<p>Tarta de gatit:</p>
<p>Blat:</p>
<p>apa &#8211; 120 ml</p>
<p>lapte &#8211; 120 ml</p>
<p>unt &#8211; 90 g</p>
<p>sare &#8211; 1 g</p>
<p>faina &#8211; 150 g</p>
<p>oua &#8211; 5</p>
<p>fulgi de migdale &#8211; 10 g</p>
<p>Tava cu dimensiunea de 26 cm x 26 cm</p>
<p>In cuptor 30 min / 170 ° C (337 ° F)</p>
<p>Crema:</p>
<p>lapte &#8211; 700 ml</p>
<p>budinca de vanilie &#8211; 2 plicuri</p>
<p>amidon de porumb &#8211; 50 g</p>
<p>oua &#8211; 1 bucata</p>
<p>zahar vanilat &#8211; 10 g</p>
<p>zahar &#8211; 100 g</p>
<p>unt &#8211; 120 g</p>
<p>nuci sau alune &#8211; 50 g</p>
<p>zahar &#8211; 100 g</p>
<p>smantana lichida &#8211; 300 ml</p>
<p>ciocolata topita &#8211; 150 ml</p>
<p>Mod de preparare:</p>
<p>Intr-o cratita punem laptele, apa si untul si amestecam pana se topeste untul.</p>
<p>Adaugam sare si faina sia mestecam.</p>
<p><img class="alignnone size-full wp-image-15020" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/aluat-1.jpg" alt="" width="861" height="554" /></p>
<p>Puneti ouale pe rand si amestecati bine dupa fiecare.</p>
<p><img class="alignnone wp-image-15021" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/aluat2.jpg" alt="" width="864" height="480" /></p>
<p>Intr-o tava cu dimensiunile de 26&#215;26 cm punem hartie de copt si apoi punem jumatate din aluat.</p>
<p>Punem fulgi de migdale deasupra si dam la cuptorul preincalzit la 170 de grade C pentru 30 de minute.</p>
<p>La fel procedam si cu cealalta jumatate de aluat.</p>
<p><img class="alignnone wp-image-15022" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/migdale.jpg" alt="" width="870" height="437" /></p>
<p>Amestecam amidonul de porumb cu praful de budinca, zaharul, zaharul vanilat, un ou si 100 ml lapte.</p>
<p>Punem restul de 600 ml la fiert, cand incepe sa se incalzeasca amestecam budinca cu restul laptelui.</p>
<p>Amestecam pana se ingroasa, apoi punem crema intr-un castron si acoperin cu folie alimentara pana se raceste.</p>
<p>Adaugam 120 g unt la temperatura camerei la crema si mixam pana se incorporeaza bine.</p>
<p>Punem 100 g zahar intr-o cratita pe foc.</p>
<p>Cand zaharul s-a topit, adaugam nucile sau alunele si amestecam.</p>
<p><img class="alignnone wp-image-15023" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/alune.jpg" alt="" width="877" height="492" /></p>
<p>Turnam zaharul fierbinte pe o hartie de copt si asteptam sa se raceasca.</p>
<p>Dupa ce s-a racit faramitam alunele caramelizate si le amestecam cu crema.</p>
<p><img class="alignnone wp-image-15024" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/alune1.jpg" alt="" width="878" height="492" /></p>
<p>Punem crema peste un blat in tava si nivelam, apoi dam tava la frigider pentru o ora.</p>
<p>Batem smantana lichida, iar cand se intareste o amestecam cu ciocolata topita.</p>
<p>Punem acest amestec peste crema in tava, apoi punem cel de-al doilea blat, cel cu migdale.</p>
<p><img class="alignnone wp-image-15025" src="https://bucatarianoastra.online/wp-content/uploads/2021/03/aluat3.jpg" alt="" width="877" height="452" /></p>
<p>Presaram cu zahar pudra si servim.</p>
<p>Sa aveti pofta!</p>
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