Vegan Blueberry Pie
This easy vegan blueberry pie is perfect for summer! Find more recipes at
????Blueberry Pie????
✨Ingredients
5 cups blueberries frozen
1/2 cup coconut sugar
5 tbsp corn starch
2 tbsp lemon zest
1 tsp vanilla
dash of salt
1 frozen pie crust
✨Directions
In a large bowl, combine the blueberries, sugar, corn starch, lemon zest, vanilla, salt. Mix them well.
Pour the blueberry filling into the pie crust and bake for 55-60 minutes at 425*F.
Give your pie plenty of time to cool off. Cool for 1-2 hours at room temperature and in the fridge for another few hours. This gives the filling time to set and harden.
Once the pie has cooled, slice and enjoy with some whipped cream or vanilla ice cream!
【ブルーベリータルト】シンプルなフルーツタルトがやっぱり美味しくて好き〈基本のレシピ〉:How to make a blueberry tart
出来たてのタルトはもちろん美味しいですが、時間が経っても美味しさキープのレシピ。
適度な甘みと酸味に加えて、みずみずしくて口の中で弾ける食感が美味しいブルーベリー。
フランス産のブルーベリーは、なかなかお目にかかれませんが、大粒で種がなく食べやすいブルーベリーは僕の大好きなフルーツです。
基本のタルト生地とアーモンドクリームのレシピで作るブルーベリータルトは、何歳になっても食べたいスイーツですね。
✅【材料と分量】直径18cmのタルト型
ブルーベリー(飾り用) 150〜160g
ブルーベリー(アーモンドクリーム用) 50g
〈パート・シュクレー〉
無塩バター 60g
粉糖 35g
全卵 25g
アーモンドパウダー 20g
薄力粉 100g
〈クレーム・ダマンド〉
無塩バター 50g
粉糖 50g
コーンスターチ 3g
全卵 50g
アーモンドパウダー 50g
〈ブルーベリーピューレー〉
ブルーベリー 120g
グラニュー糖 20g
レモン果汁 3g
板ゼラチン 1g(冷凍のブルーベリーを使用する際は2gに増やします)
グラン・マルニエ
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how to make a berry galette - easy pie recipe!
how to make summer berry galette; sweet and juicy berries wrapped in a rustic cradle of crisp buttery pastry.
Original recipe posted on my site:
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* ~ BERRY GALETTE RECIPE ~ *
INGREDIENTS:
For the pastry:
- 200g (1 ½ cups) plain flour
- 125g (8 tbsp) cold salted butter, cubed
- 2 tbsp caster or granulated sugar
For the fruit filling:
- 300g (roughly 2 cups) mixed fresh berries such strawberries, blackberries, blueberries, raspberries
- 2 tbsp plain flour
- 1 tbsp caster or granulated sugar
- 2 tsp vanilla extract
INSTRUCTIONS:
For the pastry:
1) In a large bowl, weigh out your flour, cubed butter, and sugar.
2) Use your fingers to rub the butter into the dry ingredients until the mixture resembles buttery breadcrumbs.
3) Add 2-3 tbsp of cold water.
4) Bring the mixture together into a smooth dough. If the dough becomes a bit too sticky, simply add a little extra flour.
5) Once you have a smooth dough, wrap it in clingfilm or place into a clean bowl and chill it in the fridge for 20-30 minutes. Meanwhile, make your fruit filling.
For the fruit filling:
1) Wash and dry your berries. Feel free to halve or quarter any larger berries to try and make sure they are all roughly the same size.
2) Place the berries into a bowl with the flour, sugar, and vanilla and stir to mingle everything together. Set aside.
To bake:
1) Remove your chilled dough from the fridge and roll or flatten it out on a sheet of greaseproof paper. You want a flat wide dough circle of roughly ½ a centimetre thickness.
2) Lift the dough and paper onto a flat baking tray.
3) Pile the prepared berries into the centre of the dough circle, leaving 5-7cm of bare pastry at the edges.
4) Fold the edges of the pastry toward the centre, covering some of the berries but leaving a glorious beaming centre open. Don’t worry about being particular or neat here, galettes are not about precision!
5) Place the assembled galette back into the fridge for a further 20-30 minutes. Meanwhile, preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
6) Bake the galette in the preheated oven for 40-45 minutes by which point the pastry should be a lightly golden and crisp-looking on top. Feel free to sprinkle some extra sugar over the pastry edges before baking.
7) Remove the galette from the oven and allow it to cool for at least 15-20 minutes before slicing and serving.
8) Enjoy!
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How to make galette? How to make berry pie? Follow today's recipe!
HOW TO MAKE A SUMMER FRUIT TART || Pastry Cream Tart
Today I made a fresh summer fruit tart. I made this with strawberries, raspberries and blueberries. You can choose any of your favorite fruit for this as well as add a thin chocolate layer on the pie shell. I hope you enjoy this video.
Make it your own!
Recipe//
Shell
9 oz - Flour
1/8 tsp - Salt
5 oz - Cold Butter
5 - 6 Tbsp - Cold Water
2 Tbsp - Sugar
Bake at 375 degrees until golden brown
Pastry Cream
1/4 Cup - Sugar
1 Tbsp - Flour
2 tsp - Corn Starch
1 Whole Egg
1 Cup - Milk
1 1/2 oz - butter
1/4 tsp - Vanilla
1/4 tsp - Salt
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How To Make a Fruit Tart Recipe with Best Cream
Learn how to make a Fruit Tart from scratch with the best Sweet Tart Crust and easy Pastry Cream.
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???? PRINT THE RECIPE HERE:
►Crust Tart Recipe:
►Pastry Cream Recipe:
►4 cups fresh fruit or berries (Strawberries, blueberries, raspberries, blackberries, etc)
►1/3 cup Apricot Preserves with 1 Tbsp water
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0:00 Intro
0:54 How to make pastry cream
2:56 How to make the tart crust
5:07 Filling the crust with cream
5:38 How to arrange fruit on the tart
6:31 Apricot preserves spread
7:20 Taste test
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How to make Blueberry No-bake cheese mousse cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it is a refreshing blueberry rare cheese cake perfect for summer.
White chocolate also has a slight scent and the softness of mousse cake, making it very tasty.
0:00 Opening
0:26 OREO Bottom
1:43 Blueberry Cheese Dough
6:06 Blueberry Sauce
8:02 Blueberry Decorations
10:16 Tasting
11:10 Cacao notes (failure on the burner)
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White Chocolate-Scented Blueberry Rare Cheese Dough
- Bottom
Oreo: 12 pieces
Butter: 30g
- How to make
Crush Oreos with cream.
Mix with melted butter.
Place in the bottom of an 18cm round mold and refrigerate.
- Blueberry Rare Cheese Dough
A - Blueberries (frozen): 320 g
A - Lemon juice: 30g
A - Granulated sugar: 80g
B - Powdered gelatin: 15g
B - Water: 60g
C - cream cheese: 200g
C - granulated sugar: 30g
C - Plain yogurt: 200g
D - white chocolate: 80g
D - Fresh Cream: 80g
Fresh cream: 100g
- How to make
Heat the frozen blueberries, lemon juice, and granulated sugar in a saucepan.
Bring to a boil, then simmer over low heat for about 10 minutes.
When the mixture thickens slightly, transfer to a container and mix with a blender or mixer.
Blend gelatin in cold water.
Warm the cream cheese in the microwave, knead it individually, and mix in the granulated sugar.
Add the yogurt.
7. Mix the chopped white chocolate and the warm cream (D), emulsify and add to the cheese mixture.
Heat the softened gelatin in the microwave to 50-60°C. Mix thoroughly and add to the cheesecloth.
Mix in the blueberry puree.
Pour into a mold and set in the refrigerator.
- Blueberry sauce
E - Blueberries (frozen): 160 g
E - Lemon juice: 15g
E - granulated sugar: 40g
F - Gelatin powder: 2g
F - Cold water: 8g
- How to make
1. Put E in a pot, bring to a boil, reduce to a simmer and pour into a blender.
Blanch the gelatin powder in cold water, warm it in the microwave, mix it and add it to E.
When the mixture thickens, pour over the cake and spread.
- Nappage
Gelatin powder: 3g
Water: 50g
Granulated sugar: 8g
- How to make
Add cold water to the gelatin powder and let it soften.
Heat in a microwave oven to 50-60℃ and mix well.
Add granulated sugar, dissolve, and let cool until thickened.
Peppermint: appropriate amount
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Couverture white chocolate
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