CUSTARD TART WITH THYME AND RASPBERRIES..

FOR THE CRUST:009
115 g unsalted butter, melted
3 tbsp. sugar
1/4 tsp. fine salt
180 g  flour

FOR THE FILLING:
2 eggs + 3 egg yolks
100 g sugar
vanilla
2 tsp. corn starch
600 ml heavy cream
6 twigs of thyme
150 g fresh raspberries + some for decoration

For the crust:

1. Heat the oven to 180°C.
2. Combine butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
3. Sprinkle dough over the bottom of a 25 cm tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and cool completely on a wire rack.

For the filling:
5. Whip together the eggs, egg yolks, sugar, vanilla and starch. Heat up the cream with 3 twigs of thyme, remove the thyme and slowly pour into the egg mixture. Mix till smooth.
6. Pour the cream into the crust, sprinkle with berries. Bake for 25-30 min till the filling is set.
7. Cool down a bit before removing from the tin. Decorate with raspberries and rest of the thyme.
8. Serve warm or at a room temperature.

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P.S. Hello my precious cake lovers.. As this is the last moment to make something with raspberries then I just could not help myself sharing this recipe with you.. This cake is absolutely divine.. I must admit I was a bit skeptical before making it, but when I put the first bite into my mouth, it all vanished and my mouth just experienced an absolute happiness..

Enjoy, k.

*RICE PUDDING PEAR TART..

December 24, 2013

RICE PUDDING PEAR TART

FOR THE CRUST:002
115 g unsalted butter, melted
3 tbsp. sugar
1/4 tsp. fine salt
180 g  flour

FOR THE PEARS:
500 ml red wine
1 tsp. ground cinnamon
2 large pears

FOR THE FILLING
500 ml cooked rice
250 ml heavy cream
250 ml milk
50 g sugar
50 g butter
1/4 tsp. salt
2 eggs
vanilla

1. Preheat the oven to 220 degrees Celsius. Prepare the crust. Place in 20 cm tin, blind bake for 10 min, set aside. Reduce the oven temperature to 180 degrees Celsius.

2. Place wine and cinnamon in a pot, bring to boil, add halved and cored pears, reduce heat, cover with a lid and poach for 10 min. Carefully turn the pears in the liquid, poach another 5-10 min or until tender. Remove the wine; set aside.

3. Combine rice, milk, cream, sugar, butter and salt in a saucepan. Cook over medium heat for 12-15 min until slightly thickened. Slowly mix in the eggs, stirring constantly. Cook for 2 more minutes. Stir in vanilla.
4. Pour the rice into the crust.  Place pears with the cut side down on a cutting surface. Cut thin slices lengthwise to make a fan. Place on the top of the tart.
5. Bake for 30 min. Cool before serving.

100_1206 P. S. I know, I know.. not the most beautiful looking cake BUT it is my boyfriend s favourite.. If you love pudding, you will love this one.. as I did not have any pears at home, I used apples.. was great as well..

Enjoy, k.

recipe from “Treasury of Christmas”

LEMON TART..

November 14, 2013

LEMON TART

FOR THE CRUST:005
115 g unsalted butter, melted
3 tbsp. sugar
1/4 tsp. fine salt
180 g  flour

FOR THE FILLING:
fresh juice from 6 lemons
6 eggs
250 g powdered sugar
lemon zest from 3 lemons
200 ml heavy cream

For the crust:

1. Heat the oven to 180°C.
2. Combine butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
3. Sprinkle dough over the bottom of a 25 cm tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and cool completely on a wire rack.

For the filling:

5. Strain the juice and measure 180 ml. Lightly whip the eggs and sugar. Add the lemon juice, zest and sweet cream. Mix well.
6. Pour the mix into the crust. Bake for 35-40 till set but still a bit wobbly.
7. Let it rest for an hour. Serve at room temperature.

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P. S. I think Ginta enjoyed it the most.. Super lemony.. and creamy..

Enjoy, k.

recipe from “Kūkas” by M. Neri

FRUIT TART..

October 14, 2013

FRUIT TART

375 g puff pastry001

FOR THE CREAM
500 ml milk
2 egg yolks
3 tbsp. plain flour
100 g sugar
vanilla

1 sliced peach
1 sliced apple
1 sliced pear

100 g apricot jam

1. Preheat the oven to 200 degrees C. Prepare 25 cm tart tin.
2. Make the cream: boil the milk. In a separate bowl whisk egg yolks, sugar and flour. Slowly add the milk and whisk continuously.
3. Put the mixture on low heat and turning continuously heat for 5-7 min till it gets thick. Remove from the heat and cool a bit.
4. Place the dough into the tin. Prick it with a fork.
5. Pour the cream into the pastry base. Decorate with fruit.
6. Bake for 20-30 min till the pastry is golden and the fruit are soft.
7. Heat the jam in a small pot, paint the cake with the jam. Serve hot!
100_1130P. S. This tart will be liked by those who do not like sweet cakes as it is subtle in taste and not too sweet!

Enjoy, k.

recipe from “Kūkas” by M. Neri

FRESH BERRY TART..

September 15, 2013

FRESH BERRY TART..

375 g puff pastry005

FOR THE CREAM
500 ml milk
finely grated 1 lemon zest
2 big egg yolks
50 g sugar
3 tbsp. plain flour
1 tbsp. cherry brandy

FOR THE DECORATION
150 g fresh raspberries
150 g fresh blackberries
150 g fresh strawberries
60 g apricot jam

1. Preheat the oven to 200 degrees C. Prep the tart tin with loose base (25 cm).
2. Place the dough into the tin to make a shell. Prick the dough with a fork to avoid it making bubbles.
3. Bake for 15-20 min till golden brown. Remove from the tin and leave to cool down completely.
4. MAKE THE CREAM: bring the milk and lemon zest up to boil on a medium heat, remove from heat.
5. Mix egg yolks with sugar and flour into smooth dough. Slowly add the milk.
6. Pour the mix back into the pot, put on low heat and heat it up constantly stirring for 5-7 min till thickened. Let it cool for 30 min.
7. Place the tart shell on a plate, fill with the cream and decorate with the berries.
8. Heat the jam and brush it over the berries to give nice shine.
9. Serve at room temperature.
100_1131P. S. So at the last cake party I was featuring Pavlova and this was a perfect tart to make with the egg yolks. And it was really yummy, not to sweet and with lovely fresh berries.

Enjoy, k.

recipe from “Kūkas” by M. Neri

CHOCOLATE GANACHE TART WITH CHERRIES

FOR THE CRUST:

115 g unsalted butter, meltedchocolate_ganache_tart_600
3 tbsp. sugar
1/4 tsp. fine salt
180 g  flour

FOR THE FILLING:

225 g bittersweet chocolate, finely chopped
115 g semisweet chocolate, finely chopped
60 g unsalted butter, cut into small pieces
250 ml  heavy cream
3 tbsp.  granulated sugar
1/4 tsp. fine salt

For the crust:

1. Heat the oven to 180°C.
2. Combine butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
3. Sprinkle dough over the bottom of a 25 cm tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and cool completely on a wire rack.

For the filling:

5. Place chocolate and butter in a medium bowl; set aside.
6. Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
7. Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
8. Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours.

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P. S. This one is for real chocolate lovers.. Vanilla ice-cream complements it perfectly!

Enjoy, k.

recipe from http://www.chow.com

*RHUBARB TART

August 15, 2013

RHUBARB TART

FOR THE TARTimages
150 g cold butter
75 g white sugar
225 g plain flour
1 big egg yolk
2-3 tbsp. ice water

FOR THE FILLING
800 g cubed rhubarb
2 orange juice
250 ml sour cream
150 g sugar
2 eggs

1. Marinate the rhubarb. Place the rhubarb into a big bowl, pour over the sugar and the orange juice. Let it marinate for at least 30 min.
2. Preheat the oven to 180 degrees Celsius.
3. Mix the butter, sugar, and flour into crumbles. Add egg yolk, water and mix till firm dough forms. Let it rest for 30 min in the fridge.
4. Roll the dough out 3mm thick and place it into  tart tin.
5. Place back into the fridge.
6. Mix the sour cream, and eggs and sugar.
7. Prick the base with the fork. Pour the rhubarb in the base, pour over the cream mix.
8. Bake for 25-30 min.

SAMSUNGP. S. Hey, hey.. so I came up with this recipe when I was helping out a friend of mine and I was working a bit in a commercial kitchen and the order was for a seasonal rhubarb cake.. it was an immediate hit and I had to produce one each day for the cafe.

Enjoy, K.