Chocolate Hazelnut Tartlet



·         Materials:

250 g multipurpose wheat flour
1/4 tsp salt
40 g cocoa powder
120 Refined sugar
200 g butter
1 egg


·         Content:

250 g cream cheese
100 g refined sugar
1/2 tsp vanilla essence

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Banana Almond Pie


·         Topping:

250 g hazelnut spreads


·         How to make:

1.    In a bowl large enough to strain wheat, salt, cocoa powder, and refined sugar. Make a hole in the middle, stir the butter using a pastry knife or with a fingertip to a coarse-grained dough.
2.    Pour the beaten egg, stirring using the tip of the finger until it becomes a dough that blends and can be in shape. Round the dough, cover it with plastic, store it in the refrigerator until it is used.
3.    Preheat oven to 180oC, prepare 15 pieces of a small pie pan with butter, set aside. Flatten the dough to a thickness of 0.3 cm. Cut using a cookie cutter and put the dough into a baking pan, neatly. Put in the refrigerator for 30 minutes.
4.    A puncture of dough using a fork and baked in an oven with a temperature of 180oC for 30 minutes. Remove the oven, let it cool down.
5.    Contents: Shake all ingredients to fill with medium to flat speed. Put in a triangular plastic and spray the contents into the skin. Also, put the hazelnut spread into the triangle plastic with the tip of the star. Spray over the contents. Store in the refrigerator until it is served.

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