Apple tart pie and Lemon pie Ingredients

Apple tart pie, delicious with vanilla ice cream.

Ingredients for 29cm diameter pan (8 people):

13 large Fuji apples

50g unsalted butter

6 tablespoons of sugar

1 packet Arosa laminated puff pastry

1 egg yolk mixed with 1 spoon of water (for brushing)

juice of 1 tahiti lemon

Procedures to prepare it:

Break each apple into 4 parts, peel them, remove the seeds and reserve in a large bowl with water and juice of 1 lemon (when preparing, drain the water). Melt the butter in a round pan on the stove top. As soon as it melts, turn off the heat and sprinkle the whole surface with sugar. Place the apples (already drained) on top of the sugar, starting on the side until filling with the apples.

Place the pan with the apples on the stove top, very low heat and stir the pan to cook the apples evenly for approximately one hour. (After the first 20 minutes, place 2 or three more pieces of apple in the spaces that form with cooking).

When the apples are browned underneath, turn off the heat and place the puff pastry on top of the apples. Run your hand around the mold to cut the dough. Brush with the yolk mixed with a little water and bring to the oven preheated to 180C for 30 minutes. When ready, place the serving plate on top of the pan and turn. The dough is underneath. Serve with ice cream. The pie can be prepared earlier or the day before. Do not remove from the pan. When serving, heat for 10 minutes in a preheated oven and turn on the serving plate. I always try to follow my sister guides because she is a master chef, owns a restaurant and she helps me a lot in making all the dishes and I always try to taste with my family members because it taste better with them and I love enjoying my food with them.

Lemon pie with Oreo cookieito

Ingredients for 25cm diameter removable rim shape (10 people):

5 packages of 90g (450g total) of Oreo or Negresco biscuit (reserve 4 biscuits for decoration)

175g melted unsalted butter

600ml fresh cream

1 can of condensed milk (395g)

juice of 2 large lemons (130ml)

zest of 1 lemon

1/2 7 1/2 sheets of colorless gelatin or 15g (1 packet and a little bit) of powdered gelatin

1/2 cup fresh cream to dilute gelatin

Ganache:

150g dark chocolate bar

150ml fresh cream

Finishing: 250ml fresh cream, 4 Oreo cookies

Procedures to prepare it:

Open all cookies (reserve 4) and remove the filling. Reserve the filling separately. Beat the cookies in a processor and mix the melted butter. Put this mixture in the pan and with the help of a cup cover the bottom and sides of the pan. Place in the refrigerator while preparing the filling.

Whip 600ml of cold cream in a whipped cream and set aside. Beat the condensed milk with the filling of the cookies until smooth. Add the lemon juice and zest and beat until smooth. Reserve. Place the gelatin sheets to hydrate in cold water. While the leaves soften, heat 1/2 cup of fresh cream (do not boil). Squeeze the gelatin by hand to remove excess water and place in the warm cream. Stir well until dissolved. If necessary, pass through the sieve.

Turn the lemon cream into the whipped cream and mix with the fouet. Add the dissolved gelatin and already cold / warm. Stir with fouet until smooth. Remove the shape from the refrigerator, put the cream inside, smooth the surface and take it to the freezer while preparing the ganache.

Ganache: boil the cream and place on top of the chopped chocolate. Stir until melted and let warm. Remove the pie from the freezer, place the ganache on top. Whip 250ml of cold cream in a very firm whipped cream. Place the cream in the pastry bag and decorate the side of the pie. Cut reserved cookies in half and place on top to decorate. Serve chilled.