A very special snack, high in iron and potassium

\nINGREDIENTS\nCAKE DOUGH\n

2 cups all-purpose wheat flour
1/2 cup cornstarch
1/2 cup of sugar
200 g of cold butter
2 cold whole eggs from the fridge
1/2 teaspoon salt

\nFOR THE CUSTARD\n

2 cups of full liquid milk
1/2 cup of sugar
2 egg yolks
1 teaspoon of vanilla
2 tablespoons of cornstarch

\nPREPARATION\nCAKES\n

In a bowl, combine the flour, cornstarch, and sugar with your fingertips. Add the diced butter and mix without kneading. Add the eggs and form a ball of dough, again without kneading. Place it in a plastic bag and freeze for 1 minutes. After freezing, place it on a floured surface. Knead and roll it out to the size of your tart pan. Line the pan with the dough and prick it all over with a fork. Bake at 350 degrees Fahrenheit (2 degrees Celsius) until golden brown. Remove from the oven and let it cool. Fill with custard and top with plantains (or your preferred type of plantain), which have been previously sautéed in a pan with a little butter and sugar.

\nCUSTARD\n

Pour a cup of milk into a pot and heat over medium heat without letting it boil. In a separate container, mix the remaining cup of milk with the sugar, egg yolks and cornstarch.

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Add the diced butter and mix without kneading. Add the eggs and form a ball of dough, again without kneading. Place it in a plastic bag and freeze for 1 minutes. After freezing, place it on a floured surface. Knead and roll it out to the size of your tart pan. Line the pan with the dough and prick it all over with a fork. Bake at 350 degrees Fahrenheit (2 degrees Celsius) until golden brown. Remove from the oven and let it cool. Fill with custard and top with plantains (or your preferred type of plantain), which have been previously sautéed in a pan with a little butter and sugar.\n\nCUSTARD\n\nPour a cup of milk into a pot and heat over medium heat without letting it boil. In a separate container, mix the remaining cup of milk with the sugar, egg yolks and cornstarch.","freeMarkdown","kind1EventId","kind30023EventId","c57e0d5c7ca0fcb7d3a95bae938f1e7300a860dec4e701d920f1f98ce3d53cd5","kind30023",{"_21":321,"_295":324,"_297":325,"_70":326,"_311":310,"_210":340,"_313":341},"e44832ba4397d689885599706798110dc001bd8f4b5cc8a03bf89eb5ceed921d0b9ba420bc6c5d5b8dbf469939d41c63d6d2d3786be1a63da00aeffbe60d4e4c",30023,[327,330,331,334,335,337,338,339],[328,329],"r","https://venezuela.layer3.press/articles/acdd9096-6dd4-47ca-903b-0446fe348f04",[34,194],[332,333],"published_at","1780240097",[37,203],[336,189],"d",[232,195],[306,307],[309,310,33],"Tartas de plátano\nEsta receta detalla la preparación de tartas de plátano, destacando su alto contenido en hierro y potasio. Incluye instrucciones para la masa de las tartas y la elaboración de una crema pastelera casera. El postre se finaliza con plátanos salteados con mantequilla y azúcar.\n - Receta de tartas de plátano, ricas en hierro y potasio.\n - Ingredientes detallados para la masa y la crema pastelera.\n - Instrucciones paso a paso para la preparación de la masa, horneado y relleno.\n - Finalización con plátanos salteados.\n",1780240097,"publishedToNostr","htmlContentKind30023","

A very special snack, high in iron and potassium

INGREDIENTS CAKE DOUGH

2 cups all-purpose wheat flour
1/2 cup cornstarch
1/2 cup of sugar
200 g of cold butter
2 cold whole eggs from the fridge
1/2 teaspoon salt

FOR THE CUSTARD

2 cups of full liquid milk
1/2 cup of sugar
2 egg yolks
1 teaspoon of vanilla
2 tablespoons of cornstarch

PREPARATION CAKES

CUSTARD

Pour a cup of milk into a pot and heat over medium heat without letting it boil. In a separate container, mix the remaining cup of milk with the sugar, egg yolks and cornstarch.

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