26 April 2016

Ricotta Tart with Honey and figs Tarta de ricotta con higos y miel)


When some ask  me why  I have a blog of recipes, I dont know what to say, how to explain the passion, the love that you put in all you make ??
(and is a really work :))

It is difficult explain  It's an art.
When I prepare a post is like when you go to paint. 
You see the recipe. . 
Looking, read many things. And finally you decide to do and how to use those figs (in this case) that especially  bought one day  when you went to the city.
(and was  exquisite)
Then I think as like I wanna make the post : simple, rustic, elegant all depends on the recipe.

And finally the photos. Search light, the place and all that.
That day remove the photos and then it started raining :)

It's a delicious recipe, seriously and made with love. That's what I do here.
I cook and bake with love and sometimes share on my blog.


Source : Bake to the roots 






Ingredients

Crust 
1 1/2 cups (190 grams) all purpose flour
1/2 cup ground almonds
1/3 cup sugar
1/2 cup  cold butter
1 egg
(If is necessary add 1-2 tablespoons cold water to join the dough)


For the filling

4 egg yolks
1/2 cup sugar
500 grams ricotta cheese
2 teaspoon vanilla extract

Decoration
2 - 3 honey
4-5 fresh figs in slices


Method

In a large bowl mix flour with ground almonds and sugar. Add the butter in small pieces, add the egg and mix all in low speed  until crumbles form.
Transfer to a floured surface and knead quickly with your hands until you get a nice smooth dough.
Wrap in plastic wrap and place in the fridge for at least 30 minutes.

Preheat the oven to 190°C (375 °F)
Grease a tart tin (round or like this)  and set aside.
Roll out the dough slighhly larger than the tin and press to the bottom and sides.
Cute off excess dough if needed. Blind bake (line with baking parchment and fill with baking beans ) for 15 minutes.

While the crust is in the oven prepare the filling. Add egg yolks and sugar to a large bowl and beat on high speed until light and fluffy. Add the drained ricotta cheese and vanilla and mix well.

Take the crust out of the oven, remove baking parchment  and baking beans and fill with the ricotta cream into the crust.
Return the tart to the oven  and bake for another 30 minutes (the tart should only get a little bit of color.)
Take out of the oven and let cool down completely on a wire rack. Heat  up the honey a bit so it gets liquid and brush the tart.Decorate with fresh figs and serve.

Print recipe





















En español

Tarta de ricottta con higos y miel












Primero me costó encontrar los higos y y despues que receta usar.
No fue facil. Pero finalmente pude lograr reunir todo y el resultado delicioso.
Aprovechen que todavia hay higos, en las ferias o en los señores que venden en las esquinas, Mi casero está en Chile España con Simon Bolivar (en las mañanas)por si alguien pasa por ahi. Es muy cerca de donde vive mi mamá.
(Voy dos veces a la semana donde mi mamá para ayudarla y le hago algunas compras.)
Siempre tiene preciosa fruta y mas barata que en los supermercados.


Ingredientes

Masa
1 y 1/2 taza de harina sin polvos de hornear
1/2 taza de almendras molidas
1/3 taza de azúcar
1/2 taza de mantequilla fria
1 huevo

(si se encuntra un poco seca la masa agregar 1 o 2 cucharadas de agua bien fria)

Relleno

4 yemas de huevo
 500 gramos de ricotta
2 cucharaditas extractos de vainilla

Decoración final 
4 a 5 higos cortados a lo largo
2 a 3 cucharadas de miel 

Preparación

En un bowl mezclar la harina con las almendras molidas y el azúcar. Agregar la mantequilla en pequeños trozos, el huevo y mezclar todo hasta formar migajas.
(si es necesario agregar un poco de agua) 
Amasar un poco la masa sobre una superficie enharinada hasta hacer una pelota, envolver en plástico transparente  y dejar en el refrigerador unos 30 minutos.

Calentar el horno a 190°C. Engrasar un molde de tarta redondo o rectangular y reservar.
Con un rodillo estirar la masa y aconodar en el molde de tarta Presionar con los dedos la masa y en los bordes . Cortar los pedazos de masa sobrante.
Colocar pael mantequilla y encima unos porotos o garbanzos secos para hornear la masa.
Llevar a horno por unos 15 minutos.
Mientras la masa esta en el horno preparar el relleno. 

En un bowl colocar las yemas, y el azucar y batir bien hasta que esten espumosas, agregar la ricotta y vainilla y mezclar bien.

Retirar la masa del horno y retirar el papel mantequilla y los porotos secos, rellenar con la crema  ya preparada.
Volver con la tarta al horno para cocer el relleno. Hornear unos 30 minutos. La tarta debe verse ligeramente dorada.
Retirar del horno y dejar enfriar completamente.
Calentar la miel y con una brocha o una cuchara repartir miel en le superficie.(es mejor que la miel este liquida)
Decorar con los higos cortados a lo largo como se ve y servir.

20 April 2016

Torta Cioccolato e Barbabietola Re-Cake (Chocolate Beetroot Cake) Torta de chocolate y beterraga




Re-Cake 2.0  April

Torta Cioccolato e Barbabietola











Recipe in Italian















Chocolate Beetroot Cake 

Ingredients

For the cake

200 g of dark chocolate (70%)
4 tablespoons of hot espresso
200 g of cubed butter
135 g all purpose flour
1 teaspoon baking powder
3 tablespoonscocoa
5 eggs
(separating yolks from egg whites)
200 g of sugar
250 g of cooked and reduced beet puree

For the butter cream chocolate
300 g powdered sugar
150 g butter softened
100 ml cream
50 g cocoa powder

For the chocolate glaze
200 g dark chocolate (70%)
200 ml heavy cream
4 tablespoons maple syrup
(or corn syrup)

Method

Heat the oven to 180°C. Take two pan or one of 20 cm in diameter with parchment paper.
Melt chocolate in a double boiler, taking care that the water does not end up in the chocolate.
Pour the espresso into the melted chocolate, stir and add the butter cubes and mix until melted butter. remove from heat and let cool slightly.
Sift flour with baking baking powder and cocoa.
In another bowl beat the egg whites until stiff, add the sugar and beat again .
Join yolks and puree beets and chocolate and mix well.

Add the egg whites until stiff, stirring gently from bottom to top and mixing slowly.
Add the flour mixture and  incorporate to the batter.
Pour into prepared cake tins (I use one) and bake for 30 minutes or until, by inserting one toothpick into thecenter of the cake  comes out clean and dry.
Remove from oven and let cool.

Chocolate butter  cream
Beat the icing sugar with butter, add the cream and beat until everything is blended, then stir in cocoa.
Divide the cake in two and spread the chocolate cream and cover with the other part.

Icing

Heat the dark chocolate with the cream and syrup in a saucepan, over low heat, stirring constantly until thick and be shiny.
Cover the cake with this icing and garnish with chopped pistacchios,some berries  or  dry rosebuds.





















En español

Torta de chocolate y beterraga
















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