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Grape tart and must cream

Grape tart and must cream

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it is made like an ordinary pandispan:

separate the egg whites, whisk them

Mix the yolks with the sugar and oil and add lightly over the egg whites.

Then drip the vanilla essence and add the flour in the rain.

Cream: Squeeze the grapes and strain into a glass

.The must obtained is mixed with pudding powder.

Pour over warm milk and form a pink pudding in which we add vanilla sugar and 30 g butter / margarine.

Bake the top in a rectangular tray.

Allow to cool and then pour the pink pudding over it.

Cut triangles and garnish with pitted grape halves.

Separately I composed a grape from coconut balls

(they are made simple by kneading equal parts of butter / margarine, coconut, powdered milk and powdered sugar) in which I put a few cranberries in the middle and then I rolled them in grated coconut.

We served them together for artistic effect.

Top: separate the yolks from the egg whites and beat the egg whites with a pinch of salt until you get a hard foam. Gradually add the sugar and vanilla sugar and mix until it melts. Beat the yolks with the oil put as mayonnaise, Incorporate the yolks in the egg whites, stirring gently with a spatula from the bottom up. a tart pan (28 cm) greased with butter and lined with flour and put it in the preheated oven for 20-25 minutes.

Cream: in a double-bottomed bowl, boil 400 ml of milk with salt powder. Rub the yolks with the sugar and vanilla sugar, add the rest of the milk and add the flour. Mix and pour the yolk composition over the hot milk, stirring vigorously so as not to form lumps. Let it boil until the cream thickens like sour cream then set it aside, add the butter and mix well. Cover the bowl with cling film and leave it to cool.

Assembly: spread the cream over the tart top, garnish with grapes on top (I cut the grapes and removed the seeds), over which I poured an envelope of jelly cake prepared according to the instructions on the package.


When you suffer from acute laziness but still seem to eat something sweet, if you have a puff pastry dough in the freezer, you have escaped the impasse. This tart is made very easily and quickly, you can use any fruit you have, nectarines, plums, etc.

4-5 larger apples, puff pastry, 1 tablespoon flour and extra for sprinkling on the work surface, 2-3 tablespoons of sugar plus one more, 1 teaspoon of cinnamon, 2 tablespoons of your favorite jam

Spread the puff pastry with the rolling pin and transfer it to a tray lined with baking paper. With a knife we ​​draw a square on the edges, leaving about 1 cm from the edge. In this way, the edges will swell creating a barrier for fruit. With a fork, prick the dough inside the square cm by cm, to avoid it growing unevenly.
Sprinkle the edges of the outside of the square with a spoonful of sugar.

Put the tray in the oven for 10-15 minutes.

Meanwhile, we take care of the apples, wash them, cut them in half, take out their backs and cut them into thin slices about half a cm. Sprinkle flour, sugar and cinnamon over them and mix them carefully so as not to break them.

After removing the tart, prick it again with the fork inside the square.
Place the apples over the tart, sprinkle the grapes and put the tray in the oven for 15-20 minutes or until the apples are soft and the tart is nicely browned.

Heat the jam and grease the apples with a brush. Let the tart cool for 20 minutes, sprinkle with powdered sugar and cut into squares.
Good appetite!

Creamy tart with grapes

1. Preheat the oven to 200 degrees Celsius. Grease the tart pan (preferably one with a slightly higher base than the edges) with a little butter, then line it with flour.

2. Beat eggs and sugar with a mixer for 7 minutes, until hardened.

3. Gradually add the flour, then the baking powder, then pour the melted butter (at the edge of the bowl), stirring constantly with the mixer.

4. Pour the mixture into the prepared tray and bake for 20 minutes. Let cool in the pan for 2 minutes, then place the top on a plate.

5. For the cream: Pour the milk into a saucepan, add the flour, stirring, then the butter. Bring to a boil, stirring until a thick sauce is formed. Remove from the heat, add the sugar and egg yolk, stirring. Pour everything into a bowl, cover with plastic wrap and let cool.

After it has cooled, pour the whipped cream and liqueur into the prepared cream, mix with a mixer, then spread over the tart. Arrange the grapes on top and set aside to sit.

6. Prepare the gelatin according to the instructions on the package. Let the creamy tart cool until it starts to harden, then spoon it over the grapes. Let it sit, then serve the creamy tart with grapes.

2 medium eggs
60 g sugar
60 g flour
1/4 teaspoon baking powder
30 g butter, melted
For the cream:
100 ml of milk
20 g flour
30 g butter
1 tablespoon sugar
1 egg yolk
1 tablespoon fresh
2 teaspoons fruit liqueur
For topping:
250 g black and white grapes, washed and dried
1/2 sachet of gelatin

Tart with grape must and cottage cheese

On a beautiful autumn day, bathed in golden sun, as nature gave us, full of generosity, we set out to make a dessert with an autumn theme, creamy and fragrant, which will delight both our eyes and taste buds:



200 grams of flour
70 grams of cold butter
1 egg tied
150 grams of sugar
1 sachet of vanilla sugar
1 teaspoon baking powder

Grape filling:

500 ml of fresh must
1 sachet of vanilla pudding
1 tablespoon grated gelatin

sugar - optional and only if applicable

Sweet cheese filling:

250 grams of fatty sweet cheese
450 ml of milk
1 vanilla pudding
6 tablespoons sugar
1 tablespoon grated gelatin

For the crust dough, mix the flour with the baking powder and sugar. Cold butter is cut into this mass until the mixture has a sand-like appearance.

Add the egg and knead very little, just enough to bind all the ingredients together. Cover with a foil the dough ball obtained and refrigerate for an hour.

After this time, the dough is covered inside a form of cake with a detachable ring:

Bake the crust separately - perforate the dough from place to place with a fork, place in the form, above the dough, a baking paper on which are placed beans or rice (their weight will prevent the dough from growing too much) and Bake in the preheated oven at 180 degrees Celsius, until nicely browned.

Until the tart crust cools, prepare the two fillings.

Grape must filling:

For starters, from the black, aromatic grapes, squeeze the must:

The tart needs 500 ml., So there were about two good glasses for tasting. mmmm!

Bring the must to a boil. Hydrate the gelatin with 2 tablespoons of cold water. Dissolve the pudding in a little cold water and boil with the wort until it thickens. Remove from the heat and taste, if you want sweeter add sugar. Dissolve hydrated gelatin directly in the warm must composition.

Sweet cheese filling:

Put 400 ml. of boiled milk. Put the gelatin hydrated with 2 tablespoons of cold water. Dissolve the pudding and sugar in 50 ml. of milk and add over the boiling. Mix carefully until thickened and add the cottage cheese:

Mix everything until the cheese melts in the hot pudding and the cream becomes very fine. Incorporate the hydrated gelatin into the hot composition, still, stirring until completely dissolved:

Then proceed as for any cake or tart & quotzebra & quot, putting in the middle of the crust, alternately, equal amounts of both warm, semi-fluid compositions. I poured a quantity of cream cheese, enough to cover the dough, then I put 3 tablespoons of the must composition:

We continued with 3 tablespoons of the cheese composition:

And the same, alternatively, until I have exhausted both fillings:

Refrigerate the tart for 3 hours, then remove the ring from the mold and serve:

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