Chocolate and whipped cream tart

Chocolate and whipped cream tart

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.

This sensational countertop is easy to prepare:

Sift the flour and starch into a bowl, put the rest of the ingredients, the butter must be cold and cut into thin slices (it will soften, don't be scared).

We will knead the dough, it doesn't last very long and we will get a crust that we will flour with starch. Let the dough cool until you prepare the cream for about 30 minutes.

Put the 100 ml of water on low heat together with the sugar and mix well, we will leave it for about 5 or 6 minutes maximum. Pull the bowl aside and put the butter and chocolate, mix to melt. Add the powdered milk and at this point it will thicken, then turn off everything with hot (not cold) milk. Put the pot on the fire again and mix well with a whisk, then add vanilla and cocoa. Mix the cream well and let it cool.

Preheat the oven to 200 degrees.

Remove the tart dough from the cold, put it directly on the baking sheet and spread it very lightly with a fork if we put the freshness foil on top. We move everything with the baking paper in the form. Arrange the edges and prick with a fork from place to place.

Bake the dough for 15 minutes.

Let the countertop cool.

When both the top and the cream have cooled, we assemble the tart.

Remove the top from the mold directly on a plate (only after it has cooled completely, it is very fragile and breaks easily).

Put the cream on top and level it. Let it cool again until the chocolate cream hardens on top.

Meanwhile, mix the whipped cream and when the cream has hardened, place it on top and make the waves with a spoon.

Put the grated chocolate on top and leave it to cool for at least two hours.

It is a delicious tart that is prepared extremely quickly, I guarantee you will like it :)

Chocolate and mint tart

Grease a tart pan with a diameter of 22 cm, with removable walls.

Mix flour, butter, sugar and cocoa with a food processor until the mixture has a coarse appearance. Add the yolk and water and knead until you form a dough. Remove it on the worktop lined with flour and knead a few more times. Cover with plastic wrap and refrigerate for 10 minutes.

Spread the dough between two sheets of baking paper in a large disc, 3mm thick. Place it in the tray and cut off the excess edges. Refrigerate for 20 minutes.

Preheat the oven to 180C. Place the tart pan on a large baking tray and bake the dough blindly for 10 minutes, then without weights for another 10 minutes.

Grease with beaten egg whites if cracks have appeared on the surface of the tart top and leave to cool.

ready mint ganache.

Put the chocolate in a bowl and pour the whipped cream over it to the boil. Stir until the chocolate melts and incorporate the mint cream.

Pour the ganache into the baked tart crust and leave in the fridge for 1 hour to harden.

Prepare a 300g dark chocolate ganache chocolate mixed with 250ml sour cream for heated whipped cream. Pour over the mint ganache and leave in the fridge for 3 hours before cutting.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Preparation Ecler with chocolate and whipped cream

Put margarine with water and salt on the fire. When it boils, remove from the heat, add the flour and mix well. Then boil a little over low heat. It is then cooled. When it is almost cold, add eggs one at a time. Mix well. After that, prepare a tray with baking paper and put them in the form of sticks. Put the tray in the oven. When they are ready, let them cool and then cut them in half horizontally.

Chocolate cream: Mix all the ingredients well, and then boil over low heat, stirring constantly until thickened. Mix well and allow to cool.

We put both the cream and the whipped cream in a garnish syringe with a very thick tip. Take the bottom of the ecler, then put a layer of chocolate with the syringe, then put a layer of whipped cream with the syringe and put the lid. They come out delicious!

Try this video recipe too

  • The tart is very easy to prepare, the dough being ready in just a few minutes! From the given quantities comes a tart with a diameter of 24-26 cm.
  • You can also bake the dough in a round shape or in a pan, both greased with butter and lined with flour or baking paper.
  • The top of the tart has the consistency of biscuits, being slightly crispy. But if you want, you can syrup the top using fruit compote syrup or burnt sugar syrup, which you can prepare as follows: caramelize 50g of sugar in a saucepan. Put the sugar on low heat, stirring often until all the sugar is melted and has a golden color. Add 150ml water and a tablespoon of rum essence. The sugar will melt, but don't worry, keep boiling everything until you have a golden syrup. Let the syrup cool before using it to syrup the top.

  • You can use fresh fruit or compote. It is ideal to choose sour fruits that compensate for the sweet cream. Berries, apricots, pineapples, kiwis, gooseberries, currants are ideal.
  • For the preparation of the Tart recipe with fruit and chocolate you can use white chocolate, dark chocolate or milk chocolate, depending on your preferences. We do the same to prepare the cream, regardless of the type of chocolate used.

Fruit tart and white chocolate - Ingredients for 8-10 servings:

  • 2 eggs husband
  • 100g sugar Castello
  • 80ml VitaD’Or oil
  • 80g faina Castello
  • 80g Castello corn starch
  • a teaspoon of Castello baking powder
  • a teaspoon of vanilla essence
  • 200ml sweet cream (liquid whipped cream) Pilos
  • 300g white chocolate FinCarre
  • 200g fruit (raspberries, blueberries)

All the ingredients for the Tart recipe with fruit and white chocolate can be found in LIDL STORES ❤️

First we prepare the cream: we put in a saucepan sour cream and white chocolate, broken into cubes. Melt them over low heat, stirring constantly, until the chocolate is melted. Pour the mixture into a bowl, cover with cling film and refrigerate for at least 1 hour. In the last 15 minutes, put the mixture in the freezer. Then mix the very cold cream with the mixer at high speed, 10 minutes or until we have a very airy cream. We put the cream in a pos with a star tip.

While the cream is in the fridge, we take care of the countertop Fruit tart and white chocolate. For the top, mix very well the two eggs, oil, sugar and vanilla, until we have a foam in which the sugar granules are almost not felt at all. Add flour, starch, baking powder. Stir until incorporated.

We prepare a tart form with a diameter of 24 cm: grease the form with butter and line it with flour or use a non-stick spray. Pour the dough into the mold, level well with a spatula. Lightly tap the countertop tray to remove excess air. Bake the top for 20 minutes, in the oven heated to 180 ℃. The worktop is ready when it is nicely gilded and passes the toothpick test (a toothpick inserted in the middle of the worktop will come out clean).

We turn the top on a plate and let it cool very well. Then decorate it with chocolate cream and add the fruit. Fruit tart and white chocolate is ready!

The tart with fruit and white chocolate is all the better the longer it stays in the fridge and the flavors blend better. Once prepared, the fruit and chocolate tart keeps very well in the refrigerator for 3-4 days, although it is too delicious to remain too uneaten!

Do you prefer salty tarts? Or the ones with chocolate? Try the two recipes below (click on the title to access the recipes):

Chocolate and caramel tart

1. Put the sheet of dough in the tray and leave it like this for 30 minutes.

2. Set the oven to 200 degrees C and heat a parchment paper.

3. Place the parchment over the sheet of dough and then the ceramic balls over the parchment.

4. Bake for 15 minutes. Remove from the oven, set aside the parchment sheet and the cooking balls on top, then put the tray back in the oven for another 3-5 minutes until the dough turns golden. Then remove the tray from the oven. Reduce the oven temperature to 180 degrees C.

5. To make the caramel layer: Melt the butter in a pan over low heat, then add the condensed milk, molasses and salt.

6. Stir until smooth. Boil lightly for 10 minutes, stirring constantly so that it does not stick to the base of the pot. Remove the pan from the heat, pour the mixture over the foil so that it covers the entire base.

7. To make the chocolate layer: Break the chocolate into pieces, put it in a bowl and add the butter. Melt them together in the microwave then add cocoa and vanilla essence.

8. Beat eggs together with powdered sugar, then add whipped cream and mix. Incorporate them into the chocolate mixture. Place the mixture over the foil.

9. Bake the tart on the middle shelf of the oven for 40-45 minutes.

10. Remove from the oven and let the tart cool for about 30 minutes, then move it to a grill to cool completely. Powder with sugar before serving. Serve with some mini Easter eggs.

375g foitas
For the caramel start:
150g unsalted butter
397g box condensed milk
100ml molasses
A little salt
For the chocolate layer:
100g dark chocolate bar
60g unsalted butter
3 tablespoons cocoa powder
1 teaspoon vanilla essence
2 eggs
125g old powder
2 tablespoons whipped cream
powdered sugar
mini Easter eggs for decoration
a round tray & # 8211 23cm
parchment paper
ceramic balls for baking

Unbaked tart with yogurt and chocolate

In Italy & ldquotarta with yogurt without baking & rdquo falls, through its characteristics, in the category of what confectioners call & ldquo modern cakes & rdquo-modern cakes. It conquers the consumers' preferences both through the aesthetic aspect but especially through the taste, delicacy and freshness, adapting perfectly for any occasion, especially during the summer.

It is often confused with the famous & bdquocheese cake & rdquo; confusion to which often contributes some pastries that for a purely economic reason (the price of yogurt is lower than the price of soft cheese, and the base of pandispan cheaper than that with digestive biscuits) continue to call it so.
There are all kinds of versions of this tart, we find it both in the form of a cake and in individual cups, and culinary blogs present a range of very diverse recipes. I took the basic recipe from the internet.
In the version below I allowed myself to make some changes, "matching it" and "sharpening it" according to my tastes.

  • Ingredients: (for a shape of 26 cm):
  • For the countertop:
  • 200 g digestive biscuits
  • 90 g butter
  • A bit of sugar
  • For the yogurt composition:
  • 500 g plain yogurt
  • 100 g sweet pistachio yogurt
  • 150 g vanilla powdered sugar (to taste)
  • 250 ml liquid cream
  • 12 g gelatin in sheets
  • Chocolate ganache:
  • 150 g bitter chocolate
  • 50 g milk chocolate
  • 200 ml liquid cream
  • 15 g butter
  • 40 g crushed hazelnuts

How to make a recipe for Tart without baking, with yogurt and chocolate:

The top is a classic cheese cake. We pass the biscuits through the mixer, melt the butter in the microwave or through the bain-marie technique, amalgamate everything and cover the base of the form (24 cm, preferably with removable walls and lined inside with baking paper) with the back of a spoon and then with your fingers . Refrigerate until hardened.

Hydrate the gelatin in sheets in cold water. Heat a little yogurt and melt the gelatin in it. Once cooled, mix it with the rest of the yogurt.

Beat the whipped cream liquid (not too hard for a better homogenization and to give a smooth elasticity to the composition) and incorporate it carefully, by moving it from bottom to top, to the yogurt. Transfer the resulting composition on the cookie sheet and put it in the fridge for about 4 hours or in the freezer. At a later time we can add the glaze.

A few hours before consumption, take it out of the freezer and put it in the fridge, adding any fresh fruit.

Chocolate ganache:

Put the whipped cream on the fire until almost boiling and then pour it over the finely chopped chocolate. Mix well and add butter, which is used both to give the composition a more refined taste, but especially for appearance (gives gloss to the composition).

The recipe and the pictures belong to Inocentiu L. Canea, guest-post on the blog Pofta Buna! with Gina Bradea. & # 128578

This slice is for you, the one who had the patience to read the recipe and the kindness to visit us & # 128578

Video: Τορτίγια με κοτόπουλο και αβοκάντο. Σταύρος Βαρθαλίτης (May 2022).