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Dessert tarts with chocolate and fruit

Dessert tarts with chocolate and fruit

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Mix flour, baking powder, cocoa, powdered sugar, salt powder, butter and egg until a sandy dough results. Add cold water and mix (not too much) until an elastic dough is formed. Refrigerate for 30 minutes.

Spread the dough and cut it into a tart shape, circles and put in each shape, lined with baking paper. 16 tarts will come out. Over the dough, put baking paper and beans (which can be used in other tarts), so as not to swell the dough too much. Bake for 20 minutes with the beans and 5 minutes without them.

Cream: put the whipped cream on the stove and bring to the boil. Turn off the heat and add the dark chocolate. Leave to cool until it starts to thicken, when you put the butter. Stir until a fine cream results. Put the cream in each tart and keep in the fridge for at least 2 hours.

Garnish with fruit or white chocolate, pistachios (baked, unsalted, ground). The fruit can be greased with a little gelatin (I used 1/2 sachet, but I had gelatin left). The latter is used according to the instructions on the envelope.

Dessert tarts with chocolate and fruit - Recipes

GoostoMix recipes are adapted to the community Thermomix and are not Vorwerk tested.


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The Green Foot

The cheese-blueberry combination is a dream: fine, creamy, sweet, sour, light. I don't have enough words to describe this sweet refreshment. You have to take my word for it or, better yet, try this recipe too. Especially since it is very easy and quick to make, being also a cold dessert - a great advantage on hot days.

  • 300 g of blueberries
  • 150 g sweet biscuits
  • 90 g butter
  • 500 g fresh cow's cheese
  • 200 ml sweet cream
  • 100 g old powder
  • 2 tablespoons raw sugar
  • 1 sachet of vanilla sugar
  • 1 vial of vanilla essence dr.Oetker
  • 1 sachet of whipping cream
  • 1 sachet of jelly cake

I put the biscuits in a plastic bag and ground them with the wooden twister.

I poured the melted butter over the biscuits and mixed very well. I lined a cake tin with removable walls with baking paper, and with the help of spoons, spatulas, fingers and hands I pressed the butter biscuits as well as possible to form a top.

I put the tray in the freezer for 20 minutes, during which time I prepared the cream cheese. I beat a stale whipped cream from sweet cream to which I added the vanilla sugar and the whipped cream hardener. I added cheese, powdered sugar, vanilla essence to the cream and mixed very well. I evenly spread the cream cheese over the cookie sheet, and sprinkled blueberries on top - plenty, so that no cream stain could be seen.

Finally I prepared the gelatin according to the instructions on the package and I poured it over the tart with a spoon. Let the tart cool for at least 3 hours.

Dessert tarts with chocolate and fruit - Recipes

In the evening (which at least partly motivates the pictures that are a bit difficult to understand) I started to make this dessert, homemade sweet, as you want to call it, an improvised recipe from an inspiration, so to speak, and here's what went out. A simple cereal bar, with a cooking time of around 15 minutes, but delicious!


  • 50 g of oatmeal
  • 50 g milled husk
  • 50 g of expanded rice
  • 50 g cornflakes
  • 4 tablespoons honey
  • 6 tablespoons brown sugar
  • 60 g white chocolate
  • 100 g butter
  • dehydrated leaves

Method of preparation:

The brown sugar, butter and honey melt together over low heat and simmer over low heat until bound, similar to a lecce dulce.

Remove the pan from the heat and add the white chocolate, stirring until dissolved.

Once the chocolate has dissolved, add the cereal mixture with cornflakes and dehydrated fruit and mix everything very well.

The composition is turned over in a tray covered with baking paper, leveled and cut into suitable rectangles.

The difficulty of execution of these bars is really zero, but the flavor, instead, maximum! From the above composition resulted 24 bars about the size of a Corny.

How to prepare fruit tart. Three simple recipes for a delicious dessert with seasonal fruits

"Adevărul" proposes three tart recipes with easy-to-prepare fruits, collected from housewives in the area of ​​Moldova. In all cases, the fruit tart is served cold, preferably one day after it has been prepared.

I. Fluffy tart
* 3 eggs
* a 200 ml cup of sugar
* a cup of whipped milk
* a cup of oil
* cake flour (about 12 tablespoons)
* a baking powder
* flavors to taste
Method of preparation:All ingredients (except flour and flavors) are mixed or placed directly in the robot bowl. After the sugar has melted, gradually add the flour and at the end add the baking powder and flavors.
Pour the composition into the tray lined with baking paper and pour three quarters of the composition. Bake in the preheated oven. After the top is slightly hardened, place the fruit on top and then pour the rest of the composition. It's ready when the top is browned. Serve cold, cut into shapes as desired (rhombuses, smaller or larger squares) and sprinkle with plenty of vanilla sugar.

II. Fruit tart and meringue
* 8 eggs
* 100 grams of butter
* 12 tablespoons sugar
* 6 tablespoons flour
* a baking powder
* 500 grams of fruit (cherries, apricots, berries, peaches, etc.)
Method of preparation: Separate the eggs and rub the yolk well with six tablespoons of sugar and butter. In the composition, keep the egg whites from two beaten eggs very well. Incorporate the previously sifted flour and finally put the baking powder quenched in lemon juice. Depending on the size of the eggs, it is possible for less flour to enter so that the top is like a sponge cake. Pour the top into a medium-sized tray, lined with baking sheet, and place in the preheated oven at 180 degrees.

After about 15-20 minutes, when the top hardens a little, remove the tray from the oven and place the fruit on top (washed well, peeled, sliced ​​if it is a larger fruit).

Pour over the fruit the meringue made from the six remaining egg whites beaten very well with six tablespoons of sugar (maybe even more if you want sweeter). The tart is ready when the meringue is browned. Let it cool and when it has cooled down enough, put the tray in the fridge covered with a foil. In a few hours, the meringue will "sweat" and make small drops of syrup on top. It is cut into portions of the right size and is only good to serve.

III Fruit tart and gelatin

* 200 grams of flour
* 100 grams of butter
* 40 grams of powdered sugar
* a small cup (of coffee) with milk
* baking powder or a knife tip of baking soda
* 500 grams of fruit (apples, pears or plums)
* an envelope of gelatin
* sugar for boiling fruit
Method of preparation: Knead the flour with the butter, sugar, milk and baking soda well then let the dough cool for 1-2 hours. Then spread the sheet the size of the tart tray (round). After laying the baking sheet, place the dough in the tray to cover the bottom and the edges. Prick the dough with a fork so that it does not swell when baked. Place in the preheated oven, over medium-high heat, and bake for 20-30 minutes (depending on the oven). Let the tart sheet rest, during the time we boil the fructeel with a little sugar and if necessary add a little water. Let cool after the fruit has boiled.

In a glass, increase the gelatin with cold water and stir from time to time. Let it swell for 5-10 minutes (according to the instructions on the envelope), then heat it in a steam bath until the gelatin melts but it should not heat up, otherwise it loses its properties. The biscuit is mixed with the boiled fruit, when they are still hot, then poured over the tart. Leave to cool for at least 12 hours.


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