In the Littoral’s river delta there are plenty of pecan nuts plantations. With them a great part of the region’s pastries is elaborated, as tarts scented with honey and with a different ice cream.
for 6 portions
| 1 teaspoon | BAKING POWDER |
| 2 teaspoons | CINNAMON |
| 200 g. | MILK |
| 300 g. | PECAN NUTS |
| 250 g. | HONEY |
| 50 g. | SUGAR |
| 150 g. | SOFT BUTTER |
| 2 units | EGGS |
| 400 g. | FLOUR |
ICE CREAM
| 622 cc. | WATER |
| 5 g. | MELISSA LEAVES |
| 158 g. | DEXTROSE |
| 50 g. | GLUCOSE |
| 111 g. | SUGAR |
| 4 g. | PRESERVATIVES |
| 50 cc. | LEMON JUICE |
Tart of nuts
In a bowl whip butter with honey and sugar till getting a cream. Add eggs, milk and vanilla extract and keep whipping. Sieve flour with cinnamon and baking powder. Add dry staff to the whip in and wrapping way. Take it to medium heat for 40/50 minutes, in a rectangular mold of 20 cm. x 30 cm.
** Ice cream of melissa**
Process Melissa leaves with sugar, and save. In a recipient pour water, add glucose and dextrose. Mix. Heat since 40°C. Add sugar perfumed with the melissa leaves and save well mixed with a bit of sugar. Take it 86°C. Cool down as fast as possible to 4°C., add lemon juice. Let it ripe in cold between 6 and 12 hour before blending.
** Decoration **
Cut the tart in rectangular portions. In another dish put pecan nuts and melissa ice cream to go with.
Melissa or “toronjil” (lemon balm) though it comes from Europe, grows plenty in this area, where it is used as herbs, many times mixing it with yerba to give perfume to the mate. Its aroma is similar to lemon, and is ideal for this presentation.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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