Tartlets filled with melted yogurt
90 - -
The dough is pretty ordinary, cottage cheese and oatmeal, I like it very much, and for this kind of baking, it fits just perfectly baked through, not otmokaet and stays crispy until you eat )) Another important moment for me, don't need anything pre-bake, bake all the dough and stuffing. The emphasis is on stuffing, baked yogurt, which is delicate, velvety texture and unique flavor. Yogurt and cream make it yourself out of warm milk, in the preparation of which need a lot of time, about 2 days, but the work it takes as long as if you decided to throw the Laundry in the machine ))) For the competition "Queen of the cocktail."
Ingredients for Tartlets filled with melted yogurt
- Butter - 100 g
- Curd - 100 g
- Eyeglasses - 0,5 stack.
- Flour - 0,5 stack.
- Leavening agent - 0.5 tsp.
- Milk ghee - 500 ml
- Yogurt - 1-2 tbsp
- Chicken egg - 1 piece
- Potato starch - 1 tsp.
- Brown sugar - 34 tbsp.
- Lemon juice - 1 tbsp
- Nuts - 30-40 g
- White chocolate - 50-80 g
Step by step instruction of cooking Tartlets filled with melted yogurt
But we are not looking for easy ways and went on, gaining momentum in caloric content)))
Sieve vystelim gauze in 6-8 layers, and gently recline her yogurt and put in the fridge for whey drainage. I bet on the night, but I think 4-5 hours all the excess will drain.
Oil to freeze.
In a food processor, pour 0.5 cups of oatmeal and grind, add 0.5 tbsp. sifted flour with the baking powder and 2 pinches of salt. Salt is better to add for flavor balance.
Click on pulse to mix.
Slice the frozen butter cubes and add to flour mixture to make oil crumb.
Then to the oil crumbs add the curd cheese and quickly knead the dough. Can be done by hand, but very quickly that the oil does not have time to melt, add the butter crumbs in a food processor and smesite to large lumps.
Gather the dough into a unified whole. This integer will be non-uniform, crosslevel, hard going with the ball. As it should be. Wrap with foil and remove for the night in the fridge. Make the dough in parallel with the yogurt.
So, the egg mixed with the sugar, added vanilla, lemon juice, 1 teaspoon with a small slide of starch, stir. If the network liqueur, Irish cream, we suggest that 1 tbsp to add.
Add the cream, yoghurt and mix to a homogeneous mass, not overdo it.
Take out the molds with the dough on the bottom of each put a teaspoon of chopped nuts. I had walnuts, they are very rich and nutty flavor was bright.
On ground nuts to put 0.5 tsp of any jam sour, I had cranberry. Jam better not to ignore, but a lot too it is not necessary for shade and gives bright fruit notes.
Then fill to the top of the yogurt mass.
Put in the oven at 180-200 With for 10 minutes, then reduce the temperature to 140-150 and dopekat for another 15-20 minutes. As will be seen, that the edges of the tartlets lightly Golden, then finish. As I wrote above, I overdid it, even by hand, a little Penisula egg and I got a souffle, beautiful cupolas, but the beauty of opal as it cools down.
Cool tartlets in the form.
Cream baked and when cooled, becomes dense, so when everything has cooled, cover the ramekins with dosokai, flip, gently tap the bottom of the baskets will be thrown out.
50-80 grams of white chocolate to break into pieces, add 1 tsp butter and 1 tsp milk in a water bath to melt, mix until smooth and pour on top of the tartlets. Cooling to cool the chocolate. On fire white chocolate is better not to melt, because the melting temperature of it is much lower than normal and he could easily curl up, so it is always better to melt in a water bath. Dark chocolate is not worth taking, it has a very rich taste and bright, so will Eclipse all the beauty of melted yogurt in consistency like velvet, and the taste is pure bliss.
Yummy incredible, just the ears do not pull, I promise you.