Condensed Milk & Crushed Almonds Milk Chocolate Ganache

This easy and quick recipe is a great dessert to wow your friends at dinner parties despite its simplicity. As I love baking tarts, filling them is by far the most satisfying part of the experience. You can get creative with mixing and matching.I had some sinfully delicious Easter eggs friends had brought me from Switzerland in April and they have complemented perfectly with the filling. The result? Heaven in a bite!


 Ingredients: 

• 1 puff pastry sheet 
• 1 can of condensed milk (not baked)
• 4 eggs
• 1 chávena de leite

For the ganache:

• 1 packet cream
• swiss chocolate eggs with bits of crushed almonds
• 1 tablespoon butter

Pre-heat the oven at 180ºC. Line a tart mold with the puff pastry with the parchment paper on and prick the bottom with a fork. In a bowl put the condensed milk with the egg yolks and mix well. Whisk the egg whites and add them gently gently in the previous mixture. Pour the dough into the tart mold and bake for 25 to 30 minutes. Once cooked, turn off the oven and allow the tart to cool in the oven but with the door open. Aside prepare the ganache and pour it over the tart once it has cooled a bit. Take it to the fridge and serve cold. 

Ingredientes:

• 1 folha de massa folhada
• 1 lata de leite condensado(não é do cozido)
• 4 ovos
• sumo de 1 limão médio

Para o ganache:

• 1 pacote de natas
• ovos de chocolate suíço com amêndoas aos pedaços
• 1 colher de chá de manteiga 

Pré aqueça o forno a 180ºC. Forre uma tarteira de fundo amovível com a massa quebrada. Para que não seja necessário untá-la, coloque-a com o papel vegetal onde vem enrolada. Pique toda a massa com os dentes de um garfo.Junte o leite condensado com as gemas e mexa bem. Bata as claras em castelo e envolva, delicadamente, no preparado anterior. Verta o preparado na tarteira e leve ao forno a cozer durante 25 a 30 minutos. Depois de cozida, desligue o forno e deixe a tarte arrefecer dentro do forno mas com  a porta aberta.Prepare o ganache à parte de verta sobre a tarte já cozida, deixando arrefecer. Leve ao frigorífico e sirva frio.