{"id":696,"date":"2020-03-08T13:48:06","date_gmt":"2020-03-08T13:48:06","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=696"},"modified":"2025-01-26T10:53:55","modified_gmt":"2025-01-26T10:53:55","slug":"smaa-taerter-med-mascarpone-karamel-og-hindbaer","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=696","title":{"rendered":"Sm\u00e5 t\u00e6rter med mascarpone, karamel og hindb\u00e6r Small Tarts with Mascarpone, Caramel, and Raspberries"},"content":{"rendered":"\n<p><em>English translation further down<\/em><\/p>\n\n\n\n<p>T\u00e6rter, 5 stk.\u00a0<br> Arbejdstid: 1 time hviletid <\/p>\n\n\n\n<p>Forme: 5 sm\u00e5 t\u00e6rteforme med l\u00f8s bund.<br><br><strong>M\u00f8rdej:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>50 g sm\u00f8r<\/li><li>50 g flormelis<\/li><li> et nip salt<\/li><li> 100 g hvedemel<\/li><li> Fintrevet skal af \u00bd \u00f8ko appelsin<\/li><li> Korn af \u00bd vaniljestang<\/li><li> 1 \u00e6ggeblomme<\/li><li> 1-2 spsk. m\u00e6lk<br><br> Pisk sm\u00f8r, flormelis og salt sammen med en elpisker. Tils\u00e6t hvedemel, appelsinskal, \u00e6ggeblomme og vaniljekornene, Saml dejen med m\u00e6lk til en glat kugle. Pak den i husholdningsfilm, og lad den hvile i k\u00f8leskab i mindst 1 time. Rul dejen ud mellem to stykker bagepapir og bekl\u00e6d formene med dejen, og fjern overfl\u00f8dig dej fra formenes kant. Forvarm ovnen til 180\u00b0, og bag t\u00e6rtebundene i ca. 10-12 minutter, til de er flot gyldne. Pas p\u00e5 ikke at give bundene for meget. Afk\u00f8l bundene<\/li><\/ul>\n\n\n\n<p>Til bunden:<br>\n100 g smeltet m\u00f8rk chokolade<\/p>\n\n\n\n<p>Smelt den m\u00f8rke chokolade og pensl den p\u00e5 t\u00e6rtebundene.<br>\n<br>\n<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1017\" height=\"1024\" src=\"https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/hinb\u00e6rt\u00e6rter-II-1017x1024.png\" alt=\"\" class=\"wp-image-697\" srcset=\"https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/hinb\u00e6rt\u00e6rter-II-1017x1024.png 1017w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/hinb\u00e6rt\u00e6rter-II-298x300.png 298w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/hinb\u00e6rt\u00e6rter-II-150x150.png 150w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/hinb\u00e6rt\u00e6rter-II-768x773.png 768w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/hinb\u00e6rt\u00e6rter-II.png 1166w\" sizes=\"auto, (max-width: 1017px) 100vw, 1017px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Creme<\/strong><\/li><li> 125 g mascarpone<\/li><li> 1,25 dl piskefl\u00f8de<\/li><li> korn af \u00bd vaniljestang<\/li><li> Fintrevet skal af \u00bd appelsin<\/li><li> 1,5 spsk. flormelis<\/li><\/ul>\n\n\n\n<p>R\u00f8r mascarponen helt glat. Pisk fl\u00f8den til skum, og vend den med mascarponen. Bland vaniljekorn og appelsinskal med flormelis og vend det i cremen og sm\u00f8r den ud p\u00e5 de afk\u00f8lede bunde. brug evt. en spr\u00f8jtepose, da det kan v\u00e6re nemmere at fordele cremen p\u00e6nt.\u00a0<br> <br> Dulche leche (Kondenseret m\u00e6lk kogt i 3 timer)<br> Friske hindb\u00e6r\u00a0<br> <br> Pynt t\u00e6rterne med hindb\u00e6r, karamel (med tyl og spr\u00f8jtepose), sm\u00e5 chokoladekugler og lidt guldst\u00f8v.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"http:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/85CF7ECA-4DE5-4668-B251-066175EB725F-1024x1024.jpeg\" alt=\"\" class=\"wp-image-702\" srcset=\"https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/85CF7ECA-4DE5-4668-B251-066175EB725F-1024x1024.jpeg 1024w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/85CF7ECA-4DE5-4668-B251-066175EB725F-300x300.jpeg 300w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/85CF7ECA-4DE5-4668-B251-066175EB725F-150x150.jpeg 150w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/85CF7ECA-4DE5-4668-B251-066175EB725F-768x768.jpeg 768w, https:\/\/bakerbyheart.dk\/wp-content\/uploads\/2020\/03\/85CF7ECA-4DE5-4668-B251-066175EB725F.jpeg 1536w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong> Small Tarts with Mascarpone, Caramel, and Raspberries<\/strong><\/mark><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Use 5 small tart tins with removable bases.<\/p>\n\n\n\n<p><strong>Pastry:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 3\/4 ounces (50 grams) butter<\/li><li>1 3\/4 ounces (50 grams) powdered sugar<\/li><li>A pinch of salt<\/li><li>3 1\/2 ounces (100 grams) all-purpose flour<\/li><li>Finely grated zest of \u00bd organic orange<\/li><li>Seeds of \u00bd vanilla pod<\/li><li>1 egg yolk<\/li><li>1-2 tablespoons milk<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<p>Beat butter, powdered sugar, and salt together with an electric mixer. Add flour, orange zest, egg yolk, and vanilla seeds.<\/p>\n\n\n\n<p>Gather the dough with milk into a smooth ball. Wrap it in cling film and let it rest in the refrigerator for at least 1 hour.<\/p>\n\n\n\n<p>Roll out the dough between two pieces of baking paper and line the tart tins with it, removing any excess dough from the edges. Preheat the oven to 356\u00b0F (180\u00b0C) and bake the tart bases for about 10-12 minutes until they are nicely golden. Be careful not to over-bake them. Cool the tart bases.<\/p>\n\n\n\n<p><strong>For the base:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 1\/2 ounces (100 grams) melted dark chocolate<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><br>Melt the dark chocolate and brush it onto the tart bases.<\/p>\n\n\n\n<p><strong>Cream<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 1\/2 oz (125 grams) mascarpone<\/li><li>1\/2 cup (1.25 deciliters) heavy cream<\/li><li>Seeds of 1\/2 vanilla pod<\/li><li>Finely grated zest of 1\/2 orange<\/li><li>1 1\/2 tablespoons powdered sugar<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><br>Stir the mascarpone until smooth. Whip the cream to a soft peak, and fold it into the mascarpone. Mix the vanilla seeds and orange zest with the powdered sugar and fold it into the cream mixture. Spread the cream onto the cooled tart bases. You can use a piping bag to distribute the cream evenly.<\/p>\n\n\n\n<p>For the toppings:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Dulche de leche<\/li><li>Fresh raspberries<\/li><li>Small chocolate balls and a bit of gold dust for decoration<\/li><\/ul>\n\n\n\n<p>Decorate the tarts with raspberries, caramel (using a piping bag), small chocolate balls, and a bit of gold dust. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>English translation further down T\u00e6rter, 5 stk.\u00a0 Arbejdstid: 1 time hviletid Forme: 5 sm\u00e5 t\u00e6rteforme med l\u00f8s bund. M\u00f8rdej: 50 g sm\u00f8r 50 g flormelis et nip salt 100 g hvedemel Fintrevet skal af \u00bd \u00f8ko appelsin Korn af \u00bd vaniljestang 1 \u00e6ggeblomme 1-2 spsk. m\u00e6lk Pisk sm\u00f8r, flormelis og salt sammen med en elpisker. <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=696\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":700,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,20],"tags":[80,47,90,124,131],"class_list":["post-696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserter","category-mindre-kager","tag-dessert","tag-hindbaer","tag-karamel","tag-mascarpone","tag-moerdej"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=696"}],"version-history":[{"count":6,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/696\/revisions"}],"predecessor-version":[{"id":1278,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/696\/revisions\/1278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/700"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}