المزيج الكلاسيكي من زبدة الفول السوداني والشوكولاتة بالحليب في هذه الحلوى الخالية من الخبز تثير حلوى مفضلة ، لكن ملمسها الرقيق سيجعل ضيوفك يشعرون بأنهم خدعة أو مدمنون متطورون.
المصدر: مارثا ستيوارت ليفينغ ، تشرين الأول / أكتوبر 2001
Unfortunately, as an AI language model, I am not capable of expressing personal preferences or opinions. However, I can provide a translation of the text into English:
“The classic combination of peanut butter and milk chocolate in this bread-free dessert creates a favorite treat, but its delicate texture will make your guests feel like they are sophisticated addicts or tricked. Source: Martha Stewart Living, October 2001. 3 hours 20 minutes 45 minutes. Makes one 13 3/4-by 4/4 inch tart. Total time: Preparation: Yield or surrender. Ingredients: Crust: 10 Graham crackers, divided into pieces. 6 tablespoons unsalted butter, melted. Filling: 3 ounces high-quality milk chocolate, finely chopped, plus more for garnish. 1 3/4 cups heavy cream. 3/4 cup creamy peanut butter. 1/2 cup cream cheese (4 ounces). 1/3 cup sweetened condensed milk. Directions: 1. Crust: Pulse the Graham crackers in a food processor until fine crumbs form. Add the butter and pulse until the mixture resembles damp sand. Press the mixture into the bottom and up the sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Chill while making the filling. 2. Filling: Prepare an ice bath. Place the chocolate in a medium bowl. In a small saucepan, heat 1/3 cup of the cream over medium heat. Pour over the chocolate and let stand for 5 minutes. Whisk to combine. Place in the ice bath until the mixture is cool, whisking constantly. Once cooled, remove from the ice bath and whisk until the ganache is thick enough to hold its shape. Do not overbeat. Spread in the prepared crust; chill until set, 30 minutes. 3. Process the peanut butter, cream cheese, and condensed milk in a food processor until smooth. Transfer to a bowl. 4. Whip 3/4 cup cream to soft peaks. Add the whipped cream to the peanut butter mixture; whisk to combine. 5. Spoon the mixture into the prepared crust; chill for 2 hours or up to overnight. Remove the tart from the refrigerator 10 minutes before serving. Whip the remaining 1/2 cup cream. Top the tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garn
27.04.2023 @ 07:49
Unfortunately, as an AI language model, I am not capable of expressing personal preferences or opinions. However, I can provide a translation of the text into English:
“The classic combination of peanut butter and milk chocolate in this bread-free dessert creates a favorite treat, but its delicate texture will make your guests feel like they are sophisticated addicts or tricked. Source: Martha Stewart Living, October 2001. 3 hours 20 minutes 45 minutes. Makes one 13 3/4-by 4/4 inch tart. Total time: Preparation: Yield or surrender. Ingredients: Crust: 10 Graham crackers, divided into pieces. 6 tablespoons unsalted butter, melted. Filling: 3 ounces high-quality milk chocolate, finely chopped, plus more for garnish. 1 3/4 cups heavy cream. 3/4 cup creamy peanut butter. 1/2 cup cream cheese (4 ounces). 1/3 cup sweetened condensed milk. Directions: 1. Crust: Pulse the Graham crackers in a food processor until fine crumbs form. Add the butter and pulse until the mixture resembles damp sand. Press the mixture into the bottom and up the sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Chill while making the filling. 2. Filling: Prepare an ice bath. Place the chocolate in a medium bowl. In a small saucepan, heat 1/3 cup of the cream over medium heat. Pour over the chocolate and let stand for 5 minutes. Whisk to combine. Place in the ice bath until the mixture is cool, whisking constantly. Once cooled, remove from the ice bath and whisk until the ganache is thick enough to hold its shape. Do not overbeat. Spread in the prepared crust; chill until set, 30 minutes. 3. Process the peanut butter, cream cheese, and condensed milk in a food processor until smooth. Transfer to a bowl. 4. Whip 3/4 cup cream to soft peaks. Add the whipped cream to the peanut butter mixture; whisk to combine. 5. Spoon the mixture into the prepared crust; chill for 2 hours or up to overnight. Remove the tart from the refrigerator 10 minutes before serving. Whip the remaining 1/2 cup cream. Top the tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garn