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Sweet and Elegant Swedish Princess Cake

This magnificent dome-shaped cake is made up of numerous layers and topped with raspberry jam. A brilliantly tinted almond layer wraps around the outside of the cake. When you eat the cake, all of the flavors merge together in a really unique and appealing way. The cake lives up to its name by being both sweet and elegant, just like a princess. This is also why it is still so popular today.

The cake was originally known as Prinsesstrta and was later renamed Princess Cake.

INGREDIENTS

Sponge cake:

1 cup 200g sugar

1/2 cup 70g flour

4 eggs

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup 80g potato flour or (70g) cornstarch

Vanilla custard filling:

1/4 cup 50g granulated sugar

1 teaspoon vanilla extract

1 cup 240ml heavy cream

3 tablespoons cornstarch

4 egg yolks

Stabilized whipped cream:

1 teaspoon vanilla extract

2 tablespoons cold water

1/4 cup powdered sugar

2 cups 480ml heavy cream, whipped

1 envelope .25 oz. powdered unflavored gelatin

1/3 cup vanilla αmєrícαn buttercream frosting recipe here

1/3 cup 96g raspberry jam

Assembly

Powdered sugar for dusting

1 lb. prepared marzipan

Leaf green food color

Ready made rose icing decorations I used Wilton

Baker’s rose food color

Clear extract any flavor

INSTRUCTIONS

Make the sponge:

Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, grease and line a 9-inch round springform pan.

In a mixing bowl, whisk the eggs and sugar on high speed until pale and thickened. The batter should be light and thick, and it should fall back into the bowl in a ribbon, leaving trails of batter on the surface. Whisk together the flours (or cornstarch), baking powder, and salt in a separate bowl. Fold the dry ingredients into the egg mixture until completely mixed.

Bake for about 40 minutes, or until a toothpick tester comes out clean, after pouring the batter into the prepared pan. Allow the cake to cool somewhat in the pan before removing the springform collar and running a knife along the edge. Allow to cool entirely on a wire rack after peeling away the parchment.

Make the custard filling:

In a small saucepan, combine the cream, egg yolks, cornstarch, and sugar. Cook, whisking continually over medium heat until the mixture thickens. Remove from the heat and stir in the vanilla extract. Allow to cool gently in a bowl. Refrigerate the custard until hard by wrapping it in plastic wrap and placing it in the refrigerator. The chilled custard should be thick enough to keep its shape in the bowl of a spoon.

Make the stabilized whipped cream:

In a small bowl, combine the gelatin and 2 tablespoons of water. Allow to stand until set. In the bowl of an electric mixer fitted with a whip attachment, place the heavy cream. Set the mixer on medium speed and beat until soft peaks form. Microwave gelatin for 5-7 seconds, or until entirely liquid. While the mixer is running, gradually add liquid gelatin to the whipped cream in a thin stream. Increase the mixer speed to high once all of the gelatin has been added and whip to stiff peaks. Set aside.

Build the layers:

Using a serrated knife or cake leveler, cut the cake into four layers. Because the layers will be quite thin, proceed with caution. Place the bottom layer of the cake on a plate or cake board. Cover with a second piece of cake and spread with raspberry jam. Place the second cake piece on top of the custard mixture. Add a third cake layer on top. Pile the remaining whipped cream on top and smooth into a dome shape with a large spatula. Place the final cake layer on top and press down to flatten the cake’s edges against the whipped cream and make a dome shape. Spread a thin layer of buttercream over the entire cake, smoothing it out as much as possible. Refrigerate for 40 minutes, or until the icing is solid.

Prep and cover with marzipan:

Cover the countertop with a thin layer of dough. Place the macaroons on the work surface and knead them by hand. Mix in the green food coloring until the cake is the most beautiful, uniform green hue. To prevent sticking, add powdered sugar in small amounts as needed.

Roll the dough into a large, thin round. Place the marzipan circle on top of the cake and shape the macaroons into the form of the cake with your hands. Remove any excess coating from the cake’s bottom. Spread the butter on the back of the macaroons gently with a knife.

Decoration:

Using a little Baker’s Rose food color diluted in clear extract, paint the wнιтe Wilton candy roses. Use a kitchen-dedicated art brush with soft bristles to effortlessly brush the food color between the petals.

Roll remaining marzipan flat on a powdered sugar-dusted work surface after tinting with a bit of extra leaf green food color. Using a fondant cutter, make little star-shaped flowers from the marzipan. Attach the star shape to the bottom of the candy rose with leftover buttercream or a dot of corn syrup.

Using buttercream or a dot of corn syrup, attach the rose to the top center of the cake. Using a tiny strainer, dust the top of the cake with powdered sugar.

To improve the flavor, place the cake in the refrigerator before serving.

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Try New Way To Make Your Chocolate Macaroon Cake

A macaroon is a little cake or cookie made of crushed almonds, coconut, or other nuts, sugar, and occasionally flavoring, food coloring, jam, or chocolate coating, or a mixture of these.

It’s especially important to distinguish between Macaroon and Macaron because they’re two entirely different cakes. This is where the formula is. Flour, sugar, eggs, milk, and coconut fiber are the major ingredíєnts in this Chocolate Cake Macaroon. The cake has a mild aroma from the egg butter and coconut filling, which is typical of line macarons, and is a delicate mixture that is ideal for confectioners.

INGREDIENTS

FOR THE CAKE:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 cup shortening

3/4 cup sour cream

3 large eggs

1 3/4 cups granulated sugar

1 teaspoon salt

2 teaspoons vanilla extract

1/2 cup unsweetened cocoa powder

1 large egg yolk (reserve the egg whíte for the filling)

3/4 cup water

COCONUT MACAROON FILLING:

1 Tablespoon all-purpose flour

1 large egg whíte

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup shredded sweetened coconut

GLAZE:

3 Tablespoons milk

2 cups powdered sugar

1 1/2 Tablespoons unsweetened cocoa powder

1/4 cup butter

INSTRUCTIONS

COCONUT FILLING:

Step 1: In a bowl add egg whítes and beat with a whisk until soft peaks form (use egg yolks to make cake dough).

Step 2: Slowly add the sugar to the beaten egg whítes and continue beating until the mixture forms a peak and ball, then add the coconut, flour, and vanilla and fold gently to combine.

CAKE:

Step 1: Prepare the cake mold and grease the inside of the mold, then lightly coat a layer of flour on top, paying attention to remove excess flour.

Step 2: In a bowl, add flour, sugar, cocoa powder, salt, and baking soda and mix well.

Step 3: In another bowl, add sour cream, egg, egg yolk, vanilla, and shortening and mix well, then slowly add the dry flour mixture in step 1 and mix well until the mixture is fully combined. correction.

Step 4: Pour ½ of the cake flour mixture in step 3 into the mold and smooth it evenly so that the dough covers the mold evenly.

Step 5: Use a spoon to scoop the coconut macaroons into a line in the middle of the filling dough, then cover the rest of the dough on top to cover the coconut.

Step 6: Bake the cake at 350°F for 40 to 50 minutes or until a toothpick comes out in the center of the cake.

Step 7: When the cake is cooked, take it out of the oven, cool in the mold for 10 minutes, remove it from the mold, and cool completely on a zinc rack.

FOR THE GLAZE:

Step 1: In a small pot add butter, milk, and cocoa powder and cook over medium heat until the mixture boils slightly, then turn off the heat.

Step 2: Add 2 cups of powdered sugar to the mixture in step 1 and stir until smooth. Cover the cooled cake with glaze.

NOTES:

The cake can be wrapped well and stored in the refrigerator for 2 to 3 days, in case you want to preserve it longer than freezing, it can be preserved for up to 3 months.

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Samoa Cheesecake Recipe Must Try This Summer

This Samoa Cheesecake has everything you love about the cookie and it’s all in a creamy cheesecake. It’s a simple vanilla cheesecake base, made with an Oreo crust, and topped with caramel, toasted coconut and drizzled with chocolate. Yes, it tastes as good as it sounds.

samoa cheesecake dessert recipe

Yield: 6 SERVINGS

Prep time: 15 MIN

Cook time: 15 MIN

Total time: 30 MIN

samoa cheesecake dessert

INGREDIENTS:

FOR THE CRUST:

24 Oreo cookies

6 tablespoons butter

FOR THE CREAM CHEESE MIXTURE:

2 cups cream cheese

⅔ cup powdered sugar

1 cup yogurt

1 teaspoon vanilla extract

3 large eggs

FOR DECORATION:

Toasted coconut flakes

Chocolate ganache

Caramel sauce

samoa cheesecake dessert slice

DIRECTIONS:

TO MAKE THE CHEESECAKE:

1. Preheat the oven to 350°F (180°C) and prepare an 8-inch round baking pan with parchment paper in the bottom.

2. Into a bowl, mix the ground cookies and butter until moistened. transfer to the baking pan, press the crumbs tightly into the bottom using the back of a spoon. Bake for 5 minutes and let cool to room temperature.

samoa cheesecake dessert recipe delicious

TO MAKE THE CREAM CHEESE MIXTURE:

1. Into a bowl, beat the cream cheese and powdered sugar until light and fluffy. Add yogurt and vanilla extract, continue to mix. Add eggs and mix until combine. Pour the mixture on top of the Oreo cookies crust

2. Preheat the oven to 325°F (160°C) and bake for one and a half hours.

3. Let cool and spread caramel sauce on top. Add toasted coconut and drizzle chocolate ganache and more caramel sauce. Enjoy!

Source: Samoas Cheesecake Recipe

For more delicious dessert: Tastycious

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Amazing Panettone Cake Recipe

The textured Panettone Cake is a sweet round bread topped with raisins, citrus, and almonds. It was considered an impressive dessert during the Renaissance Christmas party because wheat was a scarce food.
The cake is made from common ingredíєnts of flour and eggs combined with dried fruits, citrus, and almonds soaked in rum. The recipe is straightforward to make at home, and significantly you can save time leaving the cake overnight in the refrigerator. Up to now, cakes have been famous everywhere in ̾i̾t̾a̾l̾y in December, the month of the Christmas holidays. So what could be better than making this meaningful and delicious cake yourself?

INGREDIENTS

4 tbsp warm milk

2 tsp vanilla extract

80g raisins

grated zest of 1 lemon

grated zest of 1 orange

5 medium eggs, lightly beaten

3 tbsp dark rum

80g sultanas

250g butter, softened

1 x 7g sachet fast-action dried yeast

150g caster sugar

550g strong whíte bread flour, plus extra for dusting

100g good-quality candíєd lemon and orange peel, finely chopped

FOR THE TOPPING

1 tbsp egg whíte

1 tbsp caster sugar

1 tbsp icing sugar

30g whole blanched almonds, roughly chopped

INSTRUCTIONS

Step 1: Start the oven at 180 degrees Celsius, adjust the oven shelf to the right height, prepare a 20cm deep cake pan, and grease the entire surface of the mold.

Step 2: Soak yeast with warm milk and 1 teaspoon sugar for a few minutes.

Step 3: In a large bowl, add the butter, vanilla extract, and the rest of the sugar. Use an electric mixer to beat until the mixture is combined; the mixture will be creamy and light in color, then add lemon and orange zest; stir in.

Step 4: Add the eggs one at a time to the mixture in step 3 and beat each time until all the eggs and mixture are combined. Add a tablespoon of flour if the mixture starts to harden and beat the mixture with the eggs.

Step 5: In another bowl, add flour and salt and mix well. You can filter the flour through a sieve to make the flour smoother, then form a well in the middle of the dough.

Step 6: Add the soaked yeast and egg butter mixture in step 4 to the dry flour mixture and fold the mixture with a spatula until the mixture is combined and becomes a soft dough. Knead for 5 minutes in the bowl until it all starts to come together; it will be a somewhat sticky dough.

Step 7: Put the dough in step 6 on a flat surface with a layer of flour, then knead for about 10 minutes until the dough is soft and stretchy, then put in a lightly greased bowl and cover with cling film. Products, place in the refrigerator overnight to allow the dough to ferment and swell.

Step 8: In a small saucepan, add the raisins, sultanas, and rum over medium-low heat for about 5 to 7 minutes until the fruit has absorbed the liquid; it will become plumper. Turn off the heat and cool before kneading with the dough.

Step 9: When the dough has risen, remove the dough from the cabinet and knead it on a flat surface for another 5 minutes, then add raisins, sultanas, and chopped candy shells and knead the mixture to get a complete dough.

Step 10: Shape the dough into a ball and put it into the prepared cake mold; pay attention to wrap a layer of parchment around the box and about 5 cm higher than the edge of the box and use a string to fix it because the cake will rise when cooked.

Step 11: Cover the dough with plastic wrap in step 10 to ferment for about 3 to 4 hours at room temperature until the dough doubles in size.

Step 12: Mix together the almonds, caster sugar, and egg whítes for the topping and gently brush over the top of the cake. Bake the cake in the prepared oven for about 40 to 50 minutes or until the cake turns golden and when inserted in the center of the cake comes out clean, the cake is made.

Step 13: When the cake is made, take it out of the oven, and the deer cools in the mold for about 10 minutes, then transfer the cake to the rack and cool completely. Cover the cake with a light layer of granulated sugar, then cut the cake and enjoy.

This meaningful and delicious Christmas cake is a great choice for family gatherings, so what are you waiting for? Go to the kitchen to learn a recipe.

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S’mores Brownies Recipe – Chocolate Brownies Recipe

Brownies and S’mores are a lot of fun to make and even more fun to eat. This recipe for chunky S’mores Brownies has marshmallows, two varieties of chocolate chips, and golden graham cereal scattered around.

smores brownies chocolate

Yield: 26 BROWNIES

Prep time: 20 MIN

Cook time: 40 MIN

Total time: 1 HR

smores brownies recipe

INGREDIENTS:

FOR THE BROWNIE:

1½ cup butter, room temperature

2¼ cup granulated sugar

6 medium eggs, room temperature

1 teaspoon vanilla extract

1 cup unsweetened cocoa powder

1 cup flour

1 teaspoon salt

1½ cups Golden Graham cereal

1½ cups wнιтe chocolate chips

smores brownies chocolate dessert

FOR THE TOPPING:

1 cup marshmallow, cut in half

1 cup Golden Graham cereal

¾ cup semi-sweet chocolate

smores brownies chocolate dessert recipe

DIRECTIONS:

TO MAKE THE BROWNIES:

1. Preheat oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment.

2. In a bowl, cream the butter with granulated sugar until light and fluffy. Add the egg and vanilla extract, beat until combine. Add the cocoa powder and flour and mix on medium speed until everything is incorporated.

3. Fold in the cereal and chocolate chips. Spread the batter evenly into the baking pan.

4. Bake for 40 minutes and until the marshmallows are toasted.

5. Let cool for at least 15 minutes before you cut and serve.

Source: S’mores Brownies Recipe

For more delicious dessert: Tastycious

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Easy To Make Mini Chocolate Cake Recipe

Learn how to make Mini Chocolate Cake from scratch filled with chocolate ganache frosting. These chocolate cakes are a great treat to serve to guests.

Yield: 3 MINI CAKES

Prep time: 15 MIN

Cook time: 15 MIN

Total time: 30 MIN

Mini chocolate cake easy

INGREDIENTS:

FOR THE CHOCOLATE CAKES:

4 eggs (separate the yolks and egg whítes)

½ cup flour

1 teaspoon vanilla extract

20g cocoa powder

40g cornstarch

1 teaspoon baking powder

1 teaspoon salt

4 tablespoon milk

½ cup sugar

 

FOR THE FROSTING:

250g Mascarpone

30g icing sugar

100g unsalted butter

¾ cup whipping cream

¼ cup chocolate ganache

Mini chocolate cake

DIRECTIONS:

TO MAKE THE CHOCOLATE CAKES:

1. Preheat the oven to 350°F (180°C). Prepare a 9-inch square pan with cooking spray and parchment paper.

2. Into a bowl, add the yolks, flour, vanilla, cocoa powder, cornstarch, baking powder, salt, milk, whisk until combine.

3. In a separate bowl, beat the egg whítes and sugar at medium-high speed until stiff peak
Fold the egg whítes into mixture into the yolk mixture.

4. Slowly pour the batter into the prepared pan. Bake for about 15-20 minutes until an inserted toothpick in the center of the cake comes out clean. Let cool completely before αѕѕembling.

Mini chocolate cake recipe

TO MAKE THE FROSTING:

1. In a mixing bowl, beat the Mascarpone and icing sugar at medium speed until smooth. Add the whipping cream and continue to mix, add the ganache and mix until incorporated.

2. Pour the frosting into a piping bag with a star nozzle.

ASSEMBLY:

1. Using a round cookie cutter (about 3-4 inches in diameter), cut out the small cake bases.

2. Put the cake base on a plate, pipe the frosting on the cake, put another base on top. Pipe another layer of frosting, add a base and finally the cream again and sprinkle a few pieces of chocolate. Enjoy!

Source: Mini Chocolate Cake
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Amazing Homemade Garlic Bread Recipe MUST TRY!

Homemade Garlic Bread is a yeasted bread with a buttery, herbaceous garlic blend that tastes wonderful. It’s an excellent side dish for spaghetti, soup, and other main course dishes. It can also be served as an appetizer. Serve it to your friends and family and watch their faces light up as they marvel at your baking skílls. It’s entirely up to you whether or not you want to let them in on the secret of how this bread is made.

Yield: 1 LOAF

Prep time: 20 MIN

Proof time: 1 HR

Cook time: 25 MIN

Total time: 1 HR 45 MIN

Garlic Butter Bread cut

INGREDIENTS:

FOR THE BREAD:

3 ¾ cups flour

⅓ cup sugar

1 tablespoon yeast

1 teaspoon salt

2 tablespoons oil

½ cup milk

1 whole egg, room temperature

½ cup water

1 cup fresh basil, chopped

4 cloves of garlic

1 teaspoon parsley

⅓ cup butter, melted

Garlic Bread Recipe Garlic

DIRECTIONS:

TO MAKE THE BREAD:

1. In the bowl of a stand mixer, add bread flour, sugar, salt, yeast, oil, milk, egg and water. Mix on medium speed with a dough hook, when the dough does not stick to the sides of the bowl then it is done.

Garlic Butter Bread Recipe 3

2. Lightly grease a large bowl with oil spray and put the dough in, cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size. The more time the dough rests, the easier it is to roll it flat without it retracting .

3. Into another bowl, mix the chopped basil, garlic, parsley and melted butter. Set aside.

4. Flour the work surface, using a rolling pin, roll it out into a rectangle shape. Spread the filling all over the bread, spare 1 inch on one long edge for sealing the bread.

5. Start from the long side with filling, roll up the dough, pinch the seam to secure the roll. Then use a sharp knife to cut the string vertically, spare 1 inch so they don’t separate. Twist the tail together and roll into an S-shape.

6. Transfer the dough onto a baking sheet lined with parchment. Preheat the oven to 325°F (160°C) and bake for 25 minutes. Take out of the oven and serve while still warm.

Source: Amazing Homemade Garlic Butter Bread
For more delicious dessert: Tastycious

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Homemade Poppy Seed Bread Twists That Super Delicious

This Homemade Poppy Seed Bread Twists are light and fluffy, with a fun texture from the poppy seeds filling. These rolls are doughy, soft, and fluffy, bursting with flavor of butter and poppy seed filling.

Yield: 6 BUNS

Prep time: 20 MIN

Proof time: 1 HR

Cook time: 30 MIN

Total time: 1 HR 50 MIN

Homemade Poppy Seed Bread Twists one

INGREDIENTS:

FOR THE BREAD:

2½ cups flour

¼ cup sugar

1½ teaspoon yeast

1 whole egg, room temperature

⅔ cup water

4 tablespoons butter, room temperature

FOR THE POPPY SEED FILLING:

½ cup butter, room temperature

¾ cup sugar

1 teaspoon vanilla extract

2 tablespoons flour

2 tablespoons poppy seed

Homemade Poppy Seed Bread Twists ingredient

DIRECTIONS:

TO MAKE THE BREAD:

1. Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper.

2. In the bowl of a stand mixer, add bread flour, sugar, salt, yeast, oil, milk, egg and water. Mix on medium speed with a dough hook,until combined. Then add the butter, continue to mix, when the dough does not stick to the sides of the bowl then it is done.

3. Lightly grease a large bowl with oil spray and put the dough in, cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (give the dough enough time to rest so it is easier to roll flat).

Homemade Poppy Seed Bread Twists out of oven

FOR THE POPPY SEED FILLING:

1. In a large mixing bowl, add butter and powdered sugar, beat on medium speed until light and fluffy.

2. Add the vanilla extract, flour and poppy seed, continue mixing until combined.

ASSEMBLY:

1. Flour the work surface, divide the dough into 6 pieces, then roll out the dough into rectangle shape. Spread the poppy seed filling all over the bread, spare 1 inch on one long edge for sealing the bread.

2. Start from the long side with filling, roll up the dough, pinch the seam to secure the roll. Then use a sharp knife to cut the string vertically, spare 1 inch so they don’t separate. Twist the tail together and roll into a circle.

3. Bake for 30 minutes and you’re done. The bread can be stored in the refrigerator in an airtight container for up to 4 days.

Poppy Seed Bread Twists final result

Source: Poppy Seed Twists – Tastycious

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Delicious And Gooey Chocolate Orange Brownies Recipe

Orange Chocolate Brownies are handmade chocolate brownies with cand̾i̾e ̾d orange slices on top. Perfect for a backyard BBQ, a picnic, or whenever your sweet tooth craves somєthing sweet. Everyone will be asking for seconds with these Orange Chocolate Brownies. The combination of a zesty orange flavor and a creamy chocolate brownie base will astound you!

Yield: 9 SERVINGS

Prep time: 15 MIN

Cook time: 1 HR

Additional time: 2 HR

Total time: 3 HR 15 MIN

Chocolate Orange brownies

INGREDIENTS:

FOR THE CANDIED ORANGE:

2 orange, slice thinly

½ cup sugar

1 ½ tablespoons water

FOR THE CHOCOLATE BROWNIES:

3 egg whítes

¼ cup sugar

200gr melted chocolate

⅓ cup flour, sifted

2 tablespoons cornstarch, sifted

¾ teaspoon baking powder

½ cup almond flour, sifted

20gr diced orange

Orange Brownies recipe chocolate

DIRECTIONS:

TO MAKE THE CANDIED ORANGE:

1. Into a non-stick pan, add the sliced orange, sugar and water and bring to a boil. Keep stirring until the water has almost evaporated.

2. Remove from the heat and let cool for 7 minutes.

Orange Brownies how to make

TO MAKE THE CHOCOLATE BROWNIE:

1. Preheat the oven to 355°F (180°C). Line a 9×9-inch baking pan with oil spray.

2. Chop 200gr of dark chocolate into small pieces, melt them using a microwave or a double boiler.

3. Into a large bowl, beat the egg whítes with sugar with a hand mixer until stiff peaks form. Then add the melted chocolate into the meringue, keep mixing when you add the chocolate, mix until combined.

4. Fold the flour, cornstarch, baking powder, almond flour. Once combined, add diced orange and give it a final mix. Transfer the mixture into the prepared baking pan. Put the cand̾i̾e ̾d orange on top.

5.Bake for 30-35 minutes or until the toothpick comes out clean. The brownies can be stored in the refrigerator in an airtight container for up to 4 days.

Orange Brownies Easy Dessert

Source: Chocolate Orange Brownies Recipe

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Refreshing Gr̾a̾p̾e ̾ Tart Recipe – The Best Summer Dessert

This vibrant Grαpє Tart recipe will bring a smile to your face! A fresh summer dessert made with a simple, crisp sweet oats crust, whipped cream, and juicy grαpєs! It’s bakery-quality, but it’s also really simple to make. Although the crust can be baked ahead of time, I prefer to eat the tart the same day it is baked, cold and straight from the refrigerator.

Yield: 8 SERVINGS

Prep time: 1 HR

Cook time: 20 MIN

Total time: 1 HRS 10 MIN

Grape tart

INGREDIENTS:

FOR THE CRUST:

6 tablespoons butter, room temperature

½ cups flour, sifted

6 tablespoons sugar

½ cup oats

1 egg yolk

FOR THE FILLING:

½ cup butter, room temperature

1 cup whipping cream

Grαpєs, halved horizontally

grape summer tart

DIRECTIONS:

TO MAKE THE CRUST:

1. Preheat the oven to 320°F (155°C). Grease an 8-inch tart pan (with a detachable bottom) with cooking spray and set them on a baking sheet.

2. Cut the butter into pieces. In a large mixing bowl, mix the butter, flour, sugar and oats until combined, add the egg then continue to mix until incorporated. Do not overwork the pastry. Transfer to the tart pan.

Grape tart recipe for summer

3. Using your hands and fingers, press the dough evenly into the bottom and up the sides of the tart pan.

4. Bake for 20 minutes until slightly puffed and the surface looks dry, take out of the oven and let cool to room temperature. While waiting, let’s make the filling.

Grape tart recipe video

TO MAKE THE FILLING:

1. Into a large bowl, cream the butter and whipping cream using an electric hand mixer until light and fluffy.

2. Pour the filling into the crust to fill ⅔ of it. Arrange the grαpєs on top as your liking, you can use two colors to make it more vibrant. Revoke the tart by lifting up the bottom and transfer it to a dish.

Grape tart recipe cut and serve

3. Chill for at least 2 hours and up to 1 day. Decorate it with powdered sugar, slice and serve.

Source: Grαpє Tart Recipe

For more delicious dessert: Tastycious

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