John Myers
txheem
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Cov khoom xyaw
- 125 g Av hazelnuts
- 120 g Qab Zib
- 110 g Butter los yog margarine
- 4 qe
- 1 pinch ntsev
- 125 g Ricotta cheese
- 3 tsp Cov noob poppy
- 2 tbsp Hmoov nplej
- Grated tev ntawm txiv kab ntxwv tsis kho
- 2 tbsp Apricot jam
- Roj thiab hmoov nplej rau pwm
Cov lus qhia
- Roj lub lauj kaub tart (los yog 26cm springform lauj kaub) thiab hmoov av nrog hmoov. Preheat qhov cub kom 180 ° C. Ci hauv av hazelnuts nyob rau hauv lub lauj kaub uas tsis muaj rog (ceev faj, lawv hlawv yooj yim). Cais qe. Yeej qe dawb nrog ib pinch ntawm ntsev kom txog thaum txhav.
- Sib tov butter, qab zib thiab qe qe kom txog thaum creamy. Sift hmoov rau nws thiab do nrog ricotta, poppy noob, txiv kab ntxwv tev thiab roasted hazelnuts. Ntxiv qe dawb rau lub batter nyob rau hauv feem thiab quav rau hauv.
- Sau lub khob noom cookie rau hauv pwm thiab ci rau li 30 feeb. Txhuam lub tart sov nrog apricot jam.
Khoom noj khoom haus
Kev pab: 100gCalories: 330kcalCov carbohydrates: 54.8gProtein: 7.1gRog: 8.7g
