26 February 2013

Dutch Apple Tart

In the Netherlands the apple tart (appeltaart) is very famous and traditional, it is listed almost in every cafĂ© menu.  Certainly everyone does it slightly different, but all of them follow the same style.  It looks quite high and with a thicker pastry, also presented with pastry lattice on the top. I rather prefer without pastry on the top, and instead I cover it with more apple slices.
Since I'm here I had the chance to try some of them in different cafes, always with a nice cappuccino, by the way here also the cappuccinos taste lovely, but what better to bake your own appel tart at home.
Here in the supermarkets you can get recipes cards for free, looks like a postcard stand and you can get as much as you want. They change it regulary, so in one of these times I took the recipe for this appeltaart, and I did some small changes.

05 February 2013

Lemon and Blueberry Tart

Do you remember the Dulce de Leche tart I showed you few weeks ago? So this is the same style, a no-bake tart. Made with condensed milk and whipped cream, with no eggs and a strong taste of lemon which makes it absolulty refreshing and delicious. A very quick tart that has a lot of taste varieties. I like to put some berries, you can mix it with the filling, I rather to top with blueberries the tart just before serving.

INGREDIENTS makes a 23 cm tin
200 g cookies (such as maria or digestives)
75 g unsalted butter
397 g condensed milk (a full can)
250 ml whipped cream
4 lemons
4 gelatin sheets
blueberries for topping (or filling)

Crush the cookies and mix them with the melted butter, cover the tart tin pressing with the back of the spoon. Refrigerate it for 20 minutes.
In the meanwhile make the filling. Put the gelatin sheets in cold water for 5 minutes. Mix the condensed milk with the zest of the lemons and the juice of two of them. Drain the gelatin and put into a pan with a little part of the mixture, watch out do not everheat. Once the geatin is completly disolved remove from heating and let it cool completly before mix it back with the rest of the mixture.
In a separate bowl beat the cream with an electric whisk until it forms peaks. Add the cream to the mixture and stir with and spatula gently until well combined.
Fill the tin with this mixture, if you prefer you can add some blueberries in the filling now.
Refrigerate at least for 4 hours or better overnight.
Top with blueberries before serving.

You can keep it in the frige up to 3 days. Use a large knife dipped in boiled water to cut the tart.

If you haven't participate to my giveaway you can do it pressing here.