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Ingredients for four hungry people or 6 people with the desire of a dessert accompanied by a good coffee:
- Flour 0 or 00, oz 12.
- Corn starch, oz 1.
- Peanut butter oz.1,5 (It serves to give a wraparound pù taste but is not necessary).
- 150 ml of peanut oil.
- Coconut milk to drink ml. 100
- Berry vanilla 1/4 (being very expensive we can replace it with a hint of vanilla flavor, although I recommend the berry).
- Baking powder for cakes0,4
- Sugar (preferably powdered sugar) 2,2 oz.
- Grated lemon zest.
- A pinch of salt.
- Liquor in 50 ml pleasure.
Sift the flour with starch, add the yeast, sugar, lemon zest, a pinch of salt and vanilla (if we use the berry we take, with the tip of the knife, the seeds after it opens in half). We give a mixed coarse and then add the peanut butter and (if we have a planetary) with a fork begin to amalgamate the flour mixed with the other ingredients. Then we add half the oil, coconut milk to drink, and finally pour the other half of the oil and the liquor, continue to mix. The result will be as granular as follows:
At this point, let it rest for just 10 minutes, then take the small molds (6-8) or a baking tray (for this dose … a diameter of about 20 cm) and pour the mixture 2/3 (if you want a paper non-stick to the base and edges so that it is very easy to remove it from the oven once it has cooled well); start to crush the dough on the base and on the edges which must be about cm high. 4 so as to uniform the mixture well.
At this point we can enrich it with what we want chocolate, apricot or orange jam, almonds, walnuts, hazelnuts, dried figs, in short, everything can go except foods that release liquids. I used apricot jam and dried figs.
We cover the tart with the rest of the pasta crumbs and cook at 170 ° C for about 35 minutes (if we use the mini molds it takes a few minutes less) when we start to smell the sweet, we check that the color is amber and vibrant, and it will be cooked.
When it is cooked, let it cool for an hour! To remove the cake from the mold, we use a knife tip, and very gently, we slide it along the edges and you will see that it will come off without breaking …!
Et voila ….