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Strawberry Shortcake with Tart (Video Recipe)

Strawberry Shortcake with Tart (Video Recipe)

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We prepare the food processor for kneading. We put the butter in the robot bowl. We keep 3 tablespoons of flour (ie 60 gr.), And we put the rest (200 gr.) Over butter. Mix until you get a crumbly composition.

Add the egg and a tablespoon of sugar (25 gr.) And continue to mix until you get a ball of dough. Put the dough in a bowl, cover it with cling film and put it in the fridge for 30 minutes.

Put the 3 tablespoons of flour in another bowl. Add the 150 gr. of remaining sugar, the 3 eggs, vanilla essence and sour cream. Stir until you get a fine cream

We cut each strawberry into 2, 3 or 4 slices, depending on how big it is. Heat the oven.

We prepare a tart form, with removable walls and a diameter of 28-30 cm. After 30 minutes, take the dough out of the fridge and spread it with a rolling pin, from the center to the outside, rotating the dough sheet from time to time. If the dough is too cold, it will not be possible to stretch it and the dough sheet will break, and if it has not cooled enough, it will stick to the work table.

Spread until the diameter of the dough is about 7 cm larger than that of the baking tin. Roll the dough lightly on the rolling pin and place it in the prepared tray. Press lightly so that the dough molds to the tart shape. Raise the edges at least 3 cm., On the walls of the form, then cut straight and remove the uneven upper edges of the dough.

Add the strawberries on top and arrange them evenly. Pour the sour cream over the strawberries. Put the tray in the preheated oven for 40 minutes.

When the tart is golden on the edges, take it out of the oven. After the cake has cooled completely, we open the edges of the detachable form. Transfer the dessert to a plate and cut into slices.



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Sweet and fragrant moments

On Saints Constantine and Helena we celebrated our mother-in-law, so she received us with many goodies and I prepared this sarlota, prepared according to her tastes, namely: with biscuits, vanilla cream and fruit.

Here's what I used:
1 can of pineapple, about 500g of fresh strawberries, 2 sachets of Vanilla Cream Ole, 800 ml of milk, whipped cream, 15 pcs. sponge fingers.

As I said:
I separated the fruit and the juice from the canned pineapple, I prepared the Ole Cream according to the instructions on the sachets, then I started the assembly.
In a bowl I first placed a thin layer of cream, then I placed a layer of biscuits syruped in pineapple juice, then another layer of cream in which I placed pieces of fruit: pineapple and strawberries. On top I placed another row of biscuits, then cream, fruit and finally a layer of whipped cream. I decorated it with fruit, as seen in the picture.

Very good and cool.
And a detail image:

Grandmother's appetite and I wish you an excellent day!


what a delight! such a daughter-in-law. I wish I could in years to come!

Very nicely decorated.
A good day!

It looks very good, and I am convinced that it is also very tasty. All your recipes look great, they give you the zest for life and joy.

Wait and see what mother-in-law I am, Alison, because I just made her a beautiful cake!

Thank you, Maria! I wish you a peaceful and restful night too!

Yes, Ligia, it was very tasty and cool. She liked my mother-in-law and us very much.
I am very happy that you like my recipes and they have such an effect. Thank you for the kind words and I am waiting for you tomorrow with a cake and more.

Xandrinne and her culinary deeds

This month Magda challenges us to cook with leurda and mushrooms, and she invites sweet lovers to prepare rustic tarts. I chose to cook a soufflé with mushrooms, I hope I have time to "master" something that fits the requirements of the "Sweet Romania" challenge.

The recipe is from an original Ioana magazine, it contains ingredients and 4 pumpkins, I haven't used them anymore, not knowing how they will be received.

300 g mushrooms, I used champignon and put about 400 grams because I didn't use pumpkin anymore,

1 tablespoon butter, basil leaves (I used the dried one), 1 clove of garlic,

100 g Gouda cheese (I used cheese),

150 g cream cheese (I used Delaco "Something fluffy-Cream cheese with sour cream"),

We clean the mushrooms and cut them into slices, we do the same with the pepper. Grate the cheese.

Heat the mushrooms in a little oil, then add the pepper slices and heat them a little.

Preheat the oven to 200 degrees. We crush the garlic clove. In a bowl, rub the eggs well, with a pear-shaped target. Add the garlic over the eggs and incorporate the cream cheese. Add the milk, stirring constantly.

Season with salt, pepper and nutmeg. Sprinkle with basil.

In a form of soufflé, greased with butter, place the hardened vegetables (if you use the pumpkin, cut them into thin slices, lengthwise, which you harden and place them between mushrooms and peppers). Pour over the milk mixed with eggs and cream cheese and sprinkle with grated cheese.

Sweet and fragrant moments

A seasonal dessert, fast and easy, tasty and fragrant.

What I used for 6 Ypsilon glasses:

3oo Cream patisserie from Meggle, 300 + 200g strawberries, sugar to taste, I put only two tablespoons, 10g gelatin for sauce.

I washed and cleaned the tails of the 300g strawberries, cut them, placed them in a bowl and sprinkled two tablespoons of sugar over them.
I only washed the other 200g and kept them for installation and decoration.

I mixed the whipped cream and let it cool.
I then drained the sauce left from the sugar strawberries, I mixed the fruit resulting in a coarse puree, then I heated the sauce on the fire together with the hydrated gelatin.
I prepared the gelatin like this: I first dissolved it in cold water, then I added it to the hot sauce and kept it on the fire for a few more minutes, without reaching the boiling point.
Cool the sauce completely before use.

I then took the whipped cream out of the fridge and incorporated the strawberry puree, mixing lightly.

Installation: I prepared the glasses, I placed a layer of foam, then some cut strawberries, possibly a little sauce, again a layer of foam and finally I decorated with sauce and a strawberry with the tail.

I put the glasses in the fridge and served them for at least an hour.
And another beautiful pose.

Grandmother's appetite and I wish you a sunny day!


mmm, how good it looks, and how fragrant it must be :)

I really like the presentation in these glasses! This image does a lot for my salivary glands. So, I remembered the method and thanks from me for the elegant way you make us want.

That's really delicious and it's not hard to do. Thanks for the recipe!

I'm really great, Denisia :)
The dessert is super easy to make and the fruits are seasonal.

Yes, Carmen, I used Romanian strawberries and they were very fragrant :)

My dear Elena, I also like these glasses because they fit perfectly with this type of dessert. And this strawberry foam gave us all a good back what came out :)

It's really very easy to do, Elena-Maria, so I hope you tell me how you liked it!

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Thanks, Laura!
I appreciate your gesture, I kiss you and I wish you an excellent day!

I have another recipe for strawberry mousse: from egg whites with sugar and strawberry puree. I haven't tried whipped cream.