Almond tart

free dessert recipe
Ingredients ( 8 people )
2 cups flour ( all-purpose )
4 Tbsp. sugar
1 Tsp . baking powder
6 Tbsp. unsalted butter
1 whole egg, beaten
2 Tbsp. Cold water
Stationary : 1 round or rectangular springform pan tartlets
FILLING
* 1/2 cup butter (100 g )
* 1 cup sugar
* 5 tbsp. flour
* 1 cup heavy cream
1 cup sliced ​​almonds

preparation
free dessert recipe
 Preheat oven to 350 ° F. Place in a bowl the flour , sugar and baking powder . Add the butter cut into small pieces. Mix with two knives or preferably for a footboard pastry dough is in boronitas . Mix the egg with two tablespoons of cold water and slowly add to the batter. Merge without much kneading by hand to form a ball. Place in a plastic bag and put into refrigerator to sit for one hour. Remove the dough from the refrigerator and spread with the roller between two waxed paper . Place dough in pan for tarts and avoid leaving areas of mold without being covered by it. Poke holes with a fork all over the dough. Bake for 25 minutes. Remove from oven and let cool .

filling
Beat butter with sugar until creamy . Add the cream and toasted slivered almonds previously . Place the filling in the pan with the baked dough . Bake again for twenty minutes at 400 ° F or until set filling. Let stand for an hour preferably . Unmold and serve on a platter. Serve with custard or vanilla ice cream .

Ice Cream sandwich recipes

Servings: 12      Prep. time: 15 min    Cook time: 15 min

Ingredients:

greek yogurt sauce recipe
greek yogurt sauce recipe

2 Cup of smarties (1 cup chopped, the other left intact)
2 1/4 Cup of rolled oats
1 2/3 Cup of all purpose flour
1 Teaspoon of baking soda
1 Teaspoon of baking powder
1 Cup of packed brown sugar
3/4 Cup of white sugar
1 Cup margarine
2 large eggs
1 Teaspoon of vanilla extract
1 package of Nestle (or any other brand) Smarties Ice Cream

Method:

Preheat oven to 375 F. In a small bowl, mix together rolled oats, chopped smarties, flour, baking soda, baking powder and salt. In a separate bowl beat sugars and margarine until creamy. Beat in eggs and vanilla. Blend in dry ingredients to sugar and eggs mixture. Drop by the tablespoon onto a greased or non-stick baking sheet. Put a few Smarties on top of each cookie. Bake for approximately 9 to 12 minutes or until golden brown. Let cool completely on a cookie rack.

* Make sure to check on your cookies. When the contour is browning, they should be ready (if you want them to be soft and chewy).

Take ice cream out of freezer and let it thaw for 3 to 5 minutes.

Scoop out a bit of ice cream and place it between 2 cookies, just like a sandwich ;).

greek yogurt sauce recipe

Enjoy   !!

Mocha Ice Cream Recipe

Ingredients:
delicious magazine recipes
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons butter
2 tablespoons hot milk
2/3 cup sifted confectioners’ sugar
1 1/2 cups shredded coconut
1 quart chocolate ice cream, softened
2 teaspoons instant coffee, dissolved in a teaspoon of water
1/4 cup chopped pecans
whipped topping
pecan halves and shaved chocolate, for garnish

method

Melt chocolate and butter together, stirring to blend. Stir hot milk into the confectioners’ sugar; add to chocolate mixture and stir to mix well. Stir in coconut. Press mixture into the bottom and up sides of 9-inch buttered pie plate. Chill in refrigerator. Stir softened ice cream; stir in coffee and chopped pecans. Spread in chilled pie shell, swirling top. Decorate with dollops of whipped topping, pecan halves, and shaved chocolate. Freeze mocha ice cream pie until firm.
Serves 6.delicious magazine recipes

Raspberry and Clotted Cream Ice

Ingredients
delicious magazine recipes
2 large free-range eggs
150g caster sugar
250ml double cream
227g tub clotted cream
250ml full-fat milk
250g raspberries
1 tbsp icing sugar
method

Whisk the eggs in a large bowl until light and frothy, then gradually add the caster sugar and whisk for a further 3 minutes. Pour the double cream, clotted cream and milk into the egg mixture and whisk well. Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. If you’re not using an ice cream maker, spoon into a 2-litre container and freeze for 3 hours, then whisk with an electric hand whisk, until smooth. Return to the freezer for another 3 hours. Repeat this process 3-4 times, then freeze for 2 hours, until semi-solid.delicious magazine recipes
Meanwhile, place the raspberries and icing sugar in a bowl and crush them lightly with the back of a fork. When the ice cream has frozen to a soft scoop consistency, gently fold through the raspberries to create a rippled effect. Transfer to a plastic container and freeze until solid.