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Salami tart

Salami tart

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Servings: -

Preparation time: less than 30 minutes


I had another puff pastry from the pie, in the freezer, I spread it in the tray, I put a few slices of mozzarella and a few salami, I put it in the oven, then at the end I greased it with a little tomato juice, to fool it on the dwarf that I made him pizza, as if he doesn't like it at all.

Chocolate tart

The weekend was our friend's birthday Adina. On this occasion, I tested the silicone mold I had recently bought. Tart shape, let's face it. I built a chocolate tart. Move chocolate. You'll see.

The dough starts by mixing well two egg yolks, three tablespoons of sugar and two thirds of a packet of butter.

Get a kind of cream that is then kneaded with a cup and a half of white flour.

You need to get a soft dough, which you can spread with your fingers (if you leave it cold for half an hour you will have to spread it with a rolling pin). If you can do the molding, spread the dough in the tray (the metal / ceramic tray should be greased with butter, the silicone one doesn't need it) and then put the tray in the fridge for half an hour, if not, cool the dough and spread it with twister, let your thickness come out evenly. Before putting the dough in the oven, prick it with a fork, so that it does not swell. The oven must already be hot (180-190 degrees Celsius).

For the cream you need yolks (two).

We need dark chocolate with a high cocoa content (180 grams) and we also need sweet cream (400 ml).

The chocolate and cream end up in a thick-bottomed pot and then on low heat. Stir constantly until the chocolate melts. After it melts, take the pot off the heat, let it cool a bit and then add the yolks and mix well.

I also put a mouthful of rum in this cream. You can put cognac or a little sherry. If you find it too bitter for your taste, add sugar (it can happen, dark chocolate is bitter). Pour the cream into the dough and bake at 174-180 degrees (a quarter of an hour) until the filling hardens.

After removing the tart from the oven, I sprinkled chopped Brazil nuts with it with a knife.

It is quite easy to cut, but it is good to wet the blade of the knife first.

If you like it, share it with your friends!


For the countertop:
150g flour
75g old cough
75g butter
2 eggs
20g milk
1 sachet of baking powder

For the cream:
150ml milk
2 eggs
150g old cough
2 sachets of gelatin
50ml cold water to dissolve gelatin
2 sachets of Dr. Qetker whipped cream
300ml milk for whipped cream

For syrup countertop:
200ml water
100g old cough

For decoration:
1 sachet of colorless gelatin
2 tablespoons sugar for colorless gelatin
250ml water for dissolving colorless gelatin
1 tangerine
1 sachet of Dr. Qetker whipped cream
150ml milk

Method of preparation:

We wash the strawberries, remove their tails and cut them into slices.

Curatam kiwi si il feliem. We also clean the tangerine and cut it into slices.

To prepare the tart top, start by mixing the flour with the sachet of baking powder.

Separate 2 egg yolks from the egg whites. We put them in separate bowls. Over the yolks add the caster sugar and mix until you get a foam, then add the butter and mix again until incorporated.

Over the egg whites placed in a separate bowl, add a pinch of salt and beat them until you get a hard foam.

Add the foam obtained over the yolks previously rubbed with sugar and butter and mix with a spatula until incorporated, then add 20ml of milk and mix again until smooth.

Then add the flour in the rain and mix with a spatula until you get a homogeneous composition for the top.

Grease a cake tin with oil, line it with flour and pour the obtained composition into it. Put it in the preheated oven over low heat then moderate for 20-25 minutes until it bakes and turns golden.

After 25 minutes, remove the tart top from the oven, remove it from the pan and leave it to cool on a grill or on a wooden bottom.

To prepare the cream, we start by separating 2 egg yolks from the egg whites. We put them in separate bowls. Over the yolks add the caster sugar and mix until incorporated (do not froth), then add the milk and mix again until smooth.

Put the resulting composition on a steam bath, and mix in the composition continuously until the sugar dissolves.

Meanwhile, dissolve 2 sachets of gelatin in 50 ml of water.

Add the gelatin dissolved in the yolk cream (while it is hot) and mix until incorporated. After adding the gelatin, let the cream cool.

Meanwhile, beat the whipped cream powder with the milk until it hardens.

Put the yolks in a bowl, beat them with the mixer until you get a hard foam.

Over the yolk cream, cooled, add the egg whites and mix until incorporated.

Add the whipped cream to the resulting composition and mix until incorporated, then put the cream in the refrigerator and leave it until it starts to harden.

After we have prepared both the top, the cream and the fruits, we start to assemble the tart, we put the top on a plate and we syrup it with sugar water or any syrup we have and we prefer.

Put a layer of cream over the tart top and level.

Over the cream I decorate with fruit as I like, I garnished with strawberries, kiwi and tangerines, which I sliced ​​beforehand.

In a bowl, put 2 tablespoons of caster sugar, add 1 sachet of clear gelatin and 250ml of water. Stir and bring to the boil for 1 minute.

After 1 minute, pour the gelatin with lindure over the fruit on the tart.

The tart is left in the fridge, preferably until the next day, after which it can be served. It's delicious. Good appetite!

Walnut biscuit salami & # 8211 childhood recipe

Who doesn't remember their mother's biscuit salami as a child? In my childhood I think that there was no celebration or anniversary without biscuit salami and none of the wonders prepared by my mother I liked more.

Biscuit salami is an easy recipe, with few ingredients and that can be easily adapted to what we have at hand and without too many secrets.

However, as with any simple recipe, the big secret lies in the quality of the ingredients used. I'm not saying, the biscuit salami comes out anyway, whatever you put in it, but if you want to take it, however, from the level of cheap cake to the level of extraordinary cake, you need a little attention to what you put in it.

I know that it is recommended to use simple biscuits, & # 8220Popular & # 8221 for biscuit salami. But they have no taste, no flavor, they are a kind of cardboard made of water and flour. Why not use some good biscuits with a buttery taste and vanilla flavor? There are quality Petit Beurre biscuits that taste great and behave very well. They don't even have to be ground or beaten with a hammer or a hammer.

Indeed, here is a whole discussion that should be had about Petit Beurre biscuits, but if you read the product label, you will realize what you have to buy. Usually the price reflects the quality. And the taste.

As a conclusion: use the salami biscuits you like to eat naked!

Cocoa is not just a powder that we use to color salami, but it is a main ingredient that comes with its specific flavor, and the difference in flavor (and nutrients) between the cheapest cocoa on the shelf and a cocoa quality is like from heaven to earth.

The same goes for flavors. It is one thing to pour a chemical essence into the syrup, it is another to use a natural extract or a real rum.

If you follow me on Instagram, I talked there about the rum I use for cakes.

If you brown the walnuts a little before using them, they will have a much more intense flavor than raw walnuts. So are raisins, if you inflate them first with a little rum.

Yes, biscuit salami is a very simple cake, but let's not trivialize it using the worst ingredients on the system & # 8220if it's sweet, it's good& # 8220. I assure you that the biscuit salami can be not only good, but extraordinary!

What do we put in the biscuit salami to make it extraordinary?

Of course, you don't have to put all the ingredients I write below, choose from them what you like best or what you already have at home:

  • Good biscuits with butter, not popular
  • butter, not margarine! If you are fasting, you can use coconut butter instead of white sugar, because it tastes like caramel
  • browned walnut, not raw
  • raisins soaked in good rum, not essentially rum
  • sour cherries or candied cherries
  • beautifully colored pieces of shit or orange
  • pistachios, almonds or roasted hazelnuts
  • natural flavors: rum, vanilla extract, pure orange extract

How do we make biscuit salami syrup?

Syrup milk is the most perishable ingredient in the whole recipe. If you know that you will be able to keep the salami in the fridge and that it will be eaten in 2-3 days, then you can make the milk syrup.

If, for whatever reason, you suspect that the salami will not finish eating in 3 days, then it is preferable to make the syrup with water. I assure you that the taste will not be affected at all.

This time I used water for the syrup because I was going to put the salami in the package and send it to my son. So the salami was going to travel for a few good days and I didn't want to risk it.

Appetizer check with salami and baked cheese & # 8211 a great holiday snack!

& # 8220The appetizer with salami and cheese & # 8221 is a delicious and hearty snack that can be served both for breakfast and on the holiday table. This cake with salty filling is very easy to prepare from ingredients that can be found in almost any refrigerator. You can serve the cake hot or cold. Enjoy it with your loved ones!


-150 ml of 15-20% cream

-1 teaspoon baking soda

-200 g of flour (or a little more)

-300-350 g of boiled salami (or sausages)

-salt and ground black pepper to taste


1. Beat the eggs in a deep bowl, put a yolk in a separate bowl.

2. Quench the baking soda in the cream and place the mixture in the egg bowl.

3. Add the mayonnaise and mix well.

4. Gradually add the sifted flour, mixing well with the spoon each time.

5. You will get a denser dough than the one for the oladii. Add more flour if necessary.

6. Season the dough with salt and pepper and mix.

7. Let the dough rest a bit. Meanwhile, prepare the filling.

8. Cut the hard cheese and salami into small cubes of no more than 1 cm.

9. Finely chop a bunch of dill, parsley and green onions.

10. Add to the bowl with the dough: the cheese, the salami and all the greens. Mix well.

11. Grease the cake tin with butter and sprinkle with flour. Move the dough into the mold.

12. Place the cake in the preheated oven at 190 degrees for 30 minutes.

13. Then remove the cake, grease it with beaten egg yolk (which you put aside) and bake for 10 minutes.

14. Remove the cake, let it cool a bit and serve.

Mix the flour with the baking powder.

From milk, eggs, salt and pepper is made a homogeneous mixture in which, gradually, flour is added, stirring continuously with the aim.

Add the cheese and Parmesan, then grate a little nutmeg for a stronger flavor and mix well.

The leek is cleaned, washed, discarding the green part and keeping only the white part and the middle one is dried, then cut into thin slices.

Preheat the oven to 180 ° C.

In a round shape, with a diameter of 22-24 cm. place the olives at equal distances, so that each slice contains one. For decoration, you can put a few slices of leeks or a few olives in the middle of the tray.

Pour â ‰ ˆ 1/2 of the composition on top, then place the salami slices, covering the surface as evenly as possible.

Pour the rest of the composition and sprinkle with leek slices on top.

Put it in the oven for 30 ..., and when it's ready (try it with a toothpick, when there is no crust left on it, the tart is baked), turn it over and leave it in the oven for a few more minutes, in order to even it out. the swollen part of the top (which will become the bottom of the tart).

Remove and place on a serving platter. It can be sliced ​​before or brought to the whole table, portioned at the time of serving.
Hot or cold, as an entrance.

Rhubarb tart

Rhubarb tart is the perfect dessert with a fluffy pandispan top, slightly syrupy, and a sweet-sour layer on top.


  • 500 gr of rhubarb
  • 50 gr brown sugar
  • 1/2 lemon
  • 4 eggs
  • 80 gr sugar
  • 1 sachet of vanilla sugar
  • 100 gr flour
  • 1 sachet of baking powder
  • 1 pinch of salt
  • 75 gr powder

You also need a 20x20cm square baked form.

Method of preparation

Cut the ends of the well-washed rhubarb, then cut into pieces the length of the baking tray. Peel and clean these sections well, then put brown sugar at the base of the baking tin, then put the rhubarb pieces on top of the sugar, and then sprinkle with lemon juice.

In the next step, mix the eggs with the sugar and vanilla sugar. Add flour, baking powder, salt and almond powder and mix well, and finally add melted butter. After all these steps pour over the rhubarb and level, then bake for 30 minutes at 180 & degC. Remove from the pan after it has cooled and the tart is ready.


For tart lovers, I will present below my recipe for tart with vanilla cream and fruit. It is prepared quickly, is not very sweet and contains various fruits that blend very well with this fine vanilla cream.


  • 250 gr. flour
  • 125 gr. butter
  • 1 yolk
  • 2 tablespoons sugar
  • 1 pinch of salt
  • 30 ml. cold water
  • 250 ml. milk
  • 250 ml. liquid cream
  • 4 tablespoons sugar
  • 2 yolks
  • 1 vanilla pod
  • 4 tablespoons starch
  • 50 gr. butter

First of all, I prepare the dough with the help of a food processor.

Mix for a few seconds the flour with a pinch of salt, butter, egg yolk and 2 tablespoons of sugar. I get a sandy dough that I moisten with very little cold water. It should not be mixed excessively because it will change its texture and after baking it will result in a fairly hard crust that you can't even cut easily. Eventually you can mix in short intervals of 3-4 seconds until all the ingredients are homogenized and you get a crumbly crust that you can check between two or three fingers if it can be tied in a dough to spread.

I turn the composition on the counter, form a ball that I spread in a circle with a twister until I get a thickness of about 5 mm. and place it in the tart pan. After arranging it carefully, remove the excess dough from the edge with a rolling pin, then prick it from place to place with a fork and let it cool for 30 minutes.

Preheat the oven to 190 °, cover the tart with a pre-rolled baking paper over which I can more easily put the rice grains (it helps to maintain the shape for pre-baking) and put it in the oven for 20 minutes.

I remove the rice, lower the oven temperature to 180 ° and leave it for about 20 minutes until it turns golden.

For the cream, heat the milk and cream over which I add the vanilla bean seeds.

Rub the two yolks well with the sugar, add 4 tablespoons of starch, then slowly pour the milk and cream over them, stirring constantly.

I put the pot on low heat and stir continuously until my cream thickens enough and starts to boil. I turn off the heat and let it cool.

After it cools down enough, I add the butter that I left at room temperature and I incorporate it with the help of the whisk, stirring for at least 2-3 minutes. I get a very fine and fragrant vanilla cream that I pour over the well cooled crust, I arrange the pieces of very sweet white and red grapes, sour orange slices from which I removed the bitter skin and fresh kiwi slices over which I pour the prepared transparent jelly according to the instructions on the envelope.

You almost feel like eating it with your eyes on how cheerful and colorful it is. With a crunchy and crumbly crust, the subtle sweetness of vanilla cream and the sour taste of the fruit on top, you can almost stop for a slice of dessert.

The first thing you need to do is wash the cherries and then clean them carefully. After you have done this, allow the water to drain on a strainer for a few minutes. Then sprinkle breadcrumbs over them.

And now we can make the tart dough. For this we need to mix a few ingredients. First of all, rub the yolk of 200 g of sugar. Gradually add the oil and milk over it and don't forget to mix.

Mix the flour with the baking powder and put it in the bowl.

Beat the egg whites and add the rest of the sugar, ie 150 g. Mix very well until you get a homogeneous composition. After this step, add the egg whites to the first composition. Stir again.

And now all we have to do is put the whole composition in heat-resistant dishes and nicely arrange the cherries in each bowl. Then bake for 40 minutes over medium heat. Don't forget to watch the dough every few minutes so that it doesn't burn.

After removing them from the oven, let them cool for a few minutes and you can decorate them with mint leaves or lemon peel given through a grater. No doubt you will amaze any guest. Good appetite!

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