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Massa quebrada
Ingredientes:
250 g de farinha de trigo
1/2 colher de chá rasas de fermento em pó
100-125 g de açúcar
1 saqueta de açúcar baunilhado
1 pitada de sal
1 ovo
125 g de manteiga
Fogão:
Altura: 3
Aquecimento: E: Resistência superior
e inferior
200-225°C
(pré-aquecido 5
minutos)
G: Nível 3-4
Tempo de cozedura: 15-20 minutos
Preparação:
Misture a farinha e o fermento em pó na taça
misturadora e adicione de seguida todos os
restantes ingredientes.
Bata tudo com as varas para amassar em primeiro
lugar no nível 1 durante aprox. 1 minuto e, de
seguida, durante aprox. 3 minutos no nível 2-3.
Não bata a massa demasiado tempo, caso con-
trário esta poderia ficar demasiado fina.
Reserve a massa no frigorífico durante 1/2 horas
e molde-a, de seguida, com a forma de um
fundo de tarte ou pequeno bolo.
Para um fundo de tarte, estenda 2/3 da
massa e coloque-a numa tarteira untada.
Enrole a restante massa num rolo.
Coloque este rolo como rebordo sobre a massa
e pressione-o com dois dedos contra o rebordo,
de modo a criar um rebordo com aprox. 3 cm
de altura.
Perfure repetidamente o fundo da tarte com um
garfo e coloque-a no forno.
265


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