{"id":838,"date":"2019-07-30T12:28:53","date_gmt":"2019-07-30T12:28:53","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=838"},"modified":"2020-03-24T20:21:42","modified_gmt":"2020-03-24T20:21:42","slug":"tarte-au-fromage-blanc-et-compotee-de-fruits-rouges","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/tarte-au-fromage-blanc-et-compotee-de-fruits-rouges\/","title":{"rendered":"Tarte au fromage blanc, compot\u00e9e de fruits rouges \u00e0 l’huile d’olive de la Vall\u00e9e des Baux-de-Provence AOP"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Ingr\u00e9dients\u00a0pour 8 personnes :<\/b><\/p>\n

Pour la p\u00e2te :\u00a0<\/span><\/h4>\n
    \n
  • 250g de farine\u00a0<\/span><\/li>\n
  • 75g de sucre\u00a0<\/span><\/li>\n
  • 1 \u0153uf\u00a0<\/span><\/li>\n
  • 2 cuil. \u00e0 soupe huile d’olive de la Vall\u00e9e des Baux-de-Provence AOP<\/span><\/li>\n
  • 1 pinc\u00e9e de sel<\/li>\n<\/ul>\n

    Pour la garniture\u00a0:<\/h4>\n
      \n
    • 500g de fromage blanc\u00a0<\/span><\/li>\n
    • 10 cl de cr\u00e8me fra\u00eeche\u00a0<\/span><\/li>\n
    • 3 \u0153ufs\u00a0<\/span><\/li>\n
    • 40g de ma\u00efzena\u00a0<\/span><\/li>\n
    • 135g de sucre\u00a0<\/span><\/li>\n
    • 1 sachet de sucre vanill\u00e9<\/li>\n
    • 1 cuill. \u00e0 soupe d\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP<\/li>\n<\/ul>\n

      Pour le coulis\u00a0:<\/h4>\n
        \n
      • 200g de framboises, de fraises ou de m\u00e9lange de fruits rouges<\/li>\n
      • 2 cuill. \u00e0 soupe d\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP<\/span><\/li>\n
      • 3 cuill. \u00e0 soupe de sucre en poudre<\/li>\n<\/ul>\n<\/div>
        <\/div><\/div><\/div><\/div><\/div>

        Pr\u00e9paration:<\/h4>\n
          \n
        • Pr\u00e9paration de la p\u00e2te\u00a0:<\/li>\n<\/ul>\n

          M\u00e9langer la farine, le sucre et le sel. Ajouter l\u2019huile d\u2019olive puis l\u2019\u0153uf et 2 cuill\u00e8res \u00e0 soupe d\u2019eau pour obtenir une p\u00e2te ferme.<\/p>\n

          Former une boule de p\u00e2te, filmer et r\u00e9server au r\u00e9frig\u00e9rateur 1h.<\/p>\n

          Etaler la p\u00e2te puis foncer un moule \u00e0 manqu\u00e9 \u00e0 charni\u00e8re huil\u00e9. Piquer le fond avec une fourchette. R\u00e9server au frais.<\/p>\n

            \n
          • Pr\u00e9parer la garniture :<\/li>\n<\/ul>\n

            S\u00e9parer les blancs des jaunes d\u2019\u0153ufs.<\/p>\n

            Dans une jatte m\u00e9langer le fromage blanc, la cr\u00e8me, les jaunes d\u2019\u0153ufs, la ma\u00efzena, le sucre et le sucre vanill\u00e9 et l\u2019huile d\u2019olive. Bien m\u00e9langer.<\/p>\n

            Monter les blancs en neige et les incorporer \u00e0 la pr\u00e9paration. Verser le tout sur la p\u00e2te.<\/p>\n

            Enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C pendant 40 minutes.<\/p>\n

            Laisser ti\u00e9dir puis d\u00e9mouler et laisser refroidir sur une grille.<\/p>\n

              \n
            • Pr\u00e9paration des fruits rouges :<\/li>\n<\/ul>\n

              Dans une po\u00eale, faire revenir les fruits rouges avec l\u2019huile d\u2019olive et le sucre pendant 10 \u00e0 15 minutes puis laisser refroidir.<\/p>\n

              D\u00e9poser la pr\u00e9paration aux fruits rouges sur la tarte froide.<\/p>\n

              Nous vous conseillons d\u2019utiliser une huile d\u2019olive go\u00fbt intense de la Vall\u00e9e des Baux-de-Provence AOP pour ses ar\u00f4mes d\u2019herbe fra\u00eechement coup\u00e9e, de pomme, d\u2019amandon, d\u2019artichaut cru, de noisette fra\u00eeche et de feuille de tomate.<\/p>\n

              Vous pouvez \u00e9galement utiliser l\u2019une de ces huiles d\u2019olive AOP : Aix-en-Provence, N\u00eemes, Haute-Provence, Corse – Oliu di Corsica ou Provence.<\/p>\n<\/div>

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