Rhubarb and White Chocolate Tart

I love cakes which have differentiation in texture and taste, that makes them interesting for eye and taste buds. This tart is one of them - Truly beautiful dessert!

Ingredients:
     Dough-

1 1/3 cups flour
2 tbs caster sugar
125 g butter, chopped
1 egg
Cream-
½ cup caster sugar, extra
¼ cup custard powder
1¼ cups milk
1 vanilla bean, seeds scrapped (or vanilla extract)
250 g cream cheese, soft
125 g  white chocolate, melted 
Top layer-
300 g rhubarb, cut into 6 cm 
finely grated rind 1 orange and juice of ½ an orange
¼ cup caster sugar, extra

Method:

Combine the flour, sugar and butter in a food processor and process. Add the egg and process briefly until mixture begins to form lumps. Remove and knead to form a soft dough ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface and line a 35cm x 12cm rectangular tart pan with a removable base. Prick well with a fork and chill for 30 minutes.
Bake in a hot oven 200*C for 10 minutes, reduce the heat to 180*C and then bake for a further 5 minutes or until golden.  Cool.
Combine the extra ½ cup sugar and custard powder in a saucepan, stir in the milk and vanilla   then whisk over a medium heat until custard boils and thickens. Cover and chill until firm. Beat the cold custard until smooth. Gradually add cream cheese and melted chocolate and beat until smooth. Chill.
Combine the rhubarb, orange and extra sugar in a shallow pan and cook gently for 10 minutes or until just tender. Cool.
Spread the custard into the prepared base, top with the rhubarb and drizzle over any juice. Chill before serving.

   

Tart sa Rabarbarom i Bijelom Čokoladom 

Volim kolace  i deserte koji u sebi sadrze varijacije u teksturi i okusu, sto ih cini zanimljivim za oko i nepce. Ovaj tart je jedan od njih - uistinu divan desert.

Potrebno:

Prhko tijesto-

1 1/3 solje brasna

2 K secera

125 gr maslaca, kockice

1 jaje

Krema-

1/2 solje secera

1/4 solje vanila scroba (1 vanila puding)

1 1/4 solje mlijeka

vanila ekstrakt (ili secer)

250 gr krem sira, omeksalog

125 grbijele cokolade, otopljene

Preliv-

300 gr rabarbare, 6 cm komadi

ribana korica 1 narandze

sok 1/2 narandze

1/4 solje secera

Nacin:

Pomijesajte brasno, secer i maslac. Pulsirajte u multipraktiku, dodajte jaje i umijesajte. Istresite na povrsinu pa umijesite. Zamotajte i ostavite hladiti. Razvaljajte na pobrasnjenoj povrsini pravougaonik koji cete postaviti u 35 X 12 cm kalup. Nabodite viljuskom i ohladite .Pecite 10 minuta na temp 200*C, zatim 5 min na 180*C. Izvadite i prohladite.

Pomijesajte 1/2 solje secera i vanila puding, zalijte mlijekom i kuhajte dok se ne zgusne. Pokrijte i ostavite rashladiti. Umutite puding sa sirom i otopljenom cokoladom. Uspite preko rashladjenog tijesta.

Pomijesajte rabarbaru, narandzu i secer i kuhajte 8-10 minuta. Rashladite. Pospite preko krema u tartu Rashladite prije sluzenja.

Lemon and Pine Nuts Tart

Italian dessert at its best! (I have no desire to write more about anything !)

Ingredients:

Pastry-

300 g flour

1 tsp baking powder

100 g butter, cold

115 g sugar

2 small eggs

vanilla

1 tbs wine or water(if necessary)

Filing-

4 lemons, zest and juice

9 medium eggs

350 g sugar

250 ml double cream

To finish-

3 tbs pine nuts

icing sugar

(1/2 beaten egg)

Method:

First make filing- (Alternatively, you can use lemon curd (with eggs) as filing)

Beat eggs lightly with sugar (reserve a bit of beaten egg for brushing), add lemon juice and zest. Cook over low heat (nonstick pan) until thick. Mix in double cream. Let it cool slightly.

Preheat oven to 170*C; prepare 25 cm tart tin.

Pastry- Pulse (or use your finger tips) flour with small pieces of cold butter. Add sugar, vanilla, baking powder, eggs. Make a soft dough (add water if necessary). Wrap and let it rest.

Divide into 2 balls, one slightly large than other one. Roll out to cover 25 cm tart tin. Place filing over it then cover with other rolled out piece of dough. Brush with beaten egg, sprinkle with pine nuts and bake for 45-50 minutes. Sprinkle with icing sugar and let it cool slightly, before serving.

Tart sa limunom i pinjolama

...divan Talijanski desert! (Nemam zelju da pisem o bilo cemu vise)

Potrebno:
Tijesto-
300 gr brasna
1 k praska za pecivo
100 gr maslaca, hladnog
115 gr secera
2 manja jajeta
vanila
1 K vina ili vode (ako je potrebno)
Fil-
4 limuna, ribana korica i sok
9 jaja (srednje velicine)
350 gr secera
250 ml 'duplog' vrhnja / krema (45% masnoce)
Za zavrsetak-
3 K pinjola
secer u prahu
1/2 umucenog jajeta
Nacin:
Najprije napravite fil- (ili, mozete koristiti 'lemon curd' sa jajima)
Umutite jaja sa secerom i limunom (ostavite malo umucenog jajeta za kasnije). Kuhajte na slaboj vatri (ne prijanjajuca posuda) dok se ne zgusne. Prohladite, zatim umijesajte 'duplo' vrhnje.
Ukljucite rernu na 170*C, pripremite 25 cm obruc za tart.
Utrljajte komadice maslaca u brasno, dodajte ostale sastojke i umijesite. Umotajte u celofan i ostavite odmoriti.  Podijelite na 2 lopte, jednu nesto vecu od druge. razvaljajte vecu i postavite na dno obruca. Uspite fil. Razvaljajte manji krug i prekrijte preko. Premazite ostavljenim jajetom i pospite sa pinjolama. Stavite u renu i  pecite 45-50 min. Izvadite i pospite seceromu prahu. Malo rashladite, a zatim servirajte.

Londoner Tartlets

This recipe comes from my first cook book, that I created 35 years ago. Originally, it should be in a slice form, but this time I made little tartlets. I got 30 pieces.

Ingredients:

Pastry-

250 g flour

150 g butter, small pieces, cold

2 tbs sugar

2 yolks

1-2 tbs cold milk

Topping-

apricot jam

3 egg whites

120 g sugar

140 g walnuts, processed

Method:

Process flour, sugar and butter; add a bit of milk and make a soft pastry. Shape into a log. Cut 5 mm discs and press them into moulds. Preheat oven to 170*C.

Spoon some of apricot jam into each tartlet. 

Place into the oven and bake for 3-5 minutes. Meanwhile, beat eggwhites, add sugar and beat into a firm meringue. Add walnuts and fold in. Take out tartlets, spoon (or pipe) meringue onto each. Return to oven, lower temperature to 150-160*C and bake additional 8-10 minutes. 

Take out of oven, cool slightly, then take tartlets out of moulds and serve.

Londoner Tartići

Jos jedan od starih recepata iz moje prve kolekcije, koja je stara oko 35godina. Originalno su se zvali Londoner snite, ali sam ovoga puta odlucila da ih napravim u obliku malih tartova. Dobila sam 30 komada.

Potrebno:

Tijesto-

250 gr brasna

150 gr maslaca, hladnog sjecenog na kockice

2 zumanca

2 K secera

1-2 K hladnog mlijeka

Punjenje-

dzem od kajsija

3 bjelanca

120 gr secera

140 gr mljevenih oraha

Nacin:

Napravite tijesto od navedenih sastojaka. Formirajte valjak, koji cete izrezati na 5 mm debele diskove. Pritisnite svaki disk u kalup.

Ukljucite rernu na 170*C.

Kasikom ubacite malo dzema u svaki tart. Smjestite u rernu i pecite 3-5 minuta. U medjuvremenu umutite cvrst snijeg od bjelanjaka i secera. Ubacite mljevene orahe pa rucno izmijesajte. 

Izvadite tartice, kasicicom (ili sa poslasticarskom spricom) nanesite snijeg na svaki tart. Vratite u rernu, smanjite temperaturu na 160*C, pa pecite 8-10 dodatnih minuta. Izvadite i malo prohladite. zatim izvadite tartice iz kalupa i sluzite.

Salted Caramel and Chocolate Mousse Tarts

These tarts are delightful! Make very small-ones, or larger-ones...Maybe you want to make one large tart, and slice it. Anyhow - enjoy their divine taste!

Ingredients:
Dough-
1 1/2 cups flour
125 g butter, cold, cut into small pieces
3 tbs icing sugar
1 egg yolk
1-2 tbs cold water
a drop of vanilla
Caramel-
200 g sugar
50 g butter
1 tbs golden syrup
1/4 cup cream
a good pinch of salt
Chocolate mousse-
100 g dark chocolate
2 tbs icing sugar
50 g butter
1/4 cup cream
Method:
Rub flour and butter with your fingers (or use food processor), add other ingredients and make a dough. Wrap it in foil and let it rest.
For  caramel, put all ingredients into a pan. Bring to boil, reduce heat and cook for 5-8 minutes. Let it cool.
For mousse, heat cream, chocolate and butter, until melted (don't boil). Add sugar, mix well and let it cool. When completely cold, beat with a mixer.
Roll out the dough into 2-3 mm thick layer. Cut out circles, and place them into tart moulds (or on bottom of muffin tins). Bake for 10 minutes on 180*C; take out and let it cool.
Spoon cooled caramel into cases, then pipe some chocolate mousse on top (make sure caramel and tarts are cool). Enjoy!

Tartići sa Zasoljenim Karamelom i čokoladnim Musom 

Ovi tartici su savim odusevljavajuci! Mozete napraviti sasvim male, nesto vece ili jedan veliki i rezati ga. Kako-god, uzivajte u divnom ukusu!

Potrebno:
Tijesto-
1 1/2 solja brasna
125 gr maslaca, hladnog rezanog na komadice
3 K secera u prahu
1 zumance
1-2 K hladne vode
Karamel-
200 gr secera
50 gr maslaca
1 K 'zlatnog sirupa'
1/4 solje vrhnja (35%)
dobar prstohvat soli
Cokoladni mus-
100 gr tamne cokolade
2 K secera u prahu
50 gr maslaca
1/4 solje vrhnja

Nacin:
Umijesite tijesto, zamotajte ga i ostavite odmarati.
Karamel- Kuhajte sve sastojke oko 5-8 minuta; ostavite hladiti.
Mus- Zagrijte vrhnje, maslac i cokoladu dok se ne otope (nemojte prokuhati). Umijesajte secer, pa ohladite. Zatim umutite mikserom.
Razvaljajte tijesto na 2-3 mm, izrezite krugove i stavite na tart modle (ili mafin modle). Pecite 10-ak minuta, izvadite i ohladite.
Kasikom uspite po malo karamela u svaki tart, zatim spricom istisnite nesto musa po povrsini. (Karamel i tartici moraju biti hladni.) Uzivajte!

Fetta, Tomato and Zucchini Tart

Suggestion for a quick lunch...

 Ingredients:
 Pastry-
1 1/4  cup flour
120 g butter, from fridge
1/2 an egg, beaten
2-3 tsp cold water
pinch of salt
Topping-
1 large zucchini, sliced thinly (lengthwise)
1 large tomato, sliced thinly
100-120 g Fetta, sliced or crumbled
thyme (or other herbs)
2-4 tsp olive oil
salt and pepper to taste
Method:
Process ingredients for pastry in a food processor, take out, knead, and wrap into glad wrap. Leave in a cool spot for 10-20 minutes. Meanwhile, prepare toppings. Switch your oven to 190*C. Prepare tart tin (oblong or round).
Roll out the pastry  to your tin shape (between paper or glad wrap is the easiest way). Place it over the tin (mine was 36 x 13 cm), mould it with your hands and cut off excess. Place sliced zucchini on the pastry, then tomatoes. Spoon half of olive oil, season lightly. Place fetta over the veggies, sprinkle chosen herbs and spoon the rest of oil. Bake 20+ minutes. Enjoy while warm.

Tart sa Fetom, Paradajzom i Tikvicama

...za jedan brzinski rucak!

Potrebno:
Tijesto-
1 1/4 solja brasna
120 gr maslaca, iz frizidera
1/2 umucenog jajeta
2-3 male k hladne vode
malo soli
Povrsina-
1 veca tikvica, rezana po duzini i tanko
1 veci paradajz, rezan tanko
100-120 gr Feta sira, rezan ili izmrvljen
timijan / majcina dusica (ili drugo zacinsko bilje)
2-4 male  k maslinovog ulja
so i biber po ukusu

Nacin:
Izmrvite brasno sa komadicima maslaca i umijesite tijesto sa ostalim sastojcima (ili ovo ucinite uz pomoc sjeckalice). Zamotajte u foliju i ostavite.
Izrezite povrce i sir. Pripremite kalup za tart  i ukljucite rernu na 190*C.
Razvaljajte tijesto prema obliku vaseg kalupa (moj je bio cetvrtast 36 x 13cm). Postavite tijesto u kalup i prstima oblikujte; odrezite visak tijesta. Postavite tikvice preko tijesta, zatim paradajz. Pospite polovinu ulja i zacinite lagano. Pospite fetom i izabranim zacinskim biljem, zatim pospite preostalo ulje preko. Pecite oko 20+ minuta; uzivajte dok je toplo!

Quick Portuguese Custard Tarts

For a long time now, I wanted to try  these famous Portuguese tarts. I opted for quick version with puff pastry. Everyone was delighted with the taste; only non-satisfying fact was that they were not crispy the next day. Next time, I'll make them with short-crust pastry instead, so they can stay good for a couple of days at least.
I got 24 small and 12 (muffin size) large tarts.

Ingredients: 
4 sheets puff pastry (cinnamon and icing sugar for sprinkling them)
1 ¾ cups whole milk
¼ cup cream
1 whole egg
3 egg yolks
4-5 Tbsp white sugar
Pinch of  salt
2 tbs Plain flour
2 strips lemon peel
½ tsp vanilla extract
-icing sugar, for dusting
Method:
Take the puff pastry out of freezer; cover with a cloth and let it defrost.
Mix egg, yolks, sugar, flour and a little milk into a smooth paste. Add the rest of milk, vanilla and lemon peel and cook, stirring  until thick (take out the lemon peel later). (I microwaved it for 4 minutes, stirring it every 30-40 seconds). Let it cool slightly. Preheat oven to 180*C, fan forced.
Put 2 sheets of dough next to each other; Sprinkle them with cinnamon and icing sugar. Roll them together into a 'sausage'. (I cut this dough into 24) . Repeat with other 2 ( this time I cut the dough into 12 pieces).
Press each 'dough disc' into the muffin hole. Fill dough bases with prepared custard; small with 1 full teaspoon, large with 1 tablespoon (or more) of filling. Place in oven, bake for 5 minutes, then lower temperature to 160*C and bake another 10-15 minutes. Take out, cool on a wire rack and sprinkle with icing sugar. Enjoy!

Portugalski Brzi Puding Tartići

Vec dugo vremena zelim da isprobam ovaj poznati Portugalski desert. Odlucila sam se za brzu metodu sa lisnatim tijestom. Svi su bili odusevljeni ukusom; jedina nezadovoljavajuca komponenta je bila ta da sljedeci dan nisu bili tako hrskavi. Sljedeci put cu ih sigurno praviti sa prhkim tijestom, tako da se u njima moze uzivati i sljedecih nekoliko dana. 

Od ovog recepta, dobila sam 24 mini i 12 mafin-velicine tartica.

Potrebno:

4 lista lisnatog tijesta (25 X 25 cm) + cimet i secer u prahu  za posuti

1 3/4 solje mlijeka

1/4 solje slatke pavlake (35% masnoce)

1 jaje

3 zumanca

4-5 K secera

prstohvat soli

2 K brasna

2 komada korice limuna

1/2 k vanila ekstrakta

- secer u prahu za posipati po povrsini

Nacin:

Izvadite lisnato tijesto iz zamrzivaca, pokrijte cistom krpom i ostavite da se odmrzne.
Pomijesajte jaje, zumanca, secer i brasno sa malo mlijeka. Dodajte preostatak mlijeka, vanilu i korice limuna (koje cete kasnije izvaditi) i skuhajte puding, mijesajuci dok se ne zgusne. (Ja sam smjesu stavila u mikrovalnu pecnicu na 4 minute, vadeci svakih 30-40 sekundi i mijesajuci). Ostavite da se prohladi. 
Zagrijte rernu na 180*C  (sa fenom).
Sastavite  po 2 lista tijesta (znaci 25 cm X 50 cm, ako rezete vece tijesto), pospite sa cimetom i secerom u prahu. Zarolajte u rolnu po duzini, tj 'rolna' treba da je 25 cm duga. Izrezala sam ovo tijesto na 24 diska (za mini- mafin kalupe). Ponovite sa ostala 2 lista - ove sam izrezala na 12 (za normalnu velicinu mafin kalupa).
Pritisnite tijesto u kalupe, zatim ih filujte; Male sa po 1 kasicicom / zlicicom pudinga, velike sa 1 kasikom / zlicom ili  vise. Stavite u rernu i pecite 5 minuta, zatim smanjite temperaturu na 160*C i pecite jos 10-15 minuta. Izvadite tartice, prohladite i pospite sa secerom u prahu. Uzivajte!

 My hens checking out what I do with their eggs! 
 Moje koke provjeravaju sta ja to radim sa njihovim jajima!

Strawberry and Walnut Tart

Beauty of this recipe is it's flexibility; you can use any nuts that you like, and any fruit that is in season.

Ingredients:
Crust-
1,5 cup flour
3 tbs sugar
pinch of salt
125 g butter, cold in pieces
1 egg, beaten
1 tbs ice cold water
 Filling-
1 cup walnuts
1/4 cup sugar
2 eggs
pinch of salt
4 tbs butter, softened
1 tbs flour
10-12 strawberries, halved 
2 tbs honey mixed with 1 tbs water for brushing pears
Method:
Prepare a tart tin. Preheat oven to 180*C.
Put flour and butter into a food processor. Whiz until incorporated, add egg and water. Pulls until a ball starts to form. Take out and knead a bit. Roll out (floured surface) to a 28cm circle. Put it into a tart tin. Form 2 cm edges with your fingers.
For  filling - Process walnuts and add all other ingredients. Pulse until paste forms. Pour it into crust.  Place prepared strawberries  on top of walnut paste. Brush with honey/water mix, and bake for 30-40 minutes, or until slightly golden. Dust with icing sugar (optional). 

Tart sa Kruškama i Orasima

 Ljepota ovoga recepta je u tome da mozete koristiti bilo koje orasaste plodove, i voce koje je u sezoni.

Potrebno:
Podloga-
1,5 solja brasna
3 K secera
prstohvat soli
125 gr maslaca, iz frizidera, isjecenog
1 jaje
1 K hladne vode
Punjenje-
1 solja oraha, mljevenih
1/4 solje secera
prstohvat soli
4 K maslaca, omeksalog
2 jaja
1 K brasna
10-12 jagoda, prepolovljenih
2 K meda pomijesane sa 1 K vode
Nacin:
Pripremite posudu za pecenje. Ukljucite rernu na 180*C.
U elektricnoj sjeckalici, mijesajte brasno sa maslacem; dodajte sve ostale sastojke i mijesajte dok se ne pretvori u tijesto. Izvadite, mijesite jos malo. Razvaljajte na 28 cm krug. Prebacite ga u posudu, oblikujte prstima ivice 2 cm visoke.
Pomijesajte sve sastojke za za punjenje u jednolicnu masu. Uspite preko tijesta.
Rasporedite polovice jagoda po  masi, premazite medenom tecnoscu. Pecite oko 30-40 min ili dok blago ne porumeni. Pospite secerom u prahu (po zelji).

Pear and Almond Tart

This is my first attempt. I was delighted by taste and simplicity of making it.

Ingredients:
Crust-
1,5 cup flour
3 tbs sugar
pinch of salt
125 g butter, cold in pieces
1 egg, beaten
1 tbs ice cold water
Almond filling-
1 cup almonds
1/4 cup sugar
2 eggs
pinch of salt
4 tbs butter (60 g), softened
1 tbs flour
+ 3 pears (Williams), peeled, halved and cored
2 tbs honey mixed with 1 tbs water for brushing pears
Method:
Prepare a tart tin. Preheat oven to 180*C.
Put flour and butter into a food processor. Whiz until incorporated, add egg and water. Pulls until a ball starts to form. Take out and knead a bit. Roll out (floured surface)to a 28cm circle. Put it into a tart tin. Form 2 cm edges with your fingers. For almond filling, Process almonds and add all other ingredients. Pulse until paste forms. Pour it into crust. Slice prepared pears top it onto almond paste. Brush with honey/water mix, and bake for 30 minutes, or until slightly golden. Dust with icing sugar (optional).

Tart sa Kruškama i Bademima

Potrebno:
Podloga-
1,5 solja brasna
3 K secera
prstohvat soli
125 gr maslaca, iz frizidera, isjecenog
1 jaje
1 K hladne vode
Punjenje-
1 solja badema, mljevenih
1/4 solje secera
prstohvat soli
4 K maslaca (60 gr), omeksalog
2 jaja
1 K brasna
+ 3 kruske, oguljene, prepolovljene
2 K meda pomijesane sa 1 K vode
Nacin:
Pripremite posudu za pecenje. Ukljucite rernu na 180*C.
U elektricnoj sjeckalici, mijesajte brasno sa maslacem; dodajte sve ostale sastojke i mijesajte dok se ne pretvori u tijesto. Izvadite, mijesite jos malo. Razvaljajte na 28 cm krug. Prebacite ga u posudu, oblikujte prstima ivice 2 cm visoke.
Pomijesajte sve sastojke za za punjenje u jednolicnu 'pastu'. Uspite preko tijesta.
Kruske isijecite na snite pa ih rasporedite po badem masi, premazite medenom tecnoscu. Pecite oko 30 min ili dok blago ne porumeni. Pospite secerom u prahu (po zelji).