Tag Archives: tart

Strawberry Puff Pastry Dessert

This Puff Pastry Dessert is the perfect choice if you are looking for something easy and fast to prepare. Maybe you have friends coming over for coffee, or you want to end a special meal with a light dessert that looks pretty on the plate.

You only need to go out and buy Puff Pastry dough (I get mine at Pastelería Ciro), strawberries, vanilla ice cream and whipped cream. This is so easy to make, I let my daughter help out with most of it. Kids love to roll out dough, so you can make it an activity to do with them. Don’t skip on the balsamic vinegar, its combination with strawberries will enhance your dessert.  If you don’t have balsamic vinegar at hand, you can use orange or lemon juice in its place.

Helga

Strawberry Puff Pastry Dessert

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Simple Apple Tart

A few days ago, I had 5 gorgeous apples and half a recipe of a pie dough, so I knew that I had to make this Apple Tart. The recipe is simple. Very simple. You roll out the dough, place it in a tart dish, then place the sliced apples, bake and brush with an apple syrup. I was afraid this recipe would be so simple that my dad (and favorite critic) would think it wasn’t sweet enough.

But since I trust Deb’s recipes with my eyes closed, I went ahead and baked it. Then.. the time of truth! After dinner, I served the tart and it was a success. It surprised us all. The tart is flavorful with the perfect amount of sweetness to it, not too dry and light. Give it a try!

Kitty

Simple Apple Tart

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Loroco & Tomato Rustic Tart

As our Independence Day festivities get closer, I wanted to try out a recipe that used a local staple ingredient to make a fusion dish.  I knew I wanted that ingredient to be loroco. I thought up this recipe for a loroco and tomato rustic tart which I am glad to share with you, I do hope you give it a try!   We ate the whole thing in one sitting for dinner.

You just need to make a pie dough, or buy frozen puff pastry dough.  If you make your own dough, add ½ teaspoon of black pepper to the flour mixture before processing it. This is optional, to give the dough a little flavor. When your dough is ready fill it out with a mixture or locoro, onions, cream, tomato, parmesan and a good quality melting cheese.  In my case, I bought Quesillo from San Julian, which is creamy and melts deliciously.

Loroco, is a vine with edible flowers that grows in Guatemala, El Salvador and other Central American countries. It is an important and popular source of food in Guatemala and El Salvador. The plant’s buds and flowers are used for cooking in a variety of ways, including in pupusas from El Salvador.

Helga

Loroco & Tomato Rustic Tart

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Spring Mascarpone & Fruit Tart

Summer is here in Guate, and as much as we love to post some savory goodies, we love our desserts. Last weekend, family came to visit from Mexico and grandma asked me to bring dessert. I remembered seeing Bill Granger on his TV show getting one very similar to this one, but he sprinkled the crust with Lavender oil. You can check his recipe here.

This is the perfect quick & easy tart to prepare with ingredients you may have at home. For my family gathering I made one with some Lemon Butter that Helga gave me a few weeks ago, and a second one with this Mascarpone and Whipped Cream filling, both topped with Strawberries, Blackberries and Raspberries. For this post, I topped it with diced mango and chopped strawberries. Enjoy it!

Spring Mascarpone & Fruit Tart

Spring Mascarpone & Fruit Tart

A Foodies’ Kitchen Original Recipe
Serving Size: 6

Ingredients

375 g ready-rolled all-butter puff pastry
1 egg
1 tablespoon of milk
1/2 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup confectioner’s sugar
1 cup cubed Fruit

Directions:

  1. Preheat the oven to 350ºF and line a baking tray with greaseproof paper.
  2. Place the pastry on a board and trim a little less than ½ inch strip from each side of the sheet.
  3. Whisk the egg and milk. Brush the pastry sheet and the pastry strips with beaten egg. Lay the strips around the rim of the pastry sheet, trimming the edges to form a neat frame. Score a further line around the inside of the frame.
  4. Prick the pastry sheet with a fork (very important) and sprinkle with sugar.
  5. Transfer the pastry to the lined tray and bake for 25 minutes, or until golden brown. Remove from the oven and leave to cool.
  6. While the pastry cools, using your whisk attachment on your mixer, beat mascarpone and sugar on medium speed until combined. Add cream; beat until stiff.
  7. Press the centre of the pastry case down and fill with your mascarpone filling.
  8. Top with the fruit and serve immediately.

Spring Mascarpone & Fruit Tart

Spring Mascarpone & Fruit Tart

Spring Mascarpone & Fruit Tart

Spring Mascarpone & Fruit Tart

Spring Mascarpone & Fruit Tart

Spring Mascarpone & Fruit Tart