I love preparing tarts - whether savory or sweet tarts; as you can prepare them in advance. And still make a great impression with guests - as they taste delicious, and look sensational. We are sharing recipes from Donna Moderna and Giallo Zafferano. Savoury tart with Hering and a Potato Parmigiana Tart. The two sweet options: a delicious creamy Ricotta Chocolate Tart and a simple to prepare Apple cake.
Torta salata con aringa - Savoury tart with hering
Ingredients:
4 tablespoons pecorino; 2 dl liquid cream; 150 g peas; 100 g smoked herring; 1 bunch asparagus; 1 bunch dried marjoram; 1 puff pastry (rolls); 2 yolk; to taste salt; to taste butter; to taste pepper
Preparation:
1) Skin the fish, remove any remaining bones, cut the flesh into cubes and sauté them in a pan with a knob of butter; add the peas, let them flavour, add a couple of spoons of water, cover and cook for 10 minutes at moderate heat. Clean the asparagus and steam them for 5-6 minutes, remove the hard part of the stems and cut the tips into 4-5 cm pieces.
2) Heat the oven to 180°. Roll out the roll of pastry and, without removing its paper, use the pastry disc to line a 24 cm mould; prick the shell with a fork and fill it with the herring, peas and asparagus.
3) Beat the egg yolks in a bowl with the cream, add the grated pecorino cheese and 2 tablespoons of marjoram leaves, salt and pepper and pour the mixture into the pasta shell, over the vegetables; Level the surface and bake in the oven for about 30 minutes.
Torta di patate al parmigiano reggiano - Savory Potato Tart with Parmigiano
Ingredients:
150 g parmesan; to taste basil; 30 g butter; to taste chives; to taste dried marjoram; 700 g potato; 50 g pine nuts
to taste salt.
Preparation:
1) Wash 700 g of potatoes, rub them to remove any residual soil, put them in a pan, cover them with plenty of cold water, bring to the boil, add salt and cook for 20-25 minutes: at the end the potatoes should be very al dente. Drain them, let them cool completely, peel them and grate them. Cut 150 g of Parmigiano Reggiano into slices and finely chop 50 g of pine nuts, keeping a few aside to garnish at the end. Wash 8-10 basil leaves, dry it and break it into pieces with your hands. Browse 2 sprigs of marjoram and chop 10 stems of chives with scissors.
2) Assemble the cake. Line the baking tray with wet and wrung out baking paper, make a layer with the drained and well-dried potatoes, salt them, cover them with the cheese, 30 g of flaked butter, the herbs and pine nuts. Proceed in the same way, making another layer of potatoes, salt, cheese, butter, herbs and pine nuts and proceed in this way until the ingredients are used up and making sure to finish the preparation with a layer of potatoes.
3) Complete and serve. Press the cake with your hands to compact the ingredients well and cook it in a preheated oven at 180°C for 30-35 minutes. Remove it from the oven, let it rest for 1-2 minutes, turn it out, decorate as desired with chive stems, flaked Parmigiano Reggiano and whole pine nuts and serve.
Torta doppia alla ricotta - Delicious Chocolate Ricotta Cake
Ingredients:
500 g flour; 500 g sheep's ricotta; 255 g sugar; 150 g butter; 80 g dark chocolate; 3 eggs; 1 sachet vanilla yeast; 2 tablespoons amaretto liqueur; to taste whole milk; to taste salt; to taste powdered sugar
Prepare the base:
Whisk the eggs and 250 g of sugar until they are swollen; add the butter and a third of the flour sifted with the yeast. With the remaining flour make a well and add the egg and butter mixture. Knead quickly, adding milk if needed; form a ball, wrap it in a sheet of cling film and let it rest in the fridge for an hour.
Prepare the filling:
Whip the cold ricotta, gradually adding 2 tablespoons of sugar, the egg and the liqueur and, finally, the chopped chocolate.
Assemble the cake: Line a springform pan of approximately 28 cm in diameter with wet and squeezed baking paper. Divide the shortcrust pastry into 2 parts, one a little larger than the other, and roll it out into 2 discs with a rolling pin. Line the mold with the larger disc and fill it with the ricotta mixture, leaving a cm free all around. Cover with the second disc and seal the edges.
Bake the cake: bake the ricotta cake at 180°C for about 40 minutes. Sprinkle with icing sugar. Serve the double ricotta cake warm or cold.
Torta di mele invisibili - Invisible Apple Cake
This Apple Cake is very easy to be prepared and stays soft for several days.
Ingredients:
3 eggs; 150 g sugar; 125 g butter; 150 g milk; 250 g gluten-free flour Mix It; 10 g baking powder for desserts; 3 apples; 1 sachet of vanillin
Preparation:
Melt the butter in a bain-marie and let it cool. In a bowl, whisk the eggs with the sugar for at least 10 minutes.
Add the butter, vanilla, sifted flour and milk a little at a time. Finally add the yeast. Peel and slice the apples with a mandolin. The slices must be very thin. Butter a springform pan with a diameter of 20 cm and pour the cake mixture inside. Level with the spatula. Bake in a preheated ventilated oven at 175°C, and cook the cake for approximately 40 minutes (the toothpick test is always valid). Take the apple tart out of the oven and let it cool well before removing it from the mold. Finally decorate with icing sugar.
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