On February 3, my daughter Julia, irreplaceable cooperate in the setting of the photos and recipes, has turned 22 and was therefore only right, for my part, prepare a cake.
The choice was forced because she loves the tart: not to fall into the banality of a jam or fruit (which is not abundant in this season) I have chosen a somewhat 'rustic, with chocolate and pine nuts, a real pleasure for the palate.
for pasta
Farian 225 g (30% 70% flour frumina 00)
115 g of icing sugar
75 gr
butter 1 egg and 2 egg
a pinch of salt
for the filling
80 grams of dark chocolate
6 tablespoons
milk 2 tablespoons honey
3 uova
120 di pinoli
160 gr di zucchero
la scorza grattugiata di 2 grosse arancie biologiche
2 cucchiai di succo di arancia
50 gr di zucchero di canna
60 gr di burro
1 bustina di vanilina
- preparare la pasta lavorando 200 gr di farina con 50 gr di burro, lo zucchero a velo, l'uovo, i tuorli ed in pizzico di sale,
- fare riposare in frigo per circa 30 minuti,
- stendere la pasta e foderare uno stampo da crostata,
- cook in the oven, preheated to 200 ° for 20 minutes,
- melt in water bath, the chocolate with the butter,
- incorporate, one at a time, stirring well all the ingredients well,
- pour the mixture over the cooled pasta,
- bake the tart in a preheated oven at 180 degrees for 30 minutes.
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