Tart with grapes

A sweet typical of late summer: the freshness of the tart joins one of the first fruits of autumn.

Ingredients:

• shortbread
• custard
• a bunch of white grapes
• a few grains of black grapes
• 2 tablespoons of apricot jam or jelly

Oven: 356°F (180 ° C)

I made this cake yesterday,  for some friends.

You can made the usual shortcrust pastry recipe you find here and put in a tart pan with shaped bottom, because then we stuffed stuffed to the contrary.

 Baked for 25/30 minutes at 356°F (180 ° C) or as soon as it sees the gilding.

 After cooking you did cool down for 10 minutes and then turn the cake on a board and let rest without further remove the cake pan.

Meanwhile, shell the grapes, wash well and dry it.

 After you removed from the pan and turn.

 We then filled the base with the custard and placed over the grains of black and white grapes.

 Finally you can put a little jelly cake, type "tortagel" or some apricot jam heated with a tablespoon of rum, so it prevents the fruit is not damaged and remains lucid.

See the recipe in printable PDF

Tart with strawberry and kiwi

ingredients

Tart with strawberry and kiwi

• shortbread 
• custard 
• 2 kiwis 
• 8.80 oz (250 gr) of strawberries
  2 tablespoons of strawberry jam or jelly

I made this cake yesterday,  with my cousins ​​and my sister for a birthday! I love strawberry!

We made ​​the usual shortcrust pastry recipe you find here and put in a tart pan with shaped bottom, because then we stuffed stuffed to the contrary.

 Baked for 25/30 minutes at 356°F (180 ° C) or as soon as it sees the gilding.

 After cooking we did cool down for 10 minutes and then turn the cake on a board and let rest without further remove the cake pan.

 After we removed from the pan and turn.

 We then filled the base with the custard and placed over the kiwis and strawberries thet we have cutted into slices.

 Finally you can put a little 'jelly cake, type "tortagel" or some' strawberry jam heated with a tablespoon of rum, so it prevents the fruit is not damaged and remains lucid.

Cake on Saturday, for a sweet Sunday!

The cake is leavening

If you have a moment of time on Saturday you can make this cake for tomorrow!
The dough must leaven for 8/12 hours.
Ingredients for a cake of about 20 cm
dough:

• 5,30 oz of manitoba flour
• 5,30 oz of flour 00
• ½ packet of active dry yeast or ½ cube of the fresh
• 2,80 oz of sugar
• 3 egg yolks
• 1 cup of milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt

stuffing:

• 1 cup of custard
• 1 cup of chocolate's cream (like Nutella)



The cake it's ready!

• 1,70 oz of icing sugar

time:

• 15 min for the dough
• 8/12 hours + 2 hours rising
• cooking time: 30 minutes
• oven temperature: 356 °F (180 °C)

Dough:

Put a cup of milk in a bow or in a mixer. Then add egg yolks, salt, sugar and give a first kneaded. Add the two types of flour, vanilla and lastly the baking powder, or the fresh one crumbled. Knead vigorously, if using a mixer. The dough should be soft but not sticky, a bit like pizza dough. If necessary, add flour or milk.

At this point formed a ball and let rest in the bowl next to a cup filled halfway with water. Cover with foil and let in the oven turned off for 8/12 hours. I usually let the mixture stand overnight.

Good morning! Your dough is ready! Must be at least doubled, but also depends on the temperature!

Give it a punch to activate the yeast and then lay it on a floor and work them with a rolling pin to form a sheet of about ½ cm.

Cut strips of 1,5 inch high and fill with a custard, roll it like a roll and put it in the center of the pan previously covered with baked paper.

Then fill with chocolate cream in another strip, roll and place close together. Continue, alternating fillings, until you have finished all the dough.

Let stand for 2 hours.

Bake in center of oven at 356 °F for about 30 minutes near a small saucepan with a water. After the first 10 minutes cover with baked paper so that not too dry, remove the first 5 minutes of cooking.

Let cool and sprinkle with icing sugar.

Download here the PDF recipe