Who wants to have a delicious and refreshing tiger nuts milk Horchata? It is already flourishing in many corners of Europe. The birds begin to sing and the clouds rise to make way for that wonderful Sun that is going to give us a “scandal” tan for this summer. . The truth is that on these dates we are like snails, we leave our refuge without thinking twice to throw ourselves on any lawn, park or terrace to enjoy good company, book and why not, do the crazy things that we love the most.
As good lovers of Spanish food that you are, I am sure you were waiting anxiously for spring to arrive to get those platazos that feel so good in good weather from the Spanish recipe book. To celebrate the launch of our new inexpensive tiger nuts milk Horchata, what better way than to present you a fresh and fun recipe that will be a real success in your homes.
Tiger nuts milk Horchata and Fartons Tart (homemade)
Ingredients:
• 500 ml of good quality horchata
• 400 ml of whipping cream
• 300 g of condensed milk
• 8 sheets of gelatin
• 1 packet of fartons
• 1 cinnamon stick
• 1 lemon (we will use only the skin)
• ground cinnamon to decorate (optional)
Elaboration:
1. Dampen the gelatin in a bowl of cold water until it is viscous.
2. We place the horchata in a pot together with the cinnamon and the lemon peel. Heat over medium-high heat for a few minutes. Now we have a horchata with the aroma of cinnamon and lemon.
3. We split the fartons lengthwise and place them inside our mold until the bottom of the mold is completely covered. 6 units usually come in the packages, but you still don’t need to use them all.
4. On the other hand. In a container we separate about 5 tablespoons of the condensed milk and another 5 or 6 of the flavored horchata. We mix both ingredients and, with the help of a kitchen brush, we spread the fartons until they are well impregnated with liquid. In this way, the base of the cake will be juicier and, in addition, the fartons will not rise while the cake is curdling.
5. For the filling, add the hydrated gelatin sheets to the horchata and stir well until the gelatin is completely dissolved. Since the horchata will still be hot, the gelatin sheets will dilute easily.
6. Add the condensed milk to the horchata, mix both ingredients well and set aside.
7. In order for the cream to whip well, it must be very cold and have at least 35% fat.
8. Add the whipped cream to the mixture of horchata, gelatin and condensed milk, which should be at room temperature. With the help of a pastry tongue, add the cream little by little and mix it using enveloping movements, from top to bottom. In this way we prevent the cream from losing all the air and coming down. We work the mixture gently until it has a homogeneous appearance.
9. Pour the filling of the horchata cake into the mold that we had prepared. We will do it carefully so that the fartons do not get up.
10. Refrigerate the cake for a minimum of 4 hours to set. If we leave it overnight, the better, as the texture will be more settled.
11. Once we have the cake well curdled, we unmold it carefully.
12. Enjoy !!!!!
