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TARTE AUX FRUITS DE LA PASSION ET MERINGUE COCO


TARTE AUX FRUITS DE LA PASSION ET MERINGUE COCOTARTE AUX FRUITS DE LA PASSION ET MERINGUE COCO: ТАРТ С МАРАКУЙЕЙ И КОКОСОВЫМИ МЕРЕНГАМИ

Необыкновенно вкусный и нежный тарт с ароматной маракуйей и цедрой спелого лайма. Сладкие хрустящие меренги прекрасно балансируют вкус.










100g de sucre
4 oeufs
125g de beurre
125g de purée de fruit de la passion
le zeste d'un citron jaune
le zeste d'un citron vert pour la décoration


Fouettez le sucre, les oeufs, la purée de fruit de la passion et le zeste de citron dans une casserole. Laissez épaissir à feu doux sans cesser de fouettez pendant 5 à 7 minutes sans faire bouillir.
Versez le mélange chaud sur le beurre en morceaux et bien mélanger jusqu'à l'obtention d'une consistance lisse et brillante.
Placez la crème passion au frais pendant 12h au moins.




200g de farine (T 405)
80g de sucre glace
25g de poudre d'amande
1 pincée de sel
125g de beurre très froid en morceaux
1 oeuf entier


Au robot mixeur, ça ne prend qu'une minute:
dans la cuve de votre robot muni de la lame double, versez la farine, la poudre d'amande, le sucre glace et la pincée de sel.
Sur le dessus, disposez les cubes de beurre (congelés c'est encore mieux pour ne pas chauffer la pâte) et utilisez la touche pulse pour sabler le mélange.
Ajoutez l oeuf battu et mixez à nouveau avec la touche pulse (3à 4 fois pas plus).
Récupérez la pâte sur le plan de travail, formez rapidement une boule et emballez le tout dans un film étirable avant de placer au frais pendant 1 heure minimum.
Aplatir la pâte en la tapant avec l'extrémité du rouleau puis l'étalez sur votre plan de travail fariné.
En garnir votre moule à tarte beurré et fariné et laissez reposez à nouveau la pâte pendant 30 minutes.
Préchauffez le four à 160°C.
Piquez le fond avec une fourchette et garnissez de papier sulfurisé et de haricots sec (ou autre) et enfournez pour 30 minutes environ.
Laissez refroidir avant de démoulez et de garnir la tarte.




Я замешиваю песочное тесто всегда! вручную, результат намного лучше, чем замешивание в миксере, тесто получается более эластичное и не такое "хрупкое" при обработке.


Источник: Tartes salées et sucrées






HERO

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