Strawberry and Orange Tart

Ingredients:

1/4 k strawberry, cut by half
200 g sugar
100 g butter
200 ml orange juice
3 eggs
1 sheet of pie crust
Apricot Jam
GRated rind of 1/2 orange

Preparing:

Place the crust on a greased mold.
Click with the fork, cover with foil and bake for 10 minutes.

Beat butter with the sugar.
Add eggs, orange zest and orange juice.
Pour the mixture over the crust and bake for 25 minutes.

Heat the jam until it is liquid.
Place strawberries on the tart and cover with liquid jam.

Lemon Cake

Ingredients:

1 cup evaporated milk
1/2 cup lemon juice
1 condensed milk tin
Grated lemon
Green Colorante
A vanilla cake of its affability

Preparing:

Liquefy the first 5 ingredients until obtaining an homogenous mixture.

Cut the cake in three layers.
Alternate the layers with the lemon cream.
Use the rest of the cream to decorate the cake.

Refrigerate for 3 hours.

Cookie Pie

Ingredients:

1/2 cup melted butter
500 g cream cheese
1/4 cup sugar
22 chocolate cookies
8 sandwich cookies divided in pieces.
Chocolate syrup

Preparation:

Mix in a mold ground chocolate cookies with melted butter, until forms a pastry.

Beat the cheese cream with the sugar and enough chocolate syrup until forming a thick mixture.
Spill on the previous pastry.

Let cool for 45 minutes.
Use the cookies pieces to decorate.

Apple Tart

Ingredients:

3/4 bar melted margarine
2 cups cookie crush

Stuffed:
2 rinded apples
250 ml condensed milk
2 eggs
1/2 bar melted margarine
3 apples (in gores)
2 tbspsugar
1 tsp cinnamon

Preparation:

Pastry:
Mix the ingredients and extend them in a pyrex.

Stuffed:
Beat the eggs with a globe beater.
Add the margarine, the condensed milk and the apple rind.

Spill on the pastry.
Cover the previous mixture with gores with apple.
Bathe it with the sugar and the cinnamon.

Bake at 175ºC (350ºF) for 45 minutes.

Zimtschokola de Torte (Tart of cinnamon and chocolate)

Ingredients:

250 g butter
250 g sugar
5 eggs
250 g flour
17 g royal (1 teaspoon)
2 g cinnamon (a teaspoon)
200 g dark chocolate
300 ml dark coffee
Glass sugar

Preparation:

Chop the chocolate.
Prepare the coffee strong and let cool.
Grease the mold.

Cremate the butter.
Add the sugar and beat it very well.
Incorporate eggs one by one when the mixture is proud.
Mix flour, cinnamon and royal and add it little by little, alternating with the coffee.
Add the chop chocolate in filled with paste form of.

Place the preparation into the mold.
Bake for 45 minutes at 180ºC.
Let cool and bathe with ganache cream.

Currant Tart

Ingredients:

Broken pastry (done in bought house or)
Currants (the necessary amount)
Chopped hazelnuts
1 egg yolk
1 dl thick milk cream
Sugar

Preparation:

Grease a round mold (30 cm x 3 cm)
Knead and stretch the pastry.

Cover the mold with the pastry and bend the edges.
Extend a layer of hazelnuts ground on the bottom.
Add and distribute clean currants.

Preheat the furnace to 200 °C.
Bake for 30 minutes.
Add at 20 minutes, the egg yolk beaten in the milk cream, dewing well all the surface of the cake.

Dust with sugar.