Milk Archives - ΔΕΛΤΑ

French Flan Tart with Cream

Preparation

In a large bowl, add the flour, salt, softened butter in small pieces and knead.

Add some water and keep kneading until the dough is soft and homogeneous.

Give the dough a round shape, wrap it in plastic wrap and place it in the fridge for 2 hours.

Preheat the oven to 175°C, at the fan-forced setting.

Remove the dough form the fridge, let it soften for 15 minutes, and spread evenly to a thickness of 0.5cm

Grease a 30cm tart pan with butter, line it with a greaseproof sheet, then place the dough evenly and trim the excess. With a fork, pierce the entire surface of the dough and bake for 10 minutes by placing a weight on top so that it doesn’t rise.

Tip: If you don’t have the special weights used for tarts, place a greaseproof sheet on the dough and top it with beans or chickpeas.

Remove the weight and bake for another 5-10 minutes until it takes on a very light colour.

In bowl or mixer, we beat the eggs, sugar and vanilla extract, adding the corn flour last.

In a saucepan, heat the milk and cream.

Continue beating the eggs while slowly adding warm milk/cream. Then pour the entire mixture in the pan and bring to a boil.

Pour the mixture on the tart and bake for 30 minutes, ensuring that it’s properly cooked inside, and the top has a nice, golden-brown colour.

Remove from the oven, let it cool thoroughly, then place it in the fridge and leave overnight.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Bars with Yoghurt Mousse and Raspberries

Preparation

Preheat the oven to 175°C, at the fan-forced setting.

Place 2 greaseproof sheets in a 20×25cm baking tray.

Melt the butter, then mix and stir with the honey and the rest of the bar mixture ingredients.

Pour the mixture in a baking tray and press with a spatula—or your hands—to ensure that it has spread uniformly.

Bake for 8-10 minutes, in the middle of the oven, until golden.

In a deep dish, add some cold water and the gelatin sheets, and let them soak for a few minutes.

In the meantime, beat the raspberries and condensed milk in a blender.

Take 100ml from the mix, heat it gently in a small pan (or microwave oven) and mix in the gelatin sheets until they melt, ensuring that you have first strained them to remove excess water.

Pour the heated mixture back in the blender, add the yoghurt and beat.

Pour the yoghurt mousse in the baking tray with the granola mixture and place in the fridge for 3-4 hours until it sets.

Remove the dessert from the tray with a spatula and by carefully lifting the greaseproof sheets, and place it in a large serving platter.

If this proves difficult, then you can cut the dessert in portions, while still in the tray.

With a peeler, sprinkle white chocolate flakes on the yoghurt mousse and add the raspberries.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Oat Porridge with Red Fruit

Preparation

In a small pan, add the milk, oats, cinnamon, stevia and vanilla and simmer for 8-10 minutes.

Mix continuously so that the mixture doesn’t stick, until it becomes creamy.

If the mixture thickens, add some more milk.

In the meantime, prepare the red fruit sauce.

Cut the fruit into small pieces and place them in a non-stick skillet, adding the honey and water.

Tip: If you use frozen fruit, you don’t need to add water.

Place over medium heat, then simmer until the sauce thickens.

When the porridge is ready, serve immediately with the red fruit sauce.

Light Blueberry Pancakes

In a mixing bowl mix the flour, soda, lemon juice, lemon zest and stevia.

Add the milk, egg, and cream cheese, and whisk into a smooth mix. Add half the blueberries.

Place a non-stick skillet on medium heat and add some oil or margarine.

Pour a ladle-full of pancake mix into the skillet and cook for 3 minutes on each side.

Tip: Wait until bubbles form on the pancakes, then turn them over. Serve with the rest of the blueberries and add some honey.