{"id":11688,"date":"2021-12-07T13:05:30","date_gmt":"2021-12-07T13:05:30","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=11688"},"modified":"2021-12-07T13:05:30","modified_gmt":"2021-12-07T13:05:30","slug":"tarte-facon-mont-blanc","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/tarte-facon-mont-blanc\/","title":{"rendered":"Tarte fa\u00e7on Mont-Blanc"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_column_text]<\/p>\n

\u00ab\u00a0Un classique de la p\u00e2tisserie fran\u00e7aise aux ch\u00e2taignes et \u00e0 la cr\u00e8me fouett\u00e9e revisit\u00e9 en version tarte. <\/em>\u00ab\u00a0<\/h2>\n

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Ingr\u00e9dients<\/div>\n
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Pour la p\u00e2te sucr\u00e9e cacao<\/strong><\/span>
\n\u00bb <\/span>90 g de sucre glace
\n\u00bb <\/span>25 g de cacao poudre non sucr\u00e9
\n\u00bb <\/span>120 g de beurre pommade
\n\u00bb <\/span>2 g de sel
\n\u00bb <\/span>30 g de poudre d’amandes
\n\u00bb <\/span>1 \u0153uf
\n\u00bb <\/span>115 g de farine de chata\u00eegne
\n\u00bb <\/span>95 g de farine type 55<\/div>\n
<\/div>\n
Pour la cr\u00e8me de chata\u00eegnes<\/strong>
\n\u00bb <\/span>400 g de pur\u00e9e de chata\u00eegne
\n\u00bb <\/span>250 ml de cr\u00e8me liquide enti\u00e8re
\n\u00bb <\/span>1 c. \u00e0 soupe de rhum (optionnel)<\/div>\n
<\/div>\n
\n

Pour la merinque
\n<\/b><\/span>\u00bb <\/span>3 blancs d’\u0153ufs
\n\u00bb <\/span>150 g de sucre<\/p>\n

Pour le d\u00e9cor
\n<\/b><\/span>\u00bb <\/span>Quelques marrons glac\u00e9s coup\u00e9s en morceaux<\/p>\n<\/div>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb11699″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n

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    \n
  1. Pour la meringue, pr\u00e9chauffez le four \u00e0 90\u00b0C. Versez les blancs d\u2019oeufs dans un saladier. Fixez le disque fouet sur bamix et mixez \u00e0 la vitesse 2. Lorsque les blancs commencent \u00e0 monter, ajoutez le sucre en trois fois. Dressez vos meringues \u00e0 l\u2019aide d\u2019une poche \u00e0 douille sur une feuille de papier cuisson et enfournez 2 h.<\/li>\n
  2. Pour le fond de tarte, versez le beurre pommade, le sucre glace, le cacao, le sel et la poudre d\u2019amandes dans le bol du SliceSy. Mixez \u00e0 la vitesse 2 par impulsions pour amalgamer la pr\u00e9paration. Ajoutez l\u2019oeuf. M\u00e9langez \u00e0 nouveau \u00e0 la vitesse 2 pour obtenir une cr\u00e8me bien lisse. Versez enfin les deux farines et mixez \u00e0 la vitesse 1 jusqu\u2019\u00e0 ce que la p\u00e2te se forme. Versez-la sur votre plan de travail farin\u00e9 et formez une boule. Filmez et laissez reposer 1 h au frigo.<\/li>\n
  3. \u00c9talez la p\u00e2te entre deux feuilles de papier cuisson pour plus de facilit\u00e9. D\u00e9collez une feuille de papier et retournez la p\u00e2te dans votre cercle \u00e0 tarte. Retirez la seconde feuille et foncez la p\u00e2te dans votre cercle.<\/li>\n
  4. Pr\u00e9chauffez votre four \u00e0 170\u00b0C. Enfournez la tarte pour 20 min et laissez refroidir.<\/li>\n
  5. Pendant ce temps-l\u00e0, pr\u00e9parez la cr\u00e8me de chata\u00eegnes. Dans un saladier, versez la pur\u00e9e de chata\u00eegnes, la cr\u00e8me enti\u00e8re et le rhum. Fixez le disque fouet sur bamix et fouettez l\u00e9g\u00e8rement la pr\u00e9paration \u00e0 la vitesse 1. Versez une partie de la pr\u00e9paration au fond du moule \u00e0 tarte et lissez \u00e0 l\u2019aide d\u2019une spatule. Placez le reste de la cr\u00e8me dans une poche \u00e0 douille munie d\u2019une douille cannel\u00e9e et d\u00e9corez le dessus de la tarte en alternant avec des meringues. Ajoutez ensuite des \u00e9clats de marrons glac\u00e9s et un peu de sucre glace avant de servir.<\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1638882011630-a2d20e89-60b2-0″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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