Friday, August 2, 2013

Fruit tart

Fruit tart

Sweet Pastry Crust


1 1/2 cups       All purpose flour(195 grams) (1 2/3) 
1/8 teaspoon     Salt(1/8)
1/2 cup          Unsalted butter, at room temp(1/2) 
1/4 cup          Granulated white sugar(50 grams) (1/3) 
1                Large egg, lightly beaten(1)
Note - Orange color quantities for 12" pan


Beat butter with electric mixture until soft. Add sugar and beat until light and fluffy. Gradually add the beaten egg and beat just until incorporated. Whisk flour with salt.  Add the flour mixture all once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes. Spray a nonstick cooking spray, an 8-9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and freeze 30 minutes. Afterword place it in a 400 F preheated oven for 5 min. Reduce heat to 350 F and bake about 15 min(until turn it to golden brown). 

Pastry Cream


1 1/4 cups        Milk (whole or 2%)(300 ml)(1 1/2)
1 tablespoon      Pure vanilla extract
3                 Large egg yolks
1/4 cup           Granulated white sugar(50 grams)(1/3)
2 tablespoons     All-purpose flour(20 grams)
2 tablespoons     Cornstarch (20 grams)


Mix the sugar and egg yolks together. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Meanwhile, in a saucepan bring the milk and vanilla just to boiling. Remove from heat and add slowly to egg mixture, whisking constantly. then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly until thick.Remove from heat and Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. Now you can keep this cream in refrigerator  if you need.

Apricot Glaze(optional)


1/2 cup             Apricot jam or preserves
1 tablespoon        Water 



3 cups              Fruit
Large egg         lightly beaten


Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted.) Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at outside edge. After that, re-warm the glaze, if using, and brush a light coat on fruit.



Thursday, August 1, 2013

Baked crispy potato

                        Olive oil
                        Cheese breadcrumbs                                       
                        f.dgQ fld< or Parsley

Cut potatoes into slices without completely separating and rinse it well.
After that microwave it until cook(6-12 min.)
Then brush it with a mixture of olive oil, salt and pepper.
Then place it in the oven for about 1/2 hour in 450°F.

                     Spread cheese bread crumbs on top and oven it for 3 min. Garnished the dish with fried f.dgQ fld< or Parsley. 

Cappuccino cheesecake

cooking spray
                        1                       large egg
1 pack               cream cheese
2 tablespoon     butter
1 tablespoon     corn starch
¾ teaspoon       ground cinnamon
1 can                condense milk
1 teaspoon        vanilla
1/3 cups           chocolate fudge
Note - Ingredients for the brownie is not included.                 


Pre heat the oven to 325 °F with a 13x9 pan coated with cooking spray
Make brownie as usual and spread it in pan.
Beat cream cheese, butter, corn starch 1/4 cinnamon in medium bowl in medium speed.
Add condensed milk, vanilla, 1 egg and beat until smooth. Then pour it evenly over brownie mixture and spread cinnamon on top.

Bake 48 to 52 min, until top is lightly brown.