There are recipes that, for many years that pass and fashions that whip us, always triumph. That’s why we were not surprised to see that the five best tarts on the Internet are the classic ones of a lifetime. In the first place, it sweeps the cheesecake. And is closely followed by the carrot, the apple, the Santiago and the chocolate. How do you stay?
If in the background we like the traditional rather than a child a stick and we are all classics, at least in the kitchen or, in this case, in the bakery. To have it all condensed in one place we are going to gather here the recipes of the five most sought-after tarts on the Internet, which are an essential wardrobe background for all self-respecting cookers. You are the easiest and most delicious recipes you will find, so take good note of them.
Best tarts on the Internet and their easiest and most delicious recipes
Of all our cheesecake recipes, this is the most classic and simple. It requires baking in the oven, but in 30 minutes it is ready. Of course, it is convenient to allow it to calm slowly inside and rest it feels great, so you have to allow yourself enough time to have it ready at its optimal point if what we are looking for is total enjoyment.
Ingredients for six people: 16 Digestive biscuits, 400 g of cream cheese, 120 g of butter, 200 ml of liquid cream, 4 eggs, 20 g of confectionery flour, 80 g of sugar and 10 g of lemon zest.
Preparation: We crush the cookies and mix them with the butter. Cover with this the base of an oven mold, pressing to make it compact, and cool it in the fridge while preparing the filling. We beat the eggs with the sugar until bleaching, better if we do it with some electric rods. Add the cream, the cream cheese and mix well before adding the flour and lemon zest. We stir until homogenized and fill the mold. Cook in the oven, pre-heated to 170-180ºC, for 30 minutes. We turn off and let it cool inside until it is curdled but it does not last. Store in the fridge, where it will harden a little more, until the moment of serving.
After this masterful recipe of carrot cake is our companion María José, who describes it as “definitive”. Its moist texture, the just point of sweetness and the filling of the cream cheese are the keys to its success. It’s quick to prepare, but it requires a chilling time, so be patient. There are waits that are worth it and this is one of them.
Ingredients for 10 people: 350 g of wholemeal flour, 4 eggs, 180 g of sugar, 150 ml of sunflower oil, 200 g of grated carrot, grated 1 orange, 15 g of chemical yeast, 1 teaspoon of baking soda, 400 g of cream cheese, 50 g of butter in ointment, 300 ml of liquid cream with 35% of MG (to be assembled), 100 g of icing sugar and half a teaspoon of vanilla sugar coffee.
Elaboration: We beat the eggs and the sugar until they whiten, better if we use electric rods. Add the oil, flour, baking powder, baking soda and a pinch of salt. Mix well until homogenized. Add the orange zest, the grated carrots and stir. We grease a 22 cm zipper mold and fill with the mixture. Cook in the oven, pre-heated to 180ºC, for about 35 minutes or until pricked with a toothpick it comes out clean. Allow the cake to cool completely before unmolding and cut in half on two discs. For the filling and the covering, we beat gently and manually (if we use an electric mixer it will not be good) the cheese with the icing sugar and the vanilla sugar. We add the butter in the ointment and the previously assembled cream. We mix with enveloping movements. Spread cream cheese on the base disc of our sponge cake, on it we place the second and cover all the outside of the cake with the remaining cream cheese. We keep in the fridge until the moment of serving. Keep reading- The seven rules you must follow to make the perfect mixed sandwich
The apple pie has been given many twists of nut and today we find many wonderful recipes, but our favorite and the one that is more authentic, delicious and easy is this apple pie-flan. With a homemade dough base, a layer of custard and the top of the apple slices briefly cooked in syrup, there is no one who can resist sinking the tooth.
Ingredients for a mold of 24 cm: For the base, 180 g of loose flour, 90 g of icing sugar, 1 vanilla pod, 90 g of butter, 1 egg M, 2 tablespoons of rum and a pinch of salt. For the filling, 4 apples, 2 eggs L, 120 g of sugar and 125 ml of liquid cream with 35% of MG. To cook the apples: 150 g of sugar and 150 ml of water.
Elaboration: For the sucrée dough, we toss the flour and salt in a bowl making a volcano, add the butter in pieces together with the icing sugar and rub with the tips of the fingers until forming crumbs. Add the egg, the rum and the inside of the vanilla pod. We introduce the flour little by little to the wet ingredients until we obtain a uniform dough that we wrap in film and let it rest in the fridge 30 minutes before finally stretching and covering the base and sides of the mold. Cover with baking paper and with some legumes that make weight and cook in the oven, preheated to 180ºC, for 15 minutes. We remove the vegetables and bake another 15 minutes more. We let temper. Meanwhile, we peel the apples and cut into segments. We put a saucepan on the fire with water and sugar, when it boils we add the apple and cook for five minutes. Drain and reserve. Beat all the ingredients of the filling together and fill the pre-baked base, arrange the apple segments and cook again at 180ºC for 30 minutes. It is one of the best tarts on the internet.
Among the five most sought-after tarts on the Internet, we love the Santiago cake. One of the great cakes with the proper name of Galician gastronomy, where good eating is always guaranteed. Easy to more not able and faster than many others, because the base and the filling are baked together. It is a must-have recipe and indispensable in all good recipes.
Ingredients for eight people: For the base, 125 g of butter, 65 g of sugar, a pinch of salt, 2 ml of vanilla essence, 1 egg M and 165-175 g of wheat flour. For the filling, 200 g of ground almonds, 200 g of sugar, grated 1 lemon, 2 M eggs, 3 M egg yolks and 25 g of melted butter.
Elaboration: We start with the base softening the butter and mixing with the sugar, a pinch of salt and half a teaspoon of vanilla essence. We stir until homogenized. We add the egg and stir again. When well integrated, we incorporate all the flour at once. And work with our hands until we obtain a homogeneous mass. We wrap in film and cool in the fridge for 30 minutes. For the filling, we mix the almonds, the sugar, and the lemon zest. Add the eggs, one at a time, mixing well before adding the next one. We do the same with the yolks. Add the melted butter and stir gently until you get a homogeneous mixture. We stretch the dough finely and cover a circular mold of 22 cm. Remove the excess from the edges and puncture the base with a fork. Pour the stuffing inside and bake at 180ºC for 35-40 minutes. Let cool before unmolding and luster with icing sugar and the cross of Santiago. This way you can make the best tarts.
This is the recipe that I was taught in the School of Hospitality. But we have two other recipes of Santiago cake to which it is also convenient to have a signature. And a third in an individual format for when you want to give a special touch to the dessert. It is one of the best tarts on the internet.
Simpler than this chocolate cake there is none, hence we have baptized with the tagline of ” the easiest in the world .” It does not have baking in the oven and is prepared with elements that are already ready, so it is more a question of assembly than cooking. A recipe that is worth saving for occasions when there is no time to get into work. It is one of the best tarts on the internet.
Ingredients for eight people: 10-12 wafers, 350 g of cocoa cream and hazelnuts, chocolate cereals, nuts and icing sugar.
Elaboration: Heat the cocoa and hazelnut cream to make it easier to work with, either in the microwave or in a bain-marie. We place a wafer on a dish and spread a couple of tablespoons of cocoa. And hazelnut cream all over the surface with the help of a brush and being careful not to break it. We put another wafer on top, well aligned, and repeat the operation. We do this as many times as necessary, ending with a wafer without covering. Put a table on the cake. And some weight on top, not much so that the wafers are well joined. Let stand in the refrigerator for at least an hour. After this time, we removed the weight, we spread the surface with cocoa cream and hazelnuts and decorate to taste. We have used chocolate cereals, chopped nuts, and icing sugar. This way you can make the best tarts.
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