Шах торта
Този торта, на базата на класически южен пай, изпъква с гъст крем и има обикновена бисквитка.
Източник: Марта Стюарт Ливинг, април 2010 г.
Дози
добив
Този торта, на базата на класически южен пай, изпъква с гъст крем и има обикновена бисквитка.
Източник: Марта Стюарт Ливинг, април 2010 г.
Дози
добив
Taylor
27.04.2023 @ 06:06
This cake, based on classic southern pie, stands out with its thick cream and ordinary biscuit. Source: Martha Stewart Living, April 2010. Making one 9-inch tart. Ingredients: For the crust: Cooking spray for vegetable oil for the pan, 1 1/4 cups ground Nilla Wafers (about 45), 5 tablespoons unsalted butter, melted and slightly cooled, 2 tablespoons granulated sugar, 1/4 teaspoon salt. For the filling: 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 tablespoon fine cornmeal, 1/4 teaspoon salt, 3 large eggs plus 1 large yolk, 1/2 teaspoon pure vanilla extract, 1 stick unsalted butter, melted and slightly cooled. Instructions: 1. Preheat the oven to 350 degrees. Make the tart shell: Coat a 9-inch removable-bottom tart pan with cooking spray. Mix together the wafers, butter, granulated sugar, and salt. Press the mixture into the bottom and up the sides of the pan. Chill until firm, about 15 minutes. 2. Transfer the pan to a baking sheet and bake until the crust is golden brown, about 12 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees. 3. Make the filling: Mix together the sugars, cornmeal, and salt, breaking up any lumps. Whisk the eggs, yolk, and vanilla. Stir in the butter. Pour the filling into the shell. Bake until the top is dark golden brown and the edges are set but the center is still slightly wobbly, 35 to 40 minutes. 4. Transfer the pan to a wire rack and let cool for 15 minutes. Chill until set, at least 2 hours or overnight.