baking with kids · Recepti · Recipes · Uncategorized

Tart od jagoda i kokosa / Strawberry and coconut cream tarts

Click here for version in English

Sezona jagoda je u punom jeku a to znači samo jedno – jedemo jagode u svim kombinacijama i u neograničenim količinama. Iako su najlepše kada se jedu same, kombinujemo ih i u kolačima. Pronašli smo sjajan (u prevodu jednostavan, zdrav i brz) recept za male tartove sa jagodama i kremom od kokosa i iskoristili jedno kišno popodne za pravljenje uz pomoć jednog vrednog pomagača. Biće vam potrebno nekoliko sastojaka i ne previše vremena, a ako uključite i male pomagače zabava je jednostavno neizbežna!

photo.jagode

Sastojci:

za tartove:

200 gr mlevenih badema, 2 kašike vode, 200 gr urmi (bez koštica), 3 kašike kokosovog (ili maslinovog ulja)

za krem:

200 gr kremastog kokosa (izgleda kao puter od kokosa, i postoji u ponudi u velikim supermarketima), 6 jagoda, 1 zrela banana, 2 kašike maslinovog ulja (onog za salate), 2 kašike vode i 4 kašike nekog zaslađivača (recept preporučuje javorov sirup, ja sam koristila nektar od agave a pretpostavljam da je i šećer ok)

za ukras:

oko 200 do 300 gr jagoda

Stavite urme u blender i usitnite a zatim dodajte ostale sastojke za tart i blendirajte dok se potpuno ne sjedine (moraćete nekoliko puta da ih vraćate na dno). Kada ste dobili sjedinjenu masu, prebacite je na površinu koju ste pre toga posuli brašnom i razvite na debljinu od oko pola cm.

photo.dough

U zavisnosti od veličine kalupa u kojem ćete peći tartove, vadite krugove čašom odgovarajućeg prečnika. Pre pečenja premažite kalup uljem.

Zagrejte rernu na 150° C i pecite između 10 i 15 minuta (kada krenu da tamne, vreme je da ih izvadite).

photo.bakingtin

photo.base

Da biste dobili krem, jednostano izblendirajte sve sastojke zajedno – trebalo bi da završite sa stvarno kremastim filom. Kada se tartovi ohlade, punite ih ovim filom i na kraju ukrasite jagodama (možete ih iseckati na pola, na četvrtine ili koristiti cele, sve zavisi od veličine tartova i jagoda).

photo.filling

photo.done

I da, to je to – uživajte u ukusu leta (makar i sedeli u sobi dok napolju pada kiša drugi dan za redom a vi bacate pogled na par svojih zimskih čizama koje ste jutros ponovo “aktivirali”)….just sayin’ 😉

photo.strawberries

*ovaj recept smo pronašli na http://www.deliciouslyella.com i malo modifikovali

 


Strawberry season is in full swing and that means only one thing – we are having strawberries in every combination and we don’t know when to stop. They are most delicious when eaten just as they are, but we are, of course, adding them to cakes, tarts, pies, ice-creams…you name it. We found a great (meaning simple, quick and healthy) recipe for strawberry and coconut cream tarts and spent one rainy, Scottish afternoon baking with the most eager little helper. You will need only few ingredients and not too much of your time. The more helpers you include the merrier – fun afternoon is simply guaranteed!

photo.jagode

 

Ingredients:

for tarts:

200 gr ground almonds, 200 gr medjool dates, 3 tbs coconut/olive oil, 2 tbs water

for coconut cream filling:

1 coconut cream block – 200 gr, 1 ripe banana, 6 strawberries, 2tbs coconut/olive oil, 2 tbs water, 4 tbs maple syrup/agave nectar

for the topping:

~ 200-300 gr strawberries

Place pitted dates in a food processor and blend until smooth (you will need to push them back to the bottom of the dish few times). Add the rest of tart ingredients and blend a bit more. When you get smooth dough place it on the flour dusted surface and roll out to 1/2 cm thickness.

Depending on the size of your baking tins use appropriate size glass to get circular shapes. Oil baking tin before use and mould circles in individual tins. Heat the oven to 150° C and bake between 10 and 15 minutes. Ones tarts start turning golden brown, they are ready to be taken out of the oven.

photo.dough

photo.bakingtin

photo.base

For coconut cream simply place all ingredients into food processor and blend till very smooth and creamy.

photo.filling

Once the tarts have completely cooled down, add a teaspoon or so of coconut cream and on the end cut strawberries (in half, or quarters depending on the size of your tarts and strawberries, too) and place them on top of each tart.

photo.done

And voila, that is it – enjoy in the taste of summer (even if it is pouring with rain second day in a row and you can not take your eyes off of the winter boots you had to pull out of the hidden corner this morning…). Just sayin’ 😉

photo.strawberries

2 thoughts on “Tart od jagoda i kokosa / Strawberry and coconut cream tarts

  1. Obozavam ovakv recepte, narocito zbog dece. Nikako nisam nalazila taj kokos puter. Moram malo bolje gledati u vecim marketima sad 🙂 Hvala za info!

    Like

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