Traditional recipes

Mini tarts with strawberry cream, Milk core and whipped cream

Mini tarts with strawberry cream, Milk core and whipped cream

Sift the flour and mix it with a pinch of salt, then add the butter kept at room temperature and cut into slices, mix until you get some crumbs.

Add the egg and 1-2 tablespoons of very cold water (as required by the dough) and knead a little, then cover dough with foil and let it cool for 30 minutes.

Meanwhile, grease the mini-cake tins with oil.

After the passage of time, roll out the thin dough about 3-4 mm and cut it into a round shape.

We put the dough thus obtained in the mini-cake forms, we press it a little on the edges, then we put a teaspoon of strawberry jam (jam) in them.

Put in the preheated oven at 160 degrees C for about 20 minutes, until the dough is cooked.

After all the mini cakes are baked, let them cool in the molds and then take them out.

prepare cream Beat the whipped cream well with the vanilla sugar until you get a firm foam.

We mix the milk core and the strawberries for a few seconds until they crumble, then we add them to the whipped cream. Mix carefully and get the cream.

With the help of a posh we put the cream in the cooled mini tarts.

they ornam with slices of strawberries and leaves.

Great appetite to have !


Mini Cakes with Strawberry Cream, Milk Core and Cream - Recipes

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Ingredients for the mini tart recipe

  • Tart ingredient:
  • Flour - 250 g
  • Cold butter cut into cubes - 125 g
  • Old - 80 g
  • Salt - & frac12 teaspoon
  • Vanilla sugar - 1 tsp
  • An egg.
  • Cream ingredient:
  • Fresh - 200 ml
  • White chocolate - 200 g
  • Mascarpone - 500 g.

Preparation for the recipe for mini tarts with mascarpone cream

Prepare the mini tarts first.

Mix in a bowl flour (not to be sifted), sugar, vanilla sugar and salt. Add the cold butter cut into cubes and mix with cold hands until you get crumbs.

it is desirable that all ingredients, bowl and hands be cold, so that the butter does not melt.
In the dough we add the egg, it can be replaced with 2-3 tablespoons of sour cream or water, but the texture of the tarts will change. Put the dough in a plastic bag and leave it in the fridge for 20 minutes.

Then we break large pieces of walnut into shapes and form mini tarts by flattening the crust with our fingers.

if you have larger and not very deep shapes, leave the dough in the fridge for a longer time, spread it out and cut circles larger than the diameter of the shape. Transfer the discs to shapes and flatten with your fingers.
After we have formed all the tarts, we infuse the tarts with a fork.

Mini tarts with mascarpone cream

There are 2 ways to bake mini tarts. Immediately after we have formed them, we put in them baking paper and balls for baking (they can be replaced with beans, peas or chickpeas).
Because I didn't have balls or beans in the house, I froze the tarts for 2 hours.
Bake the mini tarts at 200 C, about 20 minutes or until you get the desired color.
We prepare cream.

Heat the whipped cream in the microwave.

The optimum temperature is 60C, avoid boiling. In the hot cream, add the chocolate, it must melt, then add the mascarpone and leave to cool for 2 hours. Then I mix the composition.

Don't be scared, at first the cream will be liquid, but as it mixes, it hardens.
Fill the mini tarts with cream with a spoon or a pos, then decorate them with fruit and let them cool.
Good appetite!

The recipe and the photos belong to Radmila Girbu and she participates with this recipe in the Great Winter Contest 2019: cook and win


What can we make of strawberries?

Along with ice cream, sugar or whipped cream, strawberries should not be missing from the daily menu during this period. Here are some recipes:


Rice pudding with whipped cream and strawberries


1 1/2 cup rice, 1 1/2 l milk, sugar to taste, 2 packets of vanilla sugar, 300-500 gr. ready-made sweet cream, 20-25 strawberries

Boil the rice with the milk, sugar and vanilla sugar. Allow to cool. When it is cold, put a layer of rice on a plate, a layer of whipped cream sprinkled with strawberries, another layer of rice, until the composition is finished. On top, decorate with plenty of whipped cream and strawberries! Sprinkle a little vanilla sugar over the fruit. Put it in the fridge and take it out when serving.

Cream cheese with strawberries


(for 4 people): 375 gr. fresh cow's cheese, 200 gr. pasteurized yogurt, 50 gr. sugar, 1 orange, 400 gr. strawberries, 30 gr. walnut kernel, 50 gr. finely chopped milk chocolate, 2 tablespoons raisins, a few fresh mint leaves

Mix the yogurt with the cheese and sugar until they become a homogeneous paste. Scald the orange, wipe and shave. Peel a squash, grate it and squeeze the juice. Wash the strawberries, clean them and cut them in half. Cut the walnut kernel into pieces, as well as the chocolate. Strawberries and chocolate are incorporated into the yogurt and cheese mass. Sprinkle walnuts and raisins on top. (and chopped mint leaves.)


(for 12 pieces): 250 gr. yogurt, 2 eggs, 100 gr. sugar, 60 gr. butter, 125 gr. flour, 125 gr. semolina, 1/2 packet of baking powder, 3 tablespoons of strawberry jam, 250 gr. fresh, 300 gr. small strawberries, a tablespoon of powdered sugar

Preheat the oven. Mix the yogurt with the eggs, sugar and softened butter. Add flour, semolina, baking powder and mix well. Put the dough in a cake pan greased with fat and bake for 45 minutes. Leave the countertop to cool and cut it in half wide. One half is greased with jam, the other is placed on top. Spread a layer of whipped cream over the top. Pass the strawberries through a stream of water (put in a sieve) and let them drain. Peel a squash, grate it and cut it in half. Put over the whipped cream, fruit next to the fruit, and sprinkle with powdered sugar.


2 tablespoons butter, 250g flour, a pinch of salt, 1 / 2kg strawberries, 5 tablespoons sour cream, 3 tablespoons sugar, 2 tablespoons rum

Rub the butter with the cream and salt, gradually add the flour, knead quickly, form a ball and let it cool for 2 hours. Spread a sheet the shape of a cake. Place in greased form and bake over high heat. Place the washed and drained strawberries on top, then the cream rubbed with sugar is poured among them in the form of arabesques and sprinkled with rum.


1 kg of strawberries, 3 liters of water, 3 teaspoons of honey, 3 tablespoons of sugar, 1 pc. Lemon

Choose well-cooked strawberries, wash them in some water and let them drain, then put them in an enameled pot and boil them. Bring to the boil and simmer for 10-15 minutes. Add sugar, honey, lemon juice, mix until completely dissolved and filter again. 5 raisins are placed on the bottom of each bottle in which the kvass is to be poured. The bottles must be tightly closed and left at a suitable temperature for 2 days, and in the cold for another 4-5 days.


40 ml tequila, a few strawberries, 20 ml triple dry, 20 ml lemon juice

Crush an ice cube, mix with a few crushed strawberries and put everything in a cocktail glass. Then pour over the tequila strawberry sherbet, triple dry and lemon juice. Serve garnished with a whole strawberry.


How to make strawberry tiramisu

We will first prepare a oval tray for tiramisu.

In a smaller bowl, we will put mascarpone cream together with vanilla sugar, and mix for 2-3 seconds (as much as the mascarpone cream will become a little creamier), then leave it aside while we prepare the rest of the ingredients.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

In another vessel just as small we will beat liquid cream with powdered caster sugar, until it hardens, then we will combine it with whipped cream mascarpone.

Strawberries we will clean the tails, wash them, then with a Forks we will crush very little.

they add then in vessel in which it is located mascarpone cream and whipped cream, mixing them lightly with a spatula until homogenization.

syrup prepared from compote, we put it in a rectangular vessel (to allow us to syrup the biscuits).

On shelf ready, we will put a row of 6 pieces of biscuits, soaked a little on one side with compote (not too much, because the biscuits will draw moisture from the cream), then we will put strawberry cream (I divided it into three parts).

Over cream we the second layer of biscuits soaked, strawberry cream, the last layer of biscuits and cream which remained in a thin layer.

The surface of the Tiramisu cake, we will decorate it with fresh strawberries that we have cut into quarters.

The plateau will be given to cold in the fridge for a night or a few hours (4-5 hours, as long as the biscuits take their aromas).

Tiramisu with strawberries will be served with a fresh orange.


Mini Cakes with Strawberry Cream, Milk Core and Cream - Recipes

Homemade jam, made in Covasna, without additives, additives or preservatives

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To prepare the savarins, first dissolve the yeast in milk.
Mix the egg with the sugar, add the oil, milk (with yeast), sifted flour and a pinch of salt, then mix until a homogeneous dough with the consistency of sour cream.
Grease the forms of savarina (mini tarts, muffins, what you have on hand) with a little oil and fill them only two thirds with dough.
Leave them to rise for 30 minutes and then put them in the oven for 30 minutes, until they brown nicely.


Savarine filling and syrup:

For the cream, mix the whipped cream in a bowl. Then add the washed strawberries, peeled and crushed, continuing to mix until the mixture is homogeneous.

For the syrup, boil the sugar with water, until all the sugar has melted and add the essence (optional).
After the savarines have cooled, cut a lid on them, roll them well in sugar syrup and fill them with strawberry foam.

Savarins with strawberry mousse can be prepared with another kind of fruit mousse, according to preferences.


Strawberry Chocolate Cake, Cold Prepared

Prepare the worktop. Grind the biscuits, larger pieces can remain. Mix with cocoa then pour the melted butter and a little bit of milk until you get a composition similar to that for biscuit salami.

Prepare a round tray with removable walls, over which a food foil is placed. Turn the composition over and level it on the bottom of the tray, pressing well. Let it cool until the cream is ready.

Cream: Put liquid cream and broken chocolate in a saucepan. Heat gently and mix with a whisk until the composition is well blended. Let it cool for at least an hour. Add the rum essence and mix well until you get a thick and lighter cream.

Strawberries are cleaned of tails (choose the ones that are beautiful and remain with tails), wash and let it drain well. Strawberries should be about the same size.

Cake assembly: Remove the tray from the refrigerator. Remove the removable ring and cling film. Transfer the cake to a plate. Grease with a thin layer of this cream. part of the strawberries is cut in half lengthwise and placed on the edge of the tray with the part cut outwards. The rest of the strawberries are placed whole on the whole surface. Pour the rhyme carefully, fill the places between the strawberries, level and leave to cool for half an hour.

Icing: In a saucepan, melt the chocolate with liquid cream. Mix well. About a quarter of this amount is kept from this glaze. Allow to cool slightly then pour over the cake starting from the middle. It levels nicely. Let cool to harden the glaze.

For decoration: Choose beautiful strawberries with tails. Glaze with half the chocolate from the preserved icing and place in the middle of the cake. It is decorated with heart candies on the edges and according to the imagination.


How is whipped cream sweetened and flavored?

Now add powdered sugar and vanilla. Never use caster sugar (crystal) because it leaves water! The most suitable is the commercial powdered sugar because it also contains a small amount of food starch which helps to bind the cream. How much sugar is put in? I put 2 tablespoons (40-50 g) in 1 L of whipped cream (respectively 1 teaspoon in 200 ml). Also now add vanilla: pod core, extract or powder (possibly vanilla sugar).

From now on, whipped cream must be beaten very carefully, only at low speed and only for a few seconds, enough to homogenize the powdered sugar. You will see how it strengthens, how it becomes firm and dense. Ready!! I do not add gelatin or whipped cream hardener. I beat her so that she could keep her outfit. Don't expect it to last 3 days like that synthetic crap that stands alone!

If it is beaten properly, it can be placed in a pos with dui (spritz) and you can start decorating cakes and cakes. If you want to use it for creams (mousse) you will have to beat it a little less so that you can incorporate it more easily into the cream base.


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