Tarten y Gororau
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Original RecipeCynhwysion:
30g menyn Toddwch y menyn mwen sospan cyn ei dynu oddi ar y gwres ac ychwanegu'r siwgwr brown, y ffrwythau sychion a'r sudd lemwn. Cyfunwch cyn curo'r melynwy ŵy i fewn i'r cyfan. Rholiwch y pastei ar wyneb blawdiog nes ei fod yn ddigon mawr i lenwi tun fflan tua 22cm ar hitraws. Trosglwyddwch y cymysgfa melynwy i'r tun, torrwch gweddill y pastai yn daclus yna rhowch mewn popty wedi ei gyn-gynhesu i 170°C a'i phobi am 30 munud.
English TranslationIngredients:
30g butter Method:Melt the butter in a pan then tale off the heat and add the brown sugar, the dried fruit and the lemon juice, Mix then whisk-in the eggyolks and incorporate thoroughly. Roll the pastry on a floured surface until it's large enough to cover the base of a 22cm flan dish. Spoon the eggyolk mixture into the pastry then place in an oven pre-heated to 170°C and bake for 30 minutes. Take the tart out of the oven, allow to cool a little and reduce the oven temperature to 150°C. Tip the eggwhites into a bowl and beat until they form soft peaks then fold-in the sugar with a spoon. Transfer on top of the tart and make sure the surface is competely covered. Return to the oven and bake for a further 15 minutes, or until the top of the meringue is golden. The tart can be served either hot or cold. |
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