After the holidays there is always something left in the refrigerator, leftovers from basic preparations or some ingredient we don't know what to do with. And then the imagination must provide for the enhancement of these still excellent products, because in the domestic economy nothing must be thrown away but on the contrary, recovering these leftovers can give rise to extraordinary and completely unexpected results. So it happened: I had some pastry left over from some pastiera (in fact I don't insert the ingredients because any shortcrust pastry can be used), chocolate, nuts or hazelnuts and eggs, products that are easily found in the pantry, were enough to give life to a very simple but delicious tart.
Time of realization: 1 hours
Degree of difficulty (1 to 5): 2
Tart mold 25 cm
Ingredients:
320 g of shortcrust pastry
85 g of 72% chocolate
85 g of butter
70 g of weak flour
170 g of sugar
85 g of chopped walnuts or hazelnuts
2 eggs
Procedure for making the shortcrust brownie
Turn on the oven at 200 ° C; line the pan with the pastry, put in the refrigerator for half an hour.
Cover the pastry with a sheet of silver paper and fill with pesini. Cook for 20 minutes, then remove the weights and foil and cook for another 5 minutes. Let it cool down. Lower the oven to 180 ° C.
Melt the chocolate and butter in a bain-marie, add the other ingredients, mixing well. Pour into the pastry, level and cook for 20 minutes, no more, it must remain moist. Let it cool completely before decorating and serving.
The recipe was made by Robert Saluzzi.
based on 10 Review (s)
