Traditional recipes

Orange tart with coconut syrup

Orange tart with coconut syrup

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Beat the eggs together with the sugar and a pinch of salt until they become fluffy. Then add the yogurt, orange peel, orange juice and oil and mix. This is followed by sifted flour, starch and baking powder.

Cut the orange peel (including the white part) then cut it into slices that we place on the bottom of the tray with baking paper in which we will bake the tart. Pour the above composition and put in the oven, over medium heat until it passes the toothpick test.

Meanwhile, prepare the syrup: put the orange juice, sugar and coconut flakes on the fire and let it boil for about 4 minutes, then let it cool and strain it.

Remove the tart from the oven and with a spoon, pour the syrup over its entire surface.

Rustic fruit tart

Named after its French galette, this rustic-looking tart can be both sweet and savory. The filling of this tart can be anything, from strawberries, as in this case, to mushrooms or leeks. Unlike classic tarts, galette is not so strict in terms of shape, you do not need a special tray and you do not have to be a master in the kitchen to finish it with this recipe, which on top of that is also post.

For the crust you need: 200g flour (I used a mixture of white flour with wholemeal flour in a ratio of 3: 1), 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1 tablespoon powdered sugar, 80g olive oil coconut, solid (or palm oil as a cheaper option), 6-8 tablespoons cold water (from the refrigerator).
Mix the flour, oil, salt, baking powder and powdered sugar in the bowl of a food processor and beat until you get a sandy composition. Add cold water, at the beginning only 6 tablespoons, and beat again until you get a smooth dough. If necessary, add another 1-2 tablespoons of cold water. Transfer the dough to the floured worktop and form a ball, without kneading it too much. Roll out the dough with a rolling pin until you get a thin disc.

For the filling you need: 300g fresh strawberries (or other fruits), 1 tablespoon starch, 3-4 tablespoons sugar, to taste, 1/2 teaspoon vanilla extract, 1 teaspoon grated orange peel.
Cut the strawberries into slices and mix them in a bowl with the starch, sugar, vanilla and orange peel. Transfer the strawberries over the dough disk, leaving the edges free. To form the tart, simply pull the edges of the dough over the filling in the center. Bake the tart in the preheated oven at 180C for about 30 minutes or until the crust turns golden.

For the orange glaze you need: 1 tablespoon melted coconut oil, 1 tablespoon fresh orange juice (I used red oranges, but you can even use lemons or clementines), 1 teaspoon grated orange peel, powdered sugar.

Mix the coconut oil, peel and orange juice in a bowl. Add powdered sugar until you get a icing that flows from the spoon. It is ideal to add the sugar gradually and mix well. The icing must be thick, but still run off the spoon. All you have to do is top up the tart with the icing.
Enjoy your meal!

  • 500 ml of fresh orange juice
  • 350 ml water
  • 450 g sugar
  • orange peel (optional)

I squeezed several oranges from which I obtained 500 ml of fresh juice.

Separately, in a saucepan I mixed the water with the sugar and put them on the fire, stirring so that the sugar melts. When it melted completely, I added the orange juice and boiled for about 20 minutes until the composition thickened a little. If you like, you can also put a spoonful of grated orange peel for flavor. But we prefer without leaving it simple. Leave it to cool, transfer the syrup to a bottle and keep it cold.

I got 800 ml of delicious syrup. Drink it with pleasure!

Serve with mineral or plain water and ice cubes. Good job and good appetite!

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For a simple cake with coconut top and orange cream, beat the egg whites with a pinch of salt, add the sugar and mix well, incorporate the yolk, mixing with a wooden or silicone spoon, sifting the flour mixed with the baking powder over the egg whites, add coconut and essence and mix lightly.

Wallpaper a tray with baking paper, add the composition and put the tray in the preheated oven until it passes the toothpick test on low heat, let it cool well, then cut it in 2.

CREAM-mix the yolks with the sugar and flour, add the milk, mix well so as not to form lumps, put the pot on the fire over medium heat and let it boil until it thickens. Let the cake cream cool then add hydrated gelatin in 3 tablespoons of cold water and dissolved in a steam bath, sour cream, orange juice, vanilla sugar and mix. Put the pot in the fridge until it starts to harden.

Place the first sheet, syrup (I syruped with mint syrup so it has a green color) add three quarters of the composition and refrigerate for about 10 minutes, add the -2 sheet and the rest of the cream and give the simple cake with coconut and cream with oranges in the fridge for about 2 hours

Orange tart

A recipe delicious of orange tart, flour, butter, egg, water, salt, mascarpone, powdered sugar, red gelatin.


Cream ingredient:

  • 250 g mascarpone
  • 6 oranges
  • 6 tablespoons powdered sugar
  • 1 sachet of red gelatin

Method of preparation:

Put the flour in a bowl, add the diced butter and mix with your fingertips. Incorporate the yolk, water, salt powder and mix until a homogeneous dough is obtained, which is left to cool for 30 minutes. The dough does not knead for a long time because it becomes crumbly.

Roll out the dough into a tart shape and prick with a fork. Baking paper and beans are placed on top of it. Bake for 15-20 minutes on low heat, remove the beans and leave to cool.

Mix the mascarpone cream with the powdered sugar, juice and grated peel from a large orange and spread the cream over the tart dough. Peel and slice three oranges and place over the cream. Boil the gelatin in the juice of the remaining oranges and leave to cool a little. Pour over the tart and refrigerate for an hour.

Orange tart with coconut syrup - Recipes


Someone talented quickly to compose
A cake room. It 's so good! & # 8230

  • 400 gr pie sheets
  • 4 eggs
  • 200 gr Greek yogurt (fat yogurt)
  • 150 gr sugar
  • 100 gr melted butter
  • 1 sachet of baking powder
  • Orange peel

  1. let the pie sheets thaw, then dry.
  2. Grease a heat-resistant dish with butter (diameter 26 cm). Then we line it with a few sheets of pie, and break the rest into pieces.
  3. In a bowl, mix the yogurt with the sugar and melted butter then add one egg at a time and incorporate with the aim
  4. Add orange peel and baking powder quenched in lemon juice, then the pieces of pie sheets
  5. pour this mixture into the heat-resistant vessel already covered with a layer of sheets
  6. put in the oven heated to 190 degrees for about 30 minutes, until golden brown
  7. While the cake is in the oven, prepare the syrup. Let the orange juice and sugar boil for about 5 minutes, then remove from the heat and add the honey. And the syrup is ready, which we leave to cool.
  8. Remove the cake from the oven, portion it in the pan and syrup it while it is still hot
  9. good appetite!

Orange liqueur

Orange liqueur or arancello in Italian, is a recipe as tasty as it is simple. A fine liqueur, extremely fragrant, with a festive taste. You can prepare it for Christmas or New Year's Eve, or in larger quantities, to have until next year, when the orange season is again & # 128578 There's not much to tell, so let's move on Orange liqueur recipe 🙂

Sheets with coconut and lemon cream

The rooster has always made a good house with lemon or lime, even with oranges, I could say, because Rafaello is better than the ones with oranges, I have never eaten. But let's go back to our cake, which is not only tender and melts in your mouth, but is flavorful and with a slight lemon taste, only suitable after a hearty meal or in summer.

Today's recipe perfectly combines lemon cream with coconut leaves. It is simple and easy to do, the only inconvenience, I could say is that we have to stretch each sheet, quite thin, but it is worth the effort.

With fairly simple ingredients and available to anyone, you will get a cake that you will fall in love with. Stay tuned for the list of ingredients and how to prepare it.

Ingredients for sheets:

  • 3 eggs
  • 150 g powdered sugar
  • 1 tablespoon vanilla extract
  • 1 pinch of salt
  • 150 g coconut flour, if you do not have, you can mix the flakes you have or buy the smallest
  • 180 g butter with at least 82% fat
  • teaspoon of ammonia
  • 400 g white flour

Cream ingredients

  • 5 eggs
  • 220 g of sugar
  • juice of 3 lemons (about 120 ml)
  • 200 g butter with at least 82% fat
  • a pinch of salt
  • 250 ml whipped cream with 35% fat

How to prepare sheets:

We put the butter with the powdered sugar and the salt powder in a bowl, and with the help of a food processor we mix until the butter turns light.

Incorporate the eggs one at a time, one by one and the vanilla extract.

Add the grated rooster and incorporate with a spatula.

We put the flour mixed with the ammonia in slices, so that we can easily incorporate it. Towards the end, manual kneading will be required.

We put the dough in a foil and put it in the fridge for half an hour.

Preheat the oven to 180 degrees Celsius.

Divide the dough into 4 equal parts.

We spread the sheets between baking papers with the size of 25/35 each sheet.

Bake for 8-10 minutes at 180 degrees each sheet or until lightly browned, the color of the baked sheets should be golden.

How to prepare the cream:

In a heat-resistant bowl put the whole eggs, sugar, salt powder and put on the bain marie, being careful that the bottom of the bowl does not touch the boiling water.

Mix until the composition foams well and leaves slight waves on the surface.

Quickly add the butter and lemon juice and continue to mix until thickened.

Let cool for an hour or until completely cool.

Gently mix the cream until it binds a little. Add the cream to the cream and mix until it has a light consistency like a soft snow. Do not mix too much that will cheese and cut.

Here it is up to everyone. We can fill the sheets with 3 layers of cream and sprinkle powdered sugar on top, or we can divide the cream into 4 equal parts and start with the sheet and finish with the cream.

Let cool for at least 4 hours to soften the sheets. After this minimum time we can cut and serve. So good job and good luck!

Recipes for alcoholic cocktails with coconut milk

Cocktail finiko-coconuts

The alcoholic coconut cocktail, prepared on the basis of coconut milk and dates, will give a real pleasure to real gourmets.

Method of preparation:

To prepare the coconut cocktail it is necessary to use a baked juicy figs.

Of these, you need to remove the seeds, slice the fruit in half.

Coconut milk should be fresh and chilled. It needs to connect with rum, dates, add vanilla sugar and beat all blender.

If you get a homogeneous mass.

Ready cocktail cinnamon sprinkled on top.

"Bahia" cocktail

This delicious light alcoholic cocktail with coconut milk consists of the following components:

  • 60 ml white rum
  • 120 ml of pineapple juice
  • five tablespoons of coconut milk
  • pineapple slices
  • ice cubes.

Mix all ingredients in a blender, beat with a mixer.

At the bottom pour the ice cup, pour the pineapple slice cocktail garnish.

It is extremely simple to do. In the bowl of the robot I put coconut flakes together with the butter and I let the robot mix until it started to bind.

I prepared a 10x30 cm tart tray and put coconut in it. I pressed well rooting on the edges and put in the fridge for 30 minutes. Heat the oven to 180 degrees and put the tray in the oven until it takes on a little color (approx. 15 minutes).

In a bowl put the sugar and blackcurrants and put them on the fire.

I used frozen blackcurrants. I left it on the fire until it became like a thick sauce.

Set aside and leave to cool.

In a bowl I put the sugar and let it melt until it had a beautiful color, the color of caramel. Be careful not to burn. Over the sugar, with great care, pour the whipped cream and let it boil until the sugar melts and a thick syrup results. Leave at room temperature to cool slightly. Beat the mascarpone with the sugar until it foams slightly and the sugar melts.

Pour the blackcurrants over the baked and cooled top and level. Refrigerate for 30 minutes. Spread the mascarpone over the currants and pour the caramel, to make it easier the mascarpone can be put with a pos.

Refrigerate until ready to serve. It would be good to stay in the fridge for 12 hours.