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Mini tarts with tangerines and vanilla cream

Mini tarts with tangerines and vanilla cream

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Mix the egg whites with a pinch of salt. Add the sugar, mixing for a few more minutes, then gradually add the yolks, oil and milk, mixing after each one. At the end we incorporate the flour mixed with the baking powder.

Grease the forms with a little oil and flour and fill them for about three quarters. What is left of the composition we pour into muffin tins and make some muffins.

Put the molds in a larger tray and put in the preheated oven at 170 degrees for 20 minutes.

Remove the molds, let them cool slightly and then turn them over on small coffee plates.

Mix the pudding powder with the cold milk for 1-2 minutes. We fill each tart form with this cream.

Peel a squash, grate it and squeeze the juice. Place 6 slices of tangerine on each tart.

We mix the whipped cream until we get the desired composition, we put it in a pos and we decorate the tarts with a word of whipped cream in the middle and smaller ones between the tangerine slices.

Store in the refrigerator until serving.

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(5 points / total votes: 27)

dr_gina_s_ro 7 years ago - 21 January 2012 20:18

Re: Vanilla cream tarts

can I put flour instead of starch?

Ioana 7 years ago - January 22, 2012 12:14 PM

Re: Vanilla cream tarts

yes, with starch the cream comes out lighter, more translucent. but flour can also be used.

Diana 7 years ago - January 22, 2012 12:15 PM

Re: Vanilla cream tarts

I lived in Portugal for about two and a half years, and these "Past is de nata" (Cream Pastries), or "Past is de Bălem" are called these mini-tarts. They are absolutely divine! I've done them about three times but honestly, they've never worked out as well as yours. Congratulations!!

Next time I will try your recipe with a small change - I will put 200 ml of liquid sweet cream and 300 ml of milk - I think the cream will come out "richer". And I will use puff pastry made by me from butter - it is incomparably better than the version (very fast and convenient, by the way) in the store.

Monica Mihaly 7 years ago - January 23, 2012 12:26 PM

Re: Vanilla cream tarts

Ioana 7 years ago - January 23, 2012 1:18 PM

Re: Vanilla cream tarts

diana, it will come out great with homemade dough, I would also like to have time to make the dough at home, but this rarely happens

monika, they're as good as they look

Diana 7 years ago - 23 January 2012 18:56

Re: Vanilla cream tarts

Ioana, when I have a moment of "breathing" I make larger quantities that I freeze - because when I feel like something good you realize that I don't have the patience to start making the dough before.

maria 7 years ago - 24 January 2012 17:54

Re: Vanilla cream tarts

Ana 7 years ago - 24 January 2012 23:25

Re: Vanilla cream tarts

Ioana, do you have a puff pastry recipe? I would really like to make this recipe!
The tarts look gorgeous! Congratulations to them!

Ioana 7 years ago - January 25, 2012 09:38

Re: Vanilla cream tarts

I have the recipe, I don't have time, although I've been trying to make it for some time. maybe I'll be shown a free weekend soon

Ana 7 years ago - 25 January 2012 23:29

Re: Vanilla cream tarts

emma 7 years ago - 27 January 2012 19:22

Re: Vanilla cream tarts

Can you display the dough recipe? I live in the USA and I don't know what dough to buy

Ioana 7 years ago - 28 January 2012 12:50

Re: Vanilla cream tarts

until I post the recipe you can buy "puff pastry". That's what puff pastry is called.

Bianca 7 years ago - 9 February 2012 16:14

Re: Vanilla cream tarts

I haven't tried to cook them at home yet, but I went to Lisbon in November and tasted the original ones and they are very very good. I love it, but unfortunately I don't have much time to cook. Anyway, yours looks like the original ones. My Portuguese teacher told me that no one knows the secret ingredient from the original ones (past is de Bel m) so it's a good excuse for a new trip to Lisbon

CRACIUN MIHAELA 7 years ago - March 1, 2012 11:00

Re: Vanilla cream tarts

they are very good that I do the same. I learned in PORTUGAL to make these tarts there they are made a lot

Deea 7 years ago - March 29, 2012 23:13

Re: Vanilla cream tarts

How can we make this recipe if we can't find a vanilla stick?

Ioana 7 years ago - March 30, 2012 09:27

Re: Vanilla cream tarts

using vanilla essence.

Ioana 6 years ago - 2 June 2012 13:21

Re: Vanilla cream tarts

Viviana, I saw that you uploaded the picture to this recipe. if they don't turn so brown after baking, you can turn on the grill (the top of the oven) and leave them under it for a few minutes.

mariana claudia 6 years ago - 20 June 2012 12:05

Re: Vanilla cream tarts

they are called cream cakes and they are delicious my little girls love them and in general the Portuguese love them you can make only one bigger tart with the same ingredients and it is served cut into slices. in any form it is good

mihaela 6 years ago - 26 August 2012 02:12

Re: Vanilla cream tarts

I made them tonight. that is, around 10:30 (evening) I started them. not another but it was a heatwave today. but I couldn't leave my family without sweets on Sunday. when my husband tasted them, he was speechless. I would say they are delicious. I no longer had the essence of vanilla or stick (although I always have) and I put the essence of oranges. it turned out very good. that is, excellent. exactly as the picture shows. and they are done really fast. I came out with about 24 pieces. surely this recipe will be made next week!

madalina 6 years ago - 2 November 2012 12:37

Re: Vanilla cream tarts

Please give me more ideas for miraculous recipes that will delight the eye and the taste buds. Thousands of thanks in advance!

Annamaria 6 years ago - 10 November 2012 12:48

Re: Vanilla cream tarts

Hi Ioana! I now bought muffin tins and found only silicone ones. How to deal with these? Does it still need to be lightly greased or can I put the dough directly? Thank you!

dana 6 years ago - 9 December 2012 01:09

Re: Vanilla cream tarts

For these tarts (cream cake), in fact the cream is made from sour cream, a little secret would be cinnamon. I have been living here for 10 years ..and I'm still not tired of addition to a coffee..they also have a cream cake

Ratio 6 years ago - 14 March 2013 18:40

Re: Vanilla cream tarts

Why don't I go to the master chef.

Sarina 6 years ago - 19 March 2013 16:48

Re: Vanilla cream tarts

Excellent. Do you still think that puff pastry could be replaced with pate brisee (I'm not too happy with the commercial one that contains margarine and other hydrogenated fats)? Thanks.

Julieta Campeanu 6 years ago - April 17, 2013 16:24

Re: Vanilla cream tarts

I put them in the oven, I hope they come out and make me big with the pictures, I know how good they are, I ate them when I was in Portugal, you know they are addictive! They are your originals, you say they are -there, I hope it comes out for me too, to live a thousand years for the recipe! Pup and thank you!

Laura Aioani 6 years ago - 15 May 2013 15:21

Re: Vanilla cream tarts

Hi Ioana .. I see above that you have a puff pastry recipe but I can't find it. I looked at the "dough" section but ... can you tell me where to post it? Probably a cake. Thanks

Ioana 6 years ago - 15 May 2013 15:43

Re: Vanilla cream tarts

Laura, it's not posted on the site yet. after the holidays I make time for him.

Laura Aioani 6 years ago - 15 May 2013 15:48

Re: Vanilla cream tarts

Well, what do I do? hahaha. I can't find puff pastry here. and I would really like to prepare the tarts. Okay then, have a wonderful holiday! (when you leave? )

Ioana 6 years ago - 15 May 2013 15:54

Re: Vanilla cream tarts

Can't find puff pastry?
thanks, I'm leaving this weekend

Laura Aioani 6 years ago - 15 May 2013 16:01

Re: Vanilla cream tarts

Yes, I think it is. But I also prefer to make almost everything at home. Wouldn't any of the dough on the site fit these tarts? We have already reached page 17 of the "desserts" section.

Ioana 6 years ago - 15 May 2013 16:03

Re: Vanilla cream tarts

until one, another, you could improvise with the classic tart dough, the one here: [link]

Laura Aioani 6 years ago - May 15, 2013 16:10

Re: Vanilla cream tarts

Perfect, this dough works very well for me. Thank you very much for taking the time to answer

Cosmina 5 years ago - 17 July 2013 11:29

Re: Vanilla cream tarts

they are delicious, they are called "pasteis" in the country of origin

Alice a year ago - 11 March 2018 13:41

Re: Vanilla cream tarts

I was left with the yolks from the walnut cake and I didn't know what to do with all 6, so I was also inspired by you. My husband brought me strudel sheets, very thin and out of necessity I used those. The cookies turned out crispy and lighter. Delicious! I served them with an Iranian dessert, made by a chef friend, from fresh, peeled figs, prepared in a red orange syrup with various exotic spices. You lick your fingers, they fit snugly. And this time I received praise ?. And I promised to make more cakes.
A question about the cream: how long do you keep stirring in the pot until the cream is ready? I have an electric hob and if I left it in the middle after half an hour I could feel how life was flowing next to me ?. I turned on the fire for 3/4 and so I managed to finish the cream in a quarter of an hour. Is there an electric stove?

Ioana a year ago - March 12, 2018 10:41

Re: Vanilla cream tarts

Alice cream is made very quickly. It also depends on the vessel used, if it has a thick bottom it can take a little longer, but the risks of getting lumpy is lower. But by no means half an hour.
Regarding the electric hob, I couldn't make friends with it, precisely because I can't control the heat intensity the way I want. If it lasted that long, you had to put it at a higher power.
In the new kitchen I also have a gas hob, although it was more complicated, there is no gas pipe in the kitchen.

Alina Paraschiv 13 hours ago - May 20, 2019 20:47

Re: Vanilla cream tarts

Hi Ioana, 150 g of sugar appear in the ingredients in this recipe, and only 100 g of sugar appear in the vanilla cream recipe. I just wanted to make sure I wasn't using the wrong amount of sugar. Thank you very much.

Ioana an hour ago - May 21, 2019 09:38

Re: Vanilla cream tarts

Alina, 150 gr is correct. Here we make the cream sweeter because the puff pastry is not sweet at all.

1. Dough dough with butter

Cut the butter into cubes and put in the robot together with the sugar, then add the egg, milk and cream. Leave to mix a little, just as long as it is homogenous. Everything must be fast, the butter must not heat up. Add flour, mix and let cool for 20 minutes, wrapped in foil. Mixing the dough is extremely fast, even if the pieces of butter remain, it is not a problem.

Spread a sheet about 2 mm thick, on the table sprinkled with flour, and cut to shape. Level the dough and prick it with a fork, so that it does not swell unsightly when baked. Put a piece of baking paper on top, then pour a little harder: salt, beans. Do not come into contact with the dough, just keep it pressed, do not allow the dough to swell. Bake at the right heat for 180 degrees for 20 minutes. Remove and leave to cool in the form, set aside only & bdquoumplutura & rdquo.

Vanilla cream for cakes

I liked so much vanilla cream for cakes prepared for the cake with walnut and vanilla cream that I thought to present you separately, the cream being excellent for filling a cake top (adjust the quantities according to how big the cake is ), eclairs, pandispan sheets, rolls or anything else you need.

In addition, if you want to turn the cream into lemon cream, just give up the vanilla and add a teaspoon of grated lemon peel and juice of half a lemon & # 8211 or to taste. And if you want to do it chocolate cream, in the hot mixture when you put the butter put 100 -150 g white chocolate, either tablet, broken pieces, or chocolate chips (not thermostable)


  • 400 ml of milk
  • 4 tablespoons food starch (not ammonia!)
  • 3 yolks
  • 7-8 tablespoons sugar
  • 100 g butter
  • 250 g mascarpone
  • half a vial of vanilla essence or 2 sachets of vanilla sugar
  • a knife tip salt

How to prepare vanilla cream for cakes

Put the 3 yolks in a double-bottomed bowl, along with the starch, salt and sugar. Add, little by little, the milk, mixing with a pear, taking care not to form lumps. Put the pot on the fire and stir continuously, over low heat, until the mixture thickens and becomes like a pudding. Turn off the heat, leave for a minute then add the diced butter and the essence. Stir gently until smooth.

Cover it with cling film and let it cool. If you do not cover it, a pojghita is formed on top which will dry out.

When it is completely cold put mascarpone then put the mixer on low speed and mix only until smooth.

Mini tarts with grapes and vanilla cream

Slowly, the tasty and fragrant grapes take their place on the stalls. You can eat them as they are, as such, or in various dishes.


For the dough

For the filling

Method of preparation

Cut the vanilla stick long, scrape the seeds and boil them in milk. Whisk the yolks with the sugar and a pinch of salt, add the flour and pour the milk little by little, stirring constantly. Pour the milk back into the pot and simmer over low heat, stirring constantly, until it thickens. Strain the cream through a fine sieve and let it cool, dusting the surface with a little sugar so as not to make a lump.

For the dough, mix the flour with the salt and sugar, make a hole in which you put the butter cut into pieces, three tablespoons of lukewarm water, the egg and quickly knead a dough. Form a ball, wrap it in cling film and leave it to cool for 30 minutes. Spread the dough between two sheets of baking paper and cut the rounds slightly larger than the size of the tart shapes. Cover the greased forms with dough, pressing lightly, prick from place to place and place them in the preheated oven for 20 minutes. Take them out of the mold and let them cool.

Fill the tarts with vanilla cream and place the peeled grapes on top. Leave them in the cold for at least two hours.

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Cake with walnut top and vanilla cream & # 8211 is so tasty that no one can get a single slice

Wicker cake and vanilla cream is one of my favorites. It has a delicious taste and can be served even at a festive event.

Dough ingredients:

  • 200 gr of wheat flour
  • 160 gr butter, 1 egg yolk
  • A pinch of salt
  • 3 tablespoons water
  • Powdered sugar (for decoration)

Ingredients for the filling:

  • 6 yolks, 200 g sugar
  • 150 gr ground walnuts
  • 4 tablespoons cocoa
  • 1 sachet of baking powder

Cream ingredients:

Method of preparation:

For starters, prepare the dough. Sift wheat flour into a large bowl. Add butter, egg yolk, salt and water. Mix the ingredients well to combine.

Put the dough in the fridge for 3-4 hours, then transfer it to the worktop sprinkled with flour and cut it in half. Form two dough balls.

We spread the dough balls in two rectangular sheets. Bake the dough sheets on the back of a baking tray until it acquires a beautiful golden color. Put a sheet of baked dough back in the pan.

Beat the yolks with the icing sugar. Add the ground walnuts, baking powder and cocoa powder. Mix the ingredients well. Pour the filling over the sheet of dough in the pan. Put the tray back in the oven and bake the cake for about 15-20 minutes.

We prepare cream. Put 400 ml of milk to boil together with the sugar. Dissolve the pudding powder in the remaining milk. Put the pudding in the boiling milk and mix well until it thickens.

We take the pudding from the fire and let it cool. Beat the butter with the mixer until it becomes fluffy. Add the pudding, spoon by spoon in the beaten butter. Stir until you get a smooth cream.

Spread the cream evenly over the walnut filling. Put the second baking tray on top. Before serving, sprinkle the cake with powdered sugar. Good appetite and increase cooking!

10 recipes for cake creams, cakes, dessert by the glass

I was looking at the online cookbook of the blog the other day and I noticed that over time (it will soon be three years since it was born "Readings and Flavors”) I also gathered some recipes for simple creams for cake, cakes or desserts by the glass.

And as the winter holidays knock on the door, with their whole procession of sweet goodies that will be part of the festive menu, either for Christmas or New Year, I thought it would not hurt to put a little order and gather all these recipes together.

This way it is much easier to "juggle" with them when you want to do something sweet and you will not know what. You know that most of the recipes on the blog are addressed more to those who are always in a time crisis, to those who are busy, who work hard at work and come home late. People who do not have much time to spend it in the kitchen.

But these people also want something sweet or have a family with children and want to prepare at least something good for them on the holiday table (and not only). And then the rescue comes from a quick combination of any pandispan top (plain or with cocoa) and a cream of your choice from below.

Then it remains to "wrap" the cake, wrapping everything on the outside in whipped cream. Grate or sprinkle some chocolate over a fruit and, if you have a posh, you can go further with your imagination and decorate it with whipped cream "motions". Simple, fast, tasteful. It's just made by your hand.

What the cake cream recipes will you still find? Well from simple, banal and so well known and used classic vanilla cream, which you can make at home without having to buy mixes from the store, at her smile boiled chocolate cream, la boiled caramel cream with milk, to the delicacies creams with mascarpone and chocolate and to the simple Chantilly cream or whipped cream.

Bonus, I put another recipe. Because we are also talking about quick desserts, by the glass, you can also use an orange cream. I didn't try it in any cake or cake but only in a dessert by the glass. But I think it also goes for cake or cake.

And I will try to refresh my collection of cream recipes as I publish something in this category in the hope that it will be useful to you.

10+ cream recipes for cake, cakes and dessert by the glass

Classic vanilla cream (patissiere creams) & # 8211 click here for the recipe!

See below the video version of the recipe

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Mini tarts with tangerines and vanilla cream - Recipes

Contains: biscuit boats, vanilla pastry cream filling, coffee or chocolate, decoration depending on the cream.

Price: 50 RON / kg

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Recipe for tart with vanilla cream and strawberries

They are very good and you can replace this cream with anything you want: jam, nutella. Sandy dough, delicate cream with vanilla notes and strawberry decoration - harmoniously complement this wonderful dessert. Ingredients needed for vanilla cream tart. You need: 500g sweet fragrant dough, for the cream: 3 egg yolks, 25g flour, 60g sugar, 2 sachets of vanilla sugar, 250ml milk, 10g butter. Strawberries have just begun to appear shyly in the market and shops so it is. But this time a very creamy one, with so much vanilla cream in a crispy crust and a topping of bananas and chocolate. Strawberry tart with vanilla cream. For tart lovers, I will present below my recipe for tart with vanilla cream and fruit.

It prepares quickly, is not very sweet and contains. Meggle Creme Patisserie unsweetened. Fruit mini tarts with vanilla cream Fruit tarts summer dessert cool dessert berries exotic fruits. If you want to share the recipe on networks. The slightly sweet vanilla cream and the slightly sour gooseberries are a dream combination, and the tart is extremely easy to make.

This strawberry tart (with vanilla cream) is a creamy recipe that does not require the use of an oven and is suitable for any occasion. Of course you can also make it with cherries, but the cherry tart and vanilla cream have a more complex aroma. Sugar and vanilla pudding are accompanied.

Fruit mini tarts

Milu Alexandra sent a delicious recipe for Minitarte with fruit.


For the countertop: 1 egg, 5 tablespoons milk, 5 tablespoons oil, 5 tablespoons sugar, half an envelope baking powder, 250 grams of flour, vanilla essence.

Method of preparation
We mixed the ingredients with a whisk, except for the flour. At the end we add the flour, and if the crust is not hard enough, we add more until we reach the classic consistency of the pie dough.
Spread the top as thin as a pie, put it in the molds and bake it for 10 minutes in the hot oven.

As a cream I use the classic vanilla cream:
1.5 l milk, 2-3 eggs, 1 cup flour, 1 cup sugar, vanilla essence. Boil over low heat, stirring constantly. The vanilla essence is added after I put out the fire.

Pour the cream into the tart forms and add the fruit. (in the photo presented I made mini pies with strawberries and blueberries)


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