http://www.canalcozinha.com.br/search/label/Austria = massa Chocolate meio amargo (150g) - pique este chocolate Manteiga sem sal (170g) Glaçúcar (170g) + 70g para as claras Ovos (6) - separar claras e gemas em 2 bowls Farinha de amendoas (70g) Recheio - geléia de damasco Damasco argentino azedo (200g) Água (50ml) Açúcar (200g) Cobertura Chocolate meio amargo (300g) Creme de leite fresco (150g) Glaçúcar (50g) Manteiga (30g)
Receita de Rocambole Trufado de Damasco - rocambole por 20 minutos. Retire do forno e deixe esfriar. Trufa cremosa de damasco: Derreta em um refratário médio o chocolate meio amargo...
Vanilla Apricot Tart
Apricot season is here! We’re celebrating with this vanilla apricot tart – filled with a decadent pastry cream and sticky sweet tart roasted apricots, it is truly a celebration.
The Bojon Gourmet: Apricot Crème Fraîche Tart with Honey and Pistachios
Dark chocolate and apricot tarts
Fresh Almond Apricot Tart | Cathy Arkle
Almond-Apricot Tart with Whipped Cream
Almond-Apricot Tart with Whipped Cream Recipe
French Apricot Tart Recipe | Tarte Aux Abricot
Apricots, French tart recipe, step-by-step instructions. Make this for Bastille Day or Mother's day! | FusionCraftiness.com
In season: Apricot Tart
Apricot Tart I made a rice flour crust and baked it for 20 minutes. I had some really soft apricots that I made apricot butter...2 cups apricots plus 1/4 cup powdered sugar plus 1 T. lemon juice. After stewing for 20 minutes or so, I pureed it and drizzled into the cracks between the apricots of the partially baked tart and then finished baking for 15 minutes.