WEBVTT STYLE ::cue(#i1) { color: #0F2AFA;} STYLE ::cue(#i2) { color: #0F2AFA;} STYLE ::cue(#i3) { color: #0F2AFA;} STYLE ::cue(#i4) { color: #0F2AFA;} STYLE ::cue(#i5) { color: #0F2AFA;} STYLE ::cue(#i6) { color: #0F2AFA;} STYLE ::cue(#i7) { color: #0F2AFA;} STYLE ::cue(#i8) { color: #0F2AFA;} STYLE ::cue(#i9) { color: #0F2AFA;} STYLE ::cue(#i10) { color: #0F2AFA;} STYLE ::cue(#i11) { color: #0F2AFA;} STYLE ::cue(#i12) { color: #0F2AFA;} STYLE ::cue(#i13) { color: #0F2AFA;} STYLE ::cue(#i14) { color: #0F2AFA;} STYLE ::cue(#i15) { color: #0F2AFA;} STYLE ::cue(#i16) { color: #0F2AFA;} STYLE ::cue(#i17) { color: #0F2AFA;} STYLE ::cue(#i18) { color: #0F2AFA;} STYLE ::cue(#i19) { color: #0F2AFA;} STYLE ::cue(#i20) { color: #0F2AFA;} STYLE ::cue(#i21) { color: #0F2AFA;} STYLE ::cue(#i22) { color: #0F2AFA;} STYLE ::cue(#i23) { color: #0F2AFA;} STYLE ::cue(#i24) { color: #0F2AFA;} STYLE ::cue(#i25) { color: #0F2AFA;} STYLE ::cue(#i26) { color: #0F2AFA;} STYLE ::cue(#i27) { color: #0F2AFA;} STYLE ::cue(#i28) { color: #0F2AFA;} STYLE ::cue(#i29) { color: #0F2AFA;} STYLE ::cue(#i30) { color: #0F2AFA;} STYLE ::cue(#i31) { color: #0F2AFA;} STYLE ::cue(#i32) { color: #0F2AFA;} STYLE ::cue(#i33) { color: #0F2AFA;} STYLE ::cue(#i34) { color: #0F2AFA;} i1 00:00:33.485 --> 00:00:40.217 TARTE DE AMÊNDOA i2 00:00:41.239 --> 00:00:46.354 INGREDIENTES PARA A MASSA BASE i3 00:00:48.465 --> 00:00:52.425 150 gr. - FARINHA TRIGO i4 00:00:57.275 --> 00:01:01.499 100 gr. - AÇUCAR i5 00:01:05.062 --> 00:01:09.385 100 gr. - MANTEIGA i6 00:01:12.123 --> 00:01:16.281 3 - COLHERES DE SOPA - LEITE i7 00:01:19.415 --> 00:01:23.342 1 - OVO i8 00:01:26.410 --> 00:01:30.535 1 - COLHER DE SOPA FERMENTO - BOLOS i9 00:01:33.339 --> 00:01:36.339 i10 00:01:33.339 --> 00:01:36.314 ADICIONE O AÇUCAR... i11 00:01:38.095 --> 00:01:42.150 ...O OVO... i12 00:01:46.274 --> 00:01:50.531 ...E A MANTEIGA AMOLECIDA i13 00:02:03.499 --> 00:02:08.482 E BATA MANUALMENTE i14 00:02:17.325 --> 00:02:22.341 DEPOIS ADICIONE AS 3 C. SOPA DE LEITE... i15 00:02:26.432 --> 00:02:31.679 ...E A FARINHA DE TRIGO, JÁ MISTURADA COM O FERMENTO i16 00:02:46.660 --> 00:02:50.785 MISTURE BEM MANUALMENTE i17 00:02:59.199 --> 00:03:04.545 TAMANHO DA FORMA i18 00:02:59.231 --> 00:03:04.544 COLOQUE NA FORMA DE TARTES, UNTADA E ENFARINHADA i19 00:03:10.516 --> 00:03:15.532 DESPONHA A MASSA SUAVEMENTE E UNIFORMEMENTE NA FORMA i20 00:03:24.969 --> 00:03:29.061 LEVE AO FORNO PRÉ-AQUECIDO 200 C. , POR 15 MINUTOS... i21 00:03:30.974 --> 00:03:35.033 ...APENAS PARA ASSENTAR, E FICAR -MEIO- COZIDA i22 00:03:44.965 --> 00:03:47.965 RETIRE E RESERVE i23 00:03:56.482 --> 00:03:59.482 O RECHEIO i24 00:03:56.482 --> 00:03:59.482 100 gr. - AÇUCAR... i25 00:04:02.385 --> 00:04:05.385 ...125 gr. - A MANTEIGA i26 00:04:07.170 --> 00:04:10.170 ...3 - COLHERES DE SOPA - LEITE... i27 00:04:18.489 --> 00:04:21.489 ...150 gr. - AMÊNDOAS EM PALITO i28 00:04:24.095 --> 00:04:28.583 MISTURE OS IGREDIENTES EM LUME MÉDIO, ATÉ LEVANTAR FERVURA, 5-6 MINUTOS i29 00:04:32.707 --> 00:04:35.707 ADICIONE PITADA DE SAL i30 00:04:47.689 --> 00:04:52.672 COLOQUE O RECHEIO POR CIMA DA BASE, COMO ESTÁ VENDO... i31 00:05:01.515 --> 00:05:04.515 ...E DESPONHA UNIFORMEMENTE i32 00:05:13.659 --> 00:05:17.718 COLOQUE NOVAMENTE NO FORNO 200 C. - POR 15-20 MINUTES... i33 00:05:19.598 --> 00:05:23.690 ...ATÉ FICAR CARAMELIZADA POR CIMA i34 00:05:29.002 --> 00:05:32.002 PRONTO