... chocolate cream with no eggs!
Good ragazzuoli afternoon!
was a long time that I wanted to try the shortbread oil ... I did not think ... but I loved it.
I used a double-stuffing (just because I'm not greedy ...: P) mascarpone (or ricotta) and a chocolate cream eggs .... without the strategic good!
thanks to my mom that I got the molds for tartlets: -*
Ingredients:
200 grams of flour 00
100 g sugar
60 ml of oil (I used seed)
1 uovo
1 cucchiaino di lievito per dolci
una bustina di vanillina (o vaniglia) o la buccia grattugiata di un limone
Per la crema:
250 ml di latte
60 gr di zucchero
25 gr di farina
65 gr di cioccolato fondente
Inoltre:
200 gr di mascarpone o ricotta
Procedimento:
Prepariamo la crema al cioccolato senza uova:
Scaldiamo il latte. Mescoliamo a parte la farina e lo zucchero.
Aggiungiamo a filo il latte tiepido e mettiamo sul fuoco fino ad ottenere una crema abbastanza dense.
off and add the chocolate pieces, stirring with a whisk by hand.
Prepare the pastry:
Mix the flour, baking powder, vanilla and sugar. Combine oil and lightly beaten egg. Mix well.
Rest the pastry in the refrigerator 30 minutes.
resume and line the tart cutters, remember to leave the dough to form stripes on the tarts.
Fill the first with a teaspoon of mascarpone and then with a chocolate cream.
Bake at 180 degrees in the preheating oven for 15 minutes.
What buoneeee but Mulino Bianco;)!
Kisses and good day to all from Saretta! nor do the good!
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