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Receta Fudge Nut Tranche
by Global Cookbook

Fudge Nut Tranche
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  Raciónes: 6

Ingredientes

  • 4 ounce /100g butter
  • 6 ounce plain flour
  • 1 ounce caster sugar
  • 3 Tbsp. water
  • 100 gm butter
  • 1100 gm skinned hazelnuts
  • 100 gm pecan nuts
  • 75 gm soft brown sugar
  • 150 ml double cream rind and juice of 1 lemon
  • 1 x egg beaten
  • 175 gm mixed whole nuts eg brazils walnuts hazelnuts
  • 2 Tbsp. hot apricot jam

Direcciones

  1. Rub butter into flour and stir in the sugar. Bind together with 2 to 3 tbsp of water. Roll dough to line a 340 x 110mm tranche tin.
  2. Toast the hazelnuts and pecans till lightly browned on a baking tray towards the top of the roasting oven.
  3. Cold and chop roughly.
  4. Cream the butter and sugar stir in minced nuts the finely grated lemon rind 2 tbsp of the lemon juice and the beaten egg.
  5. Beat in the cream.
  6. Pour into the flan case and arrange whole nuts on top.
  7. Bake on the floor of the roasting ovenfor 25 to 30 min till set.
  8. Brush flan proportionately with hot apricot jam.
  9. An ideal winter pudding for nut lovers this flan is made in a tranche tin. It is easy to slice making it particularly useful for the buffet table.
  10. Serves 6