SWEDISH TOSCAS (SWEDISH ALMOND TARTS)
I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!
Provided by Deanna Latendresse
Categories World Cuisine Recipes European Scandinavian
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
- To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
- Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.6 g, Cholesterol 22.9 mg, Fat 10 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 57.1 mg, Sugar 8.8 g
SANDBAKKELSE (SAND TARTS)
Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
WILLIAM TART (SWEDISH)
The Swedish William Tart is my personal favorite tart. There are a lot of different flavors that accentuate delicately. The ingredients: pear, almond, cream, chocolate & custard. I find those in combination to make, kind of, the Godfather of tarts. Recipe borrowed from Camilla Jakobsson, "http://xn--enkonditorsbeknnelser-j2b.se/".
Provided by thErik
Categories Tarts
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Glacéd ganache, for a tart:.
- Warm the cream, sugar & glucose. Slightly before the boiling start remove the pot/kettle.
- Cut the chocolate into small pieces & stir it in the mixture mentioned above.
- When everything has melt into a smooth paste at ~104°F, 40°C Add the, slightly warned, butter. Stir until the paste is as smooth as before.
- Cool it if you aren't going to use it right away. At usage try having it below ~104°F, 40°C, and yet still not too cold.
- Tart assembly:.
- Instruction video(It's in Swedish): "http://www.youtube.com/watch?v=N-FshQX-chQ".
- White cake layer will now be known as layer.
- Cut three layers & whip the cream. If possible use a slightly thicker layer at the bottom for a more stable tart.
- Add custard to the bottom layer. Don't spread it out to the edge try leaving 0.4 in, 1 cm.
- Add the middle layer, with the cut side facing the custard.
- Add a thin layer of whipped cream to, the top of, the middle layer.
- Add pear bits & spread them on top, into, the whipped cream.
- Add top layer, mold it slightly.
- Add whipped cream on top and the sides, creosote, of the nearly finished tart.
- Put it into a refrigerator.
- Start to mangle the almond paste so that it's about 0.08 in, 2 mm, thick.
- Roll the mangled almond paste onto a baking stick, or some other long cylinder shaped object.
- Take out what you previously put into the refrigerator.
- Roll out, apply, the almond paste on top of the nearly finished tart.
- Mold, & cut the excess, almond paste.
- Pour the, slightly heated, ganache on top of the tart and let it flow out.
- Stroke the ganache gentle with a pallet.
- Sweep around the tart until the drip/flow of excess ganache stops.
- Add the roasted almond, traditionally around the sides from bottom up to about a third to, or half, of the height.
- Let the ganache become more solid, & add ornaments if you have.
- PS. English isn't my native language, if you find minor errors.
- I have no real facts about preparation and cooking time.
Nutrition Facts : Calories 1531.3, Fat 71.3, SaturatedFat 24.1, Cholesterol 329.9, Sodium 878.6, Carbohydrate 207.3, Fiber 6.1, Sugar 82.9, Protein 23.6
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