Tag: Italian recipes

the simple and delicious recipe in a few steps! – Gordon Ramsay’s version

Dried fruit tart


There Dried fruit tart it's a sweet autumn exquisite, made with a shortcrust pastry shell soft and crumbly that welcomes a rich, creamy filling to crunchy strokes of walnuts, hazelnuts And chopped almonds, marmalade, raisins and a handful of crumbled cookies ! A mix of contrasts watering!

Dried fruit tart

It is also a very simple preparation: the super proven base it is done in a few minutes and while rest in the fridge; you can realize the stuffing mixing everything together! For the realization, you can choose the dried fruit of your choice : not only walnuts, almonds, hazelnuts, but also cashew nuts, pistachios, nuts pecan, a ready mix; recycling all dried fruit you have in your pantry! Once filled, you can decorate your dried fruit tart, with biscuits as in this case or with the classic strips
To you the choice! the result does not change in terms of cooking time in the oven! And its intoxicating scent there will conquer already out of the oven!

Just like Pecan pie, it is perfect cold, even the day after, when all the flavors are settled. not just how dessert at the end of the meal to be enjoyed with a good liqueur or hot chocolate! but also for snacks delicious, holiday breakfasts, from prepare or give at Christmas! you save a lot of time!

Discover also:

Walnut cake (soft and simple with caramelized topping, ready in minutes)

Dried Fruit Tart Recipe

PREPARATION TIMES

Preparation Cooking Total
30 minutes + rest in the fridge 50 minutes 1h and 20 minutes

Ingrediants

Quantity for 1 1 mold diameter 18 cm and 4.5 cm high or 24 cm diameter and 2.5 cm high

For the shell and decorations:

  • 330 grams of flour '00 + 1 teaspoon for the pastry board
  • 165 gr of soft butter (or 75 gr of seed oil)
  • 1 medium whole egg
  • 2 small egg yolks
  • 130 grams of granulated sugar
  • grated zest 1 lemon
  • grated peel 1 orange
  • 1 pinch of salt
  • 1 teaspoon of baking powder

For the dried fruit filling:

  • 100 gr of walnuts (or a mix of walnuts and hazelnuts)
  • 100 gr of peeled almonds (or cashews, pistachios)
  • 200 gr of Apricot jam
  • 60 gr of dry biscuits (Digestive or whatever you have at home)
  • 50 gr of raisins (or cut dates, dried figs)
  • 1 tablespoon of rum (or orange juice or liqueur you prefer)

To decorate:

  • sugar
  • 1 tablespoon of powdered sugar

Method

How to make dried fruit tart

First of all, prepare the base by following the SHORT PASTRY article and place in the fridge to cool for about 1 hour.

Then toast the dried fruit in the oven at 160 ° for 10 minutes

Finally, chop it finely with a knife and add it to a bowl together with the very fine crumbled biscuits, the rum, the jam and the previously softened raisins.

In a few seconds, you will get a grainy and sticky mixture:

stuffing for dried fruit tart

Cover with cling film and leave in the fridge for 30 minutes.

Then divide the pastry into two parts, a larger one for the shell and a smaller one for the decoration biscuits.

First of all roll out the small part, on a floured work surface to a thickness of 5 mm and cut the biscuits in the shape of stars, or the shape of your choice or even classic strips:

carve dried fruit tart cookies

as you make them, place them on a baking tray and refrigerate.

Then grease and flour a mold about 2.5 cm high

If you do not have an opening pan, to better unmold the cake, cut a couple of 8 cm thick strips of baking paper and place them crosswise on the floured base.

Finally roll out the other piece of shortcrust pastry to a thickness of 5 mm, cover the mold, cut off the excess edges and prick the base with a fork:

how to make dried fruit tart

Decorate the dried fruit tart

stuffed with dried fruit filling and decorate with biscuits starting from the edge without putting them together!

decorate the dried fruit tart

Finally, brush the surface of the biscuits with a drop of cold water and sprinkle with sugar:

Ready to cook dried fruit tart

Place the tart in the fridge for at least 20 minutes.

Finally bake in a static oven at 180 ° for the first 20 minutes, then lower to 170 ° and continue cooking for another 30 minutes;

taking care to make a passage in the lower part in contact with the bottom and to cover the surface of the edges with an aluminum foil if the surface becomes too colored!

Finally, remove from the oven and let it cool for at least 12 hours in the pan.

Then sprinkle with a little icing sugar!

Yours is ready Dried fruit tart

Dried fruit tart

You can store at room temperature for 10 days.

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Coconut shortcrust pastry (for tarts and biscuits), the perfect recipe! – Gordon Ramsay’s version

Shortcrust pastry with coconut


There Shortcrust pastry with coconut it's a basic preparation exquisite! Variant of the classic recipe! In this case made with a percentage of coconut flour in the dough which gives a crazy scent it's a delicious tropical taste! A unique goodness from the crumbly consistency! Perfect to make Tarts, Cookies, pastries, tartlets, tarts, shells, mignon, funds and a thousand other preparations!

Shortcrust pastry with coconut

By now you all know my boundless love for shortbreads of all tastes! From the one with pistachio cocoa to the one with hazelnuts, I am always one resounding success! Why not experiment with one coconut shortcrust pastry? No sooner said than done!

It's about a very easy preparation And rapid which takes its cue from my super tested! You can make it happen coconut flour, rapé coconut the result it does not change! As well as you can choose whether to prepare them with or without butter! For convenience you can use one planetary, but it comes perfect even by hand! Once cooled in the fridge And simple to spread does not break e does not break! and after cooking while keeping his own friability And slightly soft to the bite! divine!

Prepare it early and I'm sure it will immediately join the your favorites!

Discover also:

Coconut biscuits (3 ingredients, very easy and delicious)

Coconut shortcrust pastry recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes + rest in the fridge 12 minutes 32 minutes

Ingrediants

Quantity for 1 tart of 24 cm or 25/28 biscuits

  • 230 grams of flour 100 + 100 grams of coconut flour or rapé coconut + a sprinkling of flour 100
  • 165 gr of soft butter at room temperature (or 75 gr of sunflower oil)
  • 1 whole egg (medium size)
  • 2 egg yolks (small size)
  • 130 grams of granulated sugar
  • 1 teaspoon of vanilla extract (or 1 sachet or the seeds of 1 berry)
  • 1 pinch of salt

Method

How to make coconut shortcrust pastry

First of all, follow the procedure that you find in SHORT PASTRY using the ingredients listed.

In the article, you will find illustrated step-by-step advice on preparation, cooking and storage!

Here is ready Shortcrust pastry with coconut

Shortcrust pastry with coconut

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Original recipe of Vanilla croissants biscuits – Gordon Ramsay’s version


THE Vanillekipferl they are gods treats typical greedy Austrian Christmas tradition, also widespread in Germany, Bohemia, South Tyrol . It is about Vanilla cookies to croissant shape indeed "Kirpfel"Really means"Crescent moon"; made with butter, sugar, eggs, almonds pulverized e vanilla who give a taste And crazy scent! Once baked in the oven they come sprinkled with powdered sugar they assume a so crumbly texture from literally melt in your mouth! A truly unique goodness!

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<p><noscript><img class= Like any traditional recipe they exist different versions and variants! What I give you today is there Original recipe of the Vanillekipferl from Vienna, from my book of Austrian sweets from which I also took the Sacher and the Linzer Cake

It's about a very easy and quick preparation! Theremeal in minutes, with a simple mixer. The time of rest in the fridge and you can form the croissants.

Just like the classic Christmas Cookies, they are great cold when all perfumes have settled, in any time of day: They are ideal for breakfast, snack and dessert; but especially to give as gifts together with gingerbreads, Pepparkakor, Cannalla Biscuits! Yes they also keep 1 month!

Vanillekipferl recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes + rest in the fridge 12 minutes 32 minutes

Ingrediants

Quantity for 16 pieces

  • 100 grams of flour '00
  • 100 gr of peeled almonds to pulverize or almond flour (it's the same thing!)
  • 50 grams of sugar
  • 80 gr of butter
  • 1 yolk
  • seeds of 1 vanilla bean or extract or vanillin
  • powdered sugar to finish

Method

How to make Vanillekipferl (vanilla cookies)

First of all whisk the butter with sugar and vanilla until you get a frothy mixture

then add the yolk, always whip at high speed.

Finally add the flours and knead by hand to incorporate them for a few seconds.

Finally, put the dough in the fridge and let it rest for 40 minutes.

Then from the dough, pre-tied balls of 10 – 15 g each; stretch them and form croissants:

how to make Vanillekipferl

As you make the half moons, place them in a baking tray lined with parchment paper.

Finally bake in a static oven at 180 ° hot in the central part for about 11 – 12 minutes, the time that they can brown on the surface.

Remove from the oven and leave to cool completely, before sprinkling with icing sugar.

Yours are ready Vanillekipferl

Vanillekipferl vanilla biscuits

They can be kept in a tin or biscuit box for more than 1 month.

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