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Wholemeal mini flour tarts with chocolate cream

Wholemeal mini flour tarts with chocolate cream

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  • For the dough:
  • 2 eggs
  • About 250 g of wholemeal dietary flour
  • 50 ml oil
  • 100 ml of milk
  • 4 tablespoons yogurt
  • 1 sachet of baking powder
  • 150 g brown sugar
  • Peel a lemon
  • For the cream:
  • 2 tablespoons butter
  • A milk chocolate
  • Half glucose

Method of preparation

Dough preparation:

Throughout the preparation, use vertical pallets or mix from the bottom up.

Heat the milk, put it over the butter, add the sugar and beat well until the sugar melts.

Add the yolks and yogurt, mixing well.

Beat the egg whites with a pinch of salt and incorporate into the rest of the composition.

The baking powder is quenched in the juice of half a lemon and is incorporated into the composition together with the lemon peel.

Pour the flour, gradually, and mix well. The dough should be a little thicker than the cake. If you see that it is too soft, add more flour.

The oven must be heated well and then put on medium heat.

Place the paper forms on a tray and pour a tablespoon and a half of the dough into them.

Place the pan on the top row of the oven and let it simmer until baking. The toothpick test is done.

Cream preparation:

We prepare it while the tarts are in the oven.

In a saucepan, melt the butter together with the glucose.

When the glucose is almost melted, add the chocolate.

Stir constantly until well melted.

When the tarts are ready, take them out and while they are hot, pour a teaspoon of chocolate cream in the middle of the tart, to get into the chocolate cake.

Leave to cool and only then devour.

Good appetite!

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Comments (5)

Chocolate tart

big tart. You can decorate it with fresh fruit or compote, nuts, raisins, coconut or whatever you prefer.

I chose to garnish them with slices of peaches in compote in lightly sweetened syrup from Sun Food.

1 teaspoon grated baking powder

300 ml sour cream for fresh

a teaspoon of salt

Sun Food peach compote

(or 9 mini tarts 10 cm in diameter)

How come:

Beat the egg with the sugar, salt and vanilla, with a whisk, about 1 minute. Add flour previously mixed with baking powder,

mix with a spatula. Then add the diced cold butter and mix the dough well by hand. Add a tablespoon of cold water.

Depending on how big the egg is, it may or may not need 1-2 tablespoons of cold water.

Form a compact ball of dough, flatten it and put it in plastic wrap for at least 30 minutes in the refrigerator.

Spread the dough in a sheet about 3-4 mm thick (not thicker, because it will increase slightly in height due to baking powder)

and we put it in the tart tray & ndash in which we put two strips of baking paper in the cross inside to easily take it out of the tray

(see in the photo below & ndash I only put a strip, the tarts being small)

Prick the dough from place to place, then put on it a baking sheet and 2-3 handfuls of dried beans,

so as not to swell too much when baked.

Bake in a preheated oven at 180 C for 20 minutes, remove the baking sheet and beans and

Let the dough cool and prepare

In a bowl, put the cream for whipped cream, salt and vanilla on the fire and heat it well.

Remove from the heat and put the broken chocolate pieces. Leave for 2-3 minutes, then mix until the chocolate is completely melted.

Then add the diced butter, one cube at a time, mixing until melted, another cube, mix until you finish the butter.

Depending on the taste, add 1-2 tablespoons of sugar (taste cream).

When the cream is just warm and the dough has cooled, pour the chocolate cream into the tart dough and let it cool for about an hour.

I recommend you decorate chocolate tart with fruit just before serving, to avoid the fruit leaving the juice over the cream.

Cream and fruit mini pies

Fruit mini tarts, sweet culinary jewelry, a happy combination of discreet flavors.
Mini tarts can be in the form of desert, but can be prepared as a cold or hot appetizer. We can use as a filling & # 259 cream mascarpone, br & acircnz & # 259 & # 537i green & # 539 mushrooms, with cream mixture & # 259 br & acircnz & # 259 & # 537i salmon, or boiled vegetables & # 537i t & # 259iate very m & . Aperitif mini-tarts can be served at festive meals, especially at the Swedish buffet.

Photo: Cream mini-pies & # 259 & # 537i fruits & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i need for dough:
250 g butter
200 g zah & # 259r pudr & # 259
2 g & # 259lbenu & # 537uri fierte
2 g & # 259lbenu & # 537uri crude
400 g f & # 259in & # 259
1 pinch of salt
& Icirc & # 539i need for cream & # 259:
500 ml of milk
125 g zah & # 259r
60 g of starch or flour
3 g & # 259lbenu & # 537uri
1 sachet of vanilla sugar
shaved shell from 1/2 l & # 259m & acircie
300 g of seasonal fruit
1 transparent jelly cake envelope
Preg & # 259te & # 537ti a & # 537a:
Mix the foam with the butter and the sugar, then add the boiled egg yolks, passed through a sieve, raw egg yolks, salt, and sifted flour. Homogenize the dough, & icircl & icircnvele & # 537ti & icircn foil & # 537i & icircl p & # 259strezi & icircn frigider 1 or & # 259.
Spread the dough in a 4 mm layer and cut the pieces with which you line the shapes. Bake the dough on the base and bake the tarts over medium heat for 15-20 minutes. Take them out of the molds and let them cool down.
For the cream, mix in a saucepan the starch, sugar, egg yolks and pour in a little milk, stirring constantly. Put the cream on low heat and boil the mixture, stirring constantly until it thickens. At the end, add the white aromas and whites to the foam bath on the steam bath.
Pui crem & # 259 c & # 259ldu & # 539 & # 259 & icircn tarte. After reading, you will find a more aesthetically pleasing piece of seasonal fruit. Prepare the jelly cake according to the instructions on the envelope and cover the fruit with a thin film. Keep the tarts cold until they are ready to eat.

Preparation 45 minutes Bake 20 minutes
Re & # 539et & # 259 by Valeriu Mu & # 537at Oancea, Izvoru, Prahova County

The best CREAM for homemade desserts & # 8211 CHOCOLATE, VANILLA or BERRIES

The cream recipes we present to you are very successful and easy to make, even for the least experienced. Just follow the steps given.

The creams obtained can be used successfully in many homemade desserts, from cookies and cakes to cakes. You can use different flavors and additional ingredients.

It's ready in 25 minutes. The ingredients give about 750 g of cream. The butter should be taken out of the fridge in the evening to prepare the cream in the morning.


• 4 eggs
• 300 g of greasy butter (80% fat) at room temperature
• 200 g of raw sugar
• 50 g of black cocoa
• essence of rum, brandy, almonds, oranges
• 1 pinch of salt

Homemade Chocolate Cream

Break the eggs into a deep metal bowl and add the sugar, salt and essences. Sift the cocoa powder through a sieve and mix well with a fork.

Prepare a bain-marie boiling system.

Put a little water in a saucepan to boil. Look for a pan over which the bowl can be placed (to fit snugly) without it touching the water.

So place the bowl over the pan with boiling water. Turn the heat to low and stir constantly. It starts to thicken after about 7 minutes. The cream is ready when it becomes homogeneous and is hot to the touch (test with your finger), after about 10 minutes. It will thicken after it cools completely.

Do not put it in the fridge. Mix the soft butter for about 2 minutes, until it foams. Gradually incorporate the cocoa cream and continue to mix on high speed. You need to get a fluffy, homogeneous cream. In about 10-15 minutes it is ready.

After 10-15 minutes in the refrigerator, it hardens enough to be used in recipes. It can be stored in the refrigerator for a maximum of one week, in a closed container. Leave at room temperature for a few hours before using.

It can be used for sponge cake, cake, rolls, stuffed nuts, cookies, leaf cakes.

Vanilla cream - recipe

The given ingredients are for 1 kg of cream. Cook in 20 minutes.


• 6 yolks
• 500 ml of milk
• 30 g of starch or 65 g of flour
• 1 pinch of salt
• vanilla essence

Put the vanilla milk in a saucepan on the fire. Put the yolks (separately), sugar and salt in a bowl and mix with the mixer until the eggs lighten in color and a fluffy cream results.

Add the flour or starch and mix for a few seconds, until incorporated.
When the milk is hot, pour it over the cream in the bowl and mix until incorporated. Pour the cream obtained in the pan and put the pot on the fire.

Turn the heat to low and let the cream boil for 2-3 minutes after it starts to boil. You need to stir constantly so that it does not stick to the bottom of the pan.

When it has thickened, take it off the heat, pour it into another bowl, cover it with plastic wrap and let it cool to room temperature, then put it in the fridge for half an hour.

It can be used for cakes, rolls, eclairs, tarts, cookies, biscuits, sponge cake, diplomat, snow-white.

Cream of berries - recipe

The given ingredients are for 500 g of cream.


• 150 g of berries (raspberries, strawberries, blueberries, blackberries)
• 150 g of greasy butter
• 300 g of powdered sugar
• 1 pinch of salt

Cream of Berries

If you use frozen fruit, let it thaw. Drain them and pass them through a sieve to remove the seeds.

Put the soft butter and salt in a bowl. Mix for about 3 minutes, until foamy and light in color. Add a third of the amount of fruit and sugar. Mix until incorporated, then add the rest of the ingredients in two portions.

Mix at high speed for about 10-15 minutes to obtain a homogeneous cream.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Mini cakes with vanilla cream or chocolate ganache, a recipe by Anca Lungu

Put the butter, egg and sugar together and mix using the mixer. Then change the mixer accessory to the dough kneader and add the flour and salt. When the dough becomes homogeneous, cover it with plastic wrap and leave it in the fridge for 30 minutes.

Remove the dough from the cold and divide it into 6 equal parts. Then stretch them into 3 mm thick discs. Place the dough discs in special mini tart trays and shape the edges of the dough with your fingers. Prick the dough from place to place with a fork.
Place aluminum foil over each tray and fill the surface of the tray with beans or rice. Bake mini tarts for approx. 20-30 minutes at 180 degrees Celsius.

How to prepare vanilla cream

Put the vanilla bean seeds in the milk and bring the liquid to the boil.
Mix the yolks and sugar until you get a whitish and hard composition.

Pour half of the milk over the yolks, stirring, then pour in the other half and mix.
Strain the composition back into a pot and bring to the boil, stirring gently with a spatula. Cover the cream with plastic wrap and allow to cool.

How to prepare chocolate ganache

Bring the cream to the boil. In a bowl, break the chocolate into pieces and pour the hot liquid on top, stirring. Finally, add the butter.

Fill the mini tarts with vanilla cream or chocolate ganache. Decorate them with fresh berries, almond flakes, mint leaves and white chocolate.

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