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  • Looking for a naughty but nice dessert?! 😛 These chocolate tarts are vegan, gluten and refined sugar free 🍫🍫Sneaking in two portions of fruit ✌️...
  • Looking for a naughty but nice dessert?! 😛 These chocolate tarts are vegan, gluten and refined sugar free 🍫🍫Sneaking in two portions of fruit ✌️ and loaded with wholesome ingredients, they’re a must try! Best of all they’re no bake and ready in just 20 minutes!🙌 . Added in a scoop of my fave plant based Nourishing Protein powder (made with Peruvian cacao) 🌱 from @welleco - so they could totally pass as a post workout treat 😁 grab the recipe on my blog now, link in my bio or stories! ❣️ . . . #ad #plantbased #festivefood #healthydessert #chocolate #vegan
  • 8690 358 4 days ago

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  • 🍫Рецепт тарталеток с соленой карамелью, шоколадным ганашем и итальянской меренгой.
⠀
Ингредиенты: ⠀
🔻Песочное тесто:
160г сахарной пудры
112г яич...
  • 🍫Рецепт тарталеток с соленой карамелью, шоколадным ганашем и итальянской меренгой. ⠀ Ингредиенты: ⠀ 🔻Песочное тесто: 160г сахарной пудры 112г яичных желтков 1 ч. л. ванильной пасты (не экстракт) 450г пшеничной муки 226 г холодного сливочного масла в кубиках ¼ чайной ложки соли ⠀⠀ 🔻Соленая Карамель: 225 г сахарной пудры 3 столовые ложки воды 175мл тёплых сливок 35% 42 г сливочного масла 1/2 чайной ложны морской соли ⠀ 🔻Шоколадный Ганаш: 300г темного шоколада (70% какао) 375г сливок 20% ⠀ 🔻Итальянская меренга: 300 г сахара 70г воды 110г яичного белка 1 ч.л Ванильной пасты ⠀ Приготовление: ⠀ 🔻Песочное тесто 1. В миску миксера добавьте сахарную пудру, масло, ваниль и соль.
2. Перемешивайте в течение 2 минут на средней скорости, пока она не образует однородную массу.
 3. Добавьте яичные желтки и снова взбейте смесь, пока все не объединится (около 30 секунд). 4. Добавьте муку и перемешайте на низкой скорости около 15-20 секунд. Смесь должна выглядеть рассыпчатой, но не должна образовывать один гигантский шарик теста.
 5. Разделите тесто на две части.
 6. Раскатайте тесто между двумя листами пергамента до 3 мм. Уберите в холодильник на 30 минут. Повторите это со второй частью теста.
 7. Как только тесто остынет, выньте его из холодильника. Снимите верхний лист пергаментной бумаги, посыпьте тесто мукой, затем переверните его на рабочий стол. Вырежьте 6 кусков с помощью перфорированного кольца, переложите на коврик для выпечки. 8. Отрежьте длинные полоски теста около 17 см длиной и 2 см шириной из второй части теста. Поместите полоски на внутреннюю сторону кольца, прижимая их к бортику. 9. Отрежьте лишнее тесто. 10. Уберите тесто в холодильник на час. 11. Выпекайте 15-17 минут в разогретой до 160 градусов духовке.  12. После готовности смажьте тесто яйцом и отправьте в духовку ещё на 4-6 минут. ⠀ Продолжение рецепта в комментариях 👇🏻
  • 57 3 yesterday

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  • Creamy rose filling and chewy pistachio crust for these No bake vegan Rose pistachio tartlets 💕
The perfect Sunday treat!🙃
Here’s the recipe for ...
  • Creamy rose filling and chewy pistachio crust for these No bake vegan Rose pistachio tartlets 💕 The perfect Sunday treat!🙃 Here’s the recipe for you! 👇🏻 Have a great day! Love, Yuki♡ ___ Crust INGREDIENTS Makes: 6x10 cm tartlets 100g oats 40g almonds 40g pistachios (unsalted) 30g puffed amaranth Pinch of salt 15 pitted dates 1 Tbsp maple syrup 1 tsp vanilla bean paste 1/2 Tbsp coconut oil, melted __ METHOD Place the oats, nuts and salt in a food processor and grind into a coarse powder. Add the rest of the ingredients and blend until a sticky dough forms. Press the dough firmly into the tart tins and place them in the fridge whilst making the filling. ___ Filling INGREDIENTS 250ml almond milk 150g coconut cream (the thick part of one can) 2 tsp rose water 3 Tbsp pomegranate seeds (optional, for the color) 2 Tbsp agave or 1 Tbsp stevia 1 Tbsp corn starch 1 tsp agar agar ___ METHOD Blend the almond milk with coconut cream and pomegranate. Pass the mixture through a sieve and pour it on a small saucepan. Add the sweetener, rose water and corn starch and stir well until everything is dissolved. Heat on medium and when the mixture is lukewarm, add the agar powder. Bring to a brief boil and keep stirring until it starts to thicken. Pour the mixture into a bowl and let it cool down a little before filling the tartlets bases. Place the tartlets in the fridge to set for a couple of hours. Toppings: rose blossoms, pistachios, pomegranate, little meringues, puffed amaranth. . . #Repost @foodie.yuki with @get_repost ・・・ . . #healthy #healthydessert #cakes #dreamcakes #cake #tarts #dessert #foodie #fitfood #superfoods #cleaneating #pureraw #healthyfood #dairyfree #foodpics #powerfoods #foodstyling #beautifulcuisines #healthychoices #nobake #dessert #lactosefrei #lactosefree #vegan #recipes #vegancake #fruit #healthyeating
  • 116 3 15 hours ago

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  • Affordable French tapas, dessert and drinks available at Century Square as well as the outlet at The Cathay. Be it the classic lemon tart or chocol...
  • Affordable French tapas, dessert and drinks available at Century Square as well as the outlet at The Cathay. Be it the classic lemon tart or chocolate moist fudge infused with rose fragrance or earl grey creme brûlée or berries clafoutis, it’s a pleasure to satisfy the sweet tooth after a meal. I’ve enjoyed the lemon tart with lemon custard, assorted fruits and a scoop of refreshing sorbet. The lemon custard sings with its appetising lemony flavour and sweetness from fruits all set in a nice tart shell. . . Dessert at S$8-S$9. . . Where to dine? FrapasBar by Saveur 2 Tampines Central 5, #01-35, Singapore 529509
  • 285 10 yesterday

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  • Fruit mince or lemon?
  • Fruit mince or lemon?
  • 5 2 an hour ago

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  • Wholegrain Eggless Chocolate Blueberry Tarts... Another must try recipe. The tart shells are wholegrain with buckwheat and wholewheat flour & the f...
  • Wholegrain Eggless Chocolate Blueberry Tarts... Another must try recipe. The tart shells are wholegrain with buckwheat and wholewheat flour & the filling a sensuous smooth dark chocolate & cream! Recipe below ↓ Servings - 8 tarts. Ingredients Dry mix 100 g wholewheat flour {aata} 50 g buckwheat flour 1/2 tsp baking soda  Pinch salt Wet mix 100 g unsalted butter, room temperature 1 tsp vanilla extract 100 g brown sugar 125 g 52% dark chocolate {ground} Dark chocolate filling 240 g 52% dark chocolate {finely chopped} 350 g single cream 30 g clarified butter/ghee {or unsalted butter} 15 ml honey Instructions Dry Mix Stir dry ingredients in a bowl to mix. Reserve. Wet Mix Place butter, brown sugar and vanilla in bowl of stand mixer with paddle attachment. Whisk on medium speed for 3-4 minutes until smooth. Add the dry mix and ground chocolate, and mix on the lowest speed just enough for the dough to come together.{You can do this by hand to play safe}. Don’t over-mix else the cookies will become hard. Bring the dough together, then push into 3" X 8 loose bottom tart shells. Place in freezer while you preheat the oven. Preheat oven to 170C. Bake for 12-15 minutes until just firm to touch. Cool completely in cases on cookie racks. Gently remove from cases when ready to fill. {Can be made a day or two ahead}. Dark chocolate filling Place chocolate and cream in heatproof bowl and microwave for a minute. Stir well until the chocolate has melted and the ganache is glossy. Whisk in the clarified butter, and honey {optional}. Spoon into the tart shells and leave to set in the fridge. Sift over cocoa powder. Garnish with chocolate shards, fresh blueberries and sprigs of fresh mint.
  • 1053 7 an hour ago

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  • Last cater gig for the year! We headed to Gatton to the QAS Staff party to indulge them in a little of the ‘sweet stuff’. These guys go above & bey...
  • Last cater gig for the year! We headed to Gatton to the QAS Staff party to indulge them in a little of the ‘sweet stuff’. These guys go above & beyond what any of us think Paramedics do. This particular team holds food up there with god lol, I’m guessing it’s because just when they FINALLY get 10mins between patience to sink their teeth into some sushi or frozen supermarket dinners, that call comes over the radio & meal time is over before it began! So tonight we treated them to a feast for the ambo Masses! Hope you ALL got to enjoy a HOT meal and don’t get too sick on desserts @oganogara
  • 12 1 1 hours ago
  • I’ve ordered ALL the tarts @henriettainman @yardarm_leyton ... the mince pie made with almond spelt pastry and homemade mincemeat is quite possibly...
  • I’ve ordered ALL the tarts @henriettainman @yardarm_leyton ... the mince pie made with almond spelt pastry and homemade mincemeat is quite possibly the best I’ve ever had. Couldn’t resist the pear and mincemeat tart with cobnut frangipane too, and the quince walnut frangipane with fig jam which Hen has done for @cookforsyria ... plus she talked me into getting a slice of treacle walnut tart as well! Why not, I thought... these are just too tempting not to! 🍰🌸🍰🌟🍰🎄🍰💕🍰😊
  • 320 20 2 hours ago
  • A week more to go before Christmas! Have you gotten presents for your loved ones? 🥰
  • A week more to go before Christmas! Have you gotten presents for your loved ones? 🥰
  • 14 1 2 hours ago
  • [LAST CALL FOR CHRISTMAS ORDERS!] Christmas is around the corner and we’re baking round the clock! Just a little update, we will be closing orders ...
  • [LAST CALL FOR CHRISTMAS ORDERS!] Christmas is around the corner and we’re baking round the clock! Just a little update, we will be closing orders next Tuesday, 18/12/18 at 5pm. We will still be accepting orders via our outlets, email and phone lines with pies subject to availability. Orders are to be made 3 days in advance so place your orders soon! Don’t forget to use the coupon code “XMAS15” for a 15% discount off your pies!
  • 51 2 3 hours ago
  • • 🌪 • Sabato, 15 Dicembre 🌲
• 🎵 •《And everywhere we go
The sun will always shine》
•
• 🥧 • 𝐂𝖗𝖔𝖘𝖙𝖆𝖙𝖎𝖓𝖆 𝖆𝖑𝖑𝖆 𝖓𝖔𝖈𝖈𝖎𝖔𝖑𝖆 𝖈𝖔𝖓...
  • • 🌪 • Sabato, 15 Dicembre 🌲 • 🎵 •《And everywhere we go The sun will always shine》 • • 🥧 • 𝐂𝖗𝖔𝖘𝖙𝖆𝖙𝖎𝖓𝖆 𝖆𝖑𝖑𝖆 𝖓𝖔𝖈𝖈𝖎𝖔𝖑𝖆 𝖈𝖔𝖓 𝖗𝖎𝖈𝖔𝖙𝖙𝖆 𝖊 𝖒𝖆𝖗𝖒𝖊𝖑𝖑𝖆𝖙𝖆 𝖋𝖗𝖚𝖙𝖙𝖎 𝐝𝖎 𝖇𝖔𝖘𝖈𝖔 ❤ 3 minuti di preparazione + 25 minuti di cottura ~ Ingredienti: ▪ Per la base 15 gr farina di avena gusto Black Cookies 🍪 15 gr fiocchi di avena gusto Nocciotella 10 gr farina di riso 🌾 35 gr albumi 🥚 ▪ Per il ripieno 35 gr ricotta 15 gr marmellata frutti di bosco 🍒🍓 3 gr granella di nocciole ~ Procedimento: Unire tutti gli ingredienti della base e mescolare. Versare l'impasto nello stampo per crostatine leggermente oliato, premendolo anche sui bordi. Cuocere in forno a 180 °C per 25 minuti. Lasciare raffreddare un paio di minuti e farcire con ricotta, marmellata e granella di nocciole. • • ✌ • #breakfast #fitfood #food #fooddiary #fitbreakfast #healthyfood #healthy #fit #fitfam #fitness #iifym #dessert #yummy #tarts #hazelnut #oat #berries #raspberry #strawberry #ricotta #delicious #good #tasty #instafood #foodstagram #happy #fitgirl #love #photooftheday #picoftheday
  • 49 0 4 hours ago