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Zandtaart
Ingrediënten voor ongeveer 12
porties:
200 g boter
200 g suiker
4 eieren
Sap en afgeraspte schil van een citroen
125 g maizena
125 g bloem
1 theelepels bakpoeder
Bereiding:
1. Klop de boter en suiker romig. Doe
de eieren, het citroensap en de schil
erbij.
2. Doe het bakpoeder bij de bloem,
voeg de maizena toe, en roer alles
dooreen.
3. Doe het deeg in een met bakpapier
bedekte bakvorm (rechthoekig) en
maak met een mes ongeveer 1 cm
diepe insnijdingen in het oppervlak.
Bak de zandtaart lichtgoudgeel.
4. Verwijder na het bakken de vorm en
het bakpapier. Bestuif de taart
eventueel met poedersuiker of bestrijk
ze met citroen-/suikerglazuur.
Instelling:
c \ Taart/cake \ Zandtaart
"Hetelucht plus"
Temperatuur: 140-160 °C
Inschuifniveau: 2de van onderen af
Baktijd: 60-70 minuten
"Boven-onderwarmte"
Temperatuur: 160-180 °C
Inschuifniveau: 2de van onderen af
Baktijd: 60-70 minuten
Tip
U kunt de smaak van de zandtaart
variëren door sinaasappelsap in plaats
van citroensap te gebruiken. Of maak
verschillende gaatjes in de gebakken
taart en doe er druppels Grand Marnier
of Cointreau in. De buitenkant kunt u er
anders laten uitzien door de taart te
bedekken met een
chocoladecouverture in plaats van
citroenglazuur.
Taart
38
38


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