Haniela's

Saturday, August 15, 2015

Blueberry and Peach Ricotta Tarts(Galettes)


Summer is perfect for making fruit tarts. Today I made Peach Ricotta and Blueberry Tart.
I love Galettes, free form tarts. They look beautiful no matter what. I love their rustic look and they are also really easy to make.
Crust for these is basically just like a pie crust but I also like to add oats, and ginger and a little bit cardamom. I feel like oats are great in anything, they are great way to sneak in a little fiber, texture and nutty taste. 
Without a further ado here they are : beautiful and delicious Summer Fruit Tarts.
Be sure to watch the video to see how I make these. Video is posted just below the recipe.
 
Blueberry Tart :  juicy, bursting with flavor


Peach Tart : Sweet peach with slight tart flavor and creamy cheese


OAT CRUST WITH CARDAMOM (makes 2 galettes)
2 sticks cold butter, cut into small cubes
1 1/3 cups all purpose flour
1 1/3 cup oats(processed shortly in the food processor) or cornmeal
1tbl sugar
2tbl brown sugar
2btl chopped crystallized ginger
1tsp cardamom
8tablespoon chilled water
2tbl cornmeal or crushed cookies for dusting

Fillings:
Peach Gallette:
1cup fat free ricotta cheese(or use Farmer's Cheese)
1egg yolk
1tbl sugar
1/4tsp vanilla
2-3 ripe peaches
2tbl brown sugar

Blueberry Gallette
1 1/2 -2cups blueberries, washed
2tbl brown sugar
For Both Gallettes
1/2 cup quick oats or crushed vanilla cookies
Glaze/Topping
1egg white
raw sugar
•To make the pastry you can use either food processor or you can make it by hand
•In a bowl combine flours, sugars, crystallized ginger, cardamom, stir together well.
•To the flour mixture add butter bits, using a fork or pastry blender work the butter into the flour until pieces of butter are evenly distributed in the flour and are about the size of small peas
•Gradually start drizzling ice water onto the flour butter mixture, tossing the mixture with the fork, add more water until dough is evenly moist and begins to come together in a mass
•At this point you can shape the dough into a disk and cover it with plastic wrap and refrigerate for at least an hour
Preheat oven to 400F
•In a small dish combine together ricotta cheese, sugar, vanilla and egg yolk, set aside
•Wash and cut the fruit, in a medium size dish combine fruit with brown sugar and set aside
•Whisk egg white until foamy, set aside
•Make the free form gallettes, divide crust dough into 2 equally big disks, roll each crust out between 2 pieces of parchment paper, sprinkle bottom parchment paper with 1tbl crushed cookies to prevent dough from sticking. Roll it out as big as you can, keep it around 1/4inch thick
•Transfer each rolled crust onto a baking sheet, each crust should be sitting on a parchment paper, simply lift the paper with the crust on top and transfer it.
•For the Peach Gallette: spread the cheese filling on the top, leave about 2 inches boarder, sprinkle cheese with crushed cookies, layer sliced peaches on top. Fold the crust ends inwards, pressing the dough slightly.
•For the Blueberry Gallette: sprinkle remaining crushed cookies on the rolled crust, layer blueberry mixture on the top. Fold the crust ends inwards, pressing the dough slightly
•Brush the gallettes with egg white and sprinkle sparingly with raw sugar
•Bake in the preheated oven at 400F, for 25-30 minutes, or until crust gets golden brown
•Let cool on the baking sheet
•Enjoy the same day or these can also be refrigerated, bring to room temperature before serving
•I have also frozen these.







Be creative and use other fruits if you wish. Enjoy and have a great rest of the Summer, only few more weeks are left.

Friday, July 24, 2015

Minions Ice Cream Sandwiches



We are in the peak of the Ice Cream Season so when deciding if I should fill my  whoopie pies  with buttercream or ice cream it was a rather easy decision. Ice Cream it is,  all the way! Ice Cream is also my favorite dessert so it was a no-brainer, really!

I have been enjoying making Whoopie Pies for quite some time, as they are really easy to make and when decorated they are super cute, too.
For this recipe I use my tested Vanilla Recipe and Vanilla Strawberry Ice Cream for the filling from a local dairy farm.



Tools you need:
rectangular whoopie pie pan by Wilton
Extra Large Disposable Piping Bags
Mini Spatula
Vanilla Extract by McCormick
Americolor Food Colorings

MINIONS VANILLA WHOOPIE PIE RECIPE(makes 6 sandwiches)

1/2 cup granulated sugar
4 tbl room temperature butter
1 large egg
1tsp vanilla extract
1 cup flour
3/4tsp baking powder
1/4tsp salt
2/3 cup buttermilk( if you don't have buttermilk on hand make your own : to 2/3 cup whole milk add 1/2tsp white distilled vinegar, let sit for 5 minutes, then gently stir and use in the recipe as directed)
Food Coloring - red, pink, leaf green, yellow)
Preheat oven to 350F
Beat butter and sugar until creamy and fluffy, add egg and vanilla, beat until doubled in volume and creamy, pale in color.
Sift flour, baking powder and salt.
Add 1/2 of the flour mixture into the butter mixture, stir on low speed, add 1/2 of the buttermilk, then add rest of the flour, stir and add rest of the buttermilk.
Divide batter into 6 portions.
Largest portion is about 1/2 of the batter- yellow
Second largest portion is blue.
Rest of the portions is about the same : color with black, gray(just a touch of black food coloring), brown, and leave one section plain, uncolored.

Spray the whoopee pie rectangle pan with nonstick spray.
Pipe, fill the pans with the design.
Bake at 350F for 11- 12minutes.
Let cool in the baking pan for couple minutes then transfer to a cooling rack. Cook completely before filling.

FILLING
1/2 cup chocolate chips, milk/ semisweet
Ice cream

Melt the chocolate, spread chocolate on bottom of each cake, press the cakes onto the wax paper lined tray. Transfer tray into the freeze and chill for at least 2 hours.

Prepare ice cream block, freeze for at least 2 hours. Cut it up into sections.
Peel the cakes from the wax paper, chocolate should be firm now. Sandwich ice cream filling between 2 minion cakes. Ice cream will not stick to the cakes right away, let it soften for couple minutes and then press the cakes into the ice cream. Store in one layer in the plastic container, in the freezer. Enjoy. Can be made ahead.


You can make Minions Ice Cream Sandwiches too, watch my video to see how:



More Whoopie Pie Ideas check them out all here





Content & Photography © Haniela's, All rights reserved

Share