Tarta de chocolate y philadelphia con pistachos

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Many things affect the quality of taste from Tarta de chocolate y philadelphia con pistachos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarta de chocolate y philadelphia con pistachos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarta de chocolate y philadelphia con pistachos is 12 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tarta de chocolate y philadelphia con pistachos estimated approx 30 minutos.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Tarta de chocolate y philadelphia con pistachos using 17 ingredients and 10 steps. Here is how you can achieve it.

ESTA TARTA ESTABA REVISANDO LAS REVISTAS THERMOMIX Y SE ME HABIA PASADO PORQUE TIENE UNA PINTA QUE NO VEAS PERO YA LA TENGO AQUI.

Ingredients and spices that need to be Make ready to make Tarta de chocolate y philadelphia con pistachos:

1. 50 GR PISTACHOS
2. BIZCOCHO
3. 4 HUEVOS
4. 120 GR AZUCAR
5. 100 GR HARINA
6. 25 GR CACAO PURO
7. 1 PIZCA SAL
8. RELLENO
9. 250 GR NATA
10. 250 GR LECHE
11. 250 PHILADELFIA
12. 120 GR AZUCAR
13. 1 SOBRE PREPARADO DE CUAJADA
14. COBERTURA
15. 150 GR CHOCOLATE FONDANT
16. 50 GR AGUA
17. 50 GR MANTEQUILLA

Instructions to make to make Tarta de chocolate y philadelphia con pistachos

1. TROCEAMOS LOS PISTACHOS EN UNA PICADORA (NO MOLIDO) EN THERMOMIX 5 SEG / V-5.
2. BIZCOCHO
   ENCENDEMOS EL HORNO A 180º. BATIMOS CLARAS A PUNTO DE NIEVE CON UNA PIZCA DE SAL Y A MEDIO MONTAR AÑADIR EL AZÚCAR Y SEGUIR BATIENDO. LUEGO AÑADIR LA HARINA Y EL CACAO A LA VEZ QUE TAMIZAMOS.
3. ** EN THERMOMIX** : MARIPOSA PUESTA METER LOS HUEVOS Y PROGRAMAR 5 MIN / V-3 LUEGO AÑADIR LA HARINA Y CACAO Y LA SAL Y MEZCLA 6 SEG V-2 TERMINA CON LA ESPÁTULA.
4. AMBOS CASOS:
   * METEMOS EN UNA MANGA PASTELERA Y EN CUADRILLAMOS EN UNA BANDEJA DE HORNO FORRADA DE PAPEL DE HORNEAR Y HORNEAMOS UNOS 6-8 MINUTO SACAMOS Y PARTIMOS POR LA MITAD, DEJAMOS ENFRIAR Y PONEMOS UNA MITAD EN UNA BANDEJA FORRADA DE PAPEL FILM Y RESERVA LA OTRA MITAD
5. ** (SI QUIERES PUEDES EMPAPARLO CON UN ALMÍBAR CON ALGÚN LICOR**)
6. RELLENO
   EN UN CAZO PON LA NATA , LA LECHE, EL QUESO, EL AZÚCAR Y EL SOBRE DE CUAJADA Y PONLO AL FUEGO DÁNDOLE VUELTAS CON ESPÁTULA DE MADERA UNOS 8 MINUTOS.
7. EN THERMOMIX : PON EN EL VASO LA LECHA , LA NATA , EL SOBRE DE CUAJADA , EL AZÚCAR Y PROGRAMA 8MIN / 100º / V-4.
   AMBOS CASOS
   ECHA LA CREMA SOBRE EL BIZCOCHO Y ESPOLVOREA CON LOS PISTACHOS RESERVADOS, LUEGO CUBRE CON LA OTRA MITAD DE BISCOCHO RESERVADO. METE EN LA NEVERA DURANTE 12 HORAS.
8. COBERTURA
   EN UN CAZO AL BAÑO MARIA DESHACES EL CHOCOLATE CON EL AGUA Y LUEGO AÑADES LA MANTEQUILLA.
9. EN THERMOMIX : PON EL CHOCOLATE Y TROCEA 20 SEG /V-5-7 BAJA DE LOS RESTOS DE LAS PAREDES Y DE LA TAPA HACIA LAS CUCHILLAS.
   AÑADE EL AGUA Y PROGRAMA 4MIN / 37º / V-2 COMPRUEBA QUE QUEDA HOMOGÉNEA.
10. AMBOS CASOS
    DESMOLDA LA TARTA Y CÚBRELA CON LA COBERTURA DE CHOCOLATE, DEJA ENFRIAR.

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