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Cherry tart and vanilla cream

Cherry tart and vanilla cream

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To prepare the crust we will need a deep bowl in which we will mix the butter and sugar until a paste is formed. Add the egg and incorporate it, continuing to mix. At the end we add the salt powder and flour gradually until the formation of a dough not too hard, which we put in the fridge for 30 minutes.

Then transfer the composition on the worktop and spread it a little with the twister to give it a shape. We transfer it to a tray greased with a little oil and flour and we prick it from place to place with a fork and on top we put baking paper and a weight so as not to allow it to grow. Put it in the oven for approx. 25 minutes after which we take it out of the form and let it cool on a plate.

To prepare the cream, mix the 4 yolks and vanilla essence, then add flour and mix. Start pouring the milk a little and continue mixing. After you have incorporated everything, put the pot on the fire and continue the mixture so that it does not burn. When the cream binds, take it off the heat, cover it with plastic wrap and let it cool.

At the end, pour the cream into the crust of the dough, arrange it evenly and add the cherries, which are clean of seeds and cut in half. Put the plate in the fridge for a few hours and then it's worth serving!

Bon appetit dear ones!

Tart with cherries and vanilla cream - Recipes


Between you and a dream dessert is left
Distance from where you are to the pineapple tart.

With this recipe I participate in the 8-year anniversary contest Sun Food organized by Sun Food and Divainbucatarie.

  • 4 yolks
  • 400 ml of milk
  • 100 gr sugar
  • 4 tablespoons starch
  • orange peel, lemon
  • 50 gr butter

  1. In a bowl, mix the butter at room temperature with the powdered sugar and egg Sprinkle the flour and mix until you get a crust
  2. Leave the crust in the fridge for 30 minutes. Then spread the crust in a heat-resistant dish (diameter 26 cm), greased with butter.
  3. Put the tart in the oven at 170 degrees for 40 minutes, until golden brown
  4. Let it cool, meanwhile prepare the cream.
  5. Mix the yolks with the sugar Add 3 tablespoons of milk, mix well, add the starch and mix well, then add 50 ml of milk and mix well.
  6. We boil the rest of the milk together with the lemon peel and orange. When it starts to boil, add the yolk composition.
  7. Let it simmer (stirring constantly) until the cream thickensRemove from the heat, add the butter and stir vigorously until the butter is completely dissolved.
  8. pour the cream over the tart top, leave to cool in the fridge for at least 3 hours then add pieces of pineapple and cover with jelly cake (prepare according to the instructions on the envelope).
  9. Good appetite!

Rhubarb tart, roses and vanilla cream

Rhubarb or rhubarb? Correct both, I want to notify you! Good luck with the enchanting tart that Raluca Ioana Cohn prepared for us, because otherwise I don't know if we will ever find out & # 8230

& # 8220I have an old and very close relationship with rhubarb, or rhubarb, the name under which I initially knew him as a child, in the garden of our house in Brasov, a place where it is not as rare and little known as by Bucharest area.

If at first I ignored it, thinking it was some weed and I was quite reluctant when my mother presented me with the first rhubarb cake and the first compote with the same strange plant, I came to fall in love with its aroma and whatever contains it.

And yes, leaving aside the nostalgic factor, I love its aroma and taste so much, without necessarily curling the pathological, that now my favorite perfume also contains it. And it's one of those flavors that you either love or hate. Also valid for taste.

I don't think there is a middle ground in terms of feelings about rhubarb. And for those who have not yet had the chance to meet him, it is worth at least trying.

Because I missed it for a long time, more precisely since I came to Bucharest, when I started to find it, either in a rhubarb jam with vanilla, I received a gift from a friend and it was also made in the Brasov area (which, jam, I remember that I enjoyed it slowly, slowly, so that it does not end and I enjoy it as much as possible), or in the assortment of a well-known chain of pastries after whose products I do not necessarily give in the wind, this for that I have some blockages, once knowing that most of their products come frozen from elsewhere and because I had the misfortune to find at some point a snail with honey, cinnamon and… stone, which cost me besides the price of the snail and some serious sessions at the dentist.

It was probably from fresh, locally made products… who knows? In any case, the idea is that I didn't miss him (on rhubarb & # 8211 if I lost you in the meantime) anywhere I found him.

And when it was untraceable, it was my daily fragrance that made me keep it so close to my heart to this day.
For a few years now, however, it has started to be easier to find and when I don't go especially after him and he happens to jump in my way, I almost never forgive him. I did the same recently when I found it in one of the hypermarkets that I come to appreciate on such rare occasions.

So, in addition to other combinations with salty ingredients (yes, cheese!), This tart with rhubarb, roses and vanilla cream came out, which, although it is a bit more laborious, deserves all the effort and patience.

For the dough:
(quantities are for a tray of approximately 16 x 28 cm)
225g flour (I used white although it's not the healthiest choice, but it works perfectly here)
25g crushed almonds
2 tablespoons powdered sugar
140g cold butter, cut into cubes
1 egg yolk

For rhubarb
approximately 700 g rhubarb (ie stems, cleaned at the ends and as thin as possible and of the same thickness)
1 vanilla pod with the seeds removed
50 g sugar (I used coconut)
the juice of half a lemon
2 teaspoons rose water

For vanilla cream
250 g milk
4 large yolks
2 tablespoons sugar
1 tablespoon starch
1 teaspoon flour
100 ml sweet cream
vanilla bean seeds

The first operation is related to the rhubarb, whose rods are washed, cleaned at the ends and cut into equal pieces (I cut them to the size of the tray, ie its width to then place the pieces next to each other. Although for visual value it's better that way, for the serving process and then for consumption, I'm sure it's better to cut it into smaller pieces, and then place it a little more relaxed over the tart cream.

In a frying pan, boil about 300 ml of water together with the sugar, vanilla pods and lemon juice. As soon as the sugar has dissolved, put the rhubarb pieces and keep on low heat for 5 minutes. Then remove from the heat, add the rose water and leave to cool in the syrup for at least an hour. This way you have the best chances not to break (but even if it does, the taste will be just as good).

Meanwhile, quickly make the dough, putting all the ingredients listed in a food processor and mix until the composition resembles bread crumbs or wet sand. While mixing, add the egg yolk and 1-2 tablespoons of cold water. Then form a ball of dough by hand, which is left to rest for about 30 minutes in the refrigerator.

I already told you that the recipe is more laborious, so in the meantime you have to make vanilla cream. Heat the milk with the vanilla seeds close to the boiling point. Meanwhile, mix the yolks well with the sugar, starch and flour until the color of the composition becomes paler. Then pour the milk over this composition, while mixing. Then strain through a fine sieve back into the pan and put on medium to low heat, stirring constantly, until the cream thickens. Then put in a clean bowl, cover with cling film to prevent crusting and cool for at least an hour in the refrigerator.

Meanwhile, take the dough out of the fridge, spread it with the rolling pin and then place it carefully in the tray. Bake blindly (ie with a baking sheet on top, on which beans are placed (so that the dough does not swell and remain smooth on the bottom of the tray), at 180C for about 20 minutes. of beans and leave for about 8-10 minutes until nicely browned, leave to cool, until the top is well cooled, finish the cream, ie beat the sweet cream at low speed, carefully, until it becomes cream. lightly with a spatula in the vanilla cream removed from the fridge.After the dough has cooled well, put the cream on top and align or place according to your preferences the rhubarb pieces taken out of the syrup. once well with a brush and syrup, to make it work.

The last part I think is the most difficult, at least for me it was. Namely patience.
Time when the tart should be refrigerated before being served or devoured, as appropriate. Success! & # 8220


200 g homemade biscuits (you can use any biscuits that break: tender biscuits, cat tongues, simple biscuits with butter, digestive biscuits, etc.)
80 g butter (melted and cooled)
1 tablespoon of carob

I made half of the composition of VANILLA CREAM, ie 250 ml of milk

300 g frozen strawberries
1 small glass of water
sweetener if necessary
agar (1-2 teaspoons & # 8211 follow the instructions on the package)

I made the worktop very easy. I crushed the biscuits well, put the carob and mixed, then I poured the melted butter and incorporated it with a fork. The composition is like wet sand. I turned it over in a tart pan with a diameter of 20 cm (removable) and I slightly leveled the composition, including the edges, making it as uniform as possible. I put it in the fridge to harden.

In the meantime I made the CREAM and set it aside to cool (with foil on top & # 8211 see recipe on the site)

When the cream almost cooled, I quickly made JELEUL. I put the strawberries in a small pot on the fire with the water. I just left enough to thaw the fruit. I blended, I slipped. You need to get 400 ml of liquid. When straining, do this directly into a graduated cup. If necessary, make up to 400 ml with water. I turned the composition back in the pot, put the agar, mixed well, put it to boil and when it started to boil I left it for another 1-2 minutes and put out the fire. I let it cool. Stir in it from time to time. Be careful not to coagulate at all because otherwise you can no longer pour over the tart.

When the jelly has cooled, I put 4-5 tablespoons of it in the cream and mixed a little.

I took the CAKE out of the mold (I put it on a support smaller than the tray and pushed lightly against the edges of the tray). Then I transferred it to a large plate / tray (with the bottom of the tray). I put the cream and leveled, then the jelly and spread it. I garnished with fruit and ready, in the fridge until serving.

It is by far the best PIE I ​​have ever eaten. Crispy top, soft, fragrant and fine cream and sweet and sour jelly. What could be better than that?

* If you do not have a removable bottom tart tray, make it into a removable cake tin and be careful when opening the walls of the tin.

* You can make a simple PIE top instead of a cookie sheet. Find recipes on FLAVEUR.

Tart with rhubarb and vanilla cream

As you may have noticed, rhubarb is widely used in desserts. This time I tried a tart with vanilla cream and crumble. The result was very good. You can try the tart with other fruits as well. It will definitely be just as good.


  • 300 g flour + 2 tbsp
  • 125 g raw Sanovita sugar
  • 1/2 sachet baking sill (5 g)
  • 1 or
  • 125 g butter
  • 1 pinch of salt
  • 3 tablespoons Sanovita coconut
  • 4 rhubarb stalks
  • 500 ml of milk
  • 1 and 1/2 sachets of vanilla pudding
  • 120 g of sugar
  • 250 g fermented sour cream 20% fat

Method of preparation:

We clean the washed rhubarb and then cut it into pieces

We then start by preparing the cream for the rhubarb tart. Dissolve the pudding powder together with the sugar in 100 ml of cold milk. We put the rest of the milk on a low heat, in a pot with a double bottom. Then add the dissolved pudding and stir continuously until it thickens.

Remove from the heat and cover with cling film directly on the surface of the pudding, to prevent the formation of pojghita. Let the pudding cool.

After the pudding has cooled, add the sour cream and mix until smooth.

Separately prepare the dough. Sift the 300 g of flour in a bowl together with the baking powder and a pinch of salt. Add the sugar, egg and cold butter, cut into cubes. Knead quickly until smooth.

In a round tray, with a detachable bottom (26 cm in diameter) lined with baking paper, spread 2/3 of the dough. We lift a little on the edge of the tray. Pour the vanilla cream and level. Then place the rhubarb pieces.

For crumble, add the two tablespoons of flour and coconut over the remaining dough. Knead until you get a sandy dough.

Sprinkle the crumbs over the rhubarb and put the tray in the oven at the right heat (175 ° C) for

50 minutes, or until lightly browned on top.

Remove from the oven and allow to cool slightly in the pan, then remove from the pan and let the tart cool completely before serving.

Cherry tart and vanilla cream

Method of preparation: Separate the egg whites from the yolks. The egg whites are mixed with a pinch of salt. Rub the butter at room temperature with powdered sugar and vanilla sugar until creamy. Incorporate the yolks one by one and mix until smooth. Pour the egg whites and flour into the rain. Mix all ingredients well. The composition is spread on a thin sheet and placed in a round tart shape. Prick with a fork from place to place, and bake for about 15 minutes until golden brown. Allow to cool.

Preparation of the cream. Boil the milk with vanilla pudding and sugar, stirring until thickened. Leave to cool. Incorporate the diced butter, mix and allow to cool. Melt the chocolate in a bain marie and place a spoonful of chocolate from place to place on the counter. Pour the vanilla pudding over it, add the cherries (whole or pitted as you prefer) and put the tart in the fridge for 2-3 hours. We wish you good appetite and increase your cooking!

Vanilla cream tart

For the dough :, 350g flour, 100g sugar, 250g cold butter, 1 egg, 1 tablespoon cold water, a pinch of salt, For the cream :, 500ml milk, 200ml liquid cream, 8 egg yolks, 3 sachets of vanilla sugar, 8 tablespoons sugar, 2 tablespoons flour, 3 tablespoons cornstarch, For decoration :, 6 apples, 1 lemon, juice, 300ml water, 3 tablespoons sugar, ½ teaspoon cinnamon

Difficulty: low | Time: 2h 35 min

As a technique, it looks a bit like cake, except that the dough is slightly thicker than cake, but just as tasty. It does not have baking powder in its composition because, practically, everything is based on aerating the egg whites by beating them very well. So you will need a good mixer to do the job quickly. It can be, obviously and on purpose, manually, but it will take longer until you put the cake in the tray.

See below the video recipe for the quick cake with cherries!
Click on the picture and SUBSCRIBE to the Youtube channel too!

So, with a good mixer, possibly a fixed one, put the egg whites in the bowl, let the mixer do its job and you can, for example, clean the cherries in the meantime. Then continue to combine the rest of the ingredients and ready, the cake can be baked. Simple, isn't it? :)

Vanilla cream tart

Nothing compares to a delicious dessert with seasonal fruits. If the strawberries still taste good, I say you should try this vanilla cream tart. It is super easy to prepare, especially since the countertop is one without baking.

  • 500ml milk
  • 4 yolks
  • 2 tablespoons honey
  • 3 tablespoons starch
  • 50gr butter
  • 1 teaspoon vanilla extract (or seeds from a pod).

For starters we take care of the preparation of the countertop, and for this step we have to grind the digestive biscuits with the help of a food processor or, if you don't have one, you can put the biscuits in a bag and crush them with a spatula.

All you have to do is mix the biscuits with the melted butter until you get a texture similar to wet sand. In the tart pan, greased with butter, press the worktop to create the base for our tart. Until we prepare the vanilla cream, we will leave the top in the fridge.

In a large saucepan, mix the yolks, starch and vanilla extract until you get a cream. Over this we gradually add the milk, stirring constantly with a whisk.

After incorporating the entire amount of milk, put the pan on low heat and stir continuously until you get a thick cream. At this point add the honey and butter and mix. Pour the cream into a clean bowl and cover it with plastic wrap, directly over it to avoid the formation of crust, and let it cool to room temperature.

When the cream is cooled, mix it a little with a mixer, and if it is too hard you can thin it with a little milk. All we have to do is assemble the tart and decorate it with various fruits. I used strawberries and blueberries, you can use whatever fruit you like.

Also, the tart should stay in the fridge for a few hours, so the flavors will blend much better. If you want to use sugar instead of honey, you can do it without any problems, but you will add it at the same time as the yolks, starch and vanilla extract!

Swiss tart with cheese and cherries

For more culinary delights, visit the recipe website by .

Countertop: mix butter, sugar, egg and vanilla sugar with flour and baking powder. Leave in the fridge for at least 1 hour.

► Combine quark cheese or 250 g cream cheese with 250 g sour cream, flour, 4 egg yolks, lemon peel and sugar in a bowl.

► Grease a form with butter and line the bottom and edges with breadcrumbs. Press the dough for the top over the entire shape of the form and a little at the edges, prick it with a fork and put it in the oven.

► Heat the milk and butter with a vanilla stick over low heat until the butter melts. Strain through a fine sieve by pressing the vanilla stick. Add to the quark cheese composition and mix well. Beat 4 egg whites and gradually incorporate into the cream composition.

► Remove the top from the oven without baking it completely, but it is slightly colored. Sprinkle the cherries, then pour the quark cream on top in an even layer. Leave in the oven for 30 minutes. Powder with sugar.