Tarta de Turrón y Chocolate

Serves 1
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Directions

  1. 1Melt 60g of unsalted butter in the microwave at intervals of 30 seconds.
  2. 2Melt 60g of unsalted butter in the microwave at intervals of 30 seconds.
  3. 3Melt 60g of unsalted butter in the microwave at intervals of 30 seconds.
  4. 4Crush 150g of Maria-type cookies in a chopper.
  5. 5Crush 150g of Maria-type cookies in a chopper.
  6. 6Crush 150g of Maria-type cookies in a chopper.
  7. 7Add the melted butter and mix well.
  8. 8Add the melted butter and mix well.
  9. 9Add the melted butter and mix well.
  10. 10Put oven paper on the bottom of the mold and acetate on the walls
  11. 11Put oven paper on the bottom of the mold and acetate on the walls
  12. 12Put oven paper on the bottom of the mold and acetate on the walls
  13. 13Pour all the base into the mold and flatten very well with the help of a spoon or a glass.
  14. 14Pour all the base into the mold and flatten very well with the help of a spoon or a glass.
  15. 15Pour all the base into the mold and flatten very well with the help of a spoon or a glass.
  16. 16Take the mold to the refrigerator.
  17. 17Take the mold to the refrigerator.
  18. 18Take the mold to the refrigerator.
  19. 19Hydrate 3 sheets of neutral gelatin in cold water.
  20. 20Hydrate 3 sheets of neutral gelatin in cold water.
  21. 21Hydrate 3 sheets of neutral gelatin in cold water.
  22. 22Add 100ml of milk and sugar to 250g of soft almond turron.
  23. 23Add 100ml of milk and sugar to 250g of soft almond turron.
  24. 24Add 100ml of milk and sugar to 250g of soft almond turron.
  25. 25Heat the mixture in the microwave for 1 minute.
  26. 26Heat the mixture in the microwave for 1 minute.
  27. 27Heat the mixture in the microwave for 1 minute.
  28. 28Mix well.
  29. 29Mix well.
  30. 30Mix well.
  31. 31Drain the hydrated gelatin leaves and add to the mixture.
  32. 32Drain the hydrated gelatin leaves and add to the mixture.
  33. 33Drain the hydrated gelatin leaves and add to the mixture.
  34. 34Mix until the gelatin dissolves.
  35. 35Mix until the gelatin dissolves.
  36. 36Mix until the gelatin dissolves.
  37. 37Let the mixture to room temperature.
  38. 38Let the mixture to room temperature.
  39. 39Let the mixture to room temperature.
  40. 40Semi-whip 500ml of cream using an electric mixer.
  41. 41Semi-whip 500ml of cream using an electric mixer.
  42. 42Semi-whip 500ml of cream using an electric mixer.
  43. 43Add four spoons of semi-whipped cream to the turron mixture.
  44. 44Add four spoons of semi-whipped cream to the turron mixture.
  45. 45Add four spoons of semi-whipped cream to the turron mixture.
  46. 46With a pastry tongue and making enveloping movements, integrate the mounted cream very well.
  47. 47With a pastry tongue and making enveloping movements, integrate the mounted cream very well.
  48. 48With a pastry tongue and making enveloping movements, integrate the mounted cream very well.
  49. 49Add all the turron mixture to the cream and mix with a spatula.
  50. 50Add all the turron mixture to the cream and mix with a spatula.
  51. 51Add all the turron mixture to the cream and mix with a spatula.
  52. 52Pour the mousse on the base.
  53. 53Pour the mousse on the base.
  54. 54Pour the mousse on the base.
  55. 55Spread a little to distribute the almonds well.
  56. 56Spread a little to distribute the almonds well.
  57. 57Spread a little to distribute the almonds well.
  58. 58Take the mold to the refrigerator.
  59. 59Take the mold to the refrigerator.
  60. 60Take the mold to the refrigerator.
  61. 61Let the cake set in the refrigerator for approximately 2 hours.
  62. 62Let the cake set in the refrigerator for approximately 2 hours.
  63. 63Let the cake set in the refrigerator for approximately 2 hours.
  64. 64Add 75ml of hot whipping cream to 75g chopped black chocolate.
  65. 65Add 75ml of hot whipping cream to 75g chopped black chocolate.
  66. 66Add 75ml of hot whipping cream to 75g chopped black chocolate.
  67. 67Mix well.
  68. 68Mix well.
  69. 69Mix well.
  70. 70Also integrate a teaspoon of butter well.
  71. 71Also integrate a teaspoon of butter well.
  72. 72Also integrate a teaspoon of butter well.
  73. 73Pour carefully the chocolate to the cake.
  74. 74Pour carefully the chocolate to the cake.
  75. 75Pour carefully the chocolate to the cake.
  76. 76Spread out by moving the mold.
  77. 77Spread out by moving the mold.
  78. 78Spread out by moving the mold.
  79. 79Take the cake to the refrigerator.
  80. 80Take the cake to the refrigerator.
  81. 81Take the cake to the refrigerator.
  82. 82Let it set in the refrigerator for at least 8 hours, or better from one day to another.
  83. 83Let it set in the refrigerator for at least 8 hours, or better from one day to another.
  84. 84Let it set in the refrigerator for at least 8 hours, or better from one day to another.
  85. 85Unmold.
  86. 86Unmold.
  87. 87Unmold.
  88. 88Decorate with chopped almonds on the edge.
  89. 89Decorate with chopped almonds on the edge.
  90. 90Decorate with chopped almonds on the edge.

Ingredients

  • 60 g butter
  • 60 g butter
  • 60 g butter
  • 150 g Maria cookies
  • 150 g Maria cookies
  • 150 g Maria cookies
  • 3 hojas gelatin sheets
  • 3 hojas gelatin sheets
  • 3 hojas gelatin sheets
  • 250 g almond turron or jijona
  • 250 g almond turron or jijona
  • 250 g almond turron or jijona
  • 100 ml milk
  • 100 ml milk
  • 100 ml milk
  • 40 g sugar
  • 40 g sugar
  • 40 g sugar
  • 500 ml cream for whipping
  • 500 ml cream for whipping
  • 500 ml cream for whipping
  • 75 g chocolate
  • 75 g chocolate
  • 75 g chocolate
  • 75 ml cream for whipping
  • 75 ml cream for whipping
  • 75 ml cream for whipping
  • 1 cdta butter
  • 1 cdta butter
  • 1 cdta butter

Equipment

microwavecooking potfood processorcircular moldoven paperacetatespatulaspoonwhiskelectric beater

Tips

  • The cream must be very cold.
  • It is important that the mixture is at room temperature and not hot, otherwise the cream would curdle.
  • With enveloping movements, we are going to integrate the whipped cream very well. With this we will ensure that the cream does not go down and we are left with a super spongy cake.