Here, also arrived that day, the day of my first year of my little blog !.... I think that day was only yesterday when I finally decided to throw a ball in unknown. For many many months of turns to blogs for some of you, so many proofs to repeat all these delicious recipes (do not say to photograph !!)....... Now I can say I learned a lot! I took the camera a year ago, I never meant photography. Only now I began to learn something.
thank all of you silent ones who pass by my blog, read my recipes, inspired and those who say hello ......
Today I made a cake, I can not make beautiful cakes, beautifully decorated and cared for, but I have these delicious gluten free mini-tart pomegranate juice that pacer for sure! Believe me, they are very good, one leads to another.
gluten-free mini-tart pomegranate juice (or a pie for the mold by 26 cm)
For the pastry:
- 100 grams of corn flour foil fine
- 100 grams of rice flour
- 100 grams of millet flour
- 1 small egg
- a little cold milk
- 120 g sugar
- 120 grams of cold butter
- a pinch of salt
For filling:
- 200 ml of pomegranate juice
-
3 eggs - 150 g sugar
- 100 ml sour cream
1. Prepare the filling: I held the pomegranate juice with the aid spremiarancia eletrica. Strain the juice and add 3 eggs. Let stand until prepared everything else.
2. For the dough pastry: flour milling miles I got the miles in the grinder (like the Zuccero the veil). Remove butter from refrigerator 15 minutes before, cut dadini.Disponete the flour on a pastry board and pour in half the chilled butter into small pieces, a pinch of salt. With wet fingertips, add the egg and cold milk if you need it, make a ball, wrap in plastic wrap and put it to rest in refrigerator for 1 hour.
3. Roll out the dough too thin, buttered or oiled molds lined, slightly bucherellateli the bottom and cook the white oven to 180 ° about 12 minutes if in a mini version and 20 minutes if large version.
4. Take back the pomegranate juice with the eggs, add sour cream, stir well with a whisk.
5. Pour the filling on the bottom of the hot cake or cupcakes. Cook in oven for about 12 minutes for the mini version and large version for about 35 minutes at 150 ° C.
6. Let the tarts cool and decorate with icing sugar.
enter the contest with this recipe Simonetta A celiac dinner
my menu is:
Dessert - Mini tart pomegranate juice
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