Description
My tart dough can successfully compete with tartlets of puff, sand and other types of dough! They are soft, light, airy and not so heavy in terms of calories. Also, like any plastic, they can be stuffed with both sweet and not sweet fillings (photo under the recipe), let's get started!!!
Ingredients
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3.5 cup
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1 cup
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120 g
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1 tsp
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1 tsp
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1 Tbsp
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2 piece
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2 Tbsp
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1 g
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0.5 kg
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30 g
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80 g
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5 Tbsp
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20 g
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Cooking
To prepare the products.
To prepare the dough - mix yeast, tablespoon of flour, teaspoon of sugar, add milk until a liquid consistency, mix well. Give the dough to come 20 minutes in a warm place.
In warm milk dissolve 2 tablespoons of sugar, half teaspoon salt, vanillin on a knife tip, add mayonnaise, egg, vegetable oil.
Parts enter the sifted flour
Knead the dough, tightly cover and leave for 1 hour in a warm place. After an hour knead the dough and clean up for another hour to ferment.
To the cream cheese add the sugar, semolina. half a teaspoon of salt, vanillin at the tip of the knife, the egg.
Carefully break the blender. I had dry cottage cheese and I added milk. If the curd is wet, the milk no need to add.
Molds grease with vegetable oil and sprinkle flour.
Divide the dough into pieces, roll out and put into molds.
Rosstat 10 minutes under the film.
Fill the ramekins with the cheese topping, bake at 200 degrees for 15-20 minutes.
And decorate on their own.
I have red currant berries, melted chocolate and powdered sugar.
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