All posts tagged: crostate

gianduja-tart-1-web

Gianduja tart

Chocolate and hazelnut…..in a word gianduja…. one of the most tasting combination ever. The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise cream. The recipes of the single 3 layers are from great italian pastry chefs…….you can’t get wrong.

apple-custard-tart-1-web

Apple custard tart

A very simple tart, but really delicious. Shortcrust pastry has been unflavored with lemon zest and juice, but if you prefer, you can use cinnamon. Once you arrange the apple slices in the tart shell, a rich and creamy custard is then poured over the apples and the tart is baked until the custard has set. So, nothing difficult to prepare, but you will get a gorgeous tart.

madama-dore-1-web

Madama Doré

It never happens I prepare the same dessert in a close time. Here I can talk about a special situation…… I prepared the fantastic Madama Dorè, by Gianluca Fusto, twice in a week. It is a simple tart, but you find a combination of exceptional flavors: a frangipane enriched with orange zest and saffron and soft peaches. It is crisp, but at the same time it is soft, tasty, fragrant This dessert has all the items to turn a tart in THE TART.

Crostata moderna di albicocche e cioccolato

Modern apricot and chocolate tart

A modern tart: a crispy base, a firm but soft ganache and an apricot “cremoso”….that means, as the word suggests, a creamy texture. To stress the taste of apricots, some small silky and tasty jellies. It is not common to have four different preparations in a tart, but you can prepare the various steps in different days, and then, the moment you need the tart it, assemble it……. The idea comes from a picture of a single portion proposed by the Master of chocolate, Knamm. if he has matched the chocolate with apricot …… the combination could only be perfect … .. Do you have any doubts?      

torta al cocco

Coconut tart

Last week I came across some coconut recipes and I decided to follow the I one I found on an italian website: fables de sucre (http://blog.giallozafferano.it/fablesucre/crostata-con-frolla-e-crema-al-cocco/). It is a tart that made me go straight to the kitchen: easy, fast and delicious. The shortcrust pastry is madly coconut, the filling is a coconut pastry cream……. A tart for coconut lovers. The amount of pastry is plentiful for this mold, but with leftovers you can create delicious cookies, perfect for tea time.