carte de bucate interior 1
TRANSCRIPT
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Recipe
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Ingredients:
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Recipe for 20 tarts: Dough:
• 300 g flour
• 250 g margarine
• Salte water
• Or you can use store –
bought puff pastry, in which
case all you need to do is
spread out and cover the
cups as indicated.
Custard:
• ½ L cream
• 9 egg yolks
• 10 tablespoons sugar
Preparation:
1 - Mix the flour, salt and water
together untill they combine.
2 - Divide the margarine into 3
portions. Spread the dough,
spread 1/3 of the margarine over it
and make a roll with it. Repeat this
two more times to use up all of the
margarine. Afterwards, let the
dough rest for 20 minutes.
3 - Then, cut the dough into 2cm
pieces, and put one in each muffin
cup. Flatten it against the bottom
18
of the cup to a thickness of about
0,3cm, then smooth the dough up
the sides and create a raised lip
about 0,3 cm above the pan. The
pastry sides should be thinner
than the bottom.
4 - Beat the egg yolks with the
sugar and the cream and then use
a water bath to heat the mixture
until it thickens.
5 - Let it cool a bit and put a
spoonful in each cup. Bake the
tarts in the oven at 290ºC until the
dough is crispy and brown. Serve
with ground cinnamon.
OBS: In Portuguese we use the word PUDIM usually referring to a molded custard, not to be confused with pudding.
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Cream:
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Ingredients
500 gram veal 2 aubergine 2 potatoes 250 gram fresh beans2 tomatoes 5 green pepper 10-15 shallots 4-5 garlics 2 spoonful tomato saucblack pepper, chili pep
ce pper, salt
3-4 spoonful oi1, 5 glass Directions Flaked veal iShallots, fresaubergine, gatomatoes (pethe veal.
A bowl is taktomato saucehot water is amixed and adcasserole potCasserole caoven or a cooIt should be
il.
is put to the pot. sh beans, potatoes, arlic, pepper and eeled) are added to
ken, some oil, e, spices, salt and added.They are dded to the t.
an be cooked in an oker.simmered.
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