Strawberry Tart Cuor Di Fragola Recipes

Steps:

• Mix balsamic vinegar, sugar, and black pepper together in a bowl. Add strawberries and stir to coat; marinate in refrigerator until chilled, about 10 minutes. Grate chocolate over top as a garnish.

Steps:

• Rinse strawberries and hull.
• Place in a 2 Quart jar with tight fitting lid. Add the remaining ingredients, seal, and steep for a month in a dark place. Gently shake them once or twice a day during this period.
• After one month, pour the liqueur through a wire mesh strainer and into a bowl. Let the strawberries drain well. Strain again using a coffee filter or paper filter and then transfer the liqueur into a clear glass bottle.
• Cork the bottle, let it set for about 7 months.

Steps:

• Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.

Steps:

• Grease your mold with butter or margarine and coat well with sesame seeds.
• Preheat the oven at 340 °F (175°C) (heat and timing are basing it on convection oven).
• Mix egg, water and sugar until foamy.
• Add grated lemon peel and sesame oil.
• Mix well.
• Add flour and baking soda to the egg mix and incorporate gently.
• Transfer the mix in mold and bake 25 minutes at 340°F (175°C).
• Let cool down 15 minutes, remove from the mold and place it on your cake plate.
• Prepare your strawberries cleaning them and cutting each one in 2 pieces.
• Boil the milk with the ginger.
• Let rest 5 minutes.
• In the meanwhile mix together eggs , sugar, cornstarch, agar and vanilla.
• Remove the ginger from the milk and incorporate the ginger-flavored milk.
• Heat again in a pot stirring continuously until it thickens. Remove from heat.
• Spread the cream (still warm but not hot) on the cake base and arrange the strawberries.
• Prepare the jelly according packaging description or melting the homemade jelly.
• Brush the jelly on the strawberries.
• Cool down completely and serve.