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Tart with berries and cheese filling

Tart with berries and cheese filling

First of all, we defrost the fruit and stop 120 ml of juice for the sauce.

Fruit filling:

In a saucepan, put the thawed fruit with the sweetener. We set them on fire to boil a few times.

Dissolve the starch in 3-4 tablespoons of water, pour it over the fruit, stir continuously until it thickens.

Remove the pan from the heat, add the vanilla sachet and mix well. Let cool.


In a bowl, mix the butter, egg, sweetener and vanilla sachet. Add the yogurt and grated lemon peel.

Sift the flour, mix it with the baking powder, salt. We start and incorporate it into the butter composition. Knead with your hands until you get a homogeneous and non-sticky dough.

Cheese filling:

Mix the cheese with the sweetener and the yolks. Add the grated orange peel, the vanilla sachet and the semolina.

We whisk the egg whites. Incorporate them over the cheese, using a spatula.

We line a tart tray with a diameter of 26 cm with baking paper.

Sprinkle the flour on the work table, put the dough and spread a sheet of suitable thickness.

Place the dough sheet in the lined tray, press lightly on the edges of the tray by hand, including the walls.

Pour the fruit filling, level it, then add the cheese filling and level it.

Now cut the excess dough from the edge of the tray.

Put the tart in the hot oven, at 170 degrees C, until it browns nicely, but it is baked. We do the toothpick test after about 40 minutes, to see how long it takes to bake. When it is ready, take it out of the oven and let it cool.


In a saucepan, put the berry juice with the sweetener. We put it on the fire and let it boil.

Dissolve the starch with 2-3 tablespoons of cold water, turn the heat to low and pour it thinly over the fruit juice. Stir constantly so as not to make lumps. We take it off the heat when it has thickened a little and let it cool, as long as it is warm.

We serve cold tart, pour warm sauce and serve.

Enjoy your meal!

Cheesecake and fruit

1. For the dough, mix in a bowl the flour with the baking powder, grated or diced butter, sugar, salt and egg. Mix well with a spoon, then knead quickly, cover in aluminum foil and refrigerate for 30 minutes.

2. For the filling, mix the cream with the sugar and vanilla sugar in a bowl. Then add the egg yolks, coconut, pudding powder and mashed cottage cheese. Everything mixes very well.

3. Separately, beat the egg whites in a bowl, then pour over the cheese composition and gently incorporate with a spoon.

4. Roll out the dough into a 3-4 mm thin sheet and place in a greased form. Pour the cheese mixture mixed with raspberries and place in a hot oven. Bake over medium heat for 60-70 minutes, until golden yellow. Allow to cool slightly, then powder with sugar.

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The classic pandispan as we know it today is derived from a basic dish invented in 1700 by a Genoese pastry chef giovan battisata cabona who, together with the marquis pallavicini in whose service he has been for many years, arrived in spain at the king's court.

Light tart fruit recipe. Please send me a recipe for chicken and turkey salami to answer this question. It represents something intermediate between a tart and a rustic pie with an imperfect shape but so tasty. Recommendations for you and your home. 3 eggs husband 300 g.

Mix the two compositions carefully with a spatula in this mixture add in the rain flour with baking powder grease a tart shape, line with flour preheat the oven. Usually the galette has the fruit filling being the most well-known variant. A quick fruit tart is all you want at some point in your life. Tart recipe with quick fruit from the category of various sweets.

Flour 150 g. Pour the tart mixture into the mold and bake for about 25 minutes on low heat, testing the toothpicks when the top is ready, remove from the pan and leave to cool. After you have finished cooking, give yourself a few minutes and arrange your hair like in a salon with babyliss personal care products. How to make a delicious blueberry tart with a crust of.

Last night I tried the fruit cake and put peaches but the top at the bottom didn't seem to be baked properly and I don't know why. If you liked our light fruit tart recipe, don't forget to review it. In all senses, meaning easy to prepare but also easy to digest ingredients. It's a tasty and light tart.

I baked the cake at 160 170 degrees with ventilation for 45 minutes. How to make a quick fruit tart. The fruits are covered with a thin layer of gelatin to have a beautiful appearance and to be protected from dehydration and oxidation. Light fruit tart 17 votes 3 4.

Strawberries cherries cherries raspberries strawberries currants blueberries blackberries peaches apricots sour etc. Star tart with fruit tart with fruit tart with berries and vanilla cream with fruit tart with fruit tart. Fruit cake and cheese recipe step by step. Butter 100 g.

Fruit tart 36 recipes. I would prefer sugar-free recipes 1 answer. Blueberry tart recipe step by step. Rustic fruit tarts galette with fruit.

Fine dough vanilla cream homemade pudding and many seasonal fruits. Simple fruit cake. I really appreciate your site, I have often made recipes posted here and they turned out very well.

Tart with berries and vanilla cream

  • Well, it's their turn! Berries, because it's about them :). After the basil in the mini-pizza sauce, the berries are the second ingredient proposed this month by Flory for Dulcea Romania.

Of course, I would have preferred to use fresh fruit but as they are expensive and it's a crisis sir :), I opted for the frozen ones. They have the disadvantage of softening once thawed and must be kept long enough to drain in a sieve. Then the tart must be covered in jelly, so as not to spread the fruit juice and to spill unsightly. However, the taste is high!

What is more interesting about this tart is the dough with cow's cheese (another variant of dough with cow's cheese can be found here), and the incident made me have a salty assortment that went great and did not spoil the taste as I had initially panicked, but only intensified the rest of the flavors. Happy end story :).

If you use frozen fruit, you will also need a Dr. Oetker jelly cake sachet or other brand of clear jelly.

You thaw the fruits in time and let them drain in a sieve and preheat the oven to 180 degrees.
Rub the butter with the sugar, add the milk, cottage cheese, essence and mix (photo 3). Mix the flour with the baking powder and pour it over the composition (photo 4). Put the dough thus obtained in a greased tray (photo 5) and spread it with a spatula (photo 6). Put in the oven for 35-40 minutes, until the top is slightly browned and passes the toothpick test with flying colors.

In the meantime, you can take care of the pudding, according to the instructions on the package, namely: in a bowl, mix with a fork the contents of an envelope of pudding with two tablespoons of sugar and four tablespoons of milk (photo 8). Bring the rest of the milk to a boil. When it starts to boil, pour the composition from the bowl over it and put it on the fire a little more, stirring with the whisk, until it reaches the desired consistency (photo 9). Let cool.

Take the top out on a cake rack. When both the pudding and the countertop have cooled, spread the pudding evenly over the countertop (photo 10). Then place the fruit and prepare the jelly cake according to the instructions. Leave the tart in the fridge for a few hours and if you want, you can slice it with whipped cream before serving. Good appetite!

A sweet weekend: Cheesecake and berry sauce

Although it sounds complicated, it is a sweet that is made without baking, without gelatin, it is delicious and super-elegant. About the taste I can say that it is perfect.

To make tart with cheese and berries you need 200 grams of plain biscuits, 75 grams of butter, a tablespoon of honey, two lemons (their juice and peel), 700 grams of mascarpone, 200 grams of caster sugar and three tablespoons of powdered sugar, 400 grams of mixed berries (frozen ones are perfect) and another 100 grams of powdered sugar.

To make tart with cheese and berry sauce, start by crushing the biscuits. Don't crush them too much. Add honey and melted butter over the biscuits. Mix well and place the composition as a countertop in a round tray with removable walls. The tray must be greased and covered with plastic wrap. Let the tray cool.

Mix the mascarpone cream with the caster sugar, lemon juice and peel, with the mixer on low speed, but not too much because it can be cut. Place the composition on the counter and powder with powdered sugar, in a thick layer and let the tart cool for at least six hours.

Put a quarter of the frozen berries in the blender, add the powdered sugar and mix well. Pour the resulting syrup over the berries. With a part of the mixture you decorate the tart, when you serve it, and the rest is the garnish on the plate when you cut the slices. Prepare the topping when you serve. Frozen fruits will give a special flavor to the tart with lemon and berries.

Montignac recipes - Tart with berries and cream cheese

150 butter (at room temperature)
300 faina monti
5 tablespoons water
3 tablespoons fructose
All mixed until a dough is obtained. After spreading in the tart pan, prick with a fork and refrigerate until the apples are ready.

I made the tart filled with 3 of the raw filling date of Boni. here

Raw fillings
if it sounds like. weird to know that by cruel I meant & quotnecoapte & quot :)
these are filled with the tart after the dough is completely baked.

1. vanilla cream (pudding) (I put it on the subject with creams) over which & quotpresses & quot berries.
2. cocoa cream (pudding) with cherries (thermally processed: compote or monti jam)
3. whipped cream with cheese (whipped cream until it becomes whipped cream and finally mixed with cream cheese like Philadelphia - be careful to conform to the monti, ie not to have starches and other thickeners - sweetened with fructose to taste) over which you can sprinkle berries or other thermally processed IG & lt35 fruits

& quot 3. whipped cream with cheese (whipped cream until it becomes whipped cream and finally mixed with Philadelphia cheese cream - be careful to conform to the mountains, ie not to have starches and other thickeners - sweetened with fructose to taste) over which you can sprinkle berries or other fruits with IG & lt35 heat treated & quot

On top I put a bag of berries (bought, frozen)
Wonder & # 33
For facie

For the "raw" filling, to my tray for 27 cm tart I put:

3 boxes of Philadelphia cheese (3x125gr) or mascarpone
a box (200 ml) sweet milk Dorna whipped well = & gt & gt whipped cream,
a few tablespoons of the juice left by the frozen fruit and

Tart recipe with cream cheese and tender dough

Rating: 4.6 & # 8211 47 votes & # 8211 45 min. Blackberry with cheese and cherries is a delicate and tasty dessert. Wet top combined with cheese and vanilla filling, along with juicy cherry topping. Cream: 150 gr sweet cheese 150 ml. Pour the cream cheese over it and put the tray in the oven for 15-20 minutes, until the cream has hardened.

2 days ago & # 8211 A colorful tart for summer days, with tender dough with almonds, peaches with ginger and a creamy layer of cold cheesecake with lime. Ingredients: & # 8211 ½ serving of tart dough & # 8211 25g butter (a good tablespoon) & # 8211 2 tablespoons olive oil & # 8211 3 large red onions & # 8211 350g cream. We let the obtained dough cool for an hour, then we spread it a little on a worktop lined with flour.


Howdy! I'm Alina and I like to cook. In short, about me: Moldovan, blonde, 30 and some 40 to 40 years old, I live in the yard, near Bucharest. I have "only" one husband, plus 3 puppies and recently a cat. Raised in the country, somewhere between Onesti and Bacau, on the Tazlaului Valley. Very proud of that. Idyllic childhood, climbing trees, bathing in the river etc.etc. Family of teachers - father teacher, mother teacher of math, sister teacher of Romanian, aunts and cousins ​​as well. I. TO. I work in sales = small career satisfactions, big nerves, stress and fatigue.

3 years ago I decided that I wanted something else from life, so I took the confectionery-pastry courses at Horeca School, where another world opened before my eyes. Even if I don't work in the field, I think this was one of the best decisions I made lately because there I had the opportunity to meet wonderful people and charge myself with a lot of positive and creative energy. All the experiences there have completed me from all points of view and I am very grateful for that.

Here on the blog you will find various recipes, mostly light and with accessible ingredients. I always try not to waste food, so many of the recipes here start with "I had some vegetables in the fridge ready to die and I thought I'd do something with them."

I hope you find inspiration here and if you like something, give me a sign too, so I can be a little happy. :)

Tart with berries and cheese filling - Recipes

This dessert is delicious and very light. Haplea warmly recommends it to you.

What you need: (picture 1)

For the cream:
& # 8211 500 ml milk
& # 8211 5 yolks
& # 8211 120 gr of sugar
& # 8211 75 gr flour
- vanilla sugar, a pinch of salt

For decoration:
-fruits (pomegranate, pineapple, orange, kiwi), 2 sachets of jelly cake

Work plan:
& # 8211 We are preparing the vanilla filling. Put the milk on the fire together with the sugar (picture 2), add the vanilla sugar (picture 3). Separately, mix the yolks with the flour (picture 4) and the milk which is just warm (about 250ml milk). Stir until a creamy consistency is obtained.
When the milk boils, gradually add this composition. Stir continuously until it becomes a cream.
Spread the cream over the tart dough (picture 5).
Garnish with fruit on top (picture 6)
We make jelly cake, according to the instructions on the package (picture 7), we pour over the fruit while it is hot so that it does not harden (picture 8).
Let it cool for a few hours (3 hours) and & # 8230 good appetite (picture 9)

Preparation time: 40 minutes (without cooling time)
Price: 20 lei (may vary depending on where you take the ingredients and inflation)

Video: Τάρτα με τυρί κρέμα και ντοματίνια Επ. 51. Kitchen Lab TV. Άκης Πετρετζίκης (October 2021).