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Cheesecake with pears and pears

Cheesecake with pears and pears

Dough - In a bowl mix flour, salt, sugar, baking powder, lemon peel. In another bowl, mix the oil, the milk, gradually add over the flour mixture, stirring with a spoon, then knead a homogeneous crust by hand. Refrigerate until the filling is ready.

Filling - mix the cheese with sour cream, add the sugar and eggs one at a time, mixing well, add the essence, peel, grated chocolate and mix well.

We wash the pears, wipe them with a towel and then cut them into slices, sprinkle them with a little lemon juice.

Spread the dough in a round sheet (and on the walls of the tray) place in a tray lined with baking paper, add the filling and slices of pears on top.

Put the tray in the preheated oven until it passes the toothpick test.

Let cool in the pan.


Pear and cheese tart

Pear and cheese tart recipe for pregnant women suitable for any trimester of pregnancy.

Pie and cheese tart ingredients:

  • 1-2 pears
  • 140 grams of cheese (preferably fresh pasteurized cow)
  • 50 grams of butter
  • 100-140 grams of flour (less than half a cup)
  • a pinch of salt
  • optional fresh thyme

Preparation time: 20 minutes
Preparation time: 30 minutes
Cooling time: 30 minutes

How to prepare pear tart with cheese

  1. Mix 50 grams of cheese and blender and then set aside.
  2. Mix the butter with the flour and salt in a bowl. Kneading the mixture until it turns into a ball of dough. Add the cheese given through the blender and let the dough sit for a while, covered.
  3. Preheat the oven to 175 degrees.
  4. Grease a 20 cm diameter cake tin with butter and flour. Sprinkle the dough with a rolling pin and shape it. Sprinkle the dough with a fork, cover with baking paper. Bake it in the bottom of the oven for about 10 minutes, then let it cool.
  5. After peeling the pears, cut them and the remaining br & acircnza into small and approximately equal pieces and place them on the tart.
  6. Sprinkle with fresh thyme and serve this delicious tart immediately.

Tip: To make the dough lighter, place a baking sheet on top and one below, and only then use the blender.

IMPORTANT: The information in this article is an optional and informative recommendation, which does not replace the indications given by the pediatrician who follows the evolution of your child. Knowing the individual aspects of the child's development, he would be best able to offer you specific advice.

Publication date: September 17, 2012 7:17 pm | Date modified: September 17, 2012 7:17 pm

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Pear tart, puff pastry and vanilla cream

Provocare..provocare..pere & # 8230
What to be, what to be?
The cake recipe, yes !! That I adore them, salty, sweet, as they will be

I make a fragile dough, with lard with a mixture of half a bran / white flour, I make a good cream, half a pear and bake it with it.
While it was getting cold..I don't know who and why it bothered me (because I still get angry and even often)
da & # 8217 rau, rau di tat.
When I'm nervous, I'd better lock myself in the bathroom because I'm not good anymore.
Yes, I put whipped cream, nerves, avcourse, and it was ugly.
No way to parade on the podium with ugly pear tart?
I ate it.

I'm doing it again last night.
What? Another pear tart. High recipe. Puff pastry, vanilla cream with whipped cream (it's crazy) and pears. I admit that I didn't try my best to give it a good look, good to lick your fingers.
Yes, I draw a line and conclude
Pear tarts are ugly.

Spread it lightly on the floured top with the rolling pin and then cut about 3 cm from the sides.
We adjust the cut sides according to the size of the remaining sheet because they will be placed on top as a kind of & # 8220 border & # 8221
See pictures

Beat an egg well with a fork, and with a brush grease the sheet of dough and overlap the cut edges.
Grease everything with beaten egg, put the sheet on baking paper in a larger tray, prick from place to place with a fork and put in the oven over medium to low heat and bake until nicely browned.

Cream.
2 tablespoons starchy top
3-4 tablespoons sugar
200 ml of milk
2 egg yolks
150-200 ml sweetened liquid cream
vanilla

Mix the starch with the sugar and pour the milk little by little, stirring lightly.
Put everything on low heat, stirring constantly and when it starts to thicken, add the yolks and vanilla and mix until the cream comes off the walls of the bowl.
Mix the whipped cream well.
When the egg cream is completely cold, mix it lightly with the whipped cream.

On the baking sheet cooled and cooled, spread the cream evenly.
I put slices of pear but you can put any fruit you want, either in their natural state or lightly caramelized in a butter syrup with sugar.


Tart - 51 recipes

Our selection of tart recipes, a pastry that is usually prepared from a thin layer of tender dough, covered with various fruits, jam and cream, by baking.

Cakes or pastries called 'tart', 'custard' or 'pie' are similar in identity, with no essential differences, but the term 'pie' is, for example, the most widely used in the United States. it can be translated as both "pie" and "tart" because both mean about the same thing except that for pies the filling is usually covered in dough, while for custards or tarts the filling is left uncovered, above the dough.


You can find all the ingredients for the Pear Cake and Cheese Cake recipe in Lidl & # x2764 & # xfe0f stores

First heat the oven to 180 ° C and line a 20x30cm baking dish with butter and flour or butter and baking paper. You can bake the cake with pears and cottage cheese can be baked in a round shape for the cake, with a diameter of 20-24 cm or in a shape for cake / guguluf.

In a large bowl put eggs, oil, brown sugar, orange peel. Mix with the mixer for 10 minutes at high speed until we have a foam and the eggs double in volume. Add flour, baking powder, cottage cheese. We mix very well.

We clean the pears. Cut 2 of them into small cubes and add them to the cake composition. We cut the other 4 into slices. Put the composition for the cake in the tray, level it well using the spatula. Distribute the slices of pears on top.

Bake the cake in the hot oven at 180 ° C for 45-50min. After the first 30 minutes, when the cake is nicely browned, cover it with aluminum foil for the rest of the baking time. Thus, the cake will not brown excessively on the outside, without being baked on the inside.

At the end, when the cake with pears and cottage cheese is ready and passes the toothpick test, let it cool to room temperature, then we can powder it with sugar and cinnamon. May it be the best for you and, if we are still fast approaching autumn, I invite you to read the article Autumn decorations for the house (click on the title) for inspiration!


Ingredients Tart with pears and almonds:

  • 300 grams of flour
  • 100 grams of sugar
  • 1 pinch of salt
  • lemon peel
  • 150 grams of very cold butter
  • 1 yolk
  • a few tablespoons of very cold water (8 entered me)
  • 3-4 large, beautiful and healthy pears
  • 100 grams of sugar for the syrup in which the pears will be placed
  • syrup spices: vanilla pods, cinnamon stick, 4-5 cloves, 1 star anise, pieces of lemon peel (yellow part only)
  • 200 grams of peeled almonds (or flakes)
  • 150 grams of sugar for almond cream
  • 150 grams of butter
  • 2 whole eggs
  • 4 tablespoons good brandy (optional)
  • 1 teaspoon vanilla extract
  • in addition: butter for greasing tart form, flour for sprinkled, powdered sugar for. finished

Preparation Tart with pears and almond cream:

First, the tart dough, which needs a rest time in the fridge of at least 1 hour before being used:

1. flour, sugar, salt and grated lemon peel (about 1 tablespoon of lemon peel) mix well in a bowl (picture 1)

2. add the butter cut into small pieces or grated (repeat, the butter should be very cold, right from the freezer & # 8211 picture 2)

3. pulsate with the robot several times, until the ingredients have a sandy appearance, or incorporate the butter into the dry ingredients with a fork (picture 3)

4. beat the yolk with 2 tablespoons of very cold water and add it over the rest of the ingredients, kneading quickly by hand or with the robot (picture 4)

5. add 1 tablespoon of cold water at a time until the dough binds (picture 5) the amount of water needed may differ depending on the flour used, be careful not to add more than necessary and do not knead excessively, because it would damage the final quality of the dough.

Gather the dough together in a ball that is wrapped and refrigerated for at least an hour. In the meantime, we take care of the pears, which must be baked and flavored but still strong.

Peel a squash, grate it and cut it in half. Place the pears in a saucepan and cover with cold water, then remove the pears and set aside and in the remaining water, already measured to be enough to cover the pears well and no more, add the 100 grams of sugar for syrup and spices. Bring the syrup to a boil then add the pears and reduce the heat, letting it boil slowly, without boiling, for 10-15 minutes, until the pears soften.

Remove the pears from the syrup and drain well, then set aside to cool (the syrup can be used for something else, it is very fragrant).

For the almond cream, put the almonds in a processor (grinder of different ingredients) together with 50 grams of sugar (picture 1). It is finely ground. Mix the butter and the rest of the sugar until a fine cream is formed (picture 2). Add the almonds, brandy and vanilla extract (picture 3) and mix until incorporated. In turn, add the 2 whole eggs.

The cream obtained is refrigerated until it needs to be used.

On the work surface sprinkled with flour, spread the dough in a 4-5 mm thick sheet, which is transferred with the help of a rolling pin in the shape of a tart greased with butter. Lightly press the dough into the mold and cut the excess dough from the edges with a knife.

The tart form is refrigerated and the oven is turned on, setting it at 190 degrees Celsius.

From now on, two different approaches are valid:

1. if you want a crispy crust, it will bake in half before putting the filling, as I did

2. If, on the contrary, you want a softer crust, freeze the tart dough for 40 minutes & # 8211 1 hour, add the filling and put it directly in the oven.

I, because I wanted a crust with a biscuit consistency, placed in a well-cooled form a sheet of baking paper with weights, which in my case were about 700 grams of rice (you can use beans, chickpeas, etc. ).

I baked the tart in the preheated oven at 190 degrees (including rice) and baked it for 20 minutes.

In the meantime, I dug out the seed box from the laid pears and sliced ​​them into thin slices.

After the first 20 minutes, I took out the tart and removed the baking paper with the rice. I quickly leveled the frangipani cream in the tart and arranged the pears nicely on the surface (how beautiful it turned out for me, without a doubt that it can be even more beautiful: P).

I put the tart in the oven, reduced the temperature to 180 degrees and baked it for another 55 minutes, until the surface turned golden brown.

Allow to cool to room temperature then can be portioned and eaten, sprinkled or not with powdered sugar, according to everyone's wishes. The next day I felt even better.

Great appetite! Source where I was inspired (and not copied, at least I seriously reduced the amount of sugar: P): Giallo Zafferano.


Tatin tart with pears

Learn how to make a Tatin pie with pears instead of apples, which will be more flavorful and interesting, especially if you haven't cooked a cake in a long time.

Preheat the oven to 200 degrees, step 6 and put a cake pan on the fire.

Caramelize the sugar, stirring constantly. Add butter, ginger and cinnamon and mix well.

Put the pear slices in the caramel and pour the sauce with a spoon over them. Reduce heat and simmer pears in caramel for 5-10 minutes, until pears soften slightly.

Remove the pan from the heat and arrange the pear slices as nicely as possible.

Roll the dough to a thickness of 5 mm and cut a disc slightly larger than the diameter of the tart pan. Place the dough disk over the pears and press the edges a little, as if you were wrapping the fruit on the edge.

Bake the Tatin tart with pears for about 30-40 minutes, then remove the pan and let it cool for 10 minutes.

Cut the edges with a knife, then place a plate on top and turn the shape, like an apple pie. Serve with cold cream or ice cream.


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