tart | BakedInMunich https://bakedinmunich.com Simple Recipes. Delicious Flavors. Thu, 18 Jan 2024 12:49:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://bakedinmunich.com/wp-content/uploads/2023/03/cropped-img_7541-e1679761477810-32x32.png tart | BakedInMunich https://bakedinmunich.com 32 32 Nut Tart with Honey and Maple Syrup https://bakedinmunich.com/pies-tarts/nut-tart-with-honey-and-maple-syrup/?utm_source=rss&utm_medium=rss&utm_campaign=nut-tart-with-honey-and-maple-syrup https://bakedinmunich.com/pies-tarts/nut-tart-with-honey-and-maple-syrup/#respond Wed, 29 Nov 2023 22:17:50 +0000 https://bakedinmunich.com/?p=1188 As the leaves begin to change color and the air turns crisp, our thoughts turn to cozy nights in and warm, comforting desserts. This Nut Tart with Honey and Maple Syrup is a perfect choice for such days 🌰 🥜

The post Nut Tart with Honey and Maple Syrup first appeared on BakedInMunich.

]]> As the leaves begin to change color and the air turns crisp, our thoughts turn to cozy nights in and warm, comforting desserts. This Nut Tart with Honey and Maple Syrup is a perfect choice for such days 🌰 🥜

AUTUMN VIBE NUT TART
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AUTUMN VIBE NUT TART

Difficulty: Medium
Dish size

23

cm
Prep time

1

hour 
Baking time

35

minutes
Resting time

1

hour 

10

minutes

This nut tart is the perfect autumn treat, with a buttery, flaky crust filled with a rich and nutty filling. The honey and maple syrup add a touch of sweetness and depth of flavor.
The best part is that this tart can be made with a variety of nuts, so you can use your favorites. I like to use a combination of pecans, walnuts, and hazelnuts (or really whatever you find in your storage 😉).

Ingredients

  • Dough

  • Butter 82.5% – 45 g

  • Sugar powder – 25 g

  • Nut flour – 14 g

  • Flour – 100 g

  • Eggs – 23 g

  • Nut filling

  • Butter 82.5% – 40 g

  • Flour – 25 g

  • Nut flour – 25 g

  • Honey – 190 g

  • Maple syrup – 115 g

  • Eggs – 160 g

  • Mix of roasted nuts – 220 g (e.g., pecan, walnuts, hazelnut, etc.)

Directions

  • Prepare the nut flour (hazelnut is best) for both the dough and the filling in the oven: bake the flour in a 130-140 degrees preheated oven for 7-10 minutes occasionally stirring.
  • Chop cold butter into small cubes, just under 1 cm. You can freeze the butter so that it does not melt in your hands so quickly during cutting.
  • Knead the ingredients at low speed for butter not to start melting to get a small crumb, homogeneous in composition and size of granules.
  • Add eggs and continue beating at low speed (I used 4 and sometimes 5 out of 7).
  • The dough is ready when it no longer sticks to the walls of the mixer bowl.
  • Press the finished dough into a flat circle of ~2 cm height and let it lie in the refrigerator for at least 40 minutes.
  • Only after cooling, roll out the dough quickly, between two sheets of parchment, to a thickness of 2 mm and 3 cm larger than the baking form diameter. Do not roll out the dough too thick, or it will swell.
  • Carefully put the dough in the ring and form the sides. Press the dough slightly against the sides with your finger. Cut the excess dough on top with a knife.
  • Pierce the bottom with a fork all the way through over the entire area and put the base in the freezer for 30 minutes.
  • Filling preparation
  • Roast the nuts in a pan if not yet roasted.
  • Add flour and nut flour, honey and maple syrup, melted butter and eggs into the bowl. Mix well with the mixer until homogeneous.
  • Add nuts and stir with the spatula.
  • Preheat the oven to 170 degrees (top-bottom), and take out the frozen dough only when the oven is ready. Carefully pour the filling into the tart.
  • It may take 35 to 55 minutes until the tart is ready depending on your oven. The tart will be ready when the middle is barely swayed. The finished tart should be cooled down quickly.
    It will be possible to remove the tart from the form only when it has completely cooled down.

Tips & Tricks

    The post Nut Tart with Honey and Maple Syrup first appeared on BakedInMunich.

    ]]>     https://bakedinmunich.com/pies-tarts/nut-tart-with-honey-and-maple-syrup/feed/ 0     Fruity tart with mascarpone https://bakedinmunich.com/quick-easy/fruity-tart-with-mascarpone/?utm_source=rss&utm_medium=rss&utm_campaign=fruity-tart-with-mascarpone https://bakedinmunich.com/quick-easy/fruity-tart-with-mascarpone/#respond Thu, 25 May 2023 14:49:11 +0000 https://bakedinmunich.com/?p=675 This fruity tart with mascarpone is a dessert that celebrates the tropical flavors of mangoes and the luxuriousness of mascarpone. The ingredients are all harmoniously coming together which will leave your taste buds yearning for more.

    The post Fruity tart with mascarpone first appeared on BakedInMunich.

    ]]>     This fruity tart with mascarpone is a dessert that celebrates the tropical flavors of mangoes and the luxuriousness of mascarpone. The ingredients are all harmoniously coming together which will leave your taste buds yearning for more.

    FRUITY TART WITH MASCARPONE
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    FRUITY TART WITH MASCARPONE

    Difficulty: Easy
    Prep time

    25

    minutes
    Baking time

    25

    minutes
    Dish form

    23

    cm
    Resting time

    60

    min

    This tart is a symphony of textures and flavors. Its harmonious combination of fresh mangoes, velvety mascarpone cream, and buttery crust will leave an indelible impression on your palate 🤤

    Ingredients

    • Base

    • Sugar 50 grams

    • Butter 100 grams

    • Vanilla sugar 1 tsp.

    • Egg yolks 1 pc

    • Wheat flour 200 grams

    • Cream

    • Mascarpone 160 grams

    • Honey 80 grams

    • Vanilla sugar 1 tsp.

    • Lemon juice 40 ml

    • Heavy cream (30% or more) 250 ml.

    • Mango 1 pc

    • Instant gelatin for the cake (optional)

    Directions

    • Dough:
    • Beat the butter with the regular and vanilla sugar until a creamy consistency.
    • Add egg yolk, beat until homogeneous.
    • Add flour and knead the dough.
    • Form a disc from the dough, wrap it in clingfilm and put in the fridge for an hour.
    • Take out the cooled dough, roll it out and put it in a form. Use a fork to make small holes on the bottom so that the dough does not rise.
    • Put foil and weight (dry beans or rice) on the dough. Place in an oven heated to 180 degrees convection mode and bake for 15 minutes.
    • Remove the weight and bake for about 10 more minutes.
    • Cool down the base.
    • Cream:
    • Carefully mix mascarpone with honey, vanilla sugar and lemon juice using spatula (do not whip).
    • Separately whip the cream.
    • Carefully (!) mix the cream with cheese mass, not too long and not intensive, from bottom to up.
    • Spread the cream on the cooled basis.
    • Arrange the sliced mangoes on top of the mascarpone cream in an attractive pattern.
    • Topping:
    • For longer shelf life use the instant gelatin. Boil it according to the instructions on the package. Brush the fruits with a brush.
    • Refrigerate the tart for at least 1 hour to allow the flavors to meld and the filling to set.

    Tips & Tricks

    • You can also add some crushed pistachios or toasted coconut flakes on top for added texture and flavor, if desired.
    • Adjust the amount of honey in the cream when using more or less sweet fruits and berries.

    The post Fruity tart with mascarpone first appeared on BakedInMunich.

    ]]>     https://bakedinmunich.com/quick-easy/fruity-tart-with-mascarpone/feed/ 0     Poppy tart https://bakedinmunich.com/quick-easy/poppy-tart/?utm_source=rss&utm_medium=rss&utm_campaign=poppy-tart https://bakedinmunich.com/quick-easy/poppy-tart/#comments Mon, 20 Mar 2023 18:47:21 +0000 https://cooking.hosting109557.a2f15.netcup.net/?p=372 The crust is crisp, buttery, and light, the base complements the filling just right.

    The post Poppy tart first appeared on BakedInMunich.

    ]]>     The crust is crisp, buttery, and light, the base complements the filling just right.

    POPPY TART
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    POPPY TART

    Difficulty: Easy
    Prep time

    20

    minutes
    Baking time

    40

    minutes
    Dish Form

    21-24

    cm
    Total time

    1

    hour 

    Whether you’re looking for a new dessert recipe to add to your repertoire or simply want to try something new and delicious, this poppy pie is sure to be a hit.

    Gather your ingredients and let’s get started!

    Ingredients

    • DOUGH:

    • Butter 100 grams

    • Sugar 75 grams

    • Yolks 2 pcs

    • Flour 225 grams

    • Baking powder 0.5 tsp

    • FILLING:

    • Ready poppy filling package 300 grams

    • Egg whites 2 pcs

    • Breadcrumbs 2 tbsp

    • Sugar 1 tbsp

    Directions

    • Dough
    • For the dough, beat the butter with the sugar and salt until creamy.
    • Add the egg yolks and beat again.
    • Add flour sifted with baking powder and knead into a soft dough.
    • Divide the dough into 2 portions, shape each one into a disk and put it into a freezer for 20-30 minutes – the dough should reach a consistency that you can grate it.
    • Line a baking tray with the baking paper. Spread half of the dough on the bottom of the mould and tamp it down.
    • Filling
    • Add the egg whites, breadcrumbs and sugar to the poppy seeds and beat with a mixer until smooth.
    • Place the poppy mix onto the first half of the dough.
    • Rub the other half of the dough on top.
    • Place in a preheated 180 degrees oven and bake until golden, for about 40 minutes.

    The post Poppy tart first appeared on BakedInMunich.

    ]]>     https://bakedinmunich.com/quick-easy/poppy-tart/feed/ 1