TARTE À L'ANANAS FRAIS. C'est une tarte à la texture de flan fondant que j'ai faite avec de l'ananas frais.
Mon ananas était assez gros et pour cela, je n'ai utilisé que les 3/4. Je ne pouvais décidément pas passer à côté de cette garniture sans lui donner une saveur tropicale, et c'est pour cela que je n'ai pas oublié le rhum. Pour apprécier cette tarte, elle est nécessaire de bien la réfrigérer : Pour que la texture se tienne bien et que les coupes soient franches mais aussi pour le goût, car on apprécie plus l'ananas quand il est bien frais. Une tarte soleil pour réchauffer les grosses journées d'hiver. Pour 8 personnes : 1 pâte brisée pour un moule à tarte de 10 " ( 25 cm ) avec un rebord de 1" (2,5 cm ) 3/4 d'un ananas frais ( 500 g ), pelé et paré ( garder le 1/4 restant pour la finition ) 3/4 tasse ( 150 g ) de sucre 4 oeufs 200 ml de crème 35 % 1 et 1/2 cuillères à table de fécule de maïs 1 gousse de vanille fendue et grattée 2 cuillères à table de rhum brun Préchauffer le four à 410 F ( 210 C ).
Sunday Dinner. Salted Chocolate Caramel Tart Soccer season is over, but basketball season is just beginning.
The first game is today, so I needed a Sunday dinner that could be made in advance. The good thing is the Sugo we are having has that "next day better" goodness. The torta and vinaigrette were also made yesterday and the bread baked fresh this morning. Since the tart was also made and I know how good it is, it is the recipe that I am sharing today. This tart has the look of a winner. Salted Chocolate Caramel Tart serves 8-10 For the Tart Dough 1 1/4 cup unbleached all-purpose flour 1/4 cup Dutch-process cocoa 1/2 cup confectioners' sugar 1/2 teaspoon espresso powder 1/4 teaspoon kosher salt 9 Tablespoons (4 1/2-ounces) unsalted butter, cold and cut into small cubes 1 extra large egg For the Caramel 1 1/2 cups granulated sugar 3 Tablespoons light corn syrup 6 Tablespoons water 6 Tablespoons unsalted butter 6 Tablespoons heavy cream.
Strawberry crostata. As a kid my favorite dessert was strawberry tart – it was similar to the banana tart I made for my dad a while ago: same crust and filling, with the strawberries beautifully arranged on top of the velvety cream – mom brushed the berries with jam so they’d be shiny and pretty. :) My taste buds have changed a lot all these years and my childhood tart is no longer my favorite dessert, but I’m still crazy about strawberries; I used them instead of rhubarb and raspberries in this recipe and have to say that NOT eating all the filling before making the crostata was one of the toughest things I’ve ever done in my kitchen. :) Strawberry crostata adapted from Australian Gourmet Traveller Pasta frolla: 1 ½ cups + 1 tablespoon (220g) all purpose flour ¼ cup + 3 tablespoons (100g) cold unsalted butter, coarsely chopped 60g pure icing sugar, sifted scraped seeds of 1 vanilla bean pinch of salt 1 egg plus 1 egg yolk, lightly beaten Preheat oven to 180°C/350°F.
Rare and Beautiful Treasures: Old Fashioned Strawberry Pie. The Old Boy's Strawberry Pie Recipe. Old Fashioned Strawberry Pie Recipe.