Easy Sugar-Free Fresh Strawberry Tart 簡単ノンシュガー苺タルト (レシピ) - OCHIKERON - CREATE EAT HAPPY
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This tutorial will show you how to make a fruit tart from scratch!
Great recipe to try when the strawberries are in season ;)
I used sugar substitute (to save calories) but you can of course use regular sugar.
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Easy Sugar-Free Fresh Strawberry Tart
Difficulty: Medium
Time: 3hrs
Number of servings: 6
Necessary Equipment:
16cm (6.3-inch) tart pan with a removable bottom
Ingredients:
((Crust))
60g (2.1oz.) unsalted butter (softened)
30g (1.0oz.) powder sugar (or sugar substitute)
1 egg yolk
100g (3.5oz.) cake flour
((Filling))
40g (1.4oz.) unsalted butter (softened)
30g (1.0oz.) powder sugar (or sugar substitute)
1 egg
1/2 tbsp. cornstarch
40g (1.4oz.) almond powder (ground almonds)
a few drops vanilla extract
((Syrup))
20g (0.7oz.) powder sugar (or sugar substitute)
20ml hot water
a bit of Kirschwasser (colorless fruit liquor) *optional
((Decoration))
80g (2.8oz.) sugar-free fresh apricot jelly, jam, or preserves
fresh strawberries
fresh mint leaves *optional
Directions:
((Crust))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg yolk, and mix well.
2. Sift in flour and fold in with a spatula. At the beginning, it becomes like Parmesan cheese. Then after a while, it comes together, so mix with patience.
3. Wrap in plastic wrap and refrigerate the crust for at least 1 hour to chill.
((Filling))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg, cornstarch, almond powder, Kirsch (if you like), and mix well.
2. Preheat the oven to 180C (350F).
3. Roll out crust between two pieces of plastic wrap to 4mm (just over 1/8) thick.
4. Transfer the crust to the tart pan with a removable bottom, press it evenly into the bottom and up the sides of the pan. Trim crust flush with the edges of the pan. Lightly prick the bottom of the crust with a fork.
5. Fill the almond filling (1.) and smooth the top. Bake at 180C (350F) for 25 minutes until lightly browned.
6. Place the tart pan on the wire rack to cool.
((Syrup))
1. Mix sugar substitute or granulated sugar, hot water, and Kirsch if you like.
((Decoration))
1. Strain fresh apricot jam to remove any large clumps.
2. Wash and hull strawberries, leave one strawberry whole and cut others into halves.
3. When the tart is completely cool, remove from the pan and gently brush the top with syrup and apricot jam.
4. Place the strawberry whole in the middle and arrange the strawberry halves around it.
5. Mix the remaining jam and a bit of syrup to thin down the jam. Using a pastry brush, coat strawberries with jam to give a shine. Garnish with mint leaves if you like.
レシピ(日本語)
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What is Cake Flour?
The sugar substitute I used:
Pal Sweet by Ajinomoto *30g sugar = 10g Pal Sweet
動画ではお砂糖の代わりに味の素のパルスイートを使いました。
My other tart ideas ;)
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STRAWBERRY SHORTCAKE | quick + easy healthy desserts, gluten-free grain-free + refined sugar free
PRINT RECIPE HERE
Nothing beats a delicious dessert, unless it's a healthy delicious dessert. This strawberry shortcake is the perfect treat and no one will know the wiser that it's actually gluten and grain-free! This recipe is quick + easy as well. I'm trying to enjoy these last days of summer, what better way than with this dessert.
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ABOUT
Hi there, my name is Rita,
Here you will find simple, fresh, healthy recipes that inspire fresh foods to your table.
I was raised a little different than most, I grew up on a dairy farm. I was raised drinking raw milk from our cows and eating seasonal fruits and veggies that we raised and grew. We ate eggs that our chickens' laid, and meat from our dairy raised cows and pigs. We were taught the importance of healthy seasonal eating with fresh ingredients.
I began cooking for our family at the earliest of ages. Cooking allowed me to fuel my creativity in the kitchen. I loved taking all sorts of simple fresh ingredients and seeing what I could create with them. My unique experiences with farm life has taught me how to best enjoy foods in the most delicious and healthiest way possible.
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#healthydessert #easyhealthyeating #paleo
How to Make Peach Cobbler || Cara Di Falco || Cara's Cucina
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Summer may be ending but she's leaving us with some of her best produce! Stone fruits, peaches, plums, nectarines, etc - are in season and they make the BEST desserts! In this cobbler I use a mix of some of my favorites to create a simple fruit based dessert that isn't loaded with sugar! A bit of vanilla extract helps the fruits' flavor shine and those biscuits are perfect for soaking up all the juices! Top with a dollop of whipped cream or vanilla ice cream!
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Strawberry Shortcake Crumble
Here's a quick and easy dessert for Spring or any season, just substitute the fruit of the season in place of strawberries!
UPSIDE DOWN CAKE you can make with any fruit (not just pineapple!)
Upside Down Cake
Today I'm going to show you how to make upside down cake with oats.
This recipe has less calories than classic upside down cake.
I made this cake with plums and blackberries, but you can use any other fruit that is in season.
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This is why you'll love this upside down cake:
It's made with less sugar and less butter!
You can make this cake with many different fruit!
It's super moist and delicious!
It's packed with nutrition, so it can be served as breakfast too!
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UPSIDE DOWN CAKE RECIPE
(makes 8 slices)
Ingredients:
1 cup ground oats, or oat flour (100g)
1 cup quick cooking oats (90g)
1 tbsp tapioca starch or cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup milk, dairy or non-dairy (120ml)
1/4 cup maple syrup, honey or agave (60ml)
1/4 cup unsweetened applesauce (65g)
1/4 cup Greek yogurt (60g)
1 tsp vanilla extract
2 cups plums, halved (350g)
1 cup blackberries (150g)
2 tbsp butter
2 tbsp agave or maple syrup
NUTRITIONAL INFO (per slice):
200 calories, fat 5.5g, carb 33.2g, protein 5.3g
Preparation:
Heat the butter over medium heat until melted and slightly browned, add 2 tbsp agave or maple syrup and spread all over the pan.
Half the plums and layer at the bottom of the pan, place the blackberries between the plums to fill in the gaps.
In a bowl combine together, ground oats, quick cooking oats, baking powder, baking soda and salt.
In another bowl add the egg, milk, sweetener, applesauce, Greek yogurt and vanilla. Whisk it up well.
Pour the dry ingredients into the wet ingredients and gently stir to combine. Let the batter sit for 10 minutes.
Pour the batter all over the fruits and gently smooth the top.
Bake at 350F (180C) for 40 minutes.
Let it cool for at least 30 minutes and invert the cake onto a large plate.
Slice and serve with a spoonful of Greek yogurt.
Enjoy!
How to Make Strawberries for Shortcake ~ Strawberries Romanoff ~ Noreen's Kitchen Basics
Since strawberry season is upon us, and I am making strawberry shortcake for dessert, I checked and realized that I have never shared with you how I make strawberries for shortcake! Say it isn't so! Well, today we are going to fix that problem! I am sharing how I make strawberries for shortcake or even ice cream topping, the way my mom always made it. These are so delicious, fresh and easy that if you have never tried them this way I hope you will and I hope you love them!
Macerating strawberries is an easy task. Normally you would toss the cut fruit with some sugar and allow things to hang out for a while while they created a lovely syrup. While that way is great and gets the job done, I do things just a little different. I actually grind or mash 1/3 of the berries to create a slurry. Add in sugar and orange juice a little bit of vanilla paste or extract and then give everything a stir. This makes the most delicious strawberry shortcake topping you will ever enjoy!
The secret really is in the mashed or ground strawberries. This helps get things going. It helps to dissolve the sugar more quickly and have the fresh berries start rendering their own juices. Truly the addition of orange juice is an excellent option and gives this even more bright, fresh flavor.
We love to make strawberry shortcake when berries are in season. Right now we are getting very good prices at the grocery store and the berries are coming out of Florida. Next month we will be able to go to any number of local strawberry farms in our area and load up on flats of berries for freezing, preserving and jamming as well, of course, for shortcake.
We always have both pound cake and angel food cake for our shortcake. Rick prefers the angel food cake while I prefer the pound cake. So we usually have both to make everyone happy. The one thing we never have is those awful little sponge short cake cups that they always sell near the strawberries in the grocery store produce section.
I hope that this helped you to know how to make strawberries for shortcake. If you didn't already know, I hope that you will give this a try and I hope that you will love it as much as we do!
Happy Eating!
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