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Biscuit Tart with Cream and Chocolate


 

Ingredients


Biscuit Tart Decorations:


Milk: 1 cup (dry)


Cream: half a package


Cheese: 4 pieces (fat cheese, take out from the refrigerator some time before you start preparing the tart)


Chocolate: 1 tablespoon (fat)


Biscuit: a bag (tea)

Sugar: 12 cup (white)

Vegetable oil: 12 cup

Milk: 12 cup (liquid)

Eggs: 3 pieces

Baking powder: a tablespoon

Vanilla: 1 tablespoon (liquid)


How to prepare


Break a bag of tea biscuits into small pieces, then beat in an electric mixer until the biscuits are fine ground. Combine the biscuit grinder in a deep bowl, then add the baking powder spoon to it and mix with the biscuit crusher until it disappears between its parts. Grind the sugar cup in an electric grinding machine until it becomes a powder.


Transfer the sugar powder to the bowl of an electric mixer, then add a cup of liquid milk to it and mix with it in the mixer until a lump-free mixture is obtained.


Pour a cup of vegetable oil over the mixture in the bowl of an electric mixer and mix with the rest of the ingredients until they are homogeneous.


Add the first egg to the bowl of an electric mixer and mix with the rest of the ingredients until it is gone, then add the second and third eggs, respectively. Add a spoonful of vanilla liquid to the rest of the ingredients and mix with it.


Pour the resulting mixture over the biscuit grinder and mix with it until it melts inside, making sure that the resulting mixture is free of the biscuit mill lumps.


Brush the tartar with a little butter or tahini, to prevent the tart from sticking to it.


Pour the biscuit mixture into the tartar tray and leave it in the oven until it is soft and golden.


Remove the biscuit tart from the tray after it is done and set aside to cool.


Add both half of the cream package and a cup of dry milk to the bowl of an electric mixer and beat together until combined.


Add the sugar cup and Kiri cheese to the rest of the ingredients and mix with them until a thick and cohesive mixture is obtained.


Pour the mixture onto the top of the biscuit tart and garnish with stripes of Nutella chocolate. Leave the biscuit tart in the fridge for a few hours, then serve cold.


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