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Pear tart, puff pastry and vanilla cream

Pear tart, puff pastry and vanilla cream

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To start, we thaw the dough sheet. I prefer to defrost it at the temperature of the refrigerator, not the room, and take it out when I need it. Spread it lightly on the floured top with the rolling pin and then cut about 3 cm from the sides. We adjust the cut sides according to the size of the remaining sheet because they will be placed on top as a kind of "border" See pictures

Preheat the oven.

Beat an egg well with a fork, and with a brush grease the sheet of dough and overlap the cut edges. Grease everything with beaten egg, put the sheet on baking paper in a larger tray, prick from place to place with a fork and put in the oven over medium to low heat and bake until nicely browned.


Mix the starch with the sugar and pour the milk little by little, stirring lightly. Put everything on low heat, stirring constantly and when it starts to thicken, add the yolks and vanilla and mix until the cream comes off the walls of the bowl. Mix the whipped cream well. When the egg cream is completely cold, mix it lightly with whipped cream and vanilla.

On the baking sheet cooled and cooled, spread the cream evenly. I put slices of pear but you can put any fruit you want, either in their natural state or lightly caramelized in a butter syrup with sugar.


For tart lovers, I will present below my recipe for tart with vanilla cream and fruit. It is prepared quickly, is not very sweet and contains various fruits that blend very well with this fine vanilla cream.


  • 250 gr. flour
  • 125 gr. butter
  • 1 yolk
  • 2 tablespoons sugar
  • 1 pinch of salt
  • 30 ml. cold water
  • 250 ml. milk
  • 250 ml. liquid cream
  • 4 tablespoons sugar
  • 2 yolks
  • 1 vanilla pod
  • 4 tablespoons starch
  • 50 gr. butter

First of all, I prepare the dough with the help of a food processor.

Mix for a few seconds the flour with a pinch of salt, butter, egg yolk and 2 tablespoons of sugar. I get a sandy dough that I moisten with very little cold water. It should not be mixed too much because it will change its texture and after baking will result in a fairly hard crust that you can not easily cut. Eventually you can mix in short intervals of 3-4 seconds until all the ingredients are homogenized and you get a crumbly crust that you can check between two or three fingers if it can be tied in a dough to spread.

I turn the composition on the counter, form a ball that I spread in a circle with a twister until I get a thickness of about 5 mm. and place it in the tart pan. After arranging it carefully, remove the excess dough from the edge with a rolling pin, then prick it from place to place with a fork and let it cool for 30 minutes.

Preheat the oven to 190 °, cover the tart with a pre-rolled baking paper over which I can more easily put the rice grains (it helps to maintain the shape for pre-baking) and put it in the oven for 20 minutes.

I remove the rice, lower the oven temperature to 180 ° and leave it for about 20 minutes until it turns golden.

For the cream, heat the milk and cream over which I add the vanilla bean seeds.

Rub the two yolks well with the sugar, add 4 tablespoons of starch, then slowly pour the milk and cream over them, stirring constantly.

I put the pot on low heat and stir continuously until my cream thickens enough and starts to boil. I turn off the heat and let it cool.

After it cools down enough, I add the butter that I left at room temperature and I incorporate it with the help of the whisk, stirring for at least 2-3 minutes. I get a very fine and fragrant vanilla cream that I pour over the well cooled crust, I arrange the pieces of very sweet white and red grapes, sour orange slices from which I removed the bitter skin and fresh kiwi slices over which I pour the prepared transparent jelly according to the instructions on the envelope.

You almost feel like eating it with your eyes on how cheerful and colorful it is. With a crunchy and crumbly crust, the subtle sweetness of vanilla cream and the sour taste of the fruit on top, you can almost stop for a slice of dessert.

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Lately, either as I was pushing the remote control, whether I was leafing through a magazine or wandering the net, a dish kept popping in front of me: the famous French tart with vanilla cream, known as patissier custard or Parisian custard. Obviously I said to myself: & # 8220lord & # 8217, let me make this cake too to see what a great wonder it will be & # 8230 & # 8221. And I did. What is the conclusion? She's good, but I don't see why there's so much madness around her. It is tasty, fragrant and creamy, but that's about it. I could tell you that he turned his back on me, but I prefer to be honest and tell you that, for example, I liked the Italian cones with vanilla cream much more. I make this comparison because they are the same component parts: a puff pastry and a pastry cream (vanilla cream from eggs, milk and flour). Please, taste thing probably (read dwarfs) & # 8230

As a way of preparation, the tart is easy and quite fast. Especially in the version in which I made it, with puff pastry ready. But you can also opt for a classic tart dough (Pate sucree), in which case it will take a little longer. No matter how you make the top, keep in mind that after baking and cooling completely, the tart must stay in the refrigerator for at least 2-3 hours before cutting it.

Ingredients (for 8 servings):
& # 8211 puff pastry dough 1 sheet (400 g)
& # 8211 whole milk 1 l
& # 8211 eggs 3 pcs. + possibly 1 yolk to grease
& # 8211 sugar cough 170 g
& # 8211 corn flour (cornstarch) 100 g
& # 8211 vanilla pods 1 pc.
& # 8211 salt powder

Preheat the oven to 220 degrees Celsius. Spread the puff pastry dough and, with the help of a rolling pin, place it in the shape of a tart (I used a 28 cm diameter shape). Press well with your fingers (to mold the shape) and remove the excess dough. Prick the bottom of the tart with a fork and let it cool for another 15-20 minutes. For pastry cream: Heat the milk, together with the vanilla pod cut in half (lengthwise) and the seeds removed. When the milk is approaching boiling temperature (it starts to make some & # 8220brobonele & # 8221 on the edge), turn off the heat, cover the pot and leave it like this (before putting it over the eggs, extract the vanilla pod). In a bowl, beat the eggs with the caster sugar and salt powder. Add corn flour (cornstarch), making sure no lumps form. Then pour little by little of the hot milk, continuing to beat with the aim. When the composition in the bowl reaches a temperature close to that of the milk in the pot, turn it over in the pot and mix well. On low to medium heat and stirring constantly, leave until the cream begins to thicken. Be careful not to lose sight of it because, once it reaches a certain temperature, it hardens quickly! Also, be careful, the cream does not have to boil! Take it off the heat and leave it for a while. Remove the tart from the fridge, quickly distribute the cream in the form and put it in the oven (not before greasing, if you want, the edge with yolk).

Leave the tart in the oven for about 25-30 minutes or until the dough swells nicely and takes on color, and the cream makes a kind of blackish crust on top. If this is not the case, you can get the crust either by putting the tart, for a few minutes, on the grill, or using a cake. Allow the tart to cool completely, then put it cold in the fridge, covered with cling film. Cut it after at least 2-3 hours in the cold and, eventually, powder it with a little powdered sugar. Aaa, if you're wondering why I came out so yellow, the secret lies in the yolks of country eggs:) & # 8230

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Lamaie, Banane, Struguri 12 piscoturi 1 plic crema de vanilie sau de cremsnit (cine vrea poate pune si frisca) 2 plicuri zahar vanilat 500 ml lapte 50 ml compot (suc de fructe apa cu zahar) peltea de gutui (sau alta dulceata pentru decor) fructe (kiwi portocale mandarine.

Apple pie

Dulciuri, Prajituri 0,500 g aluat foetaj 5-6 mere 100 g zahar tos 1 ou 1 lingura margarina 1 plic zahar vanilat bourbon scortisoara 2 linguri zahar pudra.

Tarta cu crema de vanilie, banane si jeleu de lime

Apa -2 pachete jeleu lime (85gr x2) -2 pachete biscuiti digestivi (

350gr) -1pachet crema vanilie -1pachet intaritor frisca -3-4 banane mai mari si coapte -o lamaie mijlocie -apa

Tarte cu piure de mere si frisca

Dulciuri, Prajituri blat: 150 g faina, 50 g migdale macinate fin, 1 galbenus, 70 g zahar farin, 100 g unt, 1 lingura zeama de lamaie, coaja rasa de lamaie piure de mere: 3 mere, 20 g unt, 3 linguri zahar farin, 1 lingurita scortisoara crema: 2 oua, 4 linguri zahar, 3.

Crema de mere

Dulciuri, Budinca * 2 oua * 100 g zahar * 100 ml lapte * 2 linguri faina * vanilie * 2 mere * caramel: * 100 g zahar * 50 ml frisca * 50 g unt

Method of preparation

Mai intai pregatim budinca conform instructiunilor de pe plic doar ca folosim cantitatile de lapte si zahar de mai sus. Spalam si curatam perele.

Pentru blat: batem albusurile spuma tare adaugand apoi zaharul si zaharul vanilat, mixand inca cateva minute. Adaugam apoi pe rand galbenusurile, laptele si uleiul mixand dupa fiecare. La final incorporam faina amestecata cu praful de copt folosinfu-ne de o spatula si amestecand usor sa nu se lase spuma.
Punem compozitia intr-o tava rotunda de 26 cm tapetata pe fund cu hartie de copt.
Budinca o punem peste blat din loc in loc. Putem folosi un pos sau o punguta apasand usor sa ntre un pic budinca in blat.
Peste budinca de jur imprejur asezam felii de pere. Presaram peste fructe un pliculet de zahar vanilat si o lingurita de scortisoara apoi dam la cuptor la foc mediu, timp de 40 min.

Scoatem din cuptor si lasam sa se raceasca putin, apoi pudram cu zahar pudra.

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

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(5 points / total votes: 24)

Lucia acum 4 ani - 27 Februarie 2013 18:57

Re: Tarte cu crema de lapte

Arata super si sunt convinsa ca e delicioasa, multumim de reteta

Simona-Adina Hotea acum 4 ani - 27 Februarie 2013 21:25

Re: Tarte cu crema de lapte

ana acum 4 ani - 28 Februarie 2013 21:07

Re: Tarte cu crema de lapte

o incerc si eu cred ca eate ff buna

sorina acum 4 ani - 3 Martie 2013 21:49

Re: Tarte cu crema de lapte

Draga mea am incercat reteta acestor tarte sunt foarte delicioase dar dupa ce am scos tartele din cuptor s-a lasat crema si nu aratau asa apetisante ca si in cuptor As dori sa repet retete dar poate trebuie sa imbunatatesc aspectul daca poti te rog sa ma ajuti cu o sugestie . Multum'esc si felicitari pentru tot ce faci si impartasesti cu noi 'cititori '

Ioana acum 4 ani - 4 Martie 2013 09:15

Re: Tarte cu crema de lapte

da, se lasa crema dupa ce le scoti din cuptor. in aceasta reteta, care e similara [link] se vede mai bine cat cresc in cuptor si apoi cum se lasa. asa se comporta umplutura, e ca un sufleu, sta crescut o vreme, dar dupa ce se racoresc un pic se lasa.

andeea acum 4 ani - 24 Martie 2013 16:54

Re: Tarte cu crema de lapte

Gabriela Pop acum 4 ani - 30 Martie 2013 14:01

Re: Tarte cu crema de lapte

Ce foi folosesti pentru aceste tarte?!
1 foaie aluat foietaj (30 cm x 30 cm

Ioana acum 4 ani - 30 Martie 2013 16:15

Re: Tarte cu crema de lapte

Morarita sau foi de la Kaufland (cred ca e marca proprie, mi-a placut mult cum s-a comportat).

Raluca acum 4 ani - 3 Octombrie 2013 19:33

Re: Tarte cu crema de lapte

Ioana, in crema de lapte se adauga si vanilie ca in reteta dupa care ai zis sa ne ghidam?

Ioana acum 4 ani - 3 Octombrie 2013 22:27

Re: Tarte cu crema de lapte

nu, doar ce e trecut aici la ingrediente.

Erika Kiraly acum un an - 26 Aprilie 2016 17:19

Re: Tarte cu crema de lapte

Vreun sa fac aceste tarte pentru o petrecere a copiilor. Crezi ca as putea sa le fac si cu crema de zahar ars?

Ioana acum un an - 26 Aprilie 2016 17:49

Re: Tarte cu crema de lapte

crema de zahar ars, adica sa o pui cruda si sa se coaca in crusta? e cam lichida pentru aceste tarte. plus, la temperatura mare risca sa se "branzeasca", iar daca pui pe temp mai mica nu se coace crusta, poate se si inmoaie.
de ce nu le faci pe astea cu crema de vanilie? [link]

Erika Kiraly acum un an - 26 Aprilie 2016 18:31

Re: Tarte cu crema de lapte

Multumesc pentru raspunsul tau rapid!
Intre timp am dat si eu de reteta cu crema de vanilie (cea cu lapte mi se parea cam simpla).
Am s-o fac pe aceea cu siguranta!
Succes in continuare cu site-ul.
Apreciez mult ceea ce faci!

Dana acum 2 luni - 9 Noiembrie 2017 22:34

Re: Tarte cu crema de lapte

Merge aluatul de foietaj facut si in casa? Ai reteta de foietaj de casa?

Ioana acum 3 luni - 10 Noiembrie 2017 09:58

Re: Tarte cu crema de lapte

sigur ca merge, daca foietajul e reusit vor iesi bine. aici o reteta mai simpla de foietaj: [link]

  • BLAT:
  • 150 grame unt moale (eu am folosit unt 82% grasime)
  • 2 eggs
  • 80 grame zahar + zahar pudra pentru finisare225 grame faina alba de grau + faina pentru presarat pe masa de lucru
  • semintele de la 1 pastaie vanilie
  • 1 varf cutit praf de copt
  • 4 yolks
  • 300 ml milk
  • 75 grame zahar (sau dupa gust)
  • 20 grame amidon
  • 25 grams of butter
  • 1 vanilla pod
  • DECOR:
  • peaches
  • caise (kiwi)
  • cranberries