Saturday, November 20, 2010 ...
P'o that there is a turn around in this sweet ... now I am determined to do it ..... A friend of mine will be the guinea pig for her birthday .... hopefully good !!!!!!
Ingredients:
100 grams of dark chocolate
250 grams of flour 00
80 g Frumina
30 g Cocoa Powder
160 grams of butter
130 gr icing sugar
600 g drained canned peaches
Pistachios 100 grams of peeled and chopped 1 egg
1 pinch salt 1 teaspoon of vanilla extract
Mix 160 00 grams of flour, 60 Frumina, cocoa powder, 80 grams of sugar, a pinch of salt, add 110 grams of cold butter into pieces and the egg.
Working quickly, make a ball in plastic wrap and place in refrigerator for 30 '.
Knead the remaining flour, the Frumina, butter and pistachios, add 2 tablespoons of cold water and place in refrigerator for 20 '.
Line a tart mold with Pasta Cocoa, puncture the bottom, cover it Peaches and above with grated dark chocolate.
Crumble Pasta Pistachio Tarte and complete.
Bake at 170 degrees x 40 minutes.
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