تارت موز با کرم وانیل

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تارت یکی از شیرینی های مورد علاقه منه و خیلی هم درست کردنش اسونه ولی در عین حال یک نکته هایی کوچکی را باید توجه کرد که تارت خوب از آب در بیاد و خمیرش خیس و مرطوب نشه و اون شکنندگی خودش را حتی بعد از ریختن مایع یا مخلوط میوه حفظ کنه.

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Creamy Orange Tart

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Can you believe there is only 14 days left to Christmas?? Are you done with your endless shopping lists?? Potlucks? holiday parties? Have you baked ton of cookies already? Why not bake something out of ordinary and spice things up a little? Oranges are in the season now and baking an Orange Tart seemed like a perfect idea! The crispy crust mixed with creamy filling and a touch of cardamom makes this tart a great one for the holidays! Wishing you all a safe and joyful holiday season 🙂

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Creamy Orange Tart

December 10th, 2013

Yield: 6-8

Prep Time: 40 minutes

Cook Time: 15-20 minutes

Total Time: 1 hour

The crispy crust mixed with creamy filling and a touch of cardamom makes this tart a great one for the holidays!

Ingredients:

Crumbly Sweet Pastry Dough:
250 grams (2 cups) all purpose flour
140 grams (1 stick + 1 Tbsp) Butter, cold and diced
100 grams (1/2 cup)Sugar
1 egg yolk
Orange Cream Filling:
230 ml (1 cup) freshly squeezed Orange juice
Finely grated zest of 1 large orange
75 grams(1/3 cup) sugar
3 whole eggs
2 egg yolks
25 grams(2 1/2 tbsp.)cornstarch
185 grams(1 1/2 sticks) butter, diced
1 teaspoon Cardamom
To Finish:
50 grams (1/4 cup) Brown sugar
Thin slices of an orange


Directions:

The crust:
1. Sift the flour into a large bowl and add the butter and sugar
2. Using your fingertips, rub the butter into the dry ingredients
3. Continue rubbing until the mixture forms fine yellow crumbs
4. Add the egg yolk and knead until the dough is smooth and forms a ball
5. Cover the dough with plastic wrap and chill for at least 2 hours

Orange Cream Filling:

1. In a medium size bowl & using a whisk, mix together the cornstarch with sugar & cardamom
2. Slowly add the eggs & the egg yolks; beat until the sugar is dissolved
3. In a medium sauce pan and over medium heat, Bring the orange juice & zest to a boil
4. Remove the pan from the heat and slowly whisk in the egg mixture
5. Return the pan to the heat, while whisking constantly, cook the orange cream until it thickens for about 10 seconds
6. Remove the pan from the heat and whisk in the diced butter
7. Whisk until the cream is smooth and shiny
8. Scrape the cream into a shallow bowl and cover with a plastic wrap directly on the surface and chill completely

Baking the Crust:
1. Preheat the oven to 350 F (180 C) & butter the tart pan
2. On a lightly floured work surface roll out the dough about 3mm (1/8 inch) thick
3. Transfer the dough to the tart pan and trim the overhang so it is flush with the rim of the pan
4. Prick the base of the tart shell with a fork
5. Place a parchment paper over the shell and cover with beans( this prevents the dough from shrinking) OR you can place the tart pan in the freezer for about 10 minutes and then bake
6. Bake for 15-20 minutes; note: if you are using the beans make sure to bake the shell for 5-10 minutes longer ensuring that the shell cooks all the way
7. Remove from the oven and let cool completely & remove the shell from the pan before adding the cream

To Assemble the Tart:
1. Lightly whisk the orange cream
2. Spread it in the tart shell and smooth with a spatula
3. Place in the freezer for 5 minutes
4. Sprinkle the top evenly with the brown sugar
5. Using a kitchen torch, lightly brown the surface of the tart
6. Decorate the tart with thin slices of orange

The recipe was adopted from “Patisserie” _Christoph Felder

Mascarpone Peach Tart

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All I can remember from my visit to paris and Milan is beautiful and delicious tarts everywhere. Yes, of course there was the Eiffel tower and the d’Orsay Museum, but to me Paris was one giant display of gorgeously made pastries.  I had heard about the pastry shops in Paris, but seeing it up close was a whole different experience. And I tell you, I wanted to try each and every one of them. If it wasn’t for my boyfriend and his daughter, I would sit down at the cafe/pastry bar close to our hotel, order one slice of each tart in the class case, enjoying every bit & savoring every minute….

dough, tart, shortbread

Use a fork and make small series of holes in the dough

But of course I didn’t get to do that and now that I’m back in Iran, I’m so fascinated & inspired by all the pastry shops & tarts that I had seen and the tarts that I had tried that I wanted to make one for mom.  So today in my kitchen or I should say mom’s kitchen Italy is meeting France. I’m making Mascarpone Peach tart. I really wanted to bake a fig tart, but they’re not in season in Iran so I settle with peach.

Toss together peaches, almond, sugar, and vanilla and set aside

Toss together peaches, almond, sugar, and vanilla and set aside

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Mascarpone Peach Tart

October 3rd, 2013

Yield: 8-10

Prep Time: 30 minutes

Cook Time: 45-50 minutes

Total Time: 75 minutes

This beautiful peach tart has a shortbread crust topped with mascarpone cheese filling & peaches covered with slices of almonds!

Ingredients:

For the crust:
200 grams ( 1 & 1/2 cup) Flour; sifted
227 grams (1 cup) Butter at room temperature
55 grams (1/2 cup) Powdered sugar
30 grams ( 3 tablespoons) Cornstartch
1 teaspoon Vanilla
1/4 teaspoon Salt

For the Mascarpone Filling:
225 grams (8oz) Mascarpone; softened

62 grams (1/4 cup) Sugar
1 Egg
1 teaspoon Vanilla

For the fruit filling:
3 Medium size Peaches; Peeled and Sliced

125 gram (1/2 cup) Sugar
71 gram (1/2 cup) Almonds teaspoon Vanilla
1 teaspoon Vanilla


Directions:

How to make the crust?
In a medium size bowl, with an electric mixer ( on medium speed ) or a hand mixer beat the soft butter and powdered sugar together for 1-2 minute or until smooth
Add vanilla & cornstarch to the flour and using a spatula, add the flour in two additions and mix until incorporated
If the dough is too soft, cover the bowl with plastic and place in the refrigerator for 30 minutes.
Once the dough is ready, place the dough in the center of the tart pan and with your fingertips, press the dough onto the bottom and up the sides of the tart pan to half an inch thickness (note, you might have a little bit of extra dough that you can keep in the freezer for later)
Once you cover the pan with the dough, use a fork to make small series of holes in the dough
Cover the dough with parchment paper and fill with beans or pie weights, since I didn’t have pie weights I used the beans (remember after baking the tart with the beans, the beans are not eatable, just keep them for your next pie/tart). Bake the dough for 8 minutes at 350 F and set aside.

The Peach Filling:
In a medium size bowl, toss together peach, Sugar, Almond and vanilla
Set aside

Mascarpone filling:
Preheat oven to 375 F ( 175 C)
In a medium size bowl and with an electric mixer, beat the cheese until smooth & creamy, scraping the sides & the bottom of the bowl. Add vanilla and sugar
Finally add the egg and beat for 2 minutes on medium speed; ensuring that there are no lumps in the batter

Assembly & Bake:
Now spread the mascarpone filling evenly over the pre-baked crust. Then place the slices of peach over the cheese filling
Place the tart pan on the medium rack and bake for 45-50 minutes until the tart is golden brown
Remove the tart from the oven and let cool completely
Before serving the tart, dust the tart with powdered sugar
Enjoy this scrumptious tart with a glass of peach wine or orange tea :) Of course in Iran, mom and I settled with tea ;)

~~~Happy Baking~~~

Notes:

~it’s very important that you leave the cheese out of refrigerator for at least 4 hours before baking

 

 

 

خمیرشیرینی‌ برای انواع مختلف تارت

این یک خمیره که نه تنها درست کردنش ساده و آسان است بلکه به درد هر کار آشپزی یا شیرنی پزی میخوره. شما میتونین از این خمیرانواع مختلف  تارت یا  پای درست کنین!! این دستور به اندازه ی تارت یا پای ١٠ اینچ خمیر درست میکنه. اگر قالب پای یا تارت شما کوچکتر هست هیچ جای نگرانی نیست چون این خمیر را شما راحت میتونید توی یخچال تا یک ماه نگاه دارین 🙂
چی لازم دارین؟
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