[甜品] double espresso tart〔已檢〕

話說
9 U! x8 [% n% b9 B5 a4 |最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區這其實沒甚麼tart feel☆夜玥論壇ק$ a+ d0 n( H1 `8 P+ i4 S/ O/ e/ O
ds-hk.net: u- c4 n/ I6 n/ R' v
250g digestive biscuitsbl,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, C. u- b9 \2 D5 G
2 tbsp cocoa powder
, R8 G! J6 x% ~% lbl,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125g butter, melted
* i: S* V  S4 ^bl,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2 egg yolksbl,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, m; _2 h0 ^' C
100g caster sugar
( V' ?0 F& ^0 s7 |ds-hk.net1 tbsp cornflour最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區1 R% A  F2 R& H
600ml milk$ i- j  O' a2 n- J3 ~5 v
3 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4 J4 W2 ?/ u8 i3 `* ]+ B
200g dark chocolate, about 70% cocoa solids
5 @" c9 [! ^. _5 [$ h7 r1 sds-hk.net150g dark chocolate, about 50% cocoa solids
. E$ E5 U% _# d0 D7 |ds-hk.net2 tbsp finely ground espresso coffee grains
* M: J9 [8 s  j# K( H☆夜玥論壇ק284ml carton double creambl,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) E% b4 U" W$ y" Q: f
Few chocolate curls, to decorate
8 E! u' ^- _, Z: y☆夜玥論壇קMETHODbl,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 Z& r( M- ]# n
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How to make double espresso tart
3 j) T, x2 u9 }+ h/ z最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區1. 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.bl,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) F: ]/ U' Q: m% }. J! j; e% i
最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區) O* m0 h2 L. n- \
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.
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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.& ?6 v* h' g2 y( Q  I

0 C# ]4 V: p2 _, v( j' v% nbl,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.
/ s" A. |5 Q! @7 e. Tds-hk.net☆夜玥論壇ק. j: ^7 i. H& z0 k
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.bl,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8 _6 @, o! I& W# T& \

, q0 X- P! ?, F9 ^3 r. H[ 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 ]