Трипъл-цитрусови тарталети
Трио от цитрусови вкусове озарява простите тарталети. Снимките са завършени с лазурно оцветен глазура и ситно настъргана вар, но лимоните или портокалите могат да заменят вар. Или, за особено красив дисплей, разделете глазурата на трети и вкус на всяка порция с друг цитрус, с гарнитури, които да съвпадат.
добив
Oliver
27.04.2023 @ 10:26
This text appears to be in Bulgarian. As an AI language model, I can provide a translation of the text into English:
“A trio of citrus flavors brightens up simple tartlets. The photos are finished with a blue glaze and finely grated lime, but lemons or oranges can replace the lime. Or, for a particularly beautiful display, divide the glaze into thirds and flavor each portion with a different citrus, with garnishes to match. Makes 36 Yield Ingredients 3 1/3 cups all-purpose flour 2 tablespoons coarse salt 1 pound (4 sticks) unsalted butter, room temperature 2 cups sugar 3 tablespoons finely grated lime zest (from 3 limes) 3 tablespoons finely grated orange zest (from 2 oranges) 3 tablespoons finely grated lemon zest, plus more for garnish (from 3 lemons) 1 teaspoon pure vanilla extract 9 large eggs, room temperature Citrus Glaze for Triple-Citrus Tartlets Instructions 1. Preheat the oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together the flour and salt. 2. With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy, scraping down the sides of the bowl as needed. Add the citrus zests. Reduce the speed to medium and add the vanilla. Add the eggs, three at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low. Add the flour mixture in four batches, beating until just incorporated after each. 3. Divide the batter evenly among the lined cups, filling each three-quarters full; tap muffin tin gently on the counter once to distribute batter. Bake, rotating the tins halfway through, until a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers. 4. To finish, dip the tops of the tartlets in glaze, then quickly flip over and garnish with zest. The tartlets are best eaten the day they are glazed; let stand at room temperature until ready to serve.”