Crunchy & Chewy Florentine Tart | Tanpa Tepung Premix | Biskut Raya 2021

Salah satu lagi olahan tart berasaskan florentine, iaitu tat florentine yang rangup dan kenyal. Tat florentine ini mengadungi kekacang, emping jagung dan buah-buahan kering untuk mempelbagaikan tekstur tat. Rasanya juga tidak terlalu manis dan ada sedikit rasa masam dari buah-buahan kering.
Tat akan lebih rangup jika disimpan di dalam peti sejuk. Resepi ini menghasilkan 48 biji tat florentine.
Selamat mencuba & Salam Ramadhan!

KULIT TAT:
Mentega bergaram (lembutkan) 1/2 cawan | 125 gram
Gula pasir dikisar halus 1/4 cawan | 42 gram (kisar gula dahulu baru disukat)
1 biji kuning telur gred A
1/2 sudu teh esen vanila
Serbuk badam 1 sudu besar | 7 gram
Tepung gandum 1 3/4 cawan | 220 gram

BAHAN INTI:
Hirisan badam 1 cawan | 100 gram (potong kecil & bakar sekejap)
Emping jagung 1 cawan | 50 gram (ramas kasar)
Kismis 2/3 cawan | 100 gram
Potongan ceri merah 1/3 cawan | 65 gram
Bijan hitam 2 sudu besar | 20 gram

KARAMEL:
Gula pasir halus 1/3 cawan | 65 gram
Madu 1/4 cawan | 85 gram
Susu pekat manis 1 sudu besar | 20 gram
Air 1 sudu besar | 15 ml
Krim putar tenusu 1/4 cawan | 55 gram
Mentega bergaram 2 sudu besar & 1 sudu teh | 35 gram

SAIZ ACUAN TAT : 3.5 CM & 4 CM
SUHU MEMBAKAR:
Kulit Tat : 160℃ | 320℉ selama lebih kurang 25 minit, sehingga tat berwarna coklat muda. Bakar pada rak tengah, menggunakan api atas bawah.
Hirisan Badam : 150℃ | 300℉ selama lebih kurang 10 minit, sehingga sedikit kecoklatan. Bakar pada rak tengah, menggunakan api atas bawah.
Tat Dengan Inti : 150℃ | 300℉ selama lebih kurang 30 minit sehingga inti berwarna keemasan. Bakar pada rak tengah, menggunakan api atas bawah.
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[ENGLISH]
This tart is another variation of Florentine-based cookies - we called as Florentine tart. It is elegant, with variety of texture from nuts and dried fruits. It's flavors are sweet and sour, from the caramel and the dried fruits. The tarts are crunchier when they're chilled. This recipe yields 48 pieces of Florentine tart.
Happy baking & Salam Ramadhan!

Tart Shell :
Softened salted butter 1/2 cup | 125 grams
Finely ground granulated sugar 1/4 cup | 42 grams (blend sugar first before measuring)
1 large egg yolk
1/2 tsp of vanilla essence
Almond ground 1 tbsp | 7 grams
All purpose flour 1 3/4 cups | 220 grams

Filling :
Sliced almonds 1 cup | 100 grams (chopped & baked till light brown)
Cornflakes 1 cup | 50 grams (coarsely crushed)
Raisins 2/3 cup | 100 grams
Chopped cherries 1/3 cup | 65 grams
Black sesame 2 tbsp | 20 grams

Caramel :
Fine granulated sugar 1/3 cup | 65 grams
Honey 1/4 cup | 85 grams
Sweetened condensed milk 1 tbsp | 20 grams
Water 1 tbsp | 15 ml
Dairy whipping cream 1/4 cup | 55 grams
Salted butter 2 tbsp & 1 tsp | 35 grams

TART MOLD SIZE : 3.5 CM & 4 CM
BAKING TEMPERATURE :
Tart Shell : 160℃ | 320℉ for about 25 minutes, till shells are light brown. Bake at center rack with top & bottom heat.
Sliced Almonds : 150℃ | 300℉ for about 10 minutes, till light brown. Bake at center rack with top & bottom heat.
Tart With Filling : 150℃ | 300℉ for about 30 minutes, till golden. Bake at center rack with top & bottom heat.
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Video Editor : In Shot (https://inshotapp.com/share/youtube.html)

Music (created by My Hubby):
Groovepad - Chill Study Beats
   • Groovepad - Into the night #1 (music/loop/...  
Groovepad - Into the night
   • Groovepad - Into the night #1 (music/loop/...  
Music by Ikson:
River (purchased version)(https://ikson.bandcamp.com/track/river)

Music created using Groovepad. Available on Google Play, https://play.google.com/store/apps/de...

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