Ice Cream Shortbread Tarts
The main difference between ice cream cake and regular ice cream is its larger size. You can, of course, try buying it at the store, but it's much more fun to make it yourself. Especially since...
- 500 g of ice cream
- 50 ml chocolate sauce
- raisin
- 1 egg
- 250 g butter (chilled)
- 200 g flour
- 75 g of sugar
- 5 g baking powder for shortcrust pastry
- Quickly knead the dough and refrigerate for 30 minutes. Once cool, roll it out thinly on the countertop using two layers of cling film.
- Carefully transfer the dough sheet to the tins and smooth it out over the entire surface. Prick the dough several times with a fork to prevent it from deforming during baking. Bake at 220°C for 15–20 minutes.
- Cool the dough. Remove the cupcakes from the molds, fill them with ice cream scoops, garnish with raisins, and drizzle with chocolate sauce.
Shortcrust pastry is used to make cakes, tartlets, cookies, and open fruit and berry pies. Various variations, both in ingredients and mixing methods, allow for the creation of shortcrust pastry...
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Homemade oatmeal cups with ice cream and berries can be the perfect treat for kids and adults, no matter the season. After all, ice cream isn't just a summer treat. But we decided one dessert wasn't enough, so we created two in one. This recipe combines the cold treat with oatmeal cups with coconut, chia, cinnamon, and honey. This base is incredibly easy to make at home. The result is a unique and delicious ice cream base. All that's left to do is top these super-healthy cups with your favorite topping, garnish with seasonal berries, and invite everyone to a tasting before the filling melts.
Shortbread tarts with jam and meringue cream are a legendary sweet legacy of the Soviet Union. Many of us still remember those treasured, elegant pastries that graced the display cases of "Kulinary" stores. Back then, the snow-white cream cap was often shaped like mushrooms or flowers with leaves, and the filling was always not jam or preserves, but rather jam—a rather thick and dense kind. Needless to say, any schoolchild was thrilled to receive such a tart. Today, these pastries are rarely found on the dessert menus of cafes and restaurants, but they can sometimes be found for sale in supermarkets. Everything would be fine, except that they are completely different and significantly inferior in taste to their predecessors, likely due to the use of additives that extend shelf life, or perhaps due to the use of different ingredients or a non-original recipe. Fortunately, tarts with meringue cream and jam—the very same ones—can be made at home. We're not saying it's quick or easy, but it's certainly within the reach of any avid cook. If you're inspired, buy some special metal molds and go for it! And while the calorie content of these meringue and jam tarts is about 330 kcal per 100 g, it's perfectly acceptable to indulge in this indulgence occasionally without any guilt.