1 1/2 Cup All Purpose Flour 1/2 Cup (4 oz) Unsalted Butter 3 Tbsp Sugar 1 Medium Egg 1/2 Cup Pastry Cream Blueberries, Strawberries, Kiwi Salt Apricot Marmalade PREPARATIONS: 1- Soften the unsalted butter (grate). 2- Slice the strawberries and kiwi. DIRECTIONS: 1- Combine unsalted butter with sugar in a large bowl. 2- Whisk one egg until stiff. 3- Add the egg to the bowl and continue to whisk until well mixed. 4- Add flour and a pinch of salt to the bowl and continue whisking until thoroughly mixed. 5- Cover the bowl with a lid or plastic wrap. 6- Place the bowl a refrigerator for 30 minutes. 7- Remove the batter from the fridge, take a tbsp of the batter and place it onto a muffin pan. 8- Using your fingers, spread the batter across the pan evenly. 9- Cover the muffin pans with plastic wrap and put the back into a refrigerator for 15 more minutes. 10- Remove the plastic wraps. Using a fork, poke holes half way into the batter. 11- Preheat oven to 350 F (176 C), bake the batters for 35 minutes or until golden. 12- Brush the tarts with apricot marmalade. (remove the tarts from the pans). 13- Place two scoops of pastry cream on top of the tarts and spread evenly. 14- Place the fruit of your choice (blueberries, strawberries or kiwi) on top of the tarts. 15- Mix 2 tbsp of apricot marmalade with 1 tbsp of boiling water, mix well. 16- Brush the fruits with the apricot mixture. 17- Place the tarts into a refrigerator for few minutes so the pastry cream thicken and holds the fruits in place.Read More
Fruit Tarts Calories & Nutrition Values
Fruit tarts are really delicious and they are the best formula for most parents to trick the kids into eating more fruits. You can use almost any type of fruit to make a fruit tart. Blueberries, strawberries and kiwi are excellent choices and can be a super source for antioxidants and vitamins. Fruit tarts contain good amounts of vitamin B6, B12, C. 3.5 ounces (100 grams) of fruit tarts has 275 calories and 114 calories from fat. 100 grams of fruit tarts contain 5.8g of protein a low amounts (109 mg) of sodium.Read More
Tahchin Morgh (CHICKEN)
- 1.5 Cups Rice
- 1 Small Onion
- 1/2 lb (226g) Boneless Chicken
- 1 Tsp Zafran (saffran)
- Salt, Ground Chili Pepper
- 1/4 Cup Oil
- 4 Egg Yolks
- 10 oz (283g) Plain Yogurt
- 3 Tbsp Dried Barberries (Zereshk)
1- Soak the rice with 2 tsp salt for an hour in a pot.
2- Slice the onion.
3- Soak the zafran for 20 minutes.
4- beat the egg until fluffy.
1- Put the onions into a pot.
2- Lay the chicken pieces on top of the onions.
3- Add some salt and fill the pot with boiling water until it covers the chickens.
4- Put the lid on the pot and let it simmer for 20 Minutes.
5- Take the cooked chicken pieces out of the pot (keep the water in the pot, you will need it in step 19) and slice them in smaller pieces.
5- Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender.
6- Drain the rice in a colander.
7- Pour 10 oz of plain yogurt in a bowl.
8- Add half of the beaten egg yolks, ground chili pepper and 1 tbsp of the soaked zafran(saffron) to the bowl and mix them together.
9- Add the chicken pieces to the bowl and mix up with the egg yolk mixture.
10- Take another pot and add 2 tbsp vegetable oil.
11- Add the rest of the beaten egg yolks to this pot.
12- Add 2 tbsp of the egg yolk mixture (step 8) to the pot.
13- Add 2 tbsp of the drained rice to the pot.
14- Stir until well mixed.
15- Flat the mixture, take the chicken pieces out of the bowl and put them in the pot on top of the mixture.
16- Add 3 tbsp dried barberries (Zereshk).
17- Add the rest of the rice to the pot.
18- Flat and spread the rice across the pot but don't mix with the mixture.
19- Now take the egg yolks mixture bowl (step 8) add 1/4 vegetable oil, and 2 tbsp of the zafran (saffron), and pour the boiled water (left from the onion and chicken's pot) into the bowl until it covers the mixture and mix thoroughly.
20- Back to the rice pot, again put pressure on the rice and press down using a large spoon (as shown in the video 3:13) and pour the rest of the egg yolk mixture on top of the rice.
21- Cover the pot with the lid and let it simmer for 120 minutes over low heat.