話說 ) D. T/ r! ?6 r6 g! h4 x: R最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區這其實沒甚麼tart feel ( F' c6 \' I2 b' |" ~% \; ~. Qds-hk.net " z8 y3 c3 F t9 kbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源250g digestive biscuits ; `& [9 J' C' K. S9 j5 O6 K- ~☆夜玥論壇ק2 tbsp cocoa powder最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區5 G! @: x. f$ x1 O' k7 K/ z
125g butter, melted / p/ H6 B0 Q% b7 M) ]0 n2 egg yolks☆夜玥論壇ק" Y% Y! n6 [. G" N6 u$ s
100g caster sugar最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區$ r) [6 c; \% G3 [$ A
1 tbsp cornflour 3 T4 f, z7 h. f# ]# @1 T7 [- [, Bds-hk.net600ml milk : e" m% l) K- l- e7 R0 Q6 r☆夜玥論壇ק3 gelatine leavesbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源- x- _0 y# Q% M, Z0 x. \
200g dark chocolate, about 70% cocoa solidsbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源7 S! D2 A. U: M2 _& g" p8 L
150g dark chocolate, about 50% cocoa solids 1 l# @6 l3 o( H; w2 K8 X9 {/ O2 tbsp finely ground espresso coffee grains . W8 ]7 {- I# _1 R* |4 k☆夜玥論壇ק284ml carton double creamds-hk.net/ u* h0 [) a* Y! ~ |: K
Few chocolate curls, to decorate☆夜玥論壇ק/ }+ n7 ?- G4 r+ ?3 T- r% T
METHODbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源9 i% v5 F: }$ r7 F# |
6 f% N( Y$ M; U7 [How to make double espresso tart ; S% a3 n* g6 r1 o1 T☆夜玥論壇ק1. Put the digestive biscuits in a large plastic bag and crush them up with a rolling pin until they resemble breadcrumbs. Place them in a bowl and stir in the cocoa powder and melted butter. Mix well. Press and shape the mixture on to the base and sides of a 20cm round springform cake tin. Chill in the fridge for at least 30 minutes. 5 k4 B$ H3 _: A w0 J7 }最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區# L* x6 H U; t2 t
2. Mix together the egg yolks, caster sugar, cornflour and 4 tablespoons of milk. Put aside. Soak the gelatine leaves in a little cold water for about 10 minutes until softened.最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區/ H0 W' e) u" K }% w) `* V
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3. Heat the remaining milk in a saucepan over a low heat. Break both the chocolates into pieces, then add to the milk with the espresso grains, stirring until the chocolate has melted. Remove from the heat, then stir into the egg mixture. Return the mixture to the pan over a low heat and stir constantly until thickened and smooth.ds-hk.net% V$ `. }8 Z$ h% J6 \1 J4 ]* `
☆夜玥論壇ק0 g- [; ]" ~) c; k6 y. F
4. Drain off the gelatine leaves and squeeze out the excess water. Then add to the hot custard, stirring until the gelatine has dissolved. Cool for 15 minutes, then pour into the biscuit base. Allow to cool, then chill for 3-4 hours or until set. Whip the cream until thick. Spoon on top of the tart and decorate with chocolate curls. " X4 [% T# j5 o+ K☆夜玥論壇ק . ]' @7 `/ C3 Y2 tbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源Tip: This espresso-laced chocolate tart is the perfect after-dinner dessert. Don't worry about the coffee grains going into the tart, they give it a really nice texture. & q0 Y* z2 d) b& `) \4 y5 qbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源 # T2 V, t6 P; P3 a8 E, eds-hk.net[ 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 ]
