Traditional recipes

Dessert mini-tarts with cheese and tangerines

Dessert mini-tarts with cheese and tangerines

dough: Cut the butter into cubes, mix with the sugar, the yolk, the vanilla sugar, the baking powder, and at the end add the flour, gradually (until you get a dough that is easy to shape, non-sticky). Refrigerate the dough for 1 hour.

Filling: Mix all ingredients.

Roll out the dough and cut it into a tart shape. Cut the dough, take it lightly with your hands or a knife and put it in the forms. It would be good to use baking paper (I did not put and they stuck a bit). Spread the rest of the dough until you cut all the shapes (I got 10 tarts).

Put the filling, in each tart, about 2-3 full lgte (or put in each a ligurita and fill with the same amount to the rest). Bake in the preheated oven, at 180 degrees Celsius, for about 25-30 minutes.

After cooling, gently peel off the baking paper and prepare the gelatin, which must be dissolved in 50 ml of water (I did not put sugar or compote, because it catches a bad smell) for 10 minutes. Then gelatin with water, put on a steam bath until it melts (a few seconds).

garnish: Put the mandarins on the tarts and grease with melted gelatin.


The mandarins in the dose are drained. In the absence of fresh tangerines, keep the juice from the compote to soften the biscuits. Mix eggs + sugar + vanilla sugar + salt + grated tangerine peel.

Add the cheese, mix further. Mix the pudding powder with the baking powder, sprinkle over the cheese mixture, mixing in one. Grease a tray and cover with a little semolina. Pour half of the dough into the tray, then place the tangerine slices on top. Keep about 20 slices for deco. Pour the other half of the dough over, and put in the oven heated to 180 -190 ° C for 40-45 minutes.

Leave to cool. From a tangerine, cut thin slices for decoration, and from the rest of the pieces we squeeze the juice and pass the biscuits on both sides through it. Arrange the soaked biscuits over the cold cake. With the thin slices of tangerine, and the remaining compote, decorate according to fantasy.


CHEESECAKE WITH ORANGES AND TANGERINES

Cheesecake with oranges and tangerinesthe best non-baked cheesecake with winter flavors. It is a delicious dessert, cool, easy and quick to prepare.

Christmas is approaching and you will probably keep the ovens busy with cakes, cake sheets, steaks or sarmale. I think that a dessert prepared without baking is the best solution.

I put in this cheesecake fresh orange and tangerine juice from compote. It seems to me that tangerines in compote (canned) are much sweeter than fresh ones and go much better with cream cheese.

I used mandarins and chocolate flakes as decoration. I have met people who are afraid to make cold cheesecake on the grounds that they do not bind gelatin or cut it. This has not happened to me. I am sure that you also manage to make such a cheesecake without problems if you follow my instructions. First of all, gelatin does not hydrate with a lot of water. 30 ml, max 40 ml orange juice water (or cold water) is enough for 10 g of gelatin. I used 50 ml of orange juice and 12 g of gelatin powder for this uncooked cheesecake with oranges and tangerines. After the gelatin is hydrated, it is melted in a bain-marie. When it has dissolved, put 2 tablespoons of the cream in which it is to be incorporated over it, mix it and then pour the gelatin over the cream from the bowl. While pouring melted gelatin with one hand, mix with the other speed the cream in which the gelatin is incorporated. I hope my explanations are enough to convince you how easy it is to make a cheesecake without baking.

To make a cold cheesecake, the base will be prepared from butter biscuit. Only digestive biscuits are used! The butter used for cakes must be min. 80% fat.

You can find more cheesecake recipes here. You can find special cakes for Christmas here.

Now I leave the list of ingredients and how to prepare for cheesecake with tangerines and oranges:

INGREDIENT:
(for a cake with a diameter of 24-26 cm)

For the countertop:
For the countertop:
300 g digestive biscuits
100 g butter

For cream cheese:
500 g mascarpone
250 g Philadelphia cream cheese
150 ml cream for whipped cream 30% fat
150 g powdered sugar + another 2 tablespoons
100 ml of fresh orange juice
1 teaspoon grated orange peel
1 can of mandarin compote (312g)
grated peel from 1/2 orange
12 g gelatin powder

For decoration:
50 g chocolate flakes

I prepared the top by hand mixing the biscuits ground with melted butter until the composition is homogenous. I put the biscuits in a form with removable walls, I pressed them a little with a glass or with my fingers. I put the form in the fridge for about 20 minutes, during which time I prepared the cream cheese with oranges and mandarins.

I mixed mascarpone with cream cheese and 150 g of sugar until smooth. I mixed the whipped cream with 2 tablespoons of powdered sugar until it hardened, then I put it over the cream cheese and mixed a little. I squeezed 100 ml of fresh orange juice. I put the orange pulp that remains in the juicer over the cream cheese with 50 ml of orange juice and I added 1 teaspoon of grated orange peel.

I hydrated the gelatin in 50 ml of orange juice, melted it in a bain-marie, put 2 tablespoons of cream cheese over it and mixed. When everything became liquid I poured over the cream cheese left in the bowl and mixed at high speed. I chose some fruits from the mandarin compote for decoration, I cut the rest into cubes and added them to the cream cheese. I mixed with a spoon until smooth.

I poured the cream cheese over the biscuit top, garnished with the preserved fruits and drained well of the compote juice. I put the cheesecake in the fridge for 6 hours. When I took out the cheesecake with oranges and mandarins from the shape, I decorated it with chocolate flakes.


Mini Tarts with Cheese and Ham

Roll out the puff pastry and cut out circles using a cookie cutter or a thin-mouthed glass. The dough circles are placed in the trays of mini muffins (mini muffins).

After that, the cheese (cream cheese or beef) is mixed with egg, sour cream, salt, pepper and strips or small pieces of ham (prosciutto). You can choose fried mushrooms with onions and spices, salami, combined vegetables or anything else you like).

Chop the onion, pepper and tomatoes and sauté in a little oil for a few minutes. Drain the oil and add over the cheese mixture. Homogenize and fill the dough baskets. Bake at high temperature (380 f-195C) until golden.

They are taken out, placed on a coat, left to cool and consumed next to a glass of beer.


Tart & # 038 mini tarts with tangerines and caramel

We & # 8220 remind you now a few days with a tangerine tart. I keep my promise by offering you a delicious combination of tangerines and caramel. Compared to the fruit tart recipe, it also has a slightly different top and a different kind of cream. It is not very difficult to prepare and is perfect for these winter days. Mandarins give the tart a special charm, but if you don't have it, you can also add oranges. By the way, I also put the juice from two oranges in addition to the tangerine juice.

As in the case of the fruit recipe, I prepared several tarts, of different sizes: a large one, 30 cm in diameter (1.74 kg at the end), a small one, 18 cm in diameter (700 g at the end), and about 4 tarts (about 110 g each). We took the first two to our relatives, for family meals, and the little ones stayed with us at home. Let me tell you that they were all devoured instantly :)?
The recipe is inspired by BBC Good Food magazine, with some modifications. If you want to prepare a single tart, 23-24 cm in diameter, you have below instructions for adjusting the quantities.

Ingredients (& quantities for my tarts):
& # 8211 butter (65% fat) 260 g
& # 8211 old powder 130 g
& # 8211 flour 375 g
& # 8211 fried almonds 60 g
& # 8211 eggs 10 pcs.
& # 8211 sugar cough 450 g
& # 8211 tangerines 16 pcs. (1.9 kg)
& # 8211 juice from 2 oranges 200 ml
& # 8211 whipped cream 215 ml
& # 8211 sare

Prepare a dough for sweet tarts (Pate sucree) from 260 g butter, 130 g powdered sugar, 60 g powdered almonds, 375 g flour, 1 egg and a pinch of salt, as indicated HERE. If the dough is too firm, add another egg or half of it (beaten beforehand). If you make a single tart, you will have enough: 175 g butter, 100 g powdered sugar, 250 g flour, 30 g almond powder and an egg. The resulting dough, shaped into a ball, is wrapped in foil and left to cool. After at least 30 minutes in the fridge, spread the dough on the worktop sprinkled with flour and put in forms (see more details HERE).

Here is the 18 cm tart top, in a small cake shape. & # 8220The tart shells are baked, first blindly, then without weights (see HERE). Meanwhile, start preparing the cream, putting the remaining 8 eggs with 300 g caster sugar in a larger bowl. For a single tart, put only 5 eggs and 200 g caster sugar.



Beat well with the mixer until you get a light foam, and the sugar has melted. Add the grated peel of 4 tangerines (washed well beforehand and wiped). Put whipped cream (215 ml), strained orange juice (200 ml) and strained 500 ml tangerine juice (in my case, it was the juice from 10 tangerines, the remaining 6 remaining for garnish). For a single tart: put the peel of 3 tangerines, 150 ml whipped cream, 130 ml orange juice and 350 ml tangerine juice). The resulting cream is easily poured into the tart shells.

Here is the smaller tart, 18 cm in diameter. Put the tarts in the hot oven, at 180 degrees Celsius, and leave for 45-50 minutes, until the mixture of eggs, cream and juice hardens. If you make more pies, like me, you will need more turns. Allow the tarts to cool. When they have cooled completely, prepare the caramel: put 150 g of sugar in a saucepan with two or three tablespoons of water. When the sugar has melted and caramelized, carefully place the tangerine slices, peeled and white skins.

The slices are quickly given through the caramel and distributed on the tarts.

You can use caramel and strips of tangerine peel, which you then arrange over the caramelized slices. The remaining caramel is poured lightly over the tangerine layer.


Mini tarts with frangipani and macerated strawberries

How, anyway, I have I woke up to have a consistent stock of almonds in the pantry, in different shapes: with and without peel, but also sliced. And while I was thinking about what to do with them, I remembered one thing I wanted to try for a long time: frangipani. What else is this & # 8220invention & # 8221? A filling (I can't call it cream, because it doesn't have a creamy texture) of butter, eggs and ground almonds. French, of course, and used in many famous dishes, such as Galette des Rois. As the filling is quite heavy, due to butter and almonds, to make the frangipani tarts a little lighter and to give them an extra freshness, I put on top some strawberries soaked with Grand Marnier, the delicious liqueur with orange flavor . Now that the strawberries have appeared with taste, it is worth taking full advantage of them, and later, when you repeat the recipe, you can add some chubby and fragrant raspberries.

The dough for the tart shells is the classic one, known as Pate sucree. Bake the tarts and keep them cold, but add the fruit only when serving, so as not to soften. I preferred the mini-tarts version, because it looks nicer and is more convenient (for the reason stated above) if you don't have more tasters announced. Otherwise, for a large meal, you can prepare a single tart, which you can cut into slices. If you don't have Grand Marnier, you can put another liqueur (like Limoncello) or rum. As for the almonds used, I put sliced ​​almonds because I wanted to get rid of them. Whole almonds are very good, but peeled (put them in boiling water for about 2 minutes, drain and you will see that the skin is very easy to remove before grinding them, you must, instead, dry them very well, possibly in oven).

Ingredients (for 16 pcs.):
For tart shells:
& # 8211 flour 250 g
& # 8211 butter (80% fat) 125 g
& # 8211 or 1 pc. big
& # 8211 old powder 100 g
& # 8211 vanilla essence 1/2 vial
& # 8211 peel from a small lemon

For frangipani:
& # 8211 flour 45 g
& # 8211 unt 100 g !! at room temperature
& # 8211 old powder 100 g
& # 8211 eggs 2 pcs.
& # 8211 Peeled almonds 100 g
& # 8211 Grand Marnier 1 tbsp

For strawberries with Grand Marnier:
& # 8211 strawberries 450 g
& # 8211 sugar cough 75 g
& # 8211 Grand Marnier 4 tbsp

For tart shells: sift the flour in a bowl, mix it with the powdered sugar (also sifted) and put the 125 g butter, cubes (it is good for the butter to be cold !!). Knead quickly, with your fingertips, until you get like crumbs. Add the egg and knead. You will get quite easily a homogeneous and supple dough, which comes off the walls of the bowl and hands. If the flour is too dry or the egg is small, you may need to add a little water, about a tablespoon! Add the vanilla essence and grated lemon peel. Shape the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.

While the dough is cold, wash the strawberries, remove the stalks and cut them into pieces. Put them in a bowl, along with the caster sugar (75 g) and the 4 tablespoons of liqueur. Keep the strawberries cold until ready to serve. Remove the dough and, on the worktop sprinkled with a little flour, spread it on a 4-5 mm thick sheet. Cut with a round shape, about 2 cm in diameter larger than the tart shapes. Place the dough in molds, pressing lightly so that it molds to the walls. The remaining dough, knead it again, spread it on a sheet and cut other circles. Do this until you finish the dough. Put the forms in the fridge for another 15-20 minutes. Preheat the oven to 180 degrees Celsius.

Take the molds out of the fridge, place them in a stove tray and bake them in the blind (that is, put a baking paper disc in each one and something & # 8220weights & # 8221, like ceramic balls or berries). of beans or peas) for 15-20 minutes (until they start to take on color). During this time, get ready frangipani: put the sliced ​​almonds in the robot, together with 2 tablespoons of powdered sugar. Grind them very well. In a bowl, place the butter at room temperature, along with the remaining powdered sugar, and mix until foamy. Lay eggs one at a time. Attention, add the second egg only after the first one has been perfectly incorporated! Mixing at low speed, add sifted flour and powdered almonds. At the end, add a tablespoon of liqueur.

When the 15-20 minutes have passed, remove the tart forms from the oven. Remove weights and papers. Let it cool slightly for about 4-5 minutes, then distribute the frangipani into molds. Be careful, you have to move fast at this stage, because the butter will melt from the heat of the dough! Also, only fill the forms for three quarters, because frangipani swells during baking! Put it back in the oven and leave it for about 20-25 minutes or until the filling takes on a little color. Stop the fire. Remove the tarts from the molds when they have cooled completely. Serve them with macerated strawberries on top.


Peasant donuts with yogurt

ingredients : 500 g flour, 3 eggs, 4 tablespoons warm milk, 350 ml yogurt, a pinch of salt, lemon peel, 1 tablespoon sugar, 30 g fresh yeast or 10 g dry yeast, 50 g vanilla powdered sugar, frying oil

Method of preparation : In a small bowl, mix the fresh yeast if you use it with a spoonful of sugar and warm milk, mix well and set aside for about 10 minutes until it foams. If you use dry yeast, add it with the rest of the ingredients without further ado. it may be necessary to make a mayo. Separately, mix the whole eggs with the vanilla powdered sugar, a pinch of salt until it foams well. In a plastic bowl put flour, make a hole in the middle, add the composition of eggs, yogurt, lemon peel, yeast mayonnaise or dry yeast. Knead the composition by hand until you get an elastic and soft dough. Cover with a kitchen towel and leave to rise for about 30 minutes. After the dough has risen, spread it with the rolling pin on the floured worktop, and cut the rounds, or cut shapes with a knife.

In a frying pan, heat the oil and fry the donuts in hot oil. They turn on the other side and when they turn golden they are removed on paper towels to absorb the excess oil, they are powdered with vanilla powdered sugar while they are still hot.


Mini tarts with colored cheese

I can't remember exactly where I saw this kind of tarts, but I liked the idea and I kept it. With a minimum of effort and expense, these handsome cold entrances they can be done even by those of you who - being right-handed - are endowed with two left hands.

The basis of the "preparation" is the cups for tarts, which you find ready-made in the hypermarket. I took them from Selgros, where they are found in two variants (sweet and salty) and in various shapes and sizes. Obviously, for what we are discussing here, the salty ones are suitable (you can fill the sweet ones with a vanilla cream, and then you can decorate them with pieces of fruit).

If you have tarts, you still need to get some cow cheese (slightly fatter), which you mix with salt, pepper (if you want more spicy you can put a little hot paprika or chilli powder) and a "dye". After filling the cups with this mixture you can decorate them according to your taste and skill with what you find at hand. To be edible.

And now let's see what "dyes" you can use:

  • orange: raw carrot, given through a small grater
  • green: chopped dill
  • purple: a few drops of beetroot juice (or water in which you boiled beets)
  • pink: smoked salmon (about 75 g of salmon per 250 g of cheese).

There will be other usable dyes, I only tested them. If you find others, give me a sign.

Have fun and see you healthy again!


Tangerine cheesecake

Tangerine cheesecake from: biscuits, butter, cheese, sour cream, honey, tangerines, eggs, flour.

Ingredient:

  • 250 g crumbly biscuits
  • 150 g butter
  • 400 g of cottage cheese
  • 200 g of sour cream
  • 120 g of liquid honey
  • 2 tangerines
  • the juice of an orange
  • 3 eggs
  • 2 tablespoons flour

Method of preparation:

The broken biscuits and soft butter are placed in the bowl of a mixer and crushed.

The resulting dough is compacted in a form with removable walls and left in the refrigerator.

Mix the cheese, cream, honey, orange juice, beaten eggs, flour and tangerine cubes and then pour the mixture over the biscuit base.