This mass is a mass noble. Always work and never going to disappoint.
I do it very often when I get a very precise result, especially in individual preparations, dessert plate, individual tarts.
Let's start with ingredients:
butter 260 grams caster sugar
* 120 grams
almond powder 120 grams
eggs 40 grams Flour 130 grams
* the sugar meal sugar is a finer than normal we use to sweeten coffee. It has very small crystals and is highly regarded in French pastry.
Procedure
This dough is made by mixing method. It has nothing to do with the usual procedure for other mass streams, which is "sand."
| In the bowl of the mixer, place the softened butter with caster sugar. beat until I leave creme. add the egg and beat a couple of minutes to notice that has been fully integrated. Then follow the flour and almond powder at very low speed so as not to blow flour to two meters away from the blender! A Once integrated the dry ingredients, beat at highest speed until the mixture is observed homogeneous. overturned on a polyethylene film, are a couple of laps hand to build a disk. Enfilmamos and store in refrigerator at least 30 minutes. then stretched and placed in the desired mold. For individual tarts, bake at 150 ° for 15 minutes until they look dry and golden. 20 cm to mold, bake at 150 ° for 20 to 25 minutes. Depend on the furnace and if we use fan or not. Hope you enjoy! and feel free to comment or ask any questions that arise are, okay? |
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