Spring is coming!
Let’s welcome him with some tasty and fresh cakes with fruit or salted caramel. Or a salty surprise at the end?
Tasty and tempting pastries that will never offend you.
Their resulting taste will motivate you to try your own, original combinations of creams or decorations.
Try the tartlet recipes!
There are no limits to your imagination, so make fruit scones with any fruit you like. The choice is yours. Play with the flavors of cream and fruit.
- 200 g plain flour
- 100 g of butter, cut into small cubes
- 3 – 4 tablespoons of cold water
- 300 ml of semi-skimmed milk
- 1 teaspoon of vanilla extract
- 3 egg yolks
- 2 tablespoons plain flour
- 100 g of powdered sugar
- fruit of your choice (strawberries, blueberries, grapes, etc.)
- For the dough, sift the flour into a large bowl and add the butter.
- Using your hand, rub the butter into the flour until it starts to look like breadcrumbs. Work quickly so the dough doesn’t warm up.
- Slowly add the water to the dough and mix until the mixture starts to form a dough.
- If the dough is too dry, you can add more water.
- Then wrap the dough in cling film, put it in the fridge and let it rest.
- After the time has passed, take the dough out of the fridge and roll it out with a rolling pin.
- For the cream, heat the milk in a saucepan. Be careful not to boil.
- Whisk the egg yolks and sugar in a large bowl.
- Add some flour (50g) through a sieve and combine with egg yolks and sugar.
- Then slowly add the warm milk to the mixture and whisk continuously.
- Place the mixture in a saucepan and, stirring constantly, let it thicken carefully. The cream should be thick.
- Remove from the heat and let cool.
- Preheat the oven to 180°C (with fan on 160°C).
- Fit the dough into the tartlet molds and then pierce it a little with a fork.
- Place the tins with the dough in the oven and bake for 12 minutes, covered (i.e. cover the tins with the dough with baking paper and fill with beans).
- After 12 minutes, remove the beans with baking paper and bake for another 12 minutes until the pastry is golden.
- After baking, remove from the oven and let the cupcakes cool completely.
- Then fill them with cream, smooth the surface with a spoon or spatula.
- Top with a selection of fresh cut fruit and serve.
Who does not look forward to summer days, full of sunshine, swimming and refreshing food and drink with friends? So I can’t wait. So let yourself be inspired by these popsicle recipes , which are wonderfully refreshing!
Tartlets with salted caramel
Bite into these delicious caramel cupcakes sprinkled with sea salt flakes. A delicious combination of sweet and salty in one.
- 115 g plain flour
- 2 teaspoons of fine cocoa
- 50 g powdered sugar
- 75 g of butter
- 1 egg yolk
- 125 g powdered sugar
- 2 tablespoons of maple syrup
- 50 g of butter
- 60 ml of whipping cream
- 75 g of dark chocolate
- 40 g of butter
- sea salt flakes
- Preheat the oven to 200°C and prepare the ingredients for the dough.
- Sift the flour and cocoa into a bowl, stir in the sugar and massage in the softened butter to create a mixture that resembles breadcrumbs.
- Mix in the egg yolk and use your hands to form a firm dough.
- Then roll it out on a floured surface into a thin pancake.
- Cut out circles and squeeze them into molds. Trim the edges, pierce the bottom with a fork and let rest in the cold for 30 minutes.
- Line each mold with dough with a small piece of baking paper, fill with beans or raw rice.
- Bake for 10 minutes, then carefully remove the baking paper with the rice or beans and return to the oven for another 7 to 8 minutes, until the pastry is cooked.
- Leave to cool before removing from the tins.
- For the cream, mix the sugar, syrup and 4 tablespoons of water in a saucepan.
- Stir over low heat until ingredients are dissolved and combined.
- Bring to a boil and cook for 4 to 5 minutes until mixture is caramelized.
- Remove from heat immediately, stir in soft butter, cream. Be careful as the mixture fizzes and bubbles.
- Then pour into another bowl and leave to cool.
- For the chocolate frosting, break the chocolate into small pieces and place in a saucepan with the butter and one tablespoon of water, prepared for a water bath.
- Let it melt and combine the ingredients together.
- You knock the cupcakes out of the molds, fill them with caramel cream, cover them with chocolate and let them harden.
- Finally, sprinkle some sea salt on top of the cupcakes.
If I had to choose a drink to go with these sinful chocolate cupcakes, I would choose hot chocolate .
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Cakes with lemon cream
A delicate cream filling with a fresh lemon taste that will enchant you.
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon of vanilla extract
- 1 and 1/4 cup plain flour
- pinch of salt
- 1 tablespoon of milk
- 3/4 cup granulated sugar
- 2 tablespoons of cornstarch
- 1/4 teaspoon salt
- 3/4 cup water
- 2 egg yolks, slightly beaten
- 1 tablespoon of lemon zest
- 1/4 cup fresh lemon juice
- 1 tablespoon of butter
- 1/2 cup heavy cream, cold
- In a medium bowl, using an electric hand mixer, beat the butter and sugar until creamy and fluffy.
- Add the vanilla extract, flour, salt and milk and beat on low speed until combined.
- Roll out the thin dough on a lightly floured surface.
- Using a round dough cutter, cut out dough circles.
- Press each dough circle into the bottom and sides of each mini pie pan.
- Using a fork, pierce the bottom of the dough in the molds several times and leave to rest for 15-20 minutes.
- Preheat the oven to 190°C.
- Line each mold with dough with a small piece of baking paper, fill with beans or raw rice.
- Place them on a baking sheet and bake for 7 to 8 minutes.
- After the time is up, carefully remove the baking papers with the rice or beans and return the tins back to the oven and continue baking until the edges are light golden brown.
- Allow the dough to cool before removing the cupcakes from the pans.
- Meanwhile, prepare the filling.
- Add the sugar, cornstarch and salt to a medium saucepan and mix.
- Add the water and cook over medium heat, stirring constantly, until the sugar dissolves.
- Continue mixing as you add the egg yolks, lemon zest and lemon juice.
- Bring the mixture to a boil, then remove from the heat and stir in the butter.
- Allow the mixture to cool to room temperature.
- Once the mixture has cooled, whip the heavy cream with an electric hand mixer until soft peaks form.
- Using a spatula, gently fold the whipped cream into the lemon mixture.
- Finally, divide the filling evenly into the tapped cupcakes.
- If desired, decorate the top of the cupcakes with grated lemon peel.
- Refrigerate for at least 6 hours before serving.
If you like to bake and are not afraid of citrus, you can try some lemon, lime and grapefruit pastries !
A delicious recipe for no-bake fruit scones with an almond crust, creamy cashew cream and sprinkled with lots of fresh, colorful fruit!
- 1 cup almonds or walnuts or a combination
- a handful of dates
- tablespoon of cinnamon
- 2 tablespoons of water
- fruit of your choice (kiwi, strawberries, blueberries, mango, etc.)
- 1 cup raw cashews, preferably soaked for 2 to 3 hours
- 5 dates
- 2 teaspoons of vanilla extract
- For the crust, mix almonds or walnuts, dates and cinnamon in a blender.
- Let the mixture blend until it has the consistency of breadcrumbs.
- Add one tablespoon of water and keep mixing until a dough forms. Add another tablespoon of water if needed. The dough must not be too wet.
- Remove the dough, cover it and let it rest in the fridge for at least 20 minutes until firm.
- For the cream, mix the cashews, dates, vanilla extract and 3/4 cup water in a blender until the cream is smooth.
- Pause the blender for a few moments and scrape the cream off the walls of the blender.
- Add another 1 or 2 tablespoons of water until you reach your desired consistency. If you have diluted the cream too much, add more cashews and mix.
- When the dough has set, you can start shaping the cupcakes.
- Line the tartlet tins with baking paper to make it easier to remove the tartlets before serving.
- Press all the molds properly with the dough to a thickness of about 0.5 inch.
- Then fill each cake with cashew cream, up to the edge.
- Line the top of the cupcakes with fruit.
- When serving, remove the cakes from the molds with the help of baking paper.
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Tartlets not only for sweets
Tartalettes, as we know them, are mainly a sweet dessert. But there are also other variants of this delicacy made from Linnaeus dough.
That’s why I’m going to share one more recipe with you, which this time will be a salty version.
Tartalette with cheese and apples
Surprise your taste buds.
- 150 g plain flour
- 80 g of butter, cut into cubes
- 80 g grated cheddar
- 3 eggs + 1 extra egg yolk
- 100 g gorgonzola dolce
- 200 ml of sour cream
- 75 g of mayonnaise
- 1 tablespoon of lemon juice
- 1 green apple
- 1 red apple
- 35 g toasted walnuts, chopped
- 1 stalk of celery
- For the dough, mix and blend the flour, butter, cheddar and a pinch of salt until the mixture resembles fine crumbs.
- Add 1 egg and mix until combined.
- Shape into balls, wrap in plastic and let rest in the fridge for at least 30 minutes.
- After the time has passed, roll out the balls into patties, which you then press into tartlet molds. Leave to rest again for 15 minutes.
- Preheat the oven to 200°C and line the molds with the dough with baking paper and weight them with rice or beans.
- Place in the oven and bake for 10 minutes, then remove the baking paper with the rice or beans and bake for a further 3 minutes until the pastry is golden.
- Divide 50g of cheese between the cakes.
- Beat the remaining 2 eggs with the extra yolk and sour cream. Salt and pepper to taste.
- Fill the dough in the molds with the cream and bake for another 10 minutes until the cream hardens.
- Meanwhile, whisk the mayonnaise, lemon juice, remaining 50g of cheese and 2 tablespoons of water until smooth.
- Rinse the apples and cut them into thin slices, mix them with nuts and celery cut into strips.
- Finally, place the apple mixture on top of the scones and serve.