CULINÁRIACULINÁRIA
TEMPO DE PREPARO: 1H30
RENDIMENTO: 12 FATIASINGREDIENTES
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PREPARO
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TEMPO DE PREPARO: 2H30
RENDIMENTO: 6 FATIAS
INGREDIENTES
MASSA
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DVCPT
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RECHEIO
tHEFNBÎÍEFTDBTDBEBFQJDBEBFN
MÉNJOBT EJWFSTBTWBSJFEBEFT
tHEFBÎÞDBSNBTDBWP
tDPMIFS TPQB
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t3BTQBTEFMJNÍP
t4VDPEFMJNÍP
PREPARO
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BEJDJPOF
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PBÎÞDBS
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BNBOUFJHBHFMBEB$PNBQPOUBEPT
EFEPT
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BFTTÐODJBEFCBVOJMIB
FBÈHVBBPTQPVDPTFNJTUVSFBUÏ
mDBSIPNPHÐOFB'BÎBVNBCPMB
FNCSVMIFFNQMÈTUJDPmMNFFEFJYFOB
HFMBEFJSBQPSIPSB1BSBPSFDIFJP
DPMPRVFPMJNÍPOBTMÉNJOBTEFNBÎÍJNFEJBUBNFOUFEFQPJTEFEFTDBTDBEBT
BTTJNDPNPBTSBTQBTEFMJNÍP
P
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QBSUFT
BCSBBTDPNVNSPMPFNVNB
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NPMEFVNBQBSUFOVNBGÙSNBSFEPOEBVOUBEB
DPNCFNQPVDBNBOUFJHB$PMPRVFBTMÉNJOBTEFNBÎÍTPCSFBNBTTB
QJODFMFHFNBOBCPSEBEBNBTTB$VCSB
BTNBÎÍTDPNBPVUSBQBSUFEBNBTTB
DPNPTFUJWFTTFUBNQBOEPB3FUJSFPT
FYDFTTPTEFNBTTBEBCPSEB1JODFMBB
iUBNQBwDPNBHFNBEFPWP
QPMWJMIFDPNPBÎÞDBSEFNFSBSBFMFWFBPGPSOP
QSFBRVFDJEPBHSBVT
QPSDFSDBEFVNBIPSBPVBUÏmDBSCFNEPVSBEB
“PREPARAR ESTA TORTA
COM MAÇÃ
VERDE TAMBÉM FICA
SUPERGOSTOSO”
CHEF FERNANDO MARTINS,
DO RESTAURANTE A TORTERIA (SP)TORTA DE MAÇÃTORTA GATEAU DE
CHOCOLATE AMARGO