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.

Apricot and Coconut Truffles

 I've managed to try another dessert from one of my bloger friends. Today I'm presenting a recipe from 'La cuisine creative', Serbian bloger with a great collection of wonderful posts. I wanted something quick and without cooking, that is different and unusual. I found it in this recipe; very aromatic, fruity and tasty. 

'Bombs' with Apricots (original recipe in  Serbian)

Ingredients: 
200 g dried apricots
100 g dessicated coconut
75 g margarine (I replaced it with butter), ct into pieces
50 g icing sugar
1-2 tbs apricot liqueur (I added almond liqueur and rum)
lemon zest (I added orange zest)
pinch of cinnamon
white chocolate (melted) for rolling bombs in 

Method:
Cut apricots roughly, pour liqueur over them; let it aside for 30 + minutes, mixing now and then a few times. Place all ingredients into a food processor, and pulls it until all come together. Take a spoonful at a time, roll between your palms to form little balls. Refrigerate until firm. Melt white chocolate, dip each ball into it and place onto baking paper to firm again. Place balls into paper cases and serve.

Bombice sa kajsijama

Uspjela sam probati jos jedan od vasih recepata koji su bili na listi.  Zeljela sam nesto brzo, bez pecenja, nesvakidasnje i originalno. Pronasla sam ovaj recept od  'La cuisine creative', i odusevila se. Lana ima divnu kolekciju recepata sa sitnim kolacicima!

Pogledajte Originalni recept; napravila sam male promjene, jer nisam imala sve sastojke iz Laninog recepta, pa sam se posluzila onime sto se naslo u mojim zalihama.

Sastojci:
200 g suvih kajsija,
100 g kokosa, 
75 g margarina, (zamijenila sam ga sa maslacem)
50 g secera u prahu,
par kasika likera od kajsija, (stavila sam liker od badema i malo ruma)
malo naribane limunove korice, (stavila sam narandzinu koricu)
na vrh noza cimeta
Bijela cokolada (otopljena) za uvaljati bombice

Nacin:
Kajsije se izrezu i namoce u liker. Zatim se svi sastojci ubace u sjeckalicu; ukljuci se dok se ne isjecka i pomijesa. Oblikuju se loptice i rashlade. Zatim svaku uvaljati u otopljenu cokoladu i ponovo vratiti da se cokolad stegne. Staviti u papirnate korpice i sluziti.

Here is link for my previous biscuits / slices recipes.
Evo linka za moje prethodne recepte za keksice i slicne kolacice.

Most beautiful Biscuits for upcoming Festive Seasons

Jewels in White Chocolate

My baking for upcoming festive season(s) has begun. A lot of biscuits and other home made gifts will be prepared in my kitchen. Let me start with recipes...

Ingredients:
255 g white chocolate, chopped
1 1/2 tsp grated orange zest
1/4 cup (60 ml) double cream (45% fat)
1 tablespoon light corn syrup (or glucose)
3/4 cup (75 g) pistachios, chopped
3/4 cup (80 g) dried cranberries, cut into small pieces
1/2 cup (80 g) dried apricots, cut into small pieces
Method:
Line the bottom and sides of an 20 x 20 cm square baking tin with aluminum foil.
Process white chocolate (food processor, or grate it) until the chocolate is in small pieces. Add the orange zest and pulse just a few seconds.
In a small saucepan, over medium heat, bring the cream and corn syrup just to a boil. Pour the hot cream mixture over the chocolate in the food processor and pulse until the mixture is smooth and the white chocolate has completely melted.
Transfer this mixture to a large bowl and stir in the chopped cranberries, apricots, and pistachios. Spread the mixture into your prepared pan and let it cool to room temperature, then refrigerate until firm. Cut into fingers. Store (covered) in the refrigerator.



Dragulji u Bijeloj Čokoladi

Vrijeme pripreme i pecenja za nastupajucu slavljenicku sezonu je otpocela. Mnogo kolacica, keksa i drugih domacih proizvoda ce biti proizvedeno u mojoj kuhinji i poklonjeno. Pustite me da otpocnem sa receptima...

Potrebno:
255 gr bijele cokolade, sjeckane
1,5 k korice narandze
60 ml 'duplog' slatkog vrhnja (45% masnoce)
1 K glukoze (ili 'corn sirupa')
75 gr pistaca, sjeckanih
80 gr susenih brusnica (drenjka), sjeckanih
80 gr susenih kajsija / marelica, sjeckanih sitno
Nacin:
Stavite al-foliju preko pleha 20 X 20 cm. Izrendajte cokoladu (ili upotrijebite sjeckalicu), umijesjte koricu narandze.
Pomijesajte glukozu sa kremom (vrhnjem), zagrijte do vrenja. Prelijte preko cokolade, mijesajte dok se ne istopi. Umijesajte suseno voce i pistace. Uspite u kalup, pritisnite kasikom i ostavite prohladiti. Stavite zatim, u frizider dok se sasvim ne stegne. Rezite na duguljaste i uske prutice. Cuvajte (pokriveno) u frizideru.