Ingredienti
Farina1 cup
Zucchero a velo0.5 cup- Butter, cold0.5 cup
- Vanilla, liquid1 teaspoon
Uovo1 piece
Sale1 teaspoon
Burro0.5 cup
Zucchero0.8 cup- Uovo1 piece
- Farina2 tablespoons
Latte in polvere2 teaspoons
Vaniglia2 teaspoons
Acqua2 cups
Passi
- 1
Place the butter in the mixer and mix until it becomes fluffy like cream. Add the flour, sugar, and salt, continuing to mix intermittently to ensure the mixture is well combined until it resembles bread crumbs.
5 minUtensili necessari:🍳Mixer - 2
Add the egg and vanilla, continue mixing until a cohesive dough forms, gathered on one side. Remove the dough from the machine and mix by hand until it holds together.
5 min - 3
Place the dough in a plastic bag, leave it in the refrigerator for at least half an hour, then roll out the dough on a floured surface and place it in the mold, pressing it down.
30 minUtensili necessari:🍳Plastic Bag🍳Baking Mold - 4
Place the tart mold in a low-temperature oven for 10-15 minutes until the tart turns golden, then remove it from the oven.
15 minUtensili necessari:
Forno - 5
To make the chocolate cream, combine all the dry ingredients in the mixer, then add the liquid ingredients and mix.
5 minUtensili necessari:🍳Mixer - 6
Then place it in a pot over the heat, stirring until it thickens like pudding. Pour the mixture over the tart and spread it, then place it in the refrigerator for 6-7 hours.
420 minUtensili necessari:
Pentola
Fatti nutrizionali
Farinaper 100gZucchero a veloper 100gUovoper 100gSaleper 100gBurroper 100gZuccheroper 100gUovoper 100gFarinaper 100gLatte in polvereper 100gVanigliaper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.