Juicy Tart - the prepared mixture is enough for 6 mini tart dishes. If you don't have them, you can pour it into a fireproof bowl and then serve it cut into cubes.
Juicy Tart - Sandra Marković - Recipes and Cookbook online
Juicy tart – the prepared mixture is enough for 6 mini tart dishes. If you don't have them, you can pour it into a fireproof bowl and then serve it cut into cubes.
- 3 pieces of eggs
- 10 spoon of sugar
- 20 spoons of milk
- 5 tablespoons of oil
- 5 tablespoon flour
- 5 spoons of semolina
- 120 g of ground biscuits
- 1 bag of baking powder
Topping
- 1200 ml milk
- 3 spoons of sugar
- 1 bag of vanilla sugar
- Mix ground plasma, flour, semolina and baking powder in a plate. Mix 20 spoons of milk with 5 spoons of oil. Combine the ingredients needed for the dressing. Separate the whites from the yolks. Add 10 spoons of sugar to the egg whites and beat them until foamy with a mixer.
- Then add the egg yolks and liquid ingredients, and gradually add the mixture of plasma, semolina, flour and baking powder spoon by spoon while mixing with a mixer at the slowest speed. Whisk until the ingredients are well combined.
- Grease the mini tart pans with oil and sprinkle with a pinch of semolina.
- Fill them with the prepared mixture.
- Bake them for 17 minutes in a preheated oven at 200 C. Take them out of the oven and prick each tart with a fork and pour over 200 ml of milk and return to the oven for another 3 minutes. Serve cold. Pleasant.
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