#yummytart

This tart is a delicious dessert that combines the unique tastes of mahleb, raspberry, and lychee. The sweet and sour fruit filling goes well with the buttery crust, making it a great treat for any event.

Ingredients: 200g flour. 100g cold unsalted butter, diced. 1 egg yolk. 50g sugar. Pinch of salt. 1 tsp mahleb powder. 200g raspberry jam. 150g fresh raspberries. 150g fresh lychees, peeled and pitted. Powdered sugar, for dusting.

Instructions: Preheat oven to 180C 350F. In a food processor, pulse together flour, butter, sugar, salt, and mahleb powder until mixture resembles breadcrumbs. Add egg yolk and pulse until dough comes together. Press dough into a tart pan, making sure it's evenly distributed and covering the base and sides. Spread raspberry jam over the tart base. Arrange fresh raspberries and lychees on top of the jam. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. Once baked, remove from oven and let it cool completely. Before serving, dust with powdered sugar. Enjoy this delightful Tarte Mahleb, lampone e litchi - In Love With Cake!

Prep Time: 30 minutes

Cook Time: 30 minutes

A decadent tart featuring a crisp buttery crust filled with a luscious chocolate ganache and topped with roasted hazelnuts, offering a delightful contrast of textures and flavors.

Ingredients: 200g all-purpose flour. 100g unsalted butter, chilled and diced. 80g granulated sugar. 1 egg yolk. Pinch of salt. 100g hazelnuts, roasted and chopped. 150g dark chocolate, chopped. 100g milk chocolate, chopped. 150ml heavy cream. 50g unsalted butter.

Instructions: Put flour, sugar, egg yolk, diced chilled butter, and a pinch of salt in a food processor. Pulse the ingredients together until the mixture looks like breadcrumbs. Spread the dough out evenly in a tart pan, covering the bottom and sides. Put it in the fridge for 30 minutes. Set the oven to 180C 350F and heat it up. For 15 to 20 minutes, or until golden brown, bake the tart shell. Allow it to totally cool down. Put the heavy cream in a saucepan and heat it until it begins to simmer. Take it off the heat. Put the chopped milk and dark chocolate into the hot cream. Wait one minute, then stir it around until it's smooth and well mixed. Mix the 50g of unsalted butter into the chocolate mixture and stir it in until it melts and is fully mixed in. Spread the chopped roasted hazelnuts out evenly on the tart shell that has been left to cool. Spread out the hazelnuts as you pour the chocolate ganache mixture over them. Put the tart in the fridge for at least two hours so that it sets. Cut it up and serve after it's set. Have fun!

Prep Time: 30 minutes

Cook Time: 20 minutes

A yogurt tart that doesn't need to be baked. It has a crunchy cookie base, a creamy yogurt filling, and fresh fruit on top.

Ingredients: 200g digestive biscuits. 100g melted butter. 500g Greek yogurt. 200ml condensed milk. 1 lemon juice and zest. Fresh fruits e.g., berries, kiwi for topping.

Instructions: Crush the digestive biscuits into fine crumbs. Mix the crumbs with melted butter until well combined. Press the biscuit mixture firmly into the base of a tart tin. Chill the base in the refrigerator for 30 minutes. In a bowl, mix Greek yogurt, condensed milk, lemon juice, and lemon zest until smooth. Pour the yogurt mixture onto the chilled biscuit base. Smooth the top with a spatula. Refrigerate the tart for at least 4 hours, or until set. Before serving, decorate the tart with fresh fruits.

Prep Time: 20 minutes

Cook Time: 0 minutes