Peanut and raspberry tart, preparation
1) Gather the peanuts in a blender and blend them for a long time until you get a smooth and homogeneous paste. United the egg, beaten separately, with a pinch of salt and sugar e blend again until the mixture is amalgamated.
2) Transfer the mixture into a smooth 20 cm diameter mold lined with baking paper and level it until a uniform layer is obtained. Cook the base in the oven at 180 degrees for about 15 minutes. Let it cool and transfer it without paper on the serving plate.
3) Jumbled up the raspberry jam to soften it e spread it evenly on the prepared base. Complete with the remaining raspberries and peanuts, chopped, e served the cake with the whipped cream with a pair of electric whisk.
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