Palm tart

Palm tart

For the base:
220 Grams of flour
-100 Grams of cold butter
-50 Ml of condensed milk
-1 Egg
-10 Grams baking powder

For filling:
125 Grams of flour
-5 Grams of baking powder
-5 Grams of salt
-200 Grams of dates (finely chopped)
-240 Ml espresso (4 servings)
-50 G butter
-100 Grams of brown sugar
-2 eggs
H -1. L. vanilla extract

For the sauce:
115 G butter
-120 Ml whipping cream
-220 Grams of brown sugar
-a pinch of salt

Cooking method:
1. Basis: In a food processor, combine flour, baking powder, butter, cut into cubes. Whisk in the crumb.
Separately, mix the egg, condensed milk, and add to the weight of all whisk again. Knead the dough, roll and place in prepared pan to Tartu (24 cm).

2. Cover it with foil, pour over peas (or other load) and bake in a preheated 175 degree oven for 15 minutes. Remove the foil and again put in the oven for 12 minutes. Remove the form and set aside.

3. Filling. Pour hot espresso chopped dates and let cool. Separately, mix the flour, baking powder and salt.

4. Mixer, beat butter and sugar until smooth. Continuing to whisk, add eggs one at a time, then vanilla.
Gradually enter the flour and mix thoroughly all.
Gently, manually add the date-mix. Pour the resulting mass into a mold before curing and bake for about 30 minutes.

5. For the sauce: Mix all the ingredients in a gravy boat and heat over low heat until sugar is dissolved. Then, turn up the heat, bring to a boil and continue to cook, stirring occasionally, until it becomes thick about 10 minutes.

Serve at once, pouring them each a piece of Tartu.


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