[甜品] double espresso tart〔已檢〕

話說
7 d3 U& T  e/ l" m6 I' z+ p6 s這其實沒甚麼tart feel
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0 i5 V- x6 |7 {3 x2 u) l/ s- w- S+ |最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區250g digestive biscuits
: H9 j) L9 O9 I$ Mbl,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2 tbsp cocoa powderbl,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7 K7 U: ]# C2 a* @* n- e
125g 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,下載,電玩,原創,散文,文章,版主,壇主,資源7 c7 O/ D9 R; e0 r! h
2 egg yolks
7 s8 G  Q0 A/ t☆夜玥論壇ק100g caster sugarbl,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! o0 K; l+ T3 [  j2 w6 j
1 tbsp cornflour
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3 gelatine leaveswww.ds-hk.net& ~; n4 D! R* R6 z; k/ Y( C
200g dark chocolate, about 70% cocoa solids
3 A. d6 _9 c; ]( H+ s0 [  X6 l150g dark chocolate, about 50% cocoa solids7 [( d7 L' _) k6 [
2 tbsp finely ground espresso coffee grainsbl,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( L* r! ~/ l% q1 V
284ml carton double cream
; {" J- \0 z- G  Awww.ds-hk.netFew chocolate curls, to decorate
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  q5 P, t) f, i0 d$ K, _( Q☆夜玥論壇קHow to make double espresso tartwww.ds-hk.net4 k9 x3 a* r% S; m. |) z* g
1. 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.最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區3 @) }5 S4 t: n1 m% x) Q3 y

$ }* v% U# g  Y) S' M! }* h' s3 ^☆夜玥論壇ק2. 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.最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區, r3 {1 x) q( {! F3 G7 H
最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區0 w+ C7 W  m  ]  X. d. Z- x
3. 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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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.
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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.
3 O; H, O0 \  q: o2 u- @7 _) s5 P☆夜玥論壇קbl,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- b9 u. g6 ~! A
[ 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 ]