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For the countertop: mix the flour with the butter and the salt until it is homogenous. Crush the pieces of butter, mixing at the same time with the flour. , until the dough is formed. Wrap it in foil and refrigerate it for at least 30 minutes. After it has cooled, spread it with the rolling pin on the worktop, and then put it in the tart tray, pressing gently with your hands to give it a shape. Leave it to cool for another 15-20 minutes, during which time you prepare the cream.
For the cream: Mix in a bowl the cottage cheese, sour cream, yogurt, sugar, lemon and orange peel, lemon juice and vanilla sugar.
After 20 minutes, take the dough out of the fridge and pour the cream.
Place in the preheated oven at approx. 170 degrees for one hour and 10 minutes.
After cooling, garnish with fruit. (I used cherries and raspberries)
Cheesecake, fruit and meringue (without baking)
I definitely wanted to make a recipe with meringue and here I found the right inspiration (with small changes that I assume). The meringue seems more suitable for me in winter than ever, it makes me think of snow, layers of snow & # 8230offf.
Melted butter-150 g
Old powder-160 g
Vanilla essence-1 teaspoon
Dr.Oetker starch-3 tbsp
Granulated gelatin-1 tablespoon grated
Cow's cheese-250 g (well squeezed)
Compote peaches - almost 2 jars (you can use other compote or fresh fruits)
4 egg whites +4 tablespoons sugar
Raspberry + lime peel & # 8211 for decoration
Method of preparation:
1-The biscuits are crushed on the robot, then they are mixed with the melted butter and a kind of dough is formed with which a cake form with a detachable ring is lined, climbing a little (1-2 cm) on the edges. Press well.
2-The form is left to cool for at least 30 minutes (in the freezer, preferably).
3-Gelatin is hydrated in 2-3 tablespoons of water.
4-Mix the yolks with the sugar and vanilla essence.
5-Add the starch and mix well.
6-Heat the milk, and when it is hot, slowly pour it over the yolk composition, stirring constantly.
7-This mixture is transferred to a bowl and boiled over low heat, stirring constantly, until it thickens, then remove from the heat.
8-In this hot cream immediately add the cottage cheese and mix well.
9-When the cream is well homogenized, add gelatin and mix until completely dissolved.
10-On top of the hardened biscuit top, add the fruits cut in half.
11-Pour the cream and immediately cool.
12-Whites beat hard. Add the sugar spoon by spoon and mix until it melts (the sugar melts) and you get a firm meringue.
13-The meringue is added on top of the cream and shaped & # 8220grow & # 8221 with a spoon.
14-Caramelize the meringue with a flambe cake or leave the tart for 3-4 minutes in the hot oven, on its upper stage, until lightly colored.
15-The tart is left in the fridge for at least 6 hours, then the removable ring can be removed.
16-Decorate with raspberries and lime peel (or as you see fit).
Tart with cottage cheese and honey
Here is a tasty and easy to prepare dessert: tart with cottage cheese and honey.
For the filling:
-500 g of cottage cheese
-6 tablespoons honey
-100 g walnut kernels
It took. For 2 sheets we need:
-100 g margin
-100 g of powdered sugar
- vanilla sugar 1 sachet
-1 tablespoon sour cream
-1/2 sachet of baking powder
-50 ml milk
Method of preparation:
Mix the beaten egg with the powdered sugar and the vanilla sugar, sour cream and milk, add the baking powder and flour as much as it contains.
Make a dough and spread it in 2 equal parts if the dough is too hard, add a little more margarine.
Make the filling from cow's cheese, honey, vanilla and walnut kernel and put the filling over the first sheet, put the other sheet and from place to place put cherries (pitted compote).
Do not open the oven for 20 minutes, then check with a toothpick if it is ready.
Thousands of other recipes await you to inspire you to prepare culinary goodies for the family here at Healthy Recipes.
Tart recipe with cottage cheese, caramelized plums and crumble
- Ingredients for the tart recipe with cottage cheese, caramelized plums and crumble
140 grams of butter
50 grams of sugar
280 grams of flour
15 grams of cocoa
& # 8211 for the cheese filling
250 grams of cottage cheese
50 grams of urda
50 grams of sugar
a tablespoon of gray
a quarter teaspoon of salt
grated peel of half a lemon
half a teaspoon of vanilla essence
400 grams of pitted plums
two tablespoons of vanilla powdered sugar
a spoonful of cough sugar
half a teaspoon of ground cinnamon
- Preparation for tart with cottage cheese, caramelized plums and crumble
- We start by making the dough for the crispy top and the crumble top over the tart, proceeding as we explained in the recipe for tart with peaches, white chocolate and lavender and let it cool for at least a few hours or even overnight. I left it until the next day and when I started the tart I took the dough out of the fridge half an hour before I started the tart.
- While waiting for the dough to reach room temperature, prepare the cheese composition by simply mixing all the ingredients listed above with a pear-shaped whisk until smooth.
- Cut the plums in half, mix them with the sugar and cinnamon and put them in a hot pan. Let them brown a little in the pan (five to six minutes) to caramelize the sugar, turning them from time to time with a wooden spoon. When they are ready, we put them aside and let them cool.
- Prepare a round silicone tray 21 cm in diameter and start the oven at 180 degrees. When the oven heats up, we start the tart for which we will use only 300 grams of dough.
- We spread the dough with the help of the rolling pin and give it a round shape as diameter as the bottom of the tray in which we bake.
- We put the dough on the bottom of the tray and with the help of a knife we remove the excess dough leaving only one layer at the base.
- Place the cream cheese over the dough at the base and spread it as evenly as possible over its entire surface.
- Place the plum halves in circular rows over the cheese. I gained about 300 grams. We use the rest of the remaining plums to make a plum sauce that we put at the end, over the baked tart.
- Over the plums thus arranged, we put the rest of the dough, which we grate with the help of a grater and we spread it evenly over them.
- Bake the tart for about 30-35 minutes at 180 degrees.
- While the tart is baking, make the plum sauce. We pass the fruits with a blender or mini mincer and then we put them on the fire in a saucepan and boil them for about five minutes until a sauce is formed which we then leave to cool for a few minutes and strain it, using a strainer to obtain a clear and fine plum sauce (a caramelized plum coulis).
- When it is ready, take the tart out of the oven, leave it to cool and then pour the plum sauce either over the whole tart or over each piece portioned on plates.
Have a good appetite!
Other tart recipes:
Heart cake with chocolate ganache (click here for recipe)
Chocolate cream tart and cherry mousse (click here for recipe)
Tart with salted cheese and Finn Crisp top
Tart with salted cheese and Finn Crisp top. A kind of quiche four cheeses adapted. Filling of 4 cheeses (Parmesan, Gouda, Emmentaler and cheese with blue mold) and top of crispy Finn Crisp bread crumbs.
I was very happy when I received the package from Maresi Foodbroker! A big box full of Finn Crisp. What is it Finn Crisp? It is a crispy Finnish bread, healthy and tasty. It is also sold in our country under 7 types. Read here more about Finn Crisp and see more many recipes in which you can use these slices of crispy bread! We also have one COMPETITION great for you! Details here.
For this recipe I chose Finn Crisp Multigrain. It is part of the series of ultra-thin crispbreads. They are unique on the market. It has a high fiber content but few calories. Helps optimize digestive transit and regulate blood sugar.
In addition to the multi-grain crispy bread, I also chose some types of cheese: Gouda, Emmentaler, Parmesan and Gran Bavarese (with blue mold), some eggs and sweet cream for cooking. From all this I made a wonderful tart with salted cheese. You can use any combination of cheeses you like and have at hand. Do not be watery, with whey.
You can mount the tart in round or rectangular shapes. My shape is 28 cm in diameter.
Method of preparation
For the dough I sifted the flour in a bowl, added the baking powder, whole egg, sugar, lemon peel and melted margarine and mixed with a wooden spoon until the dough was smooth and began to peel off the walls of the bowl. It came out softer than it looks from the pictures in the original recipe and it didn't even sit so I could form a ball, so I added 2 more tablespoons full of flour. After that I wrapped the dough in transparent foil and put it in the fridge for half an hour.
While the dough was cooling, I took care of the filling.
In the food processor I put a lot of sweet cheese, melted margarine, sugar, lemon peel, vanilla sugar, essences and I mixed them for a few minutes to mix well and become creamy.
I rubbed the yolks with the pudding powder, then I added them to the cheese composition and I mixed a little more.
Separately I beat the 4 egg whites hard foam, then I slowly incorporated them into the cheese composition with a spatula.
After half an hour I took the dough out of the fridge and spread it bigger than the bottom of the baking tin so that I could climb it on the walls of the mold. I greased the bottom with oil and sprinkled it with flour, then I used foil to get the dough into shape. I used a form of cake with a detachable edge with a diameter of 26 cm.
After arranging the shape, I poured the whole cheese composition (don't be afraid if it looks too fluid, it will harden when baked).
I arranged slices of nectarines on top.
I put the cake in the preheated oven and adjusted it to medium temperature.
After about 30 minutes it was already colored on top so I covered the cake with baking paper and then another hour I reduced the fire to a quarter.
Bake the cake for 80-90 minutes.
After the regular time had elapsed, I turned off the oven, opened the door and let the cake cool down with the oven. Later I took it out and left it on the table to cool further.
The cake is very pleasant to the taste, it is not too sweet (for some it may not be sweet enough), the cheese is creamy, flavorful.
Ingredients tart without baking with cheese, fruit and meringue
- 250 grams of biscuits
- 50 grams of melted butter
- 4 yolks
- 160 grams of sugar
- 2 sachets of vanilla sugar
- 3 tablespoons edible starch tip (Dr. Oetker)
- 450 ml. of milk
- 1 tablespoon grated granulated gelatin
- 250 grams of fresh, well-squeezed cow's cheese
- fresh fruit or compote & # 8211 I used peaches from compote
- meringue from 4 egg whites + 4 tablespoons sugar
Preparation of the cake without baking with cheese, fruit and meringue
Weigh the biscuits and melt the butter:
Crush the biscuits well and pour the melted butter over them:
Knead the biscuits with butter, obtaining a kind of & # 8222evaluated & # 8221:
This & # 8222rated & # 8221 is molded into a cake form with a detachable ring, covering the bottom and climbing about 2-3 cm and on the walls, pressing very well:
Let cool for 30 minutes.
Preparation of cream for tart without baking with cheese, fruit and meringue
- gelatin is hydrated with 2-3 tablespoons of water
- mix the yolks with the sugar and vanilla sugar, then add the starch, mixing everything
- the milk is heated, then slowly pour over the yolk composition, stirring constantly, transfer to a low heat and boil, stirring in one, until it thickens well, then remove from the heat.
- immediately add the cottage cheese, in hot cream, and mix everything until you get a fine cream
- in hot cream add hydrated gelatin and mix until completely dissolved
On top of the cookie sheet, already hardened, place the fruits:
Pour semi-fluid cream over the fruit and let it cool immediately:
Beat the egg whites until stiff, add the sugar and continue beating until a firm meringue is formed and the sugar granules have completely melted. Add a tablespoon by a tablespoon of meringue on top of the cream, arranging & # 8222pies & # 8221:
To lightly caramelize the meringue, I put the form in the oven, just below the electric grill, heated 2 minutes before at 200 ° C, and I left it there for about 5 minutes, that is, until it came to look like this:
Refrigerate the cake for 3 hours, then remove the removable ring and serve:
Another & # 8222sunny & # 8221 section, posed this morning for coffee:
Did you like this recipe?
Cake with cottage cheese and fruit
For the countertop :, 2 cups flour, half a cup of oil, 1 egg, baking powder, a few tablespoons of milk, sugar,, For the cream :, an envelope of vanilla pudding powder, creamy cottage cheese, 1 egg , lemon peel, orange peel, a little sugar dak is needed, fruits (white, red grapes, plums, apple, pear, apricot.)
Difficulty: low | Time: 1h
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22 comments on Tart with grape must and cottage cheese
Laura, thanks for the seasonal recipe! Excellent as well as all your recipes. So much so that my countertop got stuck, I didn't use baking paper and I missed our extra sugar, but stubborn by the delicious taste, I managed to detach it from the tray :)) My 4-year-old daughter says to me: ,, mommy, don't you know you have to use baking paper? & # 8221 put a teaspoon and the creams hardened after cooling. I also put some must for the winter so I will impress other guests with it!
Hi Laura, I probably don't know how many people tell you how good your recipes are and, on the try, they are really wonderful, but I will still tell you once again that they are really & # 8230made by a professional in the kitchen, who gives the housewives details about how to cook.
You have to be very passionate about cooking and burn the fire of inspiration and perspiration to reach your level of experience and professionalism. And as I have a very special respect for the people of Banat, I can only leave with respect in front of your work as a cook but also & # 8222 patient patient & # 8221 in the kitchen..Most brothers: & # 8222Tot Banatu frown! & # 8221 I would have one suggestion & # 8230If you allow me & # 8230but already in lately I noticed that you have also started to consider this: let's try with small changes to cook as dietary as possible, let's say healthier but just as tasty. For example, in almost all your networks that -I tried, sweet or salty I put wholemeal flour instead of white or bent with Manitoba type 0 which grows very well and is not super refined like that 00 or even 000 and some great recipes come out. Then, instead of butter for sweets, I replaced it with ricotta, and they come out just as good and fluffy, of course not if they need to be greased. It 's for our health, it' s not just a fad or a weirdness
Thank you for your patience in reading my entire message and I would like to ask you for professional advice. if you used an extra teaspoon of flour or two instead of gelatin, wouldn't you get the same hardening effect? Of course after the usual time in the fridge? It's like I read somewhere on a forum sorry but I don't remember which subject, this thing: the same hardening effect of flour in creams and fruity fruits as gelatin. I kiss you and compliment you for your enormous work and the passion you share with us & # 8230I didn't in my life cozonaci and scared me and only the idea & # 8230To not to mention others.Now I have become a & # 8222prof & # 8221 thanks to you & # 8230Thank you, I kiss you and I am waiting for your answer.
Lumi, thank you for the suggestions, they are valuable. In general, I use type 000 flour only for certain cakes, in no case would I use it for bread, where I prefer 650 or even 550, flours that are with a lower degree of processing, but more nutritious and that leaven better. . Manitoba flour is not very common in Romania, I have never tried it.
The flour can be used as a thickening agent, by boiling with the liquid it will thicken, but it will become opaque. You could get better results with cornstarch, which clogs liquids well and is finer and more translucent. If the recipe, however, specifies not to boil the curd, only gelatin helps. It would also be agar-agar, it is an alga that also has gelling properties.
First of all, thank you for the prompt response, it is another note of excellence of your very well built site. I will try with cornstarch to see how it comes out, both in cheese and fruit juice, as I you said, and instead of grapes I'll try frozen berry juice (what do you think?) to make this spectacular birthday cake for me, along with other super-quick and tasty recipes of yours (salty, biscuits with beer and some sweets and lemon ice cream etc) for a light afternoon buffet for children. Thank you again.
Is it possible to replace must with red, sweet wine, for example? We don't always have fresh grapes or must, and the tart is excellent. So, why do you release wine :)?
Ohooo, I think it must be wonderful with a sweet, aromatic wine. You can add all kinds of spices when boiling wine jelly, such as cinnamon, anise & # 8230 :)
Hello! Congratulations on the recipes, I tried a few and they were all a success! I would like to try this tart for my mother's birthday, but I don't really like the idea of making creams with pudding sachets (we don't like commercially available powders and I also have a small child) What do you think I would have them with? could it replace? With something more natural: eggs, milk, etc. Thank you.
Thank you for the greeting cards, replace the pudding powder in the recipe with the same amount of proumb starch (gustin), in the end the pudding is exactly the same, only enriched with some flavors.
Dear Laura, if I knew you were craving so much for a glass of must, I would send Vuki over the grain: P to run to you with the jug!
lululu & # 8211 thank you so much! It was divine, indeed!
anaiordan & # 8211 you realize that I have some must left for tasting, right? : P
Judi, Cami & # 8211 Thank you very much for the congratulations and I suggest you try it. You won t regret ) .
this really has to be a delicious and unique thing! I had to try!
Zdravo Laura, pa gde si do sada, video sam da nekoliko dana nisi nista napravila na blogu, super ti je tarta, pozdrav iz Resice & # 8230.
Alas Laura, you have no idea how I look at the must. : P
I promised myself not to let the fall go by without tasting at least a little, but I & # 39; m seeing that I wasn 't lucky.
Let me tell you, I tasted it here at your place :)
The flour must have been the tart, congratulations.
What a wonder I can't even look at him as I salivate.
it looks too good!
love the & quotzebra & quot strips a lot!
i bet it must taste divine.
it looks insane & # 8230and I think the must gives it all the aroma & # 8230.woe since I haven't drunk a glass of must
Dear Laura, since I've been waiting for you to post the recipe & # 8230 Thank you very much. Looks like millions, what's more. A wonderful weekend and greetings from Hamburg Cami
Cheesecake with berries
SIM (you can use both 1.5 and 3.5 fat). CHEESECAKE WITHOUT BAKING WITH BERRIES AND BEES. Sometimes I choose something sweet and sour, such as lime and berries. Cake Recipes, Dessert Recipes, Food. The cream cheese together with the sugar and flour are put in the bowl of a mixer and beat. For the filling, mix with the mixer at medium speed the cottage cheese, the cream cheese and the core from the vanilla bar, to the two types of cheese. The recipe for cheesecake without baking seemed to me a very good idea because.
JamilaCuisine cow cheese & laquo buburuzabucatareasa buburuzabucatareasa. I recommend this cake with cheese and blueberries, a real light and healthy dessert that. CAKES and labeled blueberries, cottage cheese, cheesecake, whipped cream. Prepared with cheese and raisins, with berries, apples and cinnamon, or. Cake Cheese and berries - Delights Kronstadt deliciilekronstadt. A cake recipe with cottage cheese and.
For the cream: Mix the cottage cheese with the cream, sugar and vanilla sugar until well blended. Put the gelatin soaked in 100 ml.