How to Make a Wonderful Lemon Rosemary Tart With Fresh Strawberries

This refreshing dessert cake is delicious, light and beautiful. The next time you need a special dessert, you get this recipe for Lemon-Rosemary Tart with fresh strawberries. The crust is fresh rosemary for a special touch of flavor. The lemon filling is very tasty and fresh berries not only add color and eye appeal but also taste. What a special dessert for any occasion.

LEMON-rosemary cake with fresh strawberries

SHELL:

1 1 / 4 cups all-purpose flour
1 / 4 cupPowdered sugar
1 tablespoon fresh rosemary
1 / 4 teaspoon salt
1 stick cold butter, cut into pieces
1 large egg yolk mixed with 1 tbsp water

In a food processor, combine the flour, powdered sugar, rosemary and salt. Pulse until finely chop the rosemary. Add butter, pulse until coarse crumbs form. Pour egg yolk and water mixture over crumbs and process until the dough forms a ball. Press dough onto the bottom and sides of a 9-inch tart pan with a removable bottom.Place in freezer for 15 minutes.

Preheat oven to 375 degrees. Line tart shell with a Teflon film, for the edge. Top foil with dried beans or pie weights. Bake 20 minutes. Remove from oven, remove foil and beans. Tear the foil into strips and cover the edge of the pie shell, put back to the stove and another 15 are up to 20 minutes or until bottom is lightly browned. Cool on wire rack slide to the left edge. Reduce oven temperature to 350 degrees.

FILLING:

1 can (14-oz) sweetenedCondensed
5 large egg yolks
2 teaspoons grated lemon peel
1 / 2 cup lemon juice
12 strawberries, halved, for garnish

In a medium bowl, whisk together milk, egg yolks, lemon peel and juice until blended. Pour the mixture into the pie shell and place on a baking sheet. Bake 12 minutes or until filling is set. Let cool completely on wire rack. Refrigerator for several hours until chilled through.

To serve the cake, remove cake sides and place cake on a plate. Arrange theStrawberry halves cut side down in a ring around the edge of the cake. Let us take another berry, so that leaves in place and cut from the bottom up almost to the top several times. Place in the center of the cake in a fanned position, if desired.

Enjoy!

Wonderful White Chocolate Cheesecake Recipe - Favorite Memories Of My Grandma

This white chocolate cheesecake is a great mix between a simple cheesecake and a chocolate cheesecake. It is not rich, but sweet enough to get you interested. This is another recipe that my grandma has taught me to make, as we have worked together in their kitchen. Every time I this recipe, I think happy Grandma Mary.

This cheesecake, like many others, is simply entertaining, extravagant parties, big or everyday enjoyment. It turnsbeautiful! Like most cheesecakes, it takes a while to make, but the result will be worth the wait. With this recipe, it's a lot of fun to experiment with different sauces on top of the cake drizzle, although my favorite is still chocolate.

If your family is anything like mine, this white chocolate cheesecake only last a few days because it was so delicious, lucky for you it may take up to 20 people!

Yield: 20Slices

INGREDIENTS:

1 / 2 cup butter

2 cups vanilla wafers, crushed

1 ounces white chocolate, grated

1 / 2 cup sugar, divided

5 to 8 Unzen cheese

3 tablespoons crème de cassis

1 / 8 teaspoon salt

4 large eggs 2 large egg yolks

4 oz. white chocolate, shaved

2 cups sour cream

1 teaspoon almond extract

GETTING THERE:

Crust

Melt butter in a saucepan over low heat, add waferCrumbs, white chocolate and 1 / 4 cup sugar. Mix well. Push pan on both sides and the bottom 9 cm springform pan.

Fill

Combine cream cheese and ¼ cup sugar and beat with mixer until they are soft. Crème de Cassis, salt and continue beating. The eggs slowly, one after the other, at low speeds. Do not talk about. Fold in white chocolate. Pour the mixture into the prepared pan and bake at 350 degrees for 60 minutes or until lightly browned and firm in the middle. Let stand for 10Minutes.

Topping

Combine sour cream, sugar and almond extract and beat until smooth. Spread top of cake and bake 10 minutes more at 350 degrees.

Traditionally served cold cheesecake, so go ahead and put your new white chocolate cheesecake in the refrigerator. Chill for at least four hours before serving.

After the cooling-off period has elapsed, you must remove the cheesecake from the refrigerator and let it sit in front of the counter for about ten minutesSlices. It just makes it a little easier to cut when it is not so cold.

I know you can not wait, so go ahead, choose your best dish and cut, the first perfect slice. Then you take the time to sit down, you stretch your feet and enjoy a little taste of heaven on earth, as you sink your teeth into the scrumptious Wonderful White Chocolate Cheesecake recipe. Yummy!