[甜品] double espresso tart〔已檢〕

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這其實沒甚麼tart feel
# m( ]% @) D( \) _6 U☆夜玥論壇קwww.ds-hk.net# O- Y+ q- w; w0 l. M& U
250g digestive biscuits☆夜玥論壇ק! ?& K+ T9 M) b8 r. Z  H1 W9 c9 _6 R' m
2 tbsp cocoa powder
6 e6 N9 d% p4 d7 h125g butter, meltedbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源8 v: X" b; U  [8 H
2 egg yolks
# G# ^& ?0 K$ g7 q& E7 [www.ds-hk.net100g caster sugar
- G: P. ?: B: i9 L最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區1 tbsp cornflourbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源% T2 h# c6 S3 Z% K& D! ^/ h
600ml milkbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源6 u+ {$ `) \% v
3 gelatine leaves
2 b3 F; L$ [( h. ?6 i) ybl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源200g dark chocolate, about 70% cocoa solids☆夜玥論壇ק! I# E# s% _- A5 E* b0 C
150g dark chocolate, about 50% cocoa solidsbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源# M0 B- q9 W/ E9 \5 M% w
2 tbsp finely ground espresso coffee grains☆夜玥論壇ק* f- w; d  w, ~* A1 |* C
284ml carton double creamwww.ds-hk.net  y& x& e8 u" V" n7 K4 e; V, ^3 a
Few chocolate curls, to decorate
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How to make double espresso tart
3 q7 I: ?* x0 F1 J☆夜玥論壇ק1. Put the digestive biscuits in a large plastic bag and crush them up with a rolling pin until they resemble breadcrumbs. Place them in a bowl and stir in the cocoa powder and melted butter. Mix well. Press and shape the mixture on to the base and sides of a 20cm round springform cake tin. Chill in the fridge for at least 30 minutes.
0 ^+ }; `8 _8 e" Y( y( n3 e7 E0 H3 r9 ]bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區( T& P2 W* k& U& a; ?
2. Mix together the egg yolks, caster sugar, cornflour and 4 tablespoons of milk. Put aside. Soak the gelatine leaves in a little cold water for about 10 minutes until softened.
% f& l* _3 ?- _. h" Q最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區
4 d' _( I* ^/ q7 B; m' T/ c5 E2 g3. Heat the remaining milk in a saucepan over a low heat. Break both the chocolates into pieces, then add to the milk with the espresso grains, stirring until the chocolate has melted. Remove from the heat, then stir into the egg mixture. Return the mixture to the pan over a low heat and stir constantly until thickened and smooth.
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; E+ u/ `4 W- \8 H. D! [4. Drain off the gelatine leaves and squeeze out the excess water. Then add to the hot custard, stirring until the gelatine has dissolved. Cool for 15 minutes, then pour into the biscuit base. Allow to cool, then chill for 3-4 hours or until set. Whip the cream until thick. Spoon on top of the tart and decorate with chocolate curls.bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源; Z; O; o. C. i7 X5 ?' Z: \9 x
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Tip: This espresso-laced chocolate tart is the perfect after-dinner dessert. Don't worry about the coffee grains going into the tart, they give it a really nice texture.
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8 r. a/ m- B# _4 X" F! T[ 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 ]