5 pink ideas to put more color on your plate

I love this refreshing and delicious little fruit! You too ? It turned out to be good! Today, I share with you a recipe for blueberry pie in 5 very beautiful and gourmet ideas that go great with autumn evenings! To end the work week, what could be better than a dessert that transitions seamlessly into the weekend?

Fresh raspberry tart recipe with pistachio cream

I’m going to tell you about a little birthday cake just because a few days ago, it was my birthday and whoever says birthday, says glutton. And to the delight of my family, I tested this wonderful raspberry tart with a pistachio flavour. The result ? They left me nothing to taste! A perfect opportunity to prepare it for you today! Here are the ingredients you can get for 6 people!

To make the short pastries:

  • 250 g flour
  • 1 egg
  • 100 grams of sugar
  • pinch of salt
  • 120 grams butter
  • 1 c. Water
  • 1 c. vanilla extract

To prepare the pastry cream:

  • 4 egg yolks
  • 450ml milk (cow or vegetable)
  • 75 grams of sugar
  • 40 gm cornstarch
  • 25 grams of flour
  • 30 grams butter
  • 100 gm pistachio paste
  • 1 vanilla bean

For decoration:

  • fresh berries
  • ground pistachio

Prepare :

Start by making short pastries. In a bowl, add flour, salt and sugar and mix everything well. Add butter and vanilla extract before mixing again. Open the dough until it becomes sandy. Add water, break the egg and mix again. Then crush the dough with your hands and form a ball. Wrap it in plastic wrap and put it in the fridge. After an hour, roll out the dough.

Preheat the oven to 180 degrees, then spread the dough into your mold making sure there is a good fluff all over the edges. To make it stick, do not forget to pre-lubricate the container. Pierce the dough with a fork and put it in the oven for 20 minutes. Watch the color. It should turn golden. A little culinary tip: put the breadcrumbs on it so that it does not puff up. We take it out of the oven and let it cool.

Meanwhile, prepare the cream. For this purpose, heat the milk. Add the vanilla and let it come to a boil. In a bowl, whisk the egg yolks and sugar, then the flour and cornstarch. You should get a homogeneous mixture in the end. Remove the milk from the heat and pour half of it into the pot. Mix and pour the obtained preparation into the remaining milk. Return to heat and stir until cream becomes thick and creamy. Add the butter, then the pistachios and beat again.

Transfer the pastry cream to a bowl. Film it with cellophane and poke holes in it with a fork so that steam escapes. Put the cream in the refrigerator for 3 hours. Then pour it into the piping bag and fill the pie. Garnish with fresh raspberries and crushed pistachios.

Raspberry and Mascarpone Tart (Let’s)

Mascarpone raspberry tart recipe

Ingredients for 6 people:

  • 250 g flour
  • 125g butter
  • 200 grams of sugar
  • 2 eggs
  • 1 egg yolk
  • 250gm mascarpone
  • 420g fresh or frozen raspberries

Prepare :

Prepare the dough as described in the first recipe I just shared with you. Mix the flour and half the sugar. Add the butter and work with your fingertips to get a sandy dough. Then add the egg yolk and knead. Roll into a ball, cover with film and set aside for half an hour in the refrigerator.

Crack the eggs and separate the white from the yolk. Whisk the egg yolk with the rest of the sugar and mascarpone. Beat the egg whites and add it to the cream. Put it in the fridge. Fabulous book. Heat oven to 180 ° C. Divide the dough in a large mold or 6 tartlet molds. Prick them with a fork before blindly baking them. Take it out of the oven and let it cool. Put mascarpone cream and fruits on it. Sprinkle raspberry pie with powdered sugar and voila!

Frozen Raspberry Pie recipe

Quick and easy frozen raspberry pie recipe

Ingredients for 6 people:

  • 120 grams of flour (dough)
  • ½ tsp. baking powder (paste)
  • 1 pinch of salt (paste)
  • 30 g unsalted butter (paste)
  • 3 tablespoons. 1 tablespoon cold water (paste)
  • 125g sugar (appetizer)
  • 1 c. 1 tablespoon cornstarch (garnish)
  • 300 grams of frozen raspberries (for appetizer)
  • 90g rolled oats (crumbs)
  • 30 g flour (crumbs)
  • 30 g sugar (crumbs)
  • 30g unsalted butter (crumbs)

Prepare :

Heat the oven to 200°C. In the robot bowl, put 120 grams of flour, baking powder and salt. Then add butter and mix. Pour the water and mix again until you get a paste. On a floured work surface, lower and line a muffin pan with a removable bottom. Chill for 30 minutes.

For the filling, mix sugar and cornstarch. Add frozen fruit and mix. Spread in the crust and set aside, then proceed to preparing the crumbs.

Crumble Pie Recipe from Farmboys - Easy Scoop of No Sugar Vanilla Ice Cream

In a salad bowl, mix the dry ingredients (flour, oat flakes and sugar). Add the butter, mix, and then spread it over the berry filling. Bake for 30 minutes or until crumbs turn golden. Take it out of the oven and let it cool. This blueberry pie recipe will be even more delicious with a scoop of homemade vanilla ice cream!

Lemon and raspberry curd and pastry – the quick recipe

Raspberry short tart recipe Easy lemon puff pastry lemon curd cream

Required components:

  • 1 puff pastry
  • 1 jar lemon curd
  • 600g fresh (or frozen) raspberries
  • 3 tablespoons. icing sugar

Clean the berries under running water and dry them. If you’ve just frozen, let them thaw. Roll out the dough and bake (without filling) for a few minutes. Let it cool and spread with lemon curd, then put the red fruits on it. Sprinkle with powdered sugar and garnish with pistachios (optional). Another gourmet option: replace the lemon cream with homemade sugar-free jam. For frozen raspberries, you can easily turn them into delicious coulis for a blueberry pie cheesecake style.

Homemade lemon cream and lemon curd recipe easy raspberry tart

In a saucepan, heat the juice of two lemons, 100 grams of fine sugar and 1 tablespoon of cornstarch. Mix and add the eggs when the mixture begins to boil. Continue to skin. Once the preparation is thick and creamy enough, remove it from the heat and transfer it to an insertion mold. Leave to cool at room temperature for several minutes, then in the refrigerator for 30 minutes and in the freezer for another half an hour. Lemon curd doesn’t just fit into a blueberry pie recipe. I personally use it to enhance eclair mousse, homemade walnut cake, fudge or even lemon and pistachio tiramisu, etc.

Peanut, raspberry and white chocolate tart

vegan white chocolate tart cake easy recipe

For this last recipe, I want to say a big thank you to @gabriellaboiteasucre_Imp6 who inspired me so much to spend the weekend! Served with raspberry and white chocolate tart to enhance your table and treat with your family. It’s also available in a vegan version for the foodie with no animal products!

Ingredients :

  • 100 grams of almonds
  • 50 grams sesame
  • 500 gm peanuts
  • 50g butter (vegan)
  • 70 grams honey
  • 1 c. tablespoon blossom water
  • 1 c. tablespoons grape seed oil
  • 30 grams of sugar
  • 4 grams of pectin
  • 125g raspberry/jam
  • 1 c. Lemon juice
  • 150 gm white chocolate (vegetarian)
  • 80g heavy cream (vegetarian)

Prepare :

Heat the oven to 160 degrees. Roast the nuts for 15 minutes. Then reserve half of the peanuts and mix the other half with the almonds. Melt the butter and add all the oilseeds, honey and blossom water. Mix well until you get a paste, then spread it in your mold. Use leftover peanuts to make peanut butter.

For the cole, mix the sugar and pectin, then heat the preparation, adding more sugar. Remove from heat and pour in lemon juice. Leave to cool and drain on contact. For the white chocolate ganache, simply melt the chocolate in the Bain Marie and mix with the liquid cream.

Finally, spread a thin layer of white chocolate on the bottom of the cold pie, wait until it hardens and coat with peanut butter. Continue with raspberry jam. Leave to cool and pour a new layer of white chocolate. There, all you have to do is decorate it with fresh fruits and sliced ​​almonds.

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