The Swedish Tart Recipes

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SWEDISH TOSCAS (SWEDISH ALMOND TARTS)



Swedish Toscas (Swedish Almond Tarts) image

I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!

Provided by Deanna Latendresse

Categories     World Cuisine Recipes     European     Scandinavian

Time 35m

Yield 12

Number Of Ingredients 8

6 tablespoons butter, room temperature
¼ cup white sugar
1 cup all-purpose flour
⅓ cup slivered almonds
¼ cup brown sugar
2 tablespoons butter
1 ½ tablespoons cream
2 teaspoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
  • To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
  • Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.6 g, Cholesterol 22.9 mg, Fat 10 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 57.1 mg, Sugar 8.8 g

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY



Swedish Sticky Chocolate Cake (Kladdkaka) Recipe by Tasty image

Here's what you need: sugar, eggs, flour, cocoa powder, salt, butter, vanilla extract, butter, cocoa powder, powdered sugar, berry

Provided by Alix Traeger

Categories     Bakery Goods

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 ⅓ cups sugar
2 eggs
½ cup flour
¼ cup cocoa powder
1 pinch salt
½ cup butter, melted
1 tablespoon vanilla extract
1 tablespoon butter
1 tablespoon cocoa powder
powdered sugar
1 cup berry, optional

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
  • Sift in the flour, cocoa powder, and salt.
  • Fold until incorporated.
  • Mix in the butter and vanilla.
  • Grease a pan with butter and sprinkle cocoa powder to coat.
  • Pour in batter and smooth out. Batter will be very thick.
  • Bake for 20 minutes or until the top has hardened. The center should still be soft.
  • Sprinkle with powdered sugar.
  • Add berries (optional).
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 37 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

THE SWEDISH TART



The Swedish Tart image

"Using kombucha for tartness in this drink offers a flavor profile that we know and love in highballs like a Tom Collins, but with a different perspective." -Eamon Rockey; Aska, Brooklyn

Provided by Eamon Rockey

Yield Makes 1 serving

Number Of Ingredients 6

1/4 cup sugar
1/4 cup coarsely chopped fresh dill
3 ounces green tea kombucha
1 1/2 ounces aquavit or vodka
1/2 ounces dill syrup
A dill sprig

Steps:

  • Shake 1/4 cup sugar and 1/4 cup water in a jar until sugar dissolves. Stir in 1/4 cup coarsely chopped fresh dill. Cover; chill until flavors infuse, 24-48 hours. Strain dill syrup. Combine 3 ounces green tea kombucha, 1 1/2 ounces aquavit or vodka, and 1/2 ounces dill syrup in a highball glass half-filled with crushed ice. Stir. Add more crushed ice, mounding above rim. Garnish with a dill sprig.

MAZARIN TART



Mazarin Tart image

Sweet and rich, this is a quintessential pastry of Sweden. You can divide the pastry into 8 individual tarts using 1/2 cup size tart pans with removable bottoms.

Provided by momaphet

Categories     Tarts

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

5 tablespoons sugar
1 1/2 cups flour
1/2 cup butter
1 egg yolk
8 ounces almond paste (3/4 cup)
2 tablespoons sugar
2 tablespoons flour
2 eggs
1 egg white
1/2 teaspoon almond extract
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Preheat oven to 325 degrees.
  • Pastry:.
  • Stir together sugar and flour, cut in butter in small pieces and rub with your fingers until evenly mixed, with a fork stir in egg yolk then compress mixture with your hands until it holds together.
  • Use the pastry to line a 9" springform pan, pressing dough up sides about 1"
  • Filling.
  • Break almond paste into small pieces, put in mixer bowl, mix in sugar and flour until combined, add the eggs and egg white one at a time blending smoothly, then mix in the almond extract.
  • Pour the filling into your pastry lined pan, bake for 70 minutes (check at 60) or until top is golden brown ,.
  • Let cool 5 minutes while you make the glaze.
  • Glaze
  • Blend powdered sugar smoothly with milk, spread over top of the tart.
  • When tart is cool remove the rim and serve. Tart can be store for 2 days in an airtight container or freeze for longer storage.
  • Note s.
  • For a little less sweetness, you can skip the glaze.
  • If making individual tarts bake for 30 minutes until richly browned on top.

Nutrition Facts : Calories 462.7, Fat 22, SaturatedFat 8.8, Cholesterol 107.5, Sodium 112.2, Carbohydrate 60.1, Fiber 2.1, Sugar 36.8, Protein 7.9

BERRIES & SWEDISH CREAM TARTLETS



Berries & Swedish Cream Tartlets image

A friend of mine brought a similar tartlet to a party we were both attending. I knew I just had to have the recipe. I modified it and now my family loves them. Since they use mixed fresh berries, they are great anytime of the year.-Maria Gruetzmacher, Stillwater, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1-1/2 teaspoons unflavored gelatin
1 cup heavy whipping cream, divided
1/2 cup plus 4-1/2 teaspoons sugar, divided
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1-1/2 cups mixed fresh berries
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Steps:

  • In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160°. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes., Stir in sour cream until blended. Cover and refrigerate overnight., In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.

Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

WILLIAM TART (SWEDISH)



William Tart (Swedish) image

The Swedish William Tart is my personal favorite tart. There are a lot of different flavors that accentuate delicately. The ingredients: pear, almond, cream, chocolate & custard. I find those in combination to make, kind of, the Godfather of tarts. Recipe borrowed from Camilla Jakobsson, "http://xn--enkonditorsbeknnelser-j2b.se/".

Provided by thErik

Categories     Tarts

Time 4h

Yield 8 serving(s)

Number Of Ingredients 12

3 white cake layers (~6.7 in, ~17 cm)
26 ounces custard
1 pear, rub seed & core, cut into small bits. Sugar syrup marinate them
17 ounces cream
8 7/8 ounces almond paste
3 1/2 ounces almonds (roasted shaved, or minced)
1/16-1/3 ounce almond paste, ornaments (optional)
2/3 ounce sugar
2/3 ounce liquid glucose
3 1/2 ounces cream
3 1/2 ounces dark baking chocolate
2/3 ounce unsalted butter, room temperature

Steps:

  • Glacéd ganache, for a tart:.
  • Warm the cream, sugar & glucose. Slightly before the boiling start remove the pot/kettle.
  • Cut the chocolate into small pieces & stir it in the mixture mentioned above.
  • When everything has melt into a smooth paste at ~104°F, 40°C Add the, slightly warned, butter. Stir until the paste is as smooth as before.
  • Cool it if you aren't going to use it right away. At usage try having it below ~104°F, 40°C, and yet still not too cold.
  • Tart assembly:.
  • Instruction video(It's in Swedish): "http://www.youtube.com/watch?v=N-FshQX-chQ".
  • White cake layer will now be known as layer.
  • Cut three layers & whip the cream. If possible use a slightly thicker layer at the bottom for a more stable tart.
  • Add custard to the bottom layer. Don't spread it out to the edge try leaving 0.4 in, 1 cm.
  • Add the middle layer, with the cut side facing the custard.
  • Add a thin layer of whipped cream to, the top of, the middle layer.
  • Add pear bits & spread them on top, into, the whipped cream.
  • Add top layer, mold it slightly.
  • Add whipped cream on top and the sides, creosote, of the nearly finished tart.
  • Put it into a refrigerator.
  • Start to mangle the almond paste so that it's about 0.08 in, 2 mm, thick.
  • Roll the mangled almond paste onto a baking stick, or some other long cylinder shaped object.
  • Take out what you previously put into the refrigerator.
  • Roll out, apply, the almond paste on top of the nearly finished tart.
  • Mold, & cut the excess, almond paste.
  • Pour the, slightly heated, ganache on top of the tart and let it flow out.
  • Stroke the ganache gentle with a pallet.
  • Sweep around the tart until the drip/flow of excess ganache stops.
  • Add the roasted almond, traditionally around the sides from bottom up to about a third to, or half, of the height.
  • Let the ganache become more solid, & add ornaments if you have.
  • PS. English isn't my native language, if you find minor errors.
  • I have no real facts about preparation and cooking time.

Nutrition Facts : Calories 1531.3, Fat 71.3, SaturatedFat 24.1, Cholesterol 329.9, Sodium 878.6, Carbohydrate 207.3, Fiber 6.1, Sugar 82.9, Protein 23.6

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