Photo by Carmen Vázquez
Ingredients:
4 eggs
180 g. of butter at room temperature
40 g. of pure cocoa powder
40 g. of maizena
150 g. of powdered sugar
120 g. of Nestlé Postres white chocolate
500 g. of milk
1 packet of cuajada
1 tablespoon of sugar
1/2 teaspoon of ground cardamom
Preparation:
Separate the egg whites from the yolks.
Whip the egg whites to stiff peaks and set aside.
Beat the yolks with the butter until you have a creamy mixture, add the powdered sugar, the cocoa and the maizena and mix well.
Gradually add the whipped egg whites and fold them into the mixture with a spatula using gentle folding motions, being careful not to deflate them too much.
Pour the mixture into a greased shallow mold and put it in the oven preheated to 180º for 25 minutes.
Remove from the oven and let cool completely.
For the filling, melt the chocolate with the milk in a saucepan, add the packet of cuajada, sugar and ground cardamom and whisk everything well and heat until very hot but without boiling.
Once the base is cold, pour the filling over it.
Place the tart in the refrigerator for a few hours and decorate as desired.
Photo by Carmen Vázquez
On her blog "Mis recetas de cocina" you can discover many more delights like this. I recommend taking a look because you are going to be surprised.
Thank you so much Carmen for your recipe and we hope you delight us with many more!
Comments
Carmen said:
Me alegra mucho que os haya gustado,mil gracias a vosotros,sobre todo por esas bonitas palabras!!!
Y habrá más recetas,seguro que sí.
Un saludo