10. dec 2005 17:00
NEENISH TARTS
2 tablespoons plain flour
2/3 cup ground almonds
1/2 cup icing sugar, sifted
1 egg white, lightly beaten
Creamy filling
1 tablespoon plain flour
1/2 cup milk
2 egg yolks
60 g unsalted butter, softened
2 tablespoons caster sugar
1/4 teaspoon vanilla essence
Icing
1 cup icing sugar
2 tablespoons milk, extra
1 tablespoon cocoa powder
1. Lightly grease a 12 hole shallow patty tin. Sift the flour into a bowl and stir in the ground almonds and icing sugar. Make a well in the centre, add the beaten egg white and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads and forms a stiff paste. Turn onto a lightly floured surface and gently gather into a ball. Wrap in plastic wrap and refrigerate for30 minutes, to firm.
2. Preheat the oven to moderately hot 190 o C. Roll out the dogh between two sheets of baking paper to 2-3 mm thick. Cut the pastry into 12 circles with a 7 cm fluted cutter. Press the pastry circles into the greased patty tin and prick evenly with a fork. Bake for 10 minutes, or until lightly golden.
3. For the creamy filling , stir the flour and milk in a saucepan until smooth, then stir over medium heat for 2 minutes, or until the mixture boils and thickens. Remove from the heat, then quickly stir in the egg yolks until smooth. Cover the surface with the plastic wrap and set aside to cool. Using electric beaters, beat the butter, sugar and vanilla essence in a bowl until light and creamy. Gradually add the cooled egg mixture and beat until smooth. Spoon some of the mixture into each pastry shell and gently smooth the tops with the back of a spoon.
4. For the icing, combine the icing sugar and milk in a heatproof bowl , place over a saucepan of simmering water and stir until smooth and glossy. Remove, transfer half the icing to a small bowl, add the cocoa and stir until smooth.
5. Using a small, flat-bladed knife, spread plain icing over half of each tart, starting from the centre and making a straight line with the icing, then pushing the icing out to the edge. Allow to set. Reheat the chocolate icing and ice the other half of each tart. Allow the icing to set completely before serving.
riba-ribica
Sporočilo je spremenil(a) riba-ribica dne 10. dec 2005 17:02:04