foil, left to cool. Once the cream is cold, we can move on to the next step.

Shaping and baking the puff pastry base

4. Turn on the oven and set it at 190 ° C ventilated or 200 ° C static. Sprinkle the work surface with a little flour and take the puff pastry out of the fridge. With the help of the twister, we spread the puff pastry in a rectangle of 30 * 40 cm. These dimensions of the dough will make it easier for us to portion it in such a way as to obtain 12 square-shaped false tarts.

5. So we cut the dough, trying to get equal squares, which means that our fake tarts with peaches will be equal. We will cut the dough into three in width and four in length, respectively.

6. After portioning the dough, we will make a shallow notch around each square obtained, at a distance of about 1 cm from the edge, without passing on the opposite side. This process aims to create a clear edge for our fake tarts. Because it is obvious that they are not really tarts, but they will still have slightly higher edges, which will facilitate their filling with cream.

7. After notching, transfer the squares of dough to the baking tray, lined with baking paper. We pierce their middle with a fork, without touching the outer edges. Grease the edges with a little beaten egg and put the tray in the preheated oven at 190 ° C ventilated or 200 ° C static, in an average position, for 15 minutes.

Filling and finishing in the oven

8. While our fake tarts are in the oven, transfer the cooled vanilla cream to a pouch. After the first 15 minutes of baking, remove the tray from the oven. They probably won't look tart at this stage yet, but they will be slightly golden. With the back of a spoon, quickly press the middle of the squares (the part I perforated with the fork). We are careful not to damage the edges, which must remain higher.

9. With the help of the posh, we quickly fill our fake tarts with vanilla cream. Distribute the cream evenly, without loading too much, it will reach the fixed for filling the 12 mini square tarts.

10. On top of the cream from each mini tart, place half a peach. Immediately, put the tray back in the oven for another 15 minutes.

Finishing and serving fake tarts with peaches

11. While the tray of fake peach tarts was in the oven, I hydrated 3 grams of gelatin in 2 tablespoons of water, then dissolved it in 150 ml. of heated peach nectar. I used this mixture to finish the mini tarts to make it shine. A more convenient option is to use a little jam for this purpose of peaches heated enough to melt.

12. After a total of 30 minutes of baking (the first 15 minutes without filling, the next 15 filled with peaches and vanilla cream), our fake peach tarts are ready to bake. I let them cool well in the pan to room temperature.

13. Using a soft pastry brush, I greased the peach halves and the visible part of the cream with the mixture of peach nectar and gelatin prepared in point 11. I put the tray of fake tarts in the freezer for 5 minutes to set the gelatin. I continued the same way, distributing the mixture with gelatin and putting the tray in the freezer, until I finished the nectar. I let the mini tarts return to room temperature before serving.

They disappeared as if by magic, not one of them caught the next day! They are delicious, not very sweet but very pleasantly flavored. The texture is also lovely, a combination of crispy & # 8211 creamy & # 8211 fresh that went to our hearts.

May it be useful to you again and again my pastry recipes you can find them by clicking on the picture below.


Method of preparation tart with vanilla cream and fruit

The first time we make the dough because it will have to stay cold. So, in a bowl we put flour, powder, sugar spoon and cold butter cut into cubes. Knead quickly with your fingertips until you get a sandy composition.

Add the egg and knead just enough to incorporate the egg, no more. If it does not bind, add another tablespoon, two of cold water.

Wrap the dough in cling film and put it in the fridge for 30 minutes.

Meanwhile, prepare the vanilla cream. With a whisk, mix the yolks very well with a pinch of salt and sugar until the composition becomes creamy and light in color. We also incorporate the flour, then the heated milk with the vanilla bean seeds. I used a teaspoon of ground vanilla pods. Boil the cream for 4-5 minutes from the moment it boils. Stir continuously so that it doesn't stick.

Cover the surface of the cream (not the bowl) with cling film and let it cool.

Return to the dough. Take it out of the fridge and spread it in a tray (25 cm). Prick it from place to place with a fork, cover with baking paper and put a cup of beans, rice, chickpeas or whatever you have on top. handy.

Bake the crust for 30-35 minutes at 180 ° C until lightly browned, and the last 5-10 minutes take the paper and beans to brown a little inside.

After it has cooled, fill the crust with vanilla cream, leveling it well.

We decorate the tart according to our imagination and with the fruits that are to our taste and we cover the fruits with gelatin prepared according to the instructions on the package.

We keep the tart cold until the moment we eat it. Enjoy!

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Recipe (30-35 mini eclairs)

Eclere coji ingredient:

- 100g unsalted butter at least 82% fat

Vanilla cream ingredients:

- 1 teaspoon vanilla essence (or half a vanilla bean)

Chocolate ganache ingredients:

- 200g chocolate (minimum 50-55% cocoa)

- 180ml cream for whipping cream (minimum 30% fat)

tread of thing:

(1) Put the milk, water, sugar and salt on a fire in a non-stick pan and leave over medium heat until the sugar melts. Add the butter and mix until it melts and boils.

(2) Turn off the heat and add the flour by stirring with a wooden spoon continuously until the whole composition becomes consistent, tend to gather in a ball of dough and peel off the walls of the bowl.

(3) Transfer the dough to a bowl and let it cool for 5-10 minutes at room temperature, stirring occasionally. Add the eggs one by one, incorporating each well with a spatula before adding the next egg. We can also use a mixer in this step, to make the process easier.

(4) Preheat the oven to 200C. We put the dough in a bag with a round dui with a diameter between 1.5-2cm and on a baking paper we start to form the mini eclairs, somewhere at 7-8cm in length. We are careful to leave enough space between them, given that they will double in volume. Put the tray in the oven and bake them at 200C with ventilation for 18-20 minutes.

* Do not overcook the liquid with sugar at the beginning or after adding the butter. The ingredients are boiled enough to melt the sugar and salt in the first phase, and then the butter. If it boils too much, it risks evaporating from the liquid and influencing the final consistency of the dough.

* It is important to transfer the dough to a clean bowl, because if we add the eggs to the hot bowl, we risk the eggs baking instantly when they touch the bowl. At the same time, transferring the dough cools faster, for the next step.

* The reason we let the dough cool is the same, so that the eggs do not cook when we add them.

* It is very important to put medium eggs, to small ones, being too big, the liquid ratio would be too high and we would get a dough that is too soft which can lead to the collapse of the eclairs after baking.

* It is again important to incorporate each egg well before adding the other. Thus, when adding the last egg, you can realize the consistency of the dough, whether or not it is too liquid or it is ready for the formation of eclairs.

* You can also use the mixer to incorporate the eggs, but do not beat the dough excessively, because we risk separating the fats and affecting the quality of the dough. The wooden spatula / spoon is the safest.

* The recommended baking temperature is 200C with ventilation, but depending on the oven I recommend to adjust exactly. Namely, if you do not have a ventilation function, or you only use the top-bottom resistance of the oven or you know that you have an oven that burns too badly, lower the temperature to 190C or even 180C.

* The eclairs are ready when they have swelled and acquired a beautiful golden color. They feel light and airy when you move them off the tray to cool.

(5) After baking, remove the eclaughter shells on a metal wire rack and let them cool completely before filling.

(6) While the shells cool, make the vanilla cream. Homogenize the starch with the sugar in a non-stick bowl, add the yolks and gradually the milk. After we have homogenized the whole composition, we put it on medium heat, stirring constantly until it reaches the consistency of a pudding. At this point we turn off the heat and add the butter and vanilla. Transfer the cream to a clean bowl and cover with plastic wrap directly over the cream so that it does not crust on top. Let the cream cool for at least 20-30 minutes.

(7) We put the cream in a pouch with a small dui (0.2 - 0.3cm) for filling and from one end of the eclair we start to put the cream until it feels like it has reached the entire length of the eclair.

Note: Do not apply pressure cream because you risk cracking all the eclipse. If we make eclera of normal length, the cream is inserted from both ends of the eclipse, or from 3 points at the bottom of the ecler shell.

(8) After we have finished filling all the shells with mini eclairs, we make the chocolate ganache. Heat the cream to boiling point and pour it over the diced chocolate. Stir until the chocolate melts and obtain a creamy composition. We take each eclair and pass it with the top through the ganache.


Mini tarts with vanilla cream - Recipes

Posted by Violet Postolache on May 06, 2011 in vanilla cream desserts sweets mini tarts with vanilla cream and strawberry tart | Comments: 13

Today I want to introduce you to my new help in the kitchen, namely http://www.pentrucopt.ro/ an online store where you will find a wide range of products needed for baking and not only, of very good quality at very low prices. Do not hesitate to cross its threshold, you will certainly not resist and you will fill your basket with products!

For the vanilla cream mini tarts I used some wonderful ones silicone molds of which I was very pleased. They work very well with them, plus they stay so clean after we take out the tarts that we almost don't need to wash them. The shapes are actually for muffins but if you put your imagination to the test you will see that you can use them both for mini tarts. , as well as for chocolates or many others

100 g butter or margarine
2 eggs
300 gr flour
100 gr sugar
1 teaspoon baking soda
vanilla essence

400 ml of milk
2 eggs
3 tablespoons starch
5 tablespoons sugar
vanilla essence
3 tablespoons margarine


for decoration:


300 gr strawberries

Soft margarine, at room temperature, mix it until it becomes frothy. Then add the sugar and mix until the sugar melts and acquires a creamy consistency.


Add eggs, one at a time and incorporate them. Then add flour, vanilla essence and baking soda with vinegar and mix well until smooth. We then wrap it in foil and put it in the fridge to harden

Spread a sheet of dough and cut circles with a shape or a glass.
the dough dough should not be thick.



We place the circles in silicone molds and by hand we press it on their walls then we prick from place to place with a fork so that it does not swell when baked.

Put in the oven, over medium heat and when they are browned, take them out of the molds

Prepare the vanilla cream as follows: dissolve the starch in two or three tablespoons of cold water so that it does not form lumps, then add it over the cold milk. add eggs and sugar and bring to a boil over low heat, taking care to chew constantly so that it does not stick. When it starts to boil, turn off the heat, add margarine and vanilla essence and incorporate. Mix for 1-2 seconds to mix. For a stronger vanilla flavor, I recommend using vanilla pods

Top with strawberry slices.

And if you didn't already know, the secret for which my dishes are so successful are these little gloves! This time she is very happy to help me, especially since she has one kitchen set in the miniature of which she is very proud and which I highly recommend.


Mini Tarts with Vanilla Cream

This recipe for mini tarts with vanilla cream is a recipe from Portuguese cuisine. I saw this recipe presented on a Greek television channel. It seemed very easy to prepare, because the cream did not have to be boiled. Boil only a syrup of water, sugar, lemon peel, vanilla stick and a cinnamon stick. The warm syrup is mixed with the yolks, flour and a little milk. You get a liquid mixture that is poured into the depths of the muffin tray that we & # 8220dressed & # 8221 with puff pastry. Bake these mini tarts with vanilla cream in the preheated oven at 200 degrees for about 20 minutes. These mini tarts with vanilla cream are very good, flavorful and easy to prepare.


Vanilla and raspberry cream tarts

You need: 500g sweet fragrant dough, for cream: 3 egg yolks, 25g flour, 60g sugar, 2 sachets of vanilla sugar, 250ml milk, 10g butter, fresh raspberries and 8-9 small tart shapes with a diameter of 10cm.

Method of preparation:

1. Allow the dough to thaw well. Spread it with the twister until it reaches 3mm thickness. Cut it out and place it in the shapes, pressing firmly with your fingers on the edge. Prick it with a fork from place to place, so it cooks well.

2. Bake for 15 minutes. When you bake the dough without filling, in order to keep its shape, put baking paper on top in which you placed rice or beans. Remove the paper and bake the sweet dough for another 5 minutes.

Meanwhile, prepare the cream:

3. Mix in a saucepan the 3 egg yolks with half the amount of sugar (until the sugar melts completely).

4. Add the flour little by little, stirring constantly with the whisk.

5. Then add the milk, remaining sugar and vanilla sugar and bring to a boil over low heat.

6. Keep on low heat, stirring constantly, until you get a cream-like cream. Turn off the heat and add the butter. Pour the hot cream into the molds and leave to cool.

7. Garnish with your favorite fruits. You can decorate with any combination of fruits.


Mini tarts with vanilla cream and fruit

Mini tarts with vanilla cream and fruit are a tasty dessert, which you can make on the same day or you can prepare the mini tart crust the day before. This way you will focus only on the vanilla cream and the decoration of these mini tart cookies. Basically this recipe consists of two parts that you can follow relatively easily to finally get mini tarts with vanilla cream and fruit:

In addition to the two main components, you also need a few fruits as an ingredient, possibly berries (raspberries, currants, blueberries, etc.) or strawberries, but there can also be thin pieces / slices of crispy apples or table grapes.

With this mini tart dessert, tasty and good-looking, you can pleasantly surprise even the most refined guests.



Comments:

  1. Daryll

    In this something is I think that it is the excellent idea.

  2. Tlazopilli

    You may be right.

  3. Muenda

    Bravo, perfect answer.

  4. Perris

    something with me personal messages do not go out, error ....



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