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  • First: The traditional way to make a cookie tart dessert:
    • Fourth: How to make a biscuit tart dessert with marshmallow and chocolate:

      The biscuit tart is one of the light and delicious desserts that many desire to eat, especially children, as the biscuit tart provides the body with energy and activity, so it can be prepared by yourself at home, and served to your children during school, or before exercise, and it is preferable to eat it early in the morning with your favorite hot or cold drink This is because it is rich in calories that cause weight gain, so it is advised not to eat it right before bed, or to overeat it, for this we offer you a set of quick and distinguished recipes to prepare a biscuit tart in the shortest time and with the least effort.

      We show you a different and distinct group of ways to prepare the biscuit tart, by following the ingredients of the simplified recipe, and the steps for its preparation explained in detail, and this is done as follows:

      First: The traditional way to make a cookie tart dessert:

      We offer you an easy, quick and traditional recipe for preparing a biscuit tart, through the following:

      Biscuit Tart Ingredients:

      • Two medium sized envelopes of your favorite plain tea biscuit.
      • 1 large cup of finely ground (fine) white sugar.
      • A large cup of corn oil or sunflower oil, as desired.
      • Six large eggs.
      • Two tablespoons of baking powder.
      • A large glass of liquid whole milk.
      • Two tablespoons of liquid vanilla.

      Decoration Ingredients:

      • A large glass of full fat powdered milk.
      • A large box of fresh cream.
      • A large cup of white coarse sugar.
      • Eight medium-sized pieces of fat cheese.
      • Two tablespoons of a large amount of chocolate fat.

      How to prepare:

      Preparing the biscuit tart dough:

      • Prepare the electric mixer, then add to the blender cup the plain tea biscuits after breaking them into small pieces, mix the biscuit pieces on high speed for long enough until they are finely chopped and smooth.
      • Prepare a medium-sized bowl and add the chopped biscuits to it, then add the baking powder to the biscuits, stir the biscuits with the baking powder through the wooden spoon until they mix well.
      • Prepare the electric mixer again, add to the electric mixer cup the liquid whole milk, then add the finely ground sugar boil, mix the liquid milk with the fine sugar long enough on a high speed until the sugar dissolves well in the milk.
      • Then add the oil to the electric mixer cup gradually, while continuing the mixing at high speed for a sufficient period of not less than four minutes approximately, or until the oil mixes well with the liquid milk that is dissolved in the fine sugar.
      • Gradually add the eggs to the electric mixer cup, one by one, then add the vanilla, while continuing to mix at high speed, continue mixing all ingredients on high speed for at least five minutes until the eggs mix well with the rest of the ingredients.
      • Gradually add the mixture that was prepared using the electric mixer cup to the bowl of the biscuit mixture and baking powder, with rapid and continuous stirring of all ingredients using the hand mixer, continue to mix all the ingredients quickly until you get a cohesive and homogeneous biscuit tart dough.
      • Prepare an oven tray suitable for baking a biscuit tart, add to the tray an appropriate amount of oil or butter, enough to grease it well, then add the biscuit tart dough to the tray so that it is distributed in the tray evenly and evenly.

      Baking a cookie tart tray:

      • Preheat the oven well at a temperature of one hundred and eighty degrees Celsius for ten minutes before entering the oven biscuit tart tray.
      • Insert the biscuit tart tray into the hot oven, and leave it in the oven at the same temperature for a sufficient period of not less than thirty-five minutes approximately, or until it is well cooked and its face takes a golden color.
      • Take the biscuit tart tray out of the oven after making sure it is well done.
      • Leave the cookie tart tray aside long enough to cool enough.
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      Preparing the ornamental mixture:

      • Prepare the electric mixer to prepare the garnish mixture, add the cream to the electric mixer cup, and mix it well on a high speed for a long enough time until it takes a creamy texture.
      • Then add the creamy cream and milk powder gradually to the boil, while continuing the rapid mixing until the milk mixes well with the cream.
      • Then gradually add to the cream and milk the white sugar, which is not ground, mix all the ingredients well on high speed long enough for the sugar to dissolve completely and mix with the mixture.
      • Finally, add the cheese pieces one by one, while continuing the rapid mixing of all the ingredients for at least five minutes until you get a homogeneous mixture of the ingredients, and until you get the cohesive texture required to decorate the biscuit tart.

      Biscuit tart decoration:

      • After making sure that the biscuit tart has cooled well, add it to the decoration mixture, then start spreading it and distributing it well on the face of the biscuit tart, and you can add a little melted chocolate on the face of the biscuit tart, by drawing regular lines on it.

      Biscuit tart presentation:

      • Put the biscuit tart tray in the refrigerator, and leave it for a sufficient period of not less than ninety minutes, so that it cools well and is completely firm.
      • Take the cookie tart tray out of the fridge, and start cutting it into medium-sized pieces.
      • Prepare serving plates suitable for serving biscuit tart.
      • Place biscuit tart pieces on plates and serve cold with your favorite hot or cold beverage.

      Second: How to make Naglaa El-Shershaby’s Biscuit Tart:

      Chef Naglaa excelled in Barnaj Ala El Eid, which is shown on CBC Sofra channel, with her wonderful and distinguished recipes, as she was distinguished by preparing the biscuit tart, so we show you how to prepare the biscuit tart through Najla El-Shershaby’s recipe as follows:

      Ingredients for Naglaa El-Shershaby’s Biscuit Tart:

      • Six large cups of your favorite plain tea biscuit, finely chopped until smooth.
      • A large cup of completely melted butter.
      • Four large cups of full-fat yogurt.
      • Eight large eggs.
      • Two and a half cups of dry milk.
      • A cup and a half of a large size of white coarse sugar.
      • Two tablespoons of liquid vanilla or powder, as desired.

      How to prepare:

      Preparing the first layer of the biscuit tart:

      • Prepare a medium sized deep bowl.
      • Add the chopped biscuits to the bowl, then add the melted butter biscuits to the bowl, mix the biscuits with the butter well through the wooden spoon until they are well mixed.
      • Prepare an oven tray suitable for preparing the biscuit tart.
      • Grease the tray with a little butter or oil as desired.
      • Add to the tray the butter and biscuit mixture so that they are distributed in the tray well.

      Preparing the second layer of the biscuit tart

      • Prepare the electric mixer, add the yogurt cup to the electric mixer, then add the dry milk, mix the yogurt with the dry milk long enough until they mix well, then add the white sugar.
      • Continue to quickly mix all the ingredients until the sugar dissolves well with the yogurt and milk mixture, then add to the electric mixer cup the eggs and vanilla after mixing them in a small bowl well through the hand mixer, taking into account the addition of eggs gradually and continuing the rapid mixing of all ingredients for a period of no less than five minutes Approximately.
      • Gently add the mixture that was prepared with the electric mixer over the biscuit and butter layer, taking into account the distribution of the mixture well over the biscuit and butter layer.
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      Baking a cookie tart tray:

      • Preheat the oven well at a temperature of one hundred and eighty degrees Celsius.
      • Put the biscuit tart tray in the hot oven at the same temperature, and leave it in the oven for a long time until it is baked and matured well, and its face is slightly red, taking into account not to open the oven door on it before twenty-five minutes have passed.

      Biscuit tart presentation:

      • Take out the biscuit tart tray from the oven after making sure of its maturity, and leave it aside until it cools completely, then put it in the fridge for a long time.
      • Prepare serving plates suitable for serving biscuit tart.
      • Take out the cookie tart tray from the refrigerator, and start cutting it into suitable pieces to be placed on serving plates.
      • Serve cold biscuit tart dishes with your favorite drink.

      Third: How to make chocolate biscuit tart by Sally Fouad:

      Chef Sally Fouad was distinguished by her wonderful and distinguished recipes, especially for dessert dishes, which are shown on CBC Sofra channel, and she mentioned in one of her episodes an easy, simple and delicious way to prepare a chocolate biscuit tart, for this we present to you Sally Fouad’s recipe for preparing a chocolate biscuit tart as follows:

      Chocolate Biscuits Tart Ingredients:

      • 1000 grams of your favorite chocolate biscuit.
      • Two hundred grams of completely melted butter.
      • The right amount of liquid chocolate.
      • Two large cups of fresh cream.
      • Appropriate amount of whipped cream.
      • A large cup of red berries for garnish.
      • A large cup of strawberries cut in half.

      How to prepare:

      Preparing the first layer of the chocolate biscuit tart:

      • Prepare the electric mixer, add to the electric mixer cup the chocolate biscuits after cracking, then mix the biscuits with chocolate well on a high speed for a long enough time until it is finely chopped.
      • Add the melted butter to the chopped biscuits. Mix the butter with the biscuits for a sufficient period of no less than three minutes approximately on a high speed so that the biscuits mix well with the butter.
      • Prepare a suitable oven tray, grease it with an appropriate amount of butter, then add to the tray the mixture of chocolate biscuits with butter that was prepared with the cup of the electric mixer, taking into account the individual and the distribution of the mixture well in the tray.
      • Place the tray in the refrigerator until the biscuit and butter layer is slightly firm.
      • Prepare a suitable deep bowl to prepare the second layer of the chocolate biscuit tart.

      Preparing the second layer for the chocolate biscuit tart:

      • Add the fresh cream to the bowl, beat the cream through the electric mixer for about four minutes until it increases in size, and takes the cohesive garlic, then add the melted chocolate to it, continue to beat on high speed for a sufficient period of no less than five minutes approximately until the whipped cream mixes with the chocolate.
      • Take out the biscuit tart tray from the refrigerator, and add the whipped cream mixture on its surface, taking into account the distribution of the mixture well on the first layer (the biscuit and butter layer) so that the first layer is covered well.

      Baking tart biscuits with chocolate:

      • Insert the tray of tart biscuits with chocolate in the oven that was previously heated at a temperature of one hundred and eighty degrees Celsius.
      • Take the chocolate biscuit tart tray out of the oven after making sure it is completely leveled.
      • Start by decorating the cookie tart tray with chocolate pieces of red berries, pieces of strawberries, and whipped cream.

      Introducing the Chocolate Biscuit Tart:

      • Leave the chocolate biscuit tart tray aside until it cools completely, then enter the refrigerator for about one hundred and twenty minutes until it cools well and holds together well.
      • Prepare serving plates suitable for serving the chocolate biscuit tart, then start cutting the tart into suitable pieces to be placed on the plates.
      • Biscuit tart dishes with chocolate bar are served with your favorite drink.
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      Fourth: How to make a biscuit tart dessert with marshmallow and chocolate:

      You can also prepare a biscuit tart by adding chocolate pieces with nuts and marshmallows, which gives it a wonderful taste and distinct taste, and this is done through the following:

      Ingredients for Bismuth Marcello Tart and Chocolate:

      • Six envelopes of plain tea biscuits.
      • ½ cup of well-melted (liquid) butter.
      • A large cup of chocolate with nuts.
      • A large glass of marshmallow.
      • A large size cup of peanuts for desserts.
      • An appropriate amount of chocolate sauce for garnish.
      • An appropriate amount of caramel sauce (two cups of white coarse sugar with a cup of liquid whole milk) for garnish.

      How to prepare:

      First layer processing:

      • Prepare the electric mixer to prepare the first layer of the marshmallow and chocolate biscuit tart.
      • Add to the cup of the electric mixer the plain biscuits, turn on the electric mixer on high speed, until the biscuits are finely chopped.
      • Then add to the cup of the electric mixer, after making sure that the biscuits are finely chopped, the liquid butter, and continue to mix quickly for five minutes until the biscuits mix well with the butter and you get a homogeneous and coherent mixture for the first layer of the tart.
      • Prepare a suitable mold for preparing the tart, grease the mold with a small amount of butter or oil as desired, then start spreading the first layer of tar that has been prepared with the electric mixer (the biscuit and butter layer), put the mold in the freezer for a sufficient period of not less than one hundred and twenty degrees Celsius until the layer is firm first well.

      Preparing the caramel sauce:

      • Prepare a medium-sized deep bowl, put it on a low heat, add to the bowl the white coarse sugar, stir the sugar in the bowl so that it does not burn, and leave it on the low heat long enough until it changes color and melts and becomes caramelized.
      • Gradually add to the caramelized sugar the liquid whole milk, with the rapid and continuous stirring of the caramel with the milk, continue to stir for about two minutes until the caramel melts with the milk and you get the desired consistency for the caramel sauce, then remove the bowl from the fire and leave it aside until use.
      • Take the mold out of the freezer after making sure that the layer holds together well, then add to the first layer an appropriate amount of chocolate with nuts so that it covers the first layer completely, then add half the amount of marshmallow to the chocolate layer and distribute it over the chocolate layer well.

      Biscuit tart cake with marshmallow and chocolate

      • Put the tray in the microwave for a short period of two to three minutes, until the tart is well cooked, and its face turns golden.
      • Start by decorating the biscuit tart mold with marshmallows and chocolate by adding the ground peanuts on the surface of the tart, decorating it with chocolate pieces with nuts, then adding the chocolate sauce and caramel sauce by drawing regular thin lines on it.

      Serving the marshmallow and chocolate biscuit tart:

      • Wait for the marshmallow and chocolate biscuit tart to cool completely, then put it in the refrigerator for at least one hundred and eighty minutes until the tart cools well.
      • Take the mold out of the refrigerator and start cutting it into slices, and put them on suitable serving plates.
      • Serve cold chocolate marshmallow biscuit tart with a cup of coffee, or with a cup of tea, or with a cup of Nescafe or cappuccino, or you can have it with a glass of iced natural juice.

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