{"id":2701,"date":"2021-12-13T05:33:36","date_gmt":"2021-12-13T10:33:36","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2701"},"modified":"2021-12-13T05:33:36","modified_gmt":"2021-12-13T10:33:36","slug":"tartelettes-au-yuzu","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/tartelettes-au-yuzu\/","title":{"rendered":"Tartelettes au yuzu"},"content":{"rendered":"\n<p class=\" eplus-wrapper\">Pr\u00e9paration: 30 min. <br>Repos: 2 h 30.<br>Cuisson : 20 min.<\/p>\n\n\n\n<p class=\" eplus-wrapper\"><\/p>\n\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-68abe3\"><li>Pour la p\u00e2te<ul><li>125 g de farine<\/li><li>75 g de beurre demi-sel<\/li><li>45 g de sucre blond<\/li><li>1 citron vert bio<\/li><li><span style=\"color: initial;\">1 \u0153uf<\/span><\/li><li>15 g de poudre d&#8217;amandes<\/li><\/ul><\/li><\/ul>\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-b21d77\"><li>Pour la cr\u00e8me au yuzu<ul><li>150 g de sucre blond<\/li><li>150 g de beurre<\/li><li>3 yuzus bio<\/li><li>2 citrons jaunes<\/li><li>3 \u0153ufs<\/li><li>30 g de Maizena<\/li><li>1 yuzu<\/li><\/ul><\/li><\/ul>\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">Recette<\/h2>\n\n\n\n<h4 class=\"eplus-wrapper wp-block-heading\">Pr\u00e9parez la p\u00e2te \u00e0 tarte.<\/h4>\n\n\n\n<p class=\" eplus-wrapper\"><\/p>\n\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-1b987f\"><li>R\u00e2pez le zeste du citron vert et fouettez l&#8217;\u0153uf.<\/li><li>Dans la cuve d&#8217;un robot ou dans un saladier, placez la farine, le beurre en morceaux, le sucre, la poudre d&#8217;amandes, la moiti\u00e9 de l&#8217;\u0153uf fouett\u00e9 et le zeste r\u00e2p\u00e9 du citron vert, m\u00e9langez jusqu&#8217;\u00e0 obtenir une p\u00e2te homog\u00e8ne.<\/li><li>Formez un p\u00e2ton, filmez-le puis placez-le au r\u00e9frig\u00e9rateur pour 1 h.<\/li><li>Pr\u00e9chauffez le four \u00e0 180 \u00b0C. <\/li><li>\u00c9talez la p\u00e2te sur un plan de travail farin\u00e9 puis foncez 6 moules ou cercles \u00e0 tartelette de 7 cm de diam\u00e8tre pr\u00e9alablement beurr\u00e9s. Piquez les fonds des tartelettes avec une fourchette et enfournez-les pour 15 \u00e0 20 min. Laissez refroidir compl\u00e8tement sur une grille.<\/li><\/ol>\n\n\n<p class=\" eplus-wrapper\">Pr\u00e9parez la cr\u00e8me au yuzu. <\/p>\n\n\n<ol class=\"eplus-wrapper wp-block-list eplus-styles-uid-fb5059\"><li>R\u00e2pez le zeste des yuzus et r\u00e9cup\u00e9rez 50 g de leur jus.<\/li><li>Recueillez 70 g de jus des citrons jaunes. <\/li><li>Dans une casserole, placez le sucre, le zeste et le jus des yuzus, le jus des citrons jaunes, les \u0153ufs et la Maizena, m\u00e9langez et faites cuire \u00e0 feu doux pendant 5 min environ, tout en fouettant, jusqu&#8217;\u00e0 ce que le m\u00e9lange \u00e9paississe.<\/li><li>Laissez refroidir pendant 30 min environ, puis ajoutez le beurre et mixez pour obtenir une cr\u00e8me onctueuse.<\/li><\/ol>\n\n\n<p class=\" eplus-wrapper\">Garnissez les tartelettes de cr\u00e8me au yuzu, puis placez au r\u00e9frig\u00e9rateur pour 1 h au moins. D\u00e9corez avec quelques \u00e9corces de yuzu avant de servir. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9paration: 30 min. Repos: 2 h 30.Cuisson : 20 min. Ingr\u00e9dients Pour la p\u00e2te 125 g de farine 75 g de beurre demi-sel 45 g de sucre blond 1 citron vert bio 1 \u0153uf 15 g de poudre d&#8217;amandes Pour la cr\u00e8me au yuzu 150&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/tartelettes-au-yuzu\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[174,168,7,176,169],"tags":[],"class_list":["post-2701","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-boulangerie","category-dessert","category-petits-gouters","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-Hz","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=2701"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2701\/revisions"}],"predecessor-version":[{"id":2702,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2701\/revisions\/2702"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}