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Tarta tres chocolates (TM): Difference between revisions
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{{RecipeIngredientsTM | {{RecipeIngredientsTM | ||
}} | }} | ||
====For the base:==== | |||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| 1 small packet of biscuits (I used about 200g of plain Digestives, but the original was made with [[Cinnamon|cinnamon]] biscuits) | | 1 small packet of biscuits (I used about 200g of plain Digestives, but the original was made with [[Cinnamon|cinnamon]] biscuits) | ||
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| 20g [[Milk|milk]] | | 20g [[Milk|milk]] | ||
}} | }} | ||
====For the 1st layer:==== | |||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| 150g plain, [[Dark chocolate|dark chocolate]] | | 150g plain, [[Dark chocolate|dark chocolate]] | ||
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| 1 sachet [[Royal cuajada|cuajada]] | | 1 sachet [[Royal cuajada|cuajada]] | ||
}} | }} | ||
====For the 2nd layer:==== | |||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| 150g [[Milk|milk]] [[Chocolate|chocolate]] | | 150g [[Milk|milk]] [[Chocolate|chocolate]] | ||
| Line 51: | Line 51: | ||
| 1 sachet [[Royal cuajada|cuajada]] | | 1 sachet [[Royal cuajada|cuajada]] | ||
}} | }} | ||
====For the 3rd layer:==== | |||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| 150g white [[Chocolate|chocolate]] | | 150g white [[Chocolate|chocolate]] | ||
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}} | }} | ||
====For the base:==== | |||
{{RecipeMethod | {{RecipeMethod | ||
| Crush the biscuits 20 seconds / Speed 5-7-10 | | Crush the biscuits 20 seconds / Speed 5-7-10 | ||
| Add the [[Butter|butter]] in pieces, and the [[Milk|milk]] | | Add the [[Butter|butter]] in pieces, and the [[Milk|milk]] ====2 minutes / 70 degrees / Speed 3==== (you will need to scrape down the inside of the bowl at some stage) | ||
| Grease a loose bottomed tin, and line it with the mixture, smoothing it down, then place in the [[Fridge|fridge]] | | Grease a loose bottomed tin, and line it with the mixture, smoothing it down, then place in the [[Fridge|fridge]] | ||
}} | }} | ||
====For the 1st layer:==== | |||
{{RecipeMethod | {{RecipeMethod | ||
| Break the plain [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], [[Milk|milk]], [[Cream|cream]] and [[Royal cuajada|cuajada]] | | Break the plain [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], [[Milk|milk]], [[Cream|cream]] and [[Royal cuajada|cuajada]] ====7 minutes / 90 degrees / Speed 5==== (I found that in my cold British kitchen, it needed an extra minute) | ||
| Tip onto the [[Biscuit|biscuit]] base and put in the [[Fridge|fridge]] until it has set | | Tip onto the [[Biscuit|biscuit]] base and put in the [[Fridge|fridge]] until it has set | ||
}} | }} | ||
====For the 2nd layer:==== | |||
{{RecipeMethod | {{RecipeMethod | ||
| Without washing the bowl, break the [[Milk|milk]] [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], milk, [[Cream|cream]] and [[Royal cuajada|cuajada]] | | Without washing the bowl, break the [[Milk|milk]] [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], milk, [[Cream|cream]] and [[Royal cuajada|cuajada]] ====7 minutes / 90 degrees / Speed 5==== (again, an extra minute may be required) | ||
| Drag a fork over the top of the previous layer to make ridges to [[Help|help]] the following layer stick and not run. | | Drag a fork over the top of the previous layer to make ridges to [[Help|help]] the following layer stick and not run. | ||
| Tip the [[Milk|milk]] [[Chocolate|chocolate]] mixture into the tin, carefully spreading it evenly (without prodding) using a [[Spatula|spatula]] or reverse side of a spoon. Take it to the [[Fridge|fridge]] again to set. | | Tip the [[Milk|milk]] [[Chocolate|chocolate]] mixture into the tin, carefully spreading it evenly (without prodding) using a [[Spatula|spatula]] or reverse side of a spoon. Take it to the [[Fridge|fridge]] again to set. | ||
}} | }} | ||
====For the 3rd layer:==== | |||
{{RecipeMethod | {{RecipeMethod | ||
| Makes more ridges over the 2nd layer, wash the bowl well so that the colours do not mix. | | Makes more ridges over the 2nd layer, wash the bowl well so that the colours do not mix. | ||
| Break the white [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], [[Milk|milk]], [[Cream|cream]] and [[Royal cuajada|cuajada]] | | Break the white [[Chocolate|chocolate]] into pieces and place in the bowl with the [[Sugar|sugar]], [[Milk|milk]], [[Cream|cream]] and [[Royal cuajada|cuajada]] ====7 minutes / 90 degrees / Speed 5====. | ||
| Tip into the tin and [[Refrigerate|refrigerate]] for several hours. | | Tip into the tin and [[Refrigerate|refrigerate]] for several hours. | ||
| Once chilled un-mould it from the tin. | | Once chilled un-mould it from the tin. | ||