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Unbaked tart with biscuits, chocolate ganache and berries

Unbaked tart with biscuits, chocolate ganache and berries

Don't bake, it doesn't take long and Alex teaches you how to make it: oreo cookie tart… perfect for tonight

  • About 400 g of Oreo biscuits
  • 150 g of melted butter
  • 200 g of milk chocolate and cappuccino
  • 100 g of dark chocolate, 85% cocoa
  • 200 ml of cooking cream
  • about 250 g of fresh forest

Servings: 10

Preparation time: less than 30 minutes

RECIPE PREPARATION Unbaked tart with biscuits, chocolate ganache and berries:

Grind the Oreo biscuits well in a blender with a mincer. Add the melted butter and continue to grind until everything is well blended. Place the biscuits in a tart pan with a detachable bottom and press well, insisting on the edges. Leave in the fridge until the cream is ready.

Now let's continue with the cream. Finely chop both types of chocolate and put them in a bowl. Heat the cooking cream on the fire and put it over the chocolate. Leave it there for about 1 minute, then mix it well until smooth. Pour the obtained tart into the shape of a tart. Put the berries and refrigerate for at least 2 hours. Optionally, for serving you can put some fried and crushed almond flakes. Voila! A piece of tart with chocolate and strawberries, without baking.

Ingredients for the cake recipe without baking

  • 300g plain biscuits crushed perfectly (I make them in a blender)
  • 1 cup old powder
  • 200 g butter
  • 3 yolks
  • 6 tablespoons cold milk
  • 1 plain chocolate (with milk or bitter, according to preference), or 4 tablespoons of cocoa. Grandma makes cocoa, I make chocolate
  • A teaspoon nes
  • 1 glass of sour cherries (you can also use other liqueur drunk fruits)
  • 1 glass of hazelnuts / nuts / etc, ground. Grandma uses Turkish hazelnuts, I had a mix of hazelnuts + almonds
  • 1 glass of dried fruit (raisins, dates, figs, apricots, etc.), chopped and soaked in some strength (I used apricots, cranberries and dates soaked in a drop of whiskey, goes well with brandy or rum).

How do we prepare the recipe for Lenea Cucoanei, a cake without baking?

(After being lazy, this lady is also drunk & hellip & # 128521 But guests are always very dear.)

I finely ground the biscuits in the blender.

I rubbed the sugar with the butter until it became foam. I added the 3 yolks, still rubbing.

I melted the chocolate in the microwave, along with the whiskey in which I had soaked the dried fruit. I mixed in the melted chocolate and the teaspoon of nes.

Alternatively, in the buttered sugar I incorporated the biscuit breadcrumbs, with cold milk and melted chocolate, then I added the fruits and hazelnuts.

I mixed well with a wooden spoon (it will have a rather sticky composition).

I put the mixture in a cake pan covered with plastic wrap.

I completely wrapped the mixture in plastic wrap.

I left the tray in the freezer overnight (about 10 hours) and then in the refrigerator from morning to evening.

I turned the cake over on a tray and decorated it with whipped cream, glazed cherries and wafer popcorn. With polka dots and Flower power, how it suits a lazy but nice lady!

The average grade given by the jury for this recipe is 9.50

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Lenea Cucoanei, cake without baking with sour cherries, recipe from grandma

Mini-tarts with white chocolate ganache and fruit

Mini-tarts with white chocolate ganache and fruit, an elegant and delicate dessert

Today I had no intention of "cake". However, we arrived in the vegetable and fruit market and from here things got complicated.

As the market was full of more and more appetizing fruits, obviously I bought big cherries, parguites and chubby raspberries, with the obvious intention of eating them, together with the family, in their natural state.

On the way back home, my imagination went crazy, looking for possible dessert combinations to match these wonderful fruits. I tried to resist the temptation heroically, but in the end I capitulated and these mini-tarts with white chocolate ganache and fruit came out. When a subtle smell of butter from the tart dough began to be felt in the kitchen, my imagination calmed down, but the taste buds were eagerly activated, waiting for the moment of tasting.

Preparation time: 00:35 hours
Cooking time: 00:40 hours
Total Time: 01:15 hours
Number of servings: 4
Degree of difficulty: average

Ingredients Mini-tarts with white chocolate ganache and fruit

  • 70 g cold butter, 82% fat
  • 35 g powdered sugar (I used brown sugar, ground)
  • 150 g sifted flour
  • 1 egg yolk
  • 1-2 tablespoons cold water
  • a pinch of salt
  • 2-3 teaspoons of cocoa powder
  • 400 g white chocolate
  • 200 ml whipped cream, 30% fat
  • 1 generous handful of raspberries
  • 1 generous handful of cherries
  • 50 g melted white chocolate
  • 1 narrow strip of 3 cm chocolate transfer foil

Preparation Mini-tarts with white chocolate ganache and fruit

1. When preparing tart dough, it is essential that the ingredients used are cold, especially butter.

Sift the flour, mix with the salt powder, cocoa powder and sugar, then add the cold butter, cut into cubes. It is essential that this dough is not kneaded by hand, to prevent the butter from heating up from the heat of the hands. That is why either a spatula or a food processor is used to mix them.

You will get a sandy dough over which you will then add the egg yolk. After incorporating the yolk, gradually add the amount of cold water, kneading until you get a homogeneous dough. It is then wrapped in cling film and left to cool for 30 minutes.

2. After the waiting time, take the dough out of the fridge and place it on a floured surface, spread it with a rolling pin to a thickness of 5 mm and divide it into 4 pieces.

I used 4 smaller tart trays, 12 cm in diameter. Before putting the dough in the trays, I greased the trays with butter. Prick the dough from the tray with a fork, so that it does not swell when baking.

3. Bake the tarts in the preheated oven for about 30 minutes at a temperature of 180 degrees Celsius.

After they are baked, take them out of the oven and leave them to cool on a grill.

4. The white chocolate ganache is prepared as follows: put the whipped cream in a pan, on the stove, over medium heat and mix from time to time with a spatula, so that it does not stick to the bottom of the pan.

When it boils very well, but still does not boil, take it off the heat and put it over the chopped chocolate. Let stand 5 minutes, without stirring. After the waiting time, mix well with a whisk or a spatula, so that a homogeneous cream results, without lumps.

5. After the baked tarts have cooled, fill them with the white chocolate ganache and place in the fridge.

6. When the ganache in the tart has hardened, take it out of the fridge and decorate it according to your preferences, with fruit. In addition to the fruit, I also used a decoration made of melted white chocolate, which I put over a strip of chocolate transfer foil. I put the foil in the fridge to harden, then, after cooling, I took out the foil and cut squares out of it, with which I decorated the tarts.

Preparation Fasting tart with pears by Simona Callas

For the crust: margarine, cut into cubes, sugar and flour are mixed until a sandy composition is obtained. Then add a little cold water to make a bound and thick dough. Wrap the dough in cling film and refrigerate for about an hour.

Preheat the oven to 175 degrees Celsius. Take the dough out of the fridge, spread it on the powdered table with a little flour and place it inside the tart form, lining the base and the walls of the form. Prick the dough with a fork from place to place, cover with baking paper and place dried chickpeas, beans or special pebbles on top.

Place in the oven until lightly browned (about 15 minutes). Then remove the tray from the oven, remove the weights and baking paper and allow to cool.

Remove the pears from the compote and drain.

For the filling: margarine is mixed with sugar. Add in order: cocoa, cinnamon, coconut cream, almond flour, rum. Homogenize. The composition is poured into the crust and leveled. Place the pear halves on top and put the tray in the oven for about 30 minutes.

When ready, remove the pan from the oven and allow to cool completely before removing from the mold and cutting.

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Cake with biscuits and white chocolate ganache

Today we indulge in one of the simplest cakes. It does not require baking and is based on a few simple ingredients. We had a few packets of biscuits and some liquid cream around the house, and since we never run out of chocolate, it wasn't too complicated to embed this recipe. We thought of decorating the cake with a heart-shaped template, to keep up with the recipes dedicated to the month of love. ❤❤

Ingredients for 5-6 servings:

● 2 packs of simple biscuits

● 3 tablespoons top with milk jam / dulce de leche / caramel condensed milk

optional for decoration & # 8211 cocoa, grated chocolate, peanuts drawn in chocolate, etc

White chocolate ganache cream:

● 200 ml liquid cream for whipped cream

Prepare ganache cream:
Break the chocolate into pieces and mix with the liquid cream over low heat (without boiling) until the chocolate melts.
Let it cool for a few hours 4-5 hours, then mix until you get a fine and fluffy cream.

Method of preparation:

1. Wallpaper a form with plastic wrap, then place a layer of biscuits passed through milk, next to each other.

2. Cover with a thin layer of milk jam, then a double layer of biscuits, then another layer of milk jam and finish with another layer of cookies.

3. Put the cake in the fridge for about 4-5 hours, then turn it over on a plate and cover with white chocolate ganache. Decorate as you like.

Cheesecake for vegans (no cheese)

Among the few delicious things you can prepare without milk and dairy products is this cheesecake. With only nine ingredients you will get a taste and texture similar to the original but without lactose. You need a blender and a cake tin with a removable tray.

Otherwise, the peanut butter cheesecake is a dessert that won't take you more than half an hour.

Ingredients for the crust:

Ingredients for the filling:

  • 5 cups of almonds hydrated in water for at least 4-6 hours and drained
  • 1/3 cup melted coconut oil
  • ½ fat coconut milk cane
  • ½ cup of maple syrup or agave syrup
  • 1/3 cup peanut butter
  • ¼ cup lemon juice

Ingredients for ganache:


Preheat the oven to 180 C.

Crush the biscuits in a food processor until they turn into powder. Add 2 tablespoons of coconut oil and pulse again.

Place a baking sheet over the bottom of a tray with a detachable base. Turn the crust over and press the biscuits with a spoon.

Put the tray in the oven for 5 minutes then take it out and let it cool.

Add the hydrated almonds, lemon juice, coconut oil, coconut milk, syrup and peanut butter in a blender and beat, several times, until you get a creamy and very fine mixture (about 3-4 minutes). If the cream seems too thick, add a tablespoon of coconut milk.

Pour the filling over the crust and level it with a knife.

Prepare the ganache: heat the milk in the microwave for 30 seconds and add the chocolate flakes. Let it melt for a few minutes then mix. If you haven't got a thick sauce and you still have whole chocolate flakes, bake for a few more minutes.

Pour the ganache over the filling, cover the tray with plastic wrap and leave in the freezer for at least three hours.

Remove the foil and the circle of the tray and slice the cheesecake with peanut butter.

Maria cake with caramel cream, biscuits and chocolate

I promised the other day that I would write the recipe from Maria cake with caramel cream, to have a practical example of using this cream. It's a cake recipe easy to do, without big headaches. It can be done in two days, that is, in pieces. Which I really like. Why?

Because I can bake the top and the cream on Friday night when it's already late and I don't feel like doing who knows what. The next day, in the morning I assemble everything and until lunch I have only a good cake to eat.

In addition, there is a economic cake because from four eggs you make both the base and the cream and the second layer of the top is made of biscuits that are not expensive either.

I invite you to the Facebook group & # 8211 click here
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Cake with caramel, biscuits and chocolate is therefore based on a simple and easy to make recipe, which resembles that of Tosca cake, if you noticed. Although I put the simple name, after its components, I would like this cake to be known as Maria cake with caramel, biscuits and chocolate. So, if you tried it and talk to others about it, recommend it under this name :)