I-tart tart

I-tart igama lisho ikhekhe noma i-pie ngenhla evulekile: isisekelo esicacile nokugcwalisa konke okubonakalayo. Namuhla sizokhuluma nge-chocolate tart, i-dessert engenakulinganiswa eyayinqobe ama-gourmets amaningi.

Tart nge chocolate chocolate kanye prunes

Amantongomane angathathwa noma yikuphi, okuhlongozwayo okuyinhloko. Amakhukhi angaba ibhisikidi, i-cracker noma i-shortbread.

Izithako:

I-Cream:

• i-cookie crumb - 120 g;
• amantongomane - 90 g;
• I-Butter - 165 g;
• i-cocoa - 45 g;
• ushukela oluyimpuphu - 90 g.

Ukugcwalisa:

• ibhotela - 150 g;
• i-cocoa - 120 g;
• ukhilimu 33% - 175 ml;
• ushukela - 180 g;
• iqanda - izingcezu ezimbili;
• umlimi - 150 g.

Ukulungiselela

Amantongomane namakhukhi achotshozwa ku-blender zibe yimvuthu encane kakhulu. Manje sihlanganisa zonke zomvuthu, ibhotela, i-cocoa kanye noshukela oluyimpuphu. Kuyoba lula ukuqala ukuxuba izithako ezomile, bese uthele amafutha lapho bese uxuba. Ubuningi kufanele bukhishwe kancane. Sithatha isimo esingazitholakali bese sakha ikhekhe elinamahlumela, sizama ukusabalalisa ngokulinganayo bese siqhathanisa ngezansi ngokuqinile. Bhaka amaqebelengwane kuhhavini ngama-180 degrees imizuzu eyishumi.

Lungisa i-ganache: hlanza ushukela, i-cocoa ne-ukhilimu, ubeke umlilo ophuze kakhulu futhi uvumele ukuba isisindo sibe yifomu, kodwa asikhohlwa ukugubha. Ekugcineni sengeza ibhotela, silinde, lapho liphela ngokuphelele futhi siphinde sihlanganise. Ngokwehlukana, shaya amaqanda bese uthele kancane phakathi kwabo ganache, ngaphandle kokuyeka ukuxuba.

Sithole kakade amaqebelengwane isikhathi eside futhi sehlile phansi. Manje faka umlimi oqoshiwe futhi oqoshiwe bese ugcwalisa ukugcwaliswa. Buyela kuhhavini ngeminye imizuzu engu-25.

I-recipe tart iresiphi

Lena iresiphi ye-tart ephelele ye-chocolate, i-E. futhi inhlama nokugcwalisa kuyoba yi-chocolate.

Izithako:

Ugwayi:

• ibhotela - 85 g;
• i-cocoa - 35 g;
• ushukela - 30 g;
• ufulawa - 130 g;
• isikhuphaphu - 1 pc.

Ukugcwalisa:

• ushokoledi omnyama - 220 g;
• ukhilimu ophansi wamafutha - 300 ml;
• rum - 30 ml;
• iqanda - ama-2 ama-pcs.

Ukulungiselela

Ukwenza inhlama ilula futhi isheshe ukupheka, amafutha kufanele athambile. Sigubha ngoshukela ne-yolk. Hlanganisa ufulawa nge-cocoa bese uxuba ibhotela. Kuvela inhlama elula, esiyihambisa ngokuma. Leli fomu lingcono kakhulu elitholakalayo, elimbozwe iphepha lokubhaka kanye neoli. Sifaka esiqandisini imizuzu engama-20, bese kuhhavini imizuzu engu-15 ngama-degree angu-200. Le umehluko wezinga lokushisa inikeza ikhekhe elingaphezulu. Enye i-nuance, udinga ukwenza izimbobo ekuvivinyweni ngemfoloko ukuze ingavuki.

Ukuze uthole ukugcwaliswa, ushokoledi kufanele uncibilikiswe ekugezeni umusi, futhi ubisi kufanele luvutha. Sishaya amaqanda bese siwafaka ebisi elishisayo. Futhi lokhu kufanele kwenziwe kancane kancane futhi ngokucophelela, sonke isikhathi ngenkathi kuxubana, ukuze amaqanda angaphili. Bese ubuyisela ubisi epulangwe bese uvumela le nhlanganisela ukuba ibambezele kahle, njenge-custard. Phakathi naleso sikhathi, ushokoledi uncibilikile futhi siwuthululela kuwo imifino kanye ne-rum, njalo lapho sigxuma ngokucophelela.

Susa ikhekhe futhi siyipholisa kancane, uthele ukugcwalisa bese uyibeka kuma-degree angu-150 imizuzu engu-25.

Ingaphakathi layo libukeka njengokungathi lingabhaki, ungakhathazeki, ngakho liyakhulelwa. Khonza i-chilled ne-plate enhle.