namely:
fresh fruit tart (slurp!)
In Mantua, long ago, we discovered a super fantastic pastry, of which, if I remember, I will give the name ..
Incidentally, I'm going to make a "book", indicate where in the world, restaurants / bars / etc where you can eat vegan. Not any pizza marinara pizza, I mean .. but places discovered and tested, perhaps even with the phone number. what do you think? help me?
That said, we return to the confectionery of Mantua, careful health problems and personal choices, offers such a crust, a recipe inspired by the English (they said) super delicious and much better than the spartan who succeeds me. Theirs is almost soft. a pleasure! Maybe you will be better, who knows?
The original recipe is so how I gave them that day!
From this you can get biscuits, fruit cakes, jam or nutella and any other trick that sooner or later I'll introduce you. Including hugs, cookies, half white and half blacks .. I do not remember your childhood? :-)
today are very romantic ....
Serves 2 baking pans large:
1.2 kg of white flour 800 g margarine, non hydrogenated vegetable
400 g of white almonds
400 g of white sugar 1 pinch of salt
1 / 2 tablespoon baking
vanilla soy milk, if necessary!
Mix almonds and sugar to make them as fine as flour.
on a board of wood, large, mix flour, baking powder, salt, almonds, sugar.
Put the margarine into pieces and start, with only the use of fingertips of thumb and forefinger to crumble along with the flour.
When the mixture is a coarse meal (that is, the margarine will be reduced to so many crumbs flour) it is time to mix "really" to obtain a homogeneous and create a "ball".
Note: I know that these proceedings Possoni opinion difficult, more than anything are hard to explain! but you try! is the normal procedure for the creation of shortbread. At this point, in those cruel version, just add the egg. I do not add anything, but use instead the warmth of the palm, to melt a bit 'margarine and succeed, therefore, to create "the ball." If you this thing fails, you can then add, little by little, a little 'soy milk ..
obtained
A ball, cover with plastic wrap, being careful to eliminate air bubbles and leave Refrigerate for at least an hour.
The resulting pastry can be frozen for future use (perhaps by cutting it into mono-pods), or used for a super tart!
fresh fruit tart
For the tart that I did, you still need a cup of custard and fruit color. I preferred bananas, strawberries and kiwi.
(If you want you could do a version using the sugar-free cream )
In this case, I baked a pastry 1 cm high, 180 ° -200 ° for 15-20 minutes (the crust is cooked to perfection when it is golden, crispy outside but soft to the touch: using your index finger and pressing the center of the cake, the finger should touch the "crispy but soft inside) then I let it cool.
To decorate it I put a layer of cold custard, fruit, a little more 'cream (to taste) and then a sprinkling of chopped almonds ..
NB. Of course, I am resolved to make, sooner or later, a crumbly pastry margarine or sugar free products. Will it succeed? :-)
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