Tartelette fruits and cream patisserie


tartelette fraise,
tartelette chocolat,
tartelette framboise

tartelette frutes try with patience, lets go to the ingredients,


For candied dough 200 g frena – flour.
100g cold butter.
80g caster sugar – powder.
Egg + vanilla.
Pinch of salt.

Now the best question is how to make fruit tartlets, so lets go to steps,


Sift the flour and sugar, then cut the butter into small cubes and work with the tips of the fingers so that the butter overlaps with the flour and the sugar.
Now add the beaten egg and collect the dough without kneading, form a ball and put it in the refrigerator for 20 minutes before use.
Now, shape the dough into small tart molds and pierce it with a fork.
Top each one with a paper cup and fill it with a little dry cereal, so that the base of the tart does not swell.
Put it in a preheated oven and leave it to cook. When it is cooked on white, remove the paper cups until they cook well and brown.

Preparation of cream patisserie:

1/2 liter of milk.
An egg and a half.
150g sugar.
75 grams of starch.
Half a spoon of vanilla.

Put the milk, sugar and vanilla on the fire for about 5 minutes. “Milk should not boil.”
At the same time, mix the eggs and starch well until it becomes a homogeneous mixture, then add it to the milk and stir the mixture until its consistency is thick (do not let it weigh too much, otherwise the cream will become crusty) then remove it from over the heat.
Put it in a bowl and let it cool down.

When the tart has cooled, fill it with cream and decorate it with fruits, and then cover it with jelly well to keep it shiny and not change the color of the fruit.

More recipes :

Ice cream : https://humhumplans.com/ice-cream-easy-to-prepare-with-homemade-caramel/

Chosson chicken : https://humhumplans.com/chosson-chicken/

I hope that you found the recipes that will change your life and never forget to say “hum hum” when you eat.

Caramel ice cream cake

glace caramel

Salted caramel ice cream cake singapore is easy to prepare with homemade caramel, lets go prepare it step by step,

Also there is recipe for preparing caramel in home : https://humhumplans.com/caramel-sauce/


1 sweet whipped cream powder or mousse vanilla powder
1.4 liters of milk
Caramel flavor
4 tablespoons of sugar


Mix vanilla mousse powder with a fourth cold milk
And the caramel contains a cup of sugar, melt, to change the color, we add the natur yaourt on it, and add to it, a spoonful of butter, cocoa, concaci, we leash it until it cools a little.
I took the mall and wrapped it with food plastic, we put the mousse, then the caramel. in the ends we put the reset of the mousse returned and we put it in the freezer for more than 3 hours or a full night. It is possible in the same way to grow the mousse with strawberry or chocolate or any flavor dear to you and mix it with chocolate particles or Oreo …. etc. and for health and comfort

Dont forget the recipe to prepare caramel in home : https://humhumplans.com/caramel-sauce/

How to make kunefe with cream


Half a teaspoon of liquid vanilla.
Two cups of milk. A cup of powdered fine sugar.
Two tablespoons of starch.
A cup of softening ghee.
Five hundred grams of kunafa.
Sheera (Qatar) to serve.


Heat the oven to a temperature of one hundred and eighty degrees Celsius, then install the middle rack and bring a mold with a hole in the middle.

Put the kunefe, ghee and sugar in a deep dish and stir the kunefe lightly to mix with the butter and sugar with the tips of the fingers, taking care not to cut them and keep the strings together.
Take two-thirds of the quantity of the kunefe and place it in the mold to cover the bottom and edges, while trying to make a hole in the kunefe without reaching the bottom.

Poured the cream in the middle gently so as not to reach the bottom.
Distribute the rest of the kunefe over the cream to be covered completely without squeezing it.
Put the kunefe in the oven for thirty minutes, until the cream becomes firm and the color of the kunefe becomes dark golden.
Take the kunefe out of the oven and turn it over on a flat serving dish, spread the syrup and serve it warm or cold.

Preparing the cream:

Put the milk, starch and vanilla in a medium-sized thick-base saucepan and stir with a hand-held net beater until the starch melts, put the saucepan on a medium heat and stir with a wooden spoon until the milk boils and a cohesive cream is formed to be used directly.

How to make Basbousa


Two cups of semolina flour.
Two cups of yogurt. A cup of sugar.
A quarter cup of corn oil.
Three tablespoons of grated coconut.
A small spoon of baking powder.
A quarter of a teaspoon of salt.
To decorate with pistachios or almonds, peeled and cut in half


We prepare a large plate and put semolina flour, grated coconut, added to sugar and baking powder, and then sprinkle a small amount of salt on it with one plate and stir the ingredients well.
Gradually add a quarter cup of oil and two cups of milk to the mixture, and knead well with your hands until it becomes a soft dough.

You can replace yogurt with two cups of warm milk, add the juice of one lemon, and leave for two hours, after which it can be used like milk.

Grease the tray with a little oil or any greasy substance, then put the mixture in it and spread it out so that its thickness does not exceed 2 cm, and we work to balance its surface by hand until it becomes even and not bumpy. We put it to rest about fifteen minutes before baking it in the oven.

Baking method After fifteen minutes have passed, put the tray in the oven on a medium temperature. And for a period of thirty minutes, where we roast it from the bottom and make sure every period of ensuring its ripeness, then we roast the face from above, and pour it directly on it while it is hot in diameter so that the syrup is cold or warm until well penetrated.

Chop the basbousa after spreading it in the tray in the shape we want, and on each piece we add a grain or two of regular pistachios or almonds.

An easy and fast dessert prepared in minutes, with an incredible , irresistible taste.


The first layer:
The second layer:
2 tablespoons of top sugar
The last layer;
Half a liter of milk
2 tablespoons of starch “can be replaced with flour”
2 tablespoons of top sugar
Cream cheese “optional”


We take Oreo biscuits, the quantity is according to taste, chop them until they become a little smooth, put a tablespoon of it as a first layer in the serving cups, then after that we take the peaches, peel them, then cut them and add sugar to them, grind them with the hand blender, until they become smooth, you can use Other fruits the same way.

Pour a little peach juice on the biscuit layer, leave a little juice for decoration, then put another Oreo biscuit layer

In the cooking pot we add milk, sugar, starch, and vanilla, mix them on the cold, then put them on a medium heat, while continuing to stir, until the mixture is heavy, remove it from the fire, cream cheese can be added, if it is available to you, it can be replaced With pieces of white chocolate, mix them well, then pour them into serving cups, at the end, decorate with peach juice, in the form of a circle in the middle, and with half a grain of oreo, the decoration remains optional.

We let it cool at room temperature, then put it in the refrigerator until it cooled down, after which it progressed with health and wellness

Make pudding with tapioca starch

Pudding with tapioca starch

ingredients to make pudding with tapioca starch :

4 cups liquid milk.
2 tablespoons cornstarch.
1/2 cup white sugar.
1 tablespoon a cup of orange blossom water.
1/4 cup crushed pistachios for decoration.

steps to make pudding with tapioca starch :

In a medium size nonstick saucepan, place 3 and a half cups of liquid milk, with the half of a cup of sugar, and stir until the sugar dissolves.
Put the saucepan on low heat with constant stirring for no more than three minutes, until the mixture reaches a boiling point.
Put the amount of cornstarch with half a cup of the remaining cold milk in another bowl, and stir a little until the starch is completely dissolved, and be sure to dissolve completely.
Gradually add the starch and cold milk mixture to the hot milk and sugar, with constant stirring.

We put the mixture on the fire for no more than three minutes, with constant stirring, until we have a thick, homogeneous mixture and free of any lumps, then remove from the fire.
Add blossom water to it, with constant stirring, until all ingredients are homogeneous.
We put the pudding mixture in small plates for serving, or in deep cups, and leave to cool completely. It can be placed in the refrigerator “fridge”, or left in the kitchen and served warm.

Other suggested recipes :

Briwat with chicken

Instant cheese potato fingers


A kilo of boiled potatoes
Coriander and parsley
1 teaspoon black pepper – red pepper
Salt and black pepper to taste
Harissa (hot sauce) – garlic clove
Cheese of any kind


We mix the potatoes and add each of the coriander and parsley + salt + cumin + black pepper + red pepper + turmeric + garlic + puree, we mix the ingredients until we get a consistent dough, divide it into balls and put the cheese and form it with fingers.

Chocolate ganache


A cup of liquid whipping cream
One and a half cups of Hershey Chocolate (semisweet)
10g butter at room temperature


We put the whipping cream on the fire until it is heated
we remove it from the fire and add the Hershey granules on it, pour it for a minute without stirring, after that we flip to some extent the chocolate becomes homogeneous and then add the butter and stir to the extent of homogeneity.

Sweetened condensed milk


A cup of powdered milk
A cup of powdered sugar
1 tablespoon melted butter
A quarter cup of hot water
Pinch of salt


In the blender, add the powdered milk, powdered sugar, butter, hot water, and a pinch of salt, and beat them well, until you get the desired consistency, even if I feel that the texture is too much to give a little water. Pour the condensed milk into an airtight jar and store it in the fridge for up to 3 months

Caramel sauce


1 cup sugar (200 grams)
One and a half tablespoon of butter a cup of milk
(200 ml) one tablespoon of starch, dissolved with two tablespoons of milk
Pinch of salt


We put a large pot over a medium heat and let it heat up, and then we add sugar only without water and its relative, and the first thing that starts to caramelize from below and takes a color from the sides, we turn it over with a wire beater, and the first thing that takes a medium golden color is the pure fire. The most important need is to turn a cup so that there are no lumps.

After sugar, add the butter and turn over a cup until the butter is thawed.
Add the hot milk to the mixture and stir to some extent the ingredients mix with each other, then add the milk and starch mixture and stir until we get the desired consistency, and then add a pinch of salt and turn it over well, even if I feel that it has lumps in it, you can mix it with a hand blender or in a mixer.

Pour the caramel into an airtight jar, place a nylon bag over the caramel top, cover it with the jar’s lid, and let it cool down.

You can keep the caramel sauce in the refrigerator or freezer for 3 weeks.
Caramel sauce is usually used in different types of desserts and is used in preparing some types of pies, with a very distinctive taste, and it can be used in decoration so that it is placed over many types of tart, gateaux and ice cream, and it can be used in iced juice or various cold drinks.