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Strawberry tart

Strawberry tart


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Wash the strawberries, clean the stalks, cut them in half and cover with 200g of sugar and leave for 1 hour.

Rub the yolks with 5 tablespoons of sugar until white, gradually add the oil, milk, baking powder and starch.

Whisk the egg whites with a pinch of salt and incorporate them into the dough, mixing well. Wallpaper a larger cake form with baking paper and turn the composition over and bake for 25 minutes until the top is baked.

The juice resulting from the strawberries is drained and filled with 500ml of water, from which a few tablespoons are stopped for the tart syrup.

Mix the gelatin with 3 tablespoons of sugar, then pour the strawberry juice and put it on the fire for 1 minute until it thickens. Leave it to cool a little and pour it over the strawberries.

After the countertop has cooled, peel off the baking paper and put it back in the mold. Pour the strawberries over the countertop and leave it to cool for a few hours until the gelatine hardens.

Beat the whipped cream with the vanilla sugar and the whipped cream hardener and garnish the tart.


Cheesecake and strawberry tart (video)

From the recipes I tried recently, I chose the recipe for cheese and strawberry tart to be a video recipe for several reasons: to show you how to proceed with the cookie and butter countertop, to show you how we work with gelatin in cream and because it is a seasonal recipe, which you can try each one being very easy and very fast.

Ingredient:
& # 8211 200gr of graham crackers
& # 8211 70gr of butter
& # 8211 500gr of fresh cow's cheese
& # 8211 200gr of strawberries
& # 8211 150gr of sugar
& # 8211 strawberry jam (5-6 tablespoons)
& # 8211 2 sachets of vanilla sugar
& # 8211 a tablespoon of lemon peel
& # 8211 50ml of milk
& # 8211 1 1/2 vanilla essence
& # 8211 an envelope of gelatin
& # 8211 an envelope of transparent glaze (you can also use red)
& # 8211 2 tablespoons strawberry syrup

Crush the biscuits, melt the butter, pour it over the biscuits, mix well. Wallpaper the bottom of a tray with removable walls with baking paper and press the biscuits and butter with a spatula or hand to make a top. Let the tray cool for 30 minutes, during which time we prepare the cream.

Put in a bowl the cottage cheese, sugar, vanilla sugar, vanilla essence and milk. Soak the gelatin in 2-3 tablespoons of cold water and let it swell, then melt it over low heat, taking care not to boil it. We also incorporate gelatin in the cream, we also add milk. Pour the cream cheese over the cookie sheet, then put the strawberry jam over the cream, spread evenly and put the strawberries cut in half.

To prepare the jelly, we need 200ml of cold water in which we put the contents of the jelly sachet and the strawberry syrup. Mix well and boil the mixture for 1 minute, then pour it over the strawberries. The tart is refrigerated for a few hours, preferably overnight to be as flavorful as possible.

I hope you like the video recipe, but more I hope you like the tart and try it because it's worth it.


Cream and strawberry tart!

This time we prepared the strawberry tart, but you can use other fruits: raspberries, cherries, cherries, currants, blueberries, apples, etc. Delicious! It is a real pleasure to serve it with friends and family!

INGREDIENT:

For the dough:

-a teaspoon of baking powder

For the cream sauce:

-300 g of fermented cream 20%

For the filling: 200-300 g of strawberries.

METHOD OF PREPARATION:

1.Prepare the dough: beat the eggs, caster sugar and vanilla sugar until they turn into a frothy and whitish composition.

2.Add the soft butter, cut into pieces and mix until smooth.

3. Gradually add (2-3 tablespoons) the sifted flour together with the baking powder. Initially mix with a spoon (or mixer), and then knead the dough with your hands. It must be soft, non-sticky and pleasant to the touch.

4. Wrap the dough in cling film and refrigerate for 30 minutes.

5.Prepare the cream sauce: mix the starch and sugar. Add the eggs and beat until smooth.

6. Add the fermented cream and mix the composition until it becomes homogeneous.

7.Wash and dry the strawberries, removing the stalks.

8.Assemble the pie: wallpaper the bottom of a round tray with removable walls and a diameter of 22-26 cm with baking paper. Then grease the entire surface with butter.

9. Take the dough out of the fridge and put it in the pan. Spread it with your hands on the bottom and its walls.

10.Pour the cream sauce into the tray top.

11.Put the strawberries in the sauce, trying to place them in an upright position.

12.Insert the tray into the preheated oven to 180 ° C and bake the tart for about 60 minutes. After 45 minutes of baking, watch the process carefully to avoid burning the cake.

13. Leave the tart in the oven off for 30 minutes. Then take it out of it and let it cool completely, without taking it out of the pan. If its filling will not coagulate completely after cooling, refrigerate the tart for 2 hours.

14. Transfer it to a plate. Portion and serve.

If you like tarts with a thin top, use a tray with a diameter of 24-26 cm to prepare this recipe (this time we used a small one with a diameter of 22 cm).


Cheesecake and strawberry tart (video)

From the recipes I tried recently, I chose the recipe for cheese and strawberry tart to be a video recipe for several reasons: to show you how to proceed with the cookie and butter countertop, to show you how we work with gelatin in cream and because it is a seasonal recipe, which you can try each one being very easy and very fast.

Ingredient:
& # 8211 200gr of graham crackers
& # 8211 70gr of butter
& # 8211 500gr of fresh cow's cheese
& # 8211 200gr of strawberries
& # 8211 150gr of sugar
& # 8211 strawberry jam (5-6 tablespoons)
& # 8211 2 sachets of vanilla sugar
& # 8211 a tablespoon of lemon peel
& # 8211 50ml of milk
& # 8211 1 1/2 vanilla essence
& # 8211 an envelope of gelatin
& # 8211 an envelope of transparent glaze (you can also use red)
& # 8211 2 tablespoons strawberry syrup

Crush the biscuits, melt the butter, pour it over the biscuits, mix well. Wallpaper the bottom of a tray with removable walls with baking paper and press the biscuits and butter with a spatula or hand to make a top. Let the tray cool for 30 minutes, during which time we prepare the cream.

Put in a bowl the cottage cheese, sugar, vanilla sugar, vanilla essence and milk. Soak the gelatin in 2-3 tablespoons of cold water and let it swell, then melt it over low heat, taking care not to boil it. We also incorporate gelatin in the cream, we also add milk. Pour the cream cheese over the cookie sheet, then put the strawberry jam over the cream, spread evenly and put the strawberries cut in half.

To prepare the jelly, we need 200ml of cold water in which we put the contents of the jelly sachet and the strawberry syrup. Mix well and boil the mixture for 1 minute, then pour it over the strawberries. The tart is refrigerated for a few hours, preferably overnight to be as flavorful as possible.

I hope you like the video recipe, but more I hope you like the tart and try it because it's worth it.


Strawberry and chocolate tart & # 8211 without baking

Strawberry and chocolate tart & # 8211 without baking. A cake with strawberries and chocolate ganache (ganache), top of crushed biscuits and melted butter. No bake strawberry chocolate tart. A quick and ultra-fine and tasty dessert! Ever since I saw this recipe on the internet, I've been thinking about it and I was sure I would make it soon.

The original recipe (find video at the end of the recipe) is presented in a rectangular tart shape (12 x 36 cm), with detachable bottom. I don't have such a thing and I thought that maybe it's more convenient for you to do it in a circular shape. I chose a shape of 22 cm in diameter that has a surface close to that of the rectangular shape of the tart. How did I calculate? Simple! The original tart shape has 12 x 36 = 432 cmp. 6th grade geometry problem :). What radius should the circle have with an area of ​​432 square meters ?? Approx. 11.72 cm, ie approx. 22.4 cm in diameter. Bingo! So the shape of 22 is right!

Instead of Oreo biscuits, I chose some simple cocoa biscuits, from Viva (from Kaufland, in bags of 150 g & # 8211 per kg it costs 14 RON compared to Oreo which costs 28 RON / kg). Anyway, I don't like Oreo cream. For the ganache I put equal parts of natural whipped cream and chocolate (300 g of each) and I added to the decoration and candied orange peels (recipe here). They raised this tart with strawberries and chocolate to another level of finesse!

I did not like in the original recipe the fact that the fruits were left as such, without jelly. They will wither (dehydrate) quickly in the refrigerator and will change their taste and texture. You know what strawberries are like. So I coated (glazed) them with a little colorless jelly, to create a barrier between the fruit and the surrounding atmosphere.

Update:

I also tried a variant of Raspberry and chocolate tart & # 8211 with digestive biscuits, frothy cream (beaten ganache) and raspberries & # 8211 extraordinary flour!

Another recommendation would be condensed milk tart, strawberries, lemon and mascarpone & # 8211 see here.

From the quantities below results a tart with strawberries and chocolate of 22 cm (ie about 8 servings).


Method of preparation

dough
We prepare the dough from one day to the next
Mix the soft butter with the salt powder and sugar.
Incorporate the egg and mix.
Add the grated lemon and orange peel, then the flour in the rain and mix with a wooden spoon.
Knead and make a ball out of the dough thus "made".

We wrap the obtained dough in a food foil and put it in the fridge until the next day.

This way it will freeze very well.

Filling
The next day, before taking the dough out of the fridge, prepare the filling.
Choose about 3-4 more ripe strawberries, add water, sugar and starch and mix well.
Put this composition on the fire and mix until it thickens a little.
Cut the other strawberries into slices, sprinkle them with lemon juice, add the vanilla sugar and add them over the sauce above.

Take the dough out of the fridge and spread a sheet, not very greasy.

Grease a baking tin (with a diameter of 26 cm) with a little butter and place the sheet so that it covers the edges of the mold.
Lightly press the dough so that it settles well, remove the excess edges and from time to time prick with a fork.

Pour the above composition over the dough.

Sprinkle the 2 teaspoons of orange peel on top.
From the dough left on the edges I "made" thin strips with which I covered the tart.
Grease these strips with egg yolk and sprinkle finely ground walnuts over them.


Cream and strawberry tart!

This time we prepared the strawberry tart, but you can use other fruits: raspberries, cherries, cherries, currants, blueberries, apples, etc. Delicious! It is a real pleasure to serve it with friends and family!

INGREDIENT:

For the dough:

-a teaspoon of baking powder

For the cream sauce:

-300 g of fermented cream 20%

For the filling: 200-300 g of strawberries.

METHOD OF PREPARATION:

1.Prepare the dough: beat the eggs, caster sugar and vanilla sugar until they turn into a frothy and whitish composition.

2.Add the soft butter, cut into pieces and mix until smooth.

3. Gradually add (2-3 tablespoons) the sifted flour together with the baking powder. Initially mix with a spoon (or mixer), and then knead the dough with your hands. It must be soft, non-sticky and pleasant to the touch.

4. Wrap the dough in cling film and refrigerate for 30 minutes.

5.Prepare the cream sauce: mix the starch and sugar. Add the eggs and beat until smooth.

6. Add the fermented cream and mix the composition until it becomes homogeneous.

7.Wash and dry the strawberries, removing the stalks.

8.Assemble the pie: wallpaper the bottom of a round tray with removable walls and a diameter of 22-26 cm with baking paper. Then grease the entire surface with butter.

9. Take the dough out of the fridge and put it in the pan. Spread it with your hands on its bottom and walls.

10.Pour the cream sauce into the tray top.

11.Put the strawberries in the sauce, trying to place them in an upright position.

12.Insert the tray into the preheated oven to 180 ° C and bake the tart for about 60 minutes. After 45 minutes of baking, watch the process carefully to avoid burning the cake.

13. Leave the tart in the oven off for 30 minutes. Then take it out of it and let it cool completely, without taking it out of the pan. If its filling does not coagulate completely after cooling, refrigerate the tart for 2 hours.

14. Transfer it to a plate. Portion and serve.

If you like tarts with a thin top, use a tray with a diameter of 24-26 cm to prepare this recipe (this time we used a small one with a diameter of 22 cm).


Raw fresh strawberry tart with coconut oil

Because it's strawberry season, I offer you a raw tart recipe with strawberries and coconut oil, which is easy and quick to prepare and, because it doesn't require baking, you won't need an oven.

Why with oil and not with other fat? Because coconut oil is a source of healthy saturated fats, which at the same time contains 10% fewer calories than conventional oils. It is therefore advisable to consume it even if you are on a diet. In fact, many studies associate coconut oil consumption with weight loss. Here's how you can burn fat even with the help of fats!

And because coconut oil contains polyphenols and natural antioxidants, vitamins A, C and E, vitamin K, iron and calcium. It strengthens the immune system and is easy to digest. It is the only oil in which you will find a lot of lauric acid, a fat that is also found in breast milk, and which protects you from viruses and bacteria. And we know all too well how healthy breast milk is!
Another reason why my recipe is with coconut oil is its malleability. In the cold, the oil has a solid shape that you know. When hot, it becomes liquid. You will be able to incorporate it in a future recipe very easily, when preparing it, and you will be able to obtain the desired consistency after you put it in the fridge for an hour or two.

And since the recipe I propose here is a raw one, you don't need to think about how you or your child can benefit from all the wonderful properties of coconut oil alone. Why? Because the recipe comes bundled with nuts full of healthy fats, strawberries full of vitamins and antioxidants, honey and vanilla. And they are all kept intact because you will not use the heat to prepare it. No child is left thinking about such a health package, with an extraordinary taste!

To prepare the tart, you need to prepare the two main components: the top and the filling.

For the tart top, you need:

  • 85g of pecans, ground
  • 20g of coconut flakes, unsweetened
  • For the filling, you need:
  • 300g of fresh strawberries
  • 200g of coconut oil Republic BIO
  • 140g of cashews, ground or crushed
  • 110g of honey
  • a pinch of salt
  • 1 teaspoon of vanilla extract or ¼ teaspoon of vanilla seeds

How to prepare it:
Put the pecans in the food processor and chop them, then add the coconut flakes. You will get a slightly sticky dough. Put the dough in a cake tin with a diameter of 22-23cm and a height of 2cm and press it with the back of a wooden spoon on the bottom and walls of the bowl. That's how you get the crust, or the top.

Coconut oil has the consistency of butter when kept at temperatures up to 25 degrees Celsius and is liquid above this temperature. For the recipe I am proposing to you now, if you have kept it in the fridge, leave it for a few hours at room temperature until it becomes liquid, or melt it in a bain marie if you are in a hurry. Put the cashew nuts in the food processor and chop them, then add the honey, coconut oil, salt and vanilla. And that's how you got the cream.

Pour the cream over the counter evenly. Refrigerate the tart for an hour, until the cream hardens. Wash the strawberries well and drain them - I wipe them lightly with a paper towel to make sure they are very well dried - then place them on top of the cream layer. After you have decorated the tart, if you still have patience, leave it in the fridge for another hour before serving it.

The crunchy consistency of the countertop matches perfectly with the cream that melts in your mouth. It's a light and refreshing dessert that you can sweeten with on any summer day!

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Ricotta and strawberry tart

Ricotta either you like it or you don't! It is a cheese, of Italian origin (corresponds to & # 8220urda & # 8221 in our language) that has become popular in our country as well. Before, it was made from the remains of other cheeses such as mascarpone and provolone, namely after the separation of whey from cows / sheep. & # 8220Ricotta & # 8221 means in Italian & # 8220recoapta & # 8221, which implies the very process by which it is obtained. I like this cheese because it is dietary, light and pleasant to the taste. I add it over salads, in ricotta cake or even on sandwiches.

How is the ricotta and strawberry tart without baking? 1. Creamy 2. Light 3. Dietetics 4. Protein 5. Scented 6. Does not contain sugar 7. Refreshing

Ricotta and strawberry tart

For a tart as in the picture you need:

Ingredient:

It took
300 gr flour
150 gr cold butter or coconut oil
a little cold water
1 tablespoon xylitol / sugar

Filling:
400-500 gr ricotta
3 tablespoons Greek yogurt or sour cream 30%
5-6 tablespoons of xylitol, a little honey / sugar (I found Xylitol from Biorganic)
1 sachet agar (or gelatin)
about 120 ml of water
Strawberries about 350 gr

Tart with ricotta and strawberries without baking

Training:

1. In a bowl (or food processor), mix flour and xylitol. Add the diced butter and knead the dough quickly, with your fingers / a fork until you get a sandy composition. Then add cold water and knead the crust quickly until it forms a ball. The secret of tart dough is to knead as little as possible, ideal for the robot. The more you knead it, activate the gluten and risk getting a rubber-like dough. On the table pressed with flour, peel the crust in a sheet about 3 mm thick, the diameter of the tray. Roll it on the sieve, and then spread it on the tray, giving it its shape. Cut out the extra edges and push the dough sheet with a fork. Refrigerate for about 1 hour.
2. Preheat the oven to 200 °. Remove the tray from the refrigerator and place a baking sheet over it. Add chickpeas or beans all over the surface, so from the weight of the grains, the tart will not grow. Bake the tart dough for about 15 minutes, then remove the baking paper and grains. Bake the dough for about 10 minutes until it gets a beautiful golden color.
3. Remove the tart from the oven and let it cool completely. Ideally, you should use a tray with removable walls, so you avoid breaking the tart. I made the cake for the evening, and the next day I filled it.
4. Mix ricotta, yogurt and xylitol / sugar / honey until you get the right sweet taste. In a saucepan, bring water to a boil and add the agar sachet. Boil for about 4 minutes on very low heat. Then take the pan off the heat and let it cool down a bit. An important moment follows: pour the agar into a thin wire and mix the cheese with the blender at the same time.
5. Fill the tart with the ricotta mixture and refrigerate for about 4 hours. Then, decorate it with fresh strawberries and mint. Serve it with a lemonade or why not, a tea!

Note:
1) If you opt for coconut oil, the tart dough will be healthier, but more fragile, so add 2 eggs to the composition.
2) You can use 1 teaspoon of gelatin instead of agar-agar or you can omit it in general.

I hope you like this recipe for ricotta and strawberry tart without baking. We liked it, especially the children, who like ricotta in any form. I served it with warm tea, on a cool evening.

I recommend another 3 great recipes:

Subscribe to the page Facebook or Instagram , where they share different ideas for healthy eating and lifestyle.

Print

The recipe for tart with ricotta and strawberries without baking is very simple and tasty. It prepares very quickly, if we ignore the waiting time. It is a light, summer cake that does not influence the figure if you eat even 1-2 slices. So, if you like ricotta and cheesecake, in general, you will love this recipe as well.

Ricotta either you like it or you don't! It is a cheese, of Italian origin (corresponds to "urda" in our language) that has become popular in our country. Before, it was made from the remains of other cheeses such as mascarpone and provolone, namely after separating the whey from cow / sheep milk. "Ricotta" means in Italian "recoapta", which implies the very process by which it is obtained. I like this cheese because it is dietary, light and pleasant to the taste. I add it over salads, in ricotta cake or even on sandwiches.

How is the ricotta and strawberry tart without baking?
1. Creamy
2. Light
3. Dietetics
4. Protein
5. Scented
6. Does not contain sugar

For a tart as in the picture you need:

Ingredient:

It took
300 gr flour
150 gr cold butter or coconut oil
a little cold water
1 tablespoon xylitol / sugar

Filling:
400-500 gr ricotta
3 tablespoons Greek yogurt or sour cream 30%
5-6 tablespoons xylitol, a little honey / sugar
1 sachet agar (or gelatin)
about 120 ml of water
Strawberries about 350 gr

Training:

1. In a bowl (or food processor) mix flour, xylitol. Add the diced butter and knead the dough quickly, with your fingers and / or a fork until you get a sandy composition. Then add cold water and knead the crust quickly until it forms a ball. The secret of tart dough is to knead as little as possible, ideal for the robot. The more you knead it, activate the gluten and risk getting a rubber-like dough. On the table pressed with flour, peel the crust in a sheet about 3 mm thick, the diameter of the tray. Roll it on the sieve, and then spread it on the tray, giving it its shape. Cut out the extra edges and push the dough sheet with a fork. Refrigerate for about 1 hour.
2. Preheat the oven to 200 °. Remove the tray from the refrigerator and place a baking sheet over it. Add chickpeas or beans all over the surface, so from the weight of the grains, the tart will not grow. Bake the tart dough for about 15 minutes, then remove the baking paper and grains. Bake the dough for about 10 minutes until it gets a beautiful golden color.
3. Remove the tart from the oven and let it cool completely. Ideally, you should use a tray with removable walls, so you avoid breaking the tart. I made the cake for the evening, and the next day I filled it.
4. Mix ricotta, yogurt and xylitol / sugar / honey until you get the right sweet taste. In a saucepan, bring water to a boil and add the agar sachet. Boil for about 4 minutes on very low heat. Then take the pan off the heat and let it cool down a bit. An important moment follows: pour the agar into a thin wire and mix the cheese with the blender at the same time.
5. Fill the tart with the ricotta mixture and refrigerate for about 4 hours. Then, decorate it with fresh strawberries and mint. Serve it with a lemonade or why not, a tea!

Note:
1) If you opt for coconut oil, the tart dough will be healthier, but more fragile, so add 2 eggs to the composition.
2) You can use 1 teaspoon of gelatin instead of agar-agar.

I hope you like this recipe for ricotta and strawberry tart without baking. We liked it, especially the children, who like ricotta in any form.

I recommend another 3 great recipes:

Subscribe to the page Facebook or Instagram , where they share different ideas for healthy eating and lifestyle.


Ricotta and strawberry tart

Ricotta either you like it or you don't! It is a cheese, of Italian origin (corresponds to & # 8220urda & # 8221 in our language) that has become popular in our country as well. Before, it was made from the remains of other cheeses such as mascarpone and provolone, namely after separating the whey from cow / sheep milk. & # 8220Ricotta & # 8221 means in Italian & # 8220recoapta & # 8221, which implies the very process by which it is obtained. I like this cheese because it is dietary, light and pleasant to the taste. I add it over salads, in ricotta cake or even on sandwiches.

How is the ricotta and strawberry tart without baking? 1. Creamy 2. Light 3. Dietetics 4. Protein 5. Scented 6. Does not contain sugar 7. Refreshing

Ricotta and strawberry tart

For a tart as in the picture you need:

Ingredient:

It took
300 gr flour
150 gr cold butter or coconut oil
a little cold water
1 tablespoon xylitol / sugar

Filling:
400-500 gr ricotta
3 tablespoons Greek yogurt or sour cream 30%
5-6 tablespoons of xylitol, a little honey / sugar (I found Xylitol from Biorganic)
1 sachet agar (or gelatin)
about 120 ml of water
Strawberries about 350 gr

Tart with ricotta and strawberries without baking

Training:

1. In a bowl (or food processor), mix flour and xylitol. Add the diced butter and knead the dough quickly, with your fingers / a fork until you get a sandy composition. Then add cold water and knead the crust quickly until it forms a ball. The secret of tart dough is to knead as little as possible, ideal for the robot. The more you knead it, activate the gluten and risk getting a rubber-like dough. On the table pressed with flour, peel the crust in a sheet about 3 mm thick, the diameter of the tray. Roll it on the sieve, and then spread it on the tray, giving it its shape. Cut out the extra edges and push the dough sheet with a fork. Refrigerate for about 1 hour.
2. Preheat the oven to 200 °. Remove the tray from the refrigerator and place a baking sheet over it. Add chickpeas or beans all over the surface, so from the weight of the grains, the tart will not grow. Bake the tart dough for about 15 minutes, then remove the baking paper and grains. Bake the dough for about 10 minutes until it gets a beautiful golden color.
3. Remove the tart from the oven and let it cool completely. Ideally, you should use a tray with removable walls, so you avoid breaking the tart. I made the cake for the evening, and the next day I filled it.
4. Mix ricotta, yogurt and xylitol / sugar / honey until you get the right sweet taste. In a saucepan, bring water to a boil and add the agar sachet. Boil for about 4 minutes on very low heat. Then take the pan off the heat and let it cool down a bit. An important moment follows: pour the agar into a thin wire and mix the cheese with the blender at the same time.
5. Fill the tart with the ricotta mixture and refrigerate for about 4 hours. Then, decorate it with fresh strawberries and mint. Serve it with a lemonade or why not, a tea!

Note:
1) If you opt for coconut oil, the tart dough will be healthier, but more fragile, so add 2 eggs to the composition.
2) You can use 1 teaspoon of gelatin instead of agar-agar or you can omit it in general.

I hope you like this recipe for ricotta and strawberry tart without baking. We liked it, especially the children, who like ricotta in any form. I served it with warm tea, on a cool evening.

I recommend another 3 great recipes:

Subscribe to the page Facebook or Instagram , where they share different ideas for healthy eating and lifestyle.

Print

The recipe for tart with ricotta and strawberries without baking is very simple and tasty. It prepares very quickly, if we ignore the waiting time. It is a light, summer cake that does not influence the figure if you eat even 1-2 slices. So, if you like ricotta and cheesecake, in general, you will love this recipe as well.

Ricotta either you like it or you don't! It is a cheese, of Italian origin (corresponds to "urda" in our language) that has become popular in our country. Before, it was made from the remains of other cheeses such as mascarpone and provolone, namely after separating the whey from cow / sheep milk. "Ricotta" means in Italian "recoapta", which implies the very process by which it is obtained. I like this cheese because it is dietary, light and pleasant to the taste. I add it over salads, in ricotta cake or even on sandwiches.

How is the ricotta and strawberry tart without baking?
1. Creamy
2. Light
3. Dietetics
4. Protein
5. Scented
6. Does not contain sugar

For a tart as in the picture you need:

Ingredient:

It took
300 gr flour
150 gr cold butter or coconut oil
a little cold water
1 tablespoon xylitol / sugar

Filling:
400-500 gr ricotta
3 tablespoons Greek yogurt or sour cream 30%
5-6 tablespoons of xylitol, a little honey / sugar
1 sachet agar (or gelatin)
about 120 ml of water
Strawberries about 350 gr

Training:

1. In a bowl (or food processor) mix flour, xylitol. Add the diced butter and knead the dough quickly, with your fingers and / or a fork until you get a sandy composition. Then add cold water and knead the crust quickly until it forms a ball. The secret of tart dough is to knead as little as possible, ideal for robots. The more you knead it, activate the gluten and risk getting a rubber-like dough. On the table pressed with flour, peel the crust in a sheet about 3 mm thick, the diameter of the tray. Roll it on the sieve, and then spread it on the tray, giving it its shape. Cut out the extra edges and push the dough sheet with a fork. Refrigerate for about 1 hour.
2. Preheat the oven to 200 °. Remove the tray from the refrigerator and place a baking sheet over it. Add chickpeas or beans all over the surface, so from the weight of the grains, the tart will not grow. Bake the tart dough for about 15 minutes, then remove the baking paper and grains. Bake the dough for about 10 minutes until it gets a beautiful golden color.
3. Remove the tart from the oven and let it cool completely. Ideally, you should use a tray with removable walls, so you avoid breaking the tart. I made the cake for the evening, and the next day I filled it.
4. Mix ricotta, yogurt and xylitol / sugar / honey until you get the right sweet taste. In a saucepan, bring water to a boil and add the agar sachet. Boil for about 4 minutes on very low heat. Then take the pan off the heat and let it cool down a bit. An important moment follows: pour the agar into a thin wire and mix the cheese with the blender at the same time.
5. Fill the tart with the ricotta mixture and refrigerate for about 4 hours. Then, decorate it with fresh strawberries and mint. Serve it with a lemonade or why not, a tea!

Note:
1) If you opt for coconut oil, the tart dough will be healthier, but more fragile, so add 2 eggs to the composition.
2) You can use 1 teaspoon of gelatin instead of agar.

I hope you like this recipe for ricotta and strawberry tart without baking. We liked it, especially the children, who like ricotta in any form.

I recommend another 3 great recipes:

Subscribe to the page Facebook or Instagram , where they share different ideas for healthy eating and lifestyle.



Comments:

  1. Natalio

    Not logically

  2. Hugi

    I absolutely agree with you. There is something in this and an excellent idea, I agree with you.



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