{"id":639,"date":"2026-06-27T14:06:55","date_gmt":"2026-06-27T14:06:55","guid":{"rendered":"https:\/\/fredptitgars.ovh\/?p=639"},"modified":"2026-06-27T14:06:55","modified_gmt":"2026-06-27T14:06:55","slug":"tarte-citron","status":"publish","type":"post","link":"https:\/\/fredptitgars.ovh\/?p=639","title":{"rendered":"Tarte Citron"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>\u200b1. Sabl\u00e9 de base (\u00e0 cuire)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Poudre d&rsquo;amandes : 270 g<br>\u200bSucre en poudre : 210 g<br>\u200bBeurre froid : 210 g<br>\u200bFarine T55 : 210 g<br>\u200bSel fin : 1 belle pinc\u00e9e<\/p>\n\n\n\n<ul class=\"wp-block-list\"><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u200b2. Sabl\u00e9 croustillant (le fond)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sabl\u00e9 de base cuit et \u00e9miett\u00e9 : 480 g<br>\u200bSucre en poudre : 90 g<br>\u200bChocolat blanc : 120 g<br>\u200bBeurre : 120 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u200b3. Cr\u00e8me au citron<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jus de citron : 360 g (environ 7 \u00e0 9 citrons selon leur jus)<br>\u200bZeste de citron : 3 zestes<br>\u200bSucre en poudre : 150 g<br>\u200b\u0152ufs entiers : 360 g (environ 7 \u0153ufs moyens)<br>\u200bChocolat blanc : 360 g<br>\u200bG\u00e9latine en poudre 200 Bloom : 12 g<br>\u200bEau froide : 60 g<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9parer le sabl\u00e9 de base<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>M\u00e9langer poudre d\u2019amandes, sucre, beurre froid, farine et sel au batteur (feuille) \u00e0 vitesse mod\u00e9r\u00e9e. Le m\u00e9lange doit rester sablonneux sans \u00e9mulsionner le beurre.<\/li>\n\n\n\n<li>Frotter la p\u00e2te sur une grille \u00e0 sp\u00e4tzle pour obtenir des grains r\u00e9guliers.<\/li>\n\n\n\n<li>\u00c9taler sur plaque et cuire 20 min \u00e0 160\u00b0C sans remuer, en tournant la plaque \u00e0 mi-cuisson<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sabl\u00e9 croustillant<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>M\u00e9langer le sabl\u00e9 cuit avec le de sucre.<\/li>\n\n\n\n<li>Faire fondre le chocolat blanc et le beurre<\/li>\n\n\n\n<li>M\u00e9langer \u00e0 la feuille le sabl\u00e9 et le m\u00e9lange beurre\/chocolat blanc dans le batteur (15\u201320 s).<\/li>\n\n\n\n<li>Tasser dans un cercle de 28 cm, sans bordure. R\u00e9server au froid.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cr\u00e8me au citron<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>M\u00e9langer l&rsquo;eau froide et la g\u00e9latine (r\u00e9serv\u00e9)<\/li>\n\n\n\n<li>Chauffer le jus de citron avec le zeste.<\/li>\n\n\n\n<li>Blanchir \u0153ufs + sucre.<\/li>\n\n\n\n<li>Verser le citron bouillant sur les \u0153ufs en deux fois, remettre en casserole et cuire en fouettant jusqu\u2019\u00e0 \u00e9paississement(premier bouillon).<\/li>\n\n\n\n<li>Hors feu, ajouter chocolat blanc puis g\u00e9latine. Passer au tamis.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Montage de la tarte au citron<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Couler la cr\u00e8me sur le fond croustillant. Lisser et r\u00e9frig\u00e9rer 4 h (possible cong\u00e9lation).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u200b1. Sabl\u00e9 de base (\u00e0 cuire) Poudre d&rsquo;amandes : 270 g\u200bSucre en poudre : 210 g\u200bBeurre froid : 210 g\u200bFarine T55 : 210 g\u200bSel fin : 1 belle pinc\u00e9e \u200b2. Sabl\u00e9 croustillant (le fond) Sabl\u00e9 de base cuit et \u00e9miett\u00e9 : 480 g\u200bSucre en poudre : 90 g\u200bChocolat blanc : 120 g\u200bBeurre : 120 g [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":640,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=639"}],"version-history":[{"count":1,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/639\/revisions"}],"predecessor-version":[{"id":641,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/posts\/639\/revisions\/641"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=\/wp\/v2\/media\/640"}],"wp:attachment":[{"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fredptitgars.ovh\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}