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stuffed with tart apples and custard

Hello! Today, I made this tart on the occasion of my name-day: P.

On 25 March, in fact, the day of the Annunciation of the Lord, and my real name is Announced (Shock revelation: D) ... but everyone is always Nancy:).
But 'nuff said, this tart is delicate ... and then I love the custard-apple combination. Good good good!
necessary, however, pay attention to cooking, otherwise the bottom will be soft! Furthermore, to achieve a perfect consistency, use apples not too juicy for the same reason mentioned above.
If you like, you can sprinkle with icing sugar to the end ... I have no favorite:)!

Ingredients (cake tin 20 cm):

For the base:
a dose of Pasta Oil pastry

For the filling: 1 dose of
Custard perfect (IMHO)
350 grams of apples

lemon juice sugar to taste Prepare the custard

.
Peel and cut apples into thin slices. Season with sugar to taste and the juice of half a lemon.
Knead and roll out half the pastry into a buttered (or oiled). Must obtain a thickness of slightly more than half a centimeter.
prick thoroughly with a fork.
Spread half the custard. Arrange the apples and sprinkle with more sugar to taste.
Cover with remaining custard.
will draw the other half of pastry about half an inch thick and line the tart.
to seal the edges, decorate with the remnants of pastry and prick the surface with a fork.
Brush with milk and bake for at least 45 minutes at 180 degrees. The cooking time depends on the oven, it may take a little more time or a little less.
the tart from the oven and let cool completely before you turn them on a platter.
Slice and enjoy ... very good! A treat for you!

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Award from my friend Patrick!

I'm really flattered to have received this award!
gave it to me my friend Patryval, that thank you very much:)! The two rules to receive the award are: to offer it to 10 other friends (warning, of course: P) and to write 10 things that make us happy.

1) Knowing that always supported by my family and my friends.

2) Being in the company of my brothers acquired (my friends: P) ... no matter where or when, it is important to be with them!

3) Cooking with all the passion I have and eat (especially the desserts!).

4) The health of all my dear:).

5) Being in love and loved.

6) Travel ... but for what they want the coppers: P!

7) to the window and watch the sea.

8) Helping others or at least try to do it.

9) The sweetness and cuddling.

10) Being able to reach my goals.

And now we come to the blogs I have chosen: D!

1) Stefania ArabaFelice in the kitchen

2) Nicola The garden of Iris (my best friend ^ ^)

3) Alina cucinareconalina

4) Soribel Lullaby Ladybug-consuming

5) Ramona flour, yeast and fantasy

6) Academy of Elisa Elisa

7) Gessica A recipe a day ...

8) Mauryzya passionexilmakeup

9) Barbara recipes barbaric

10) Morena Mint and chocolate

That's it! Thank you again Patrick and a big kiss to all.

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Finally, the perfect custard!

Hello everyone! I am back after a long absence: they are busy working between universities and ... but I am so happy:)!

Yesterday I prepared this custard that, after years of trying, was as I say (Ole: D): creamy, soft and not at all co llosa .
I modified the dose of my Custard (although that is always pr and good, but this is better: P), I added the cream and I cooked with the method of Luke Montersino, that is nothing short of excellent.
If you decide to use vanilla as a flavoring, add to the mixture of eggs and not mounted to the milk!
For my taste, is the perfect custard: P!
The recipe is also on Youtube ^ ^: Custard .

Ingredients:

300 ml of whole milk
100 ml of fresh cream
130 g sugar 3 egg yolks

30 grams of corn starch
lemon peel or vanilla berry
a pinch of salt

Heat the milk and the cream with lemon peel.
Whip the egg yolks with sugar and salt. Add, then, starch and continue beating to incorporate air. When the milk comes to a boil, pour the egg mixture.
When the milk begins to flow from the edges and form of puffs in the middle of the compound, stirring vigorously with a whisk. liscissima You will get a cream with no lumps. Transfer to a bowl while hot and cover with plastic wrap to prevent the formation of the cuticle.
Cool the cream and taste it.
delicious!

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Hola! These days I felt like tiramisu, but at the same time I wanted to experiment with some new version of this cake. So, I put together some ideas and came up with this sweet ... nothing who knows how complicated, but very good. Successful experiment eheh: P! Council to prepare one or two days before ... is much more good.

Ingredients: For the base (tin of 30 c m): 1
daisy cake

For the filling: 1 dose
of mascarpone cream with pasteurized eggs (for tiramisu)
8 tablespoons of coffee 1 tablespoon
Pâte à bombe
10 grams of gelatin

For the syrup:
espresso
sugar to taste qb

For decoration:
500 ml of whipped cream or

Italian Meringue
blue dye (optional)

Prepare the coffee, sugar while still hot and stir well to dissolve all the sugar.
Prepare sponge cake and cut into thick slices about 1 inch. Prepare the cream.
Add 7 tablespoons of coffee and stir.
Soften gelatin in cold water.
Heat a tablespoon of pâte à bombe mixed with 1 tablespoon of coffee.
Dissolve the gelatin. Add all delicately with creamy mascarpone.
Warning! Do not taste it, otherwise you'll have more stuff for the cake: D! Assemble the cake, using a metal ring or the circle of the cakes can be opened.
Make a layer of sponge cake, pour the coffee and fill with sweetened cream.
Place a layer of sponge cake, cream and other wet.
Finish with a layer of cake, pour the coffee and put the cake in the refrigerator overnight (or for a few hours).
Remove the ring from the cake and spread a thin layer of whipped cream over the entire surface, even at the edges.
Place the cake in the freezer for an hour, then decorate it with whipped cream.
Store in refrigerator. is the slice ... very good! One bite!

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tiramisu cake with mascarpone cream eggs pasteurized (for tiramisu)

Hello everyone! Excuse me, do not write much this time ... I'm a bit down in the dumps. So, when I can, I dedicate myself to make desserts to sweeten a little bit (excuse the pun ihihi)!

But, no more talk, today I present a rich and tasty recipe. The mascarpone cream is a classic and is great served in bowls as pudding or, better still, as a filling for a good tiramisu. The basic recipe is to use raw eggs, even if it is not very healthy! Here I propose a version that contains pasteurized eggs ... In this way, everyone can eat in peace and quiet. The only thing that you should be careful, you flavor the pâte à bombe with vanilla because that will give the scent to the cream.
addition, the gelatin used to have a more cream soda ... do not have to put it!

Ingredients:

a dose of Pâte à bombe with vanilla mascarpone

250 g 250 g
whipping cream 1 tablespoon sugar 1 pinch of salt


Prepare the pâte à bombs. In a bowl, pour the cream and mascarpone cheese very cold.
Add sugar and mount with a mixer at maximum speed.
Combine the two mixtures, stirring with a hand blender (or a wooden spoon), gently from the bottom up so as not to dismantle the whole.
Add a pinch of salt and mix well.
The cream is ready! I eat by the spoonful: very good!
blacks dots are the seeds of the vanilla: D!