Temas D Derecho

TART OF CREAM AND MANGO
INGREDIENT:
200g (1 2/3 cups/7ounce) of flour
½ spoonful of dust for ovens
100g (¾ of cups /3 ½ ounce) of butter
90g of sugar white (in grain small)
1 egg
2 mangoshard
2 spoonful of juice of lemon
2 yolk of egg
125ml (½ cups/4ounce) of juice of apple
10g of grenetine dust
50g (1/3 of cups /1 ¾ ounce) of chocolate obscure (a little sweet)
50ml (2 cups/17ounce) of cream, for beat
Little drop of extract of vainilla
30g (1ounce) of chocolate to your election
INSTRUCTION: use a mold detachable of 26cm (10 ½ inch). Heat a Little the oven 18o°c(350°f, mark 4).put flour butter, dust of ovens ,2spoonful .Of water in a bol and beat for have a paste firm .ace a ball and cover with paper adhering; refrigerate 30 minute.
Spreads the paste witha rollin pin cover the base and the side of mold.
Oven of 15-20minute.take and cool. Surround the base of paste with a ring of cake.
2.-peel the mangos, separate the pulp and cut in cube; mixturewith the juice of lemon .Reserve 12 cube and with the other make a purée with the yolk of egg and with the rest of sugar hot 3 spoonful of juice of apple and dissolve the grenetine there. Put in thecream of mango with the juice of apple. Refrigerate.
3.-melt the chocolate in a comtainer a double boiler; expand on the paste. Bathore 375ml (1 ½ cups /13 ounce) of cream until thickhen, include in lacream of mango and put in the base of paste.
4. - cover the tart with paper autoadherenre and refrigerate and refrigerate all the night. Beat the cream with the vainilla and with a dulla adorn thecake with cube of mango and the chocolate thick grate. Serve.
Portion: 12
Time of preparation: 45minute, but twelve hour of refrigeration.
TIME OFBOIL: 15-20minute.

COOKIE OF MERINGE AND NUTINGREDIENT:
60g (½cups/2 ¼ounce) of nut.
60g (½cups/2 ¼ounce) of sugar glass, and something but for sprinkle.
4 spoonful of cacao in dust withoutsugar.
½ spoonful of cinnamon.
2 clear big of...