Tarte de abóbora com especiarias
Uma tarte simples, muito fácil de fazer e com um sabor maravilhoso.
Todos vão adorar esta tarte com sabores de Outono e a fazer sonhar com o Natal!
Sua lista de ingredientes
1 embalagem de massa quebrada
450 gr de abóbora cozida e escorrida
1 ovo
3 gemas de ovo
1 lata (400 gr) de leite condensado
1/4 de colher de chá de noz moscada
1 colher de chá de canela
1/2 colher de chá de gengibre em pó
Uma pitada de cada: anis, cravinho e pimenta branca
1/2 colher de chá de sal fino
Vamos começar:
Aquecer o forno a 220ºC e forrar uma forma de tarte com a massa quebrada.
Fazer um puré fino com a abóbora. Juntar o ovo e as gemas e mexer com uma vara de arames. Deitar o leite condensado e continuar a mexer, misturando bem. Depois adicionar as especiarias e o sal.
Deitar sobre a massa quebrada e levar ao forno.
Cozer a 220ºC durante 15 minutos. Passado este tempo, baixar a temperatura para 180ºC e cozer durante mais 30-35 minutos.
A tarte está pronta quando uma faca espetada no centro sair limpa.
Está pronta!
Fica deliciosa com um bocadinho de natas batidas.
Experimentou? Por favor, diga se gostou.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
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Beef Wellington
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
4 Servings
813 calories / Serve
Prep Time:
30 mins
Prep Time:
30 mins
Prep Time:
30 mins
Prep Time:
30 mins
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