{"id":10888,"date":"2017-10-07T00:00:00","date_gmt":"2017-10-06T22:00:00","guid":{"rendered":"https:\/\/www.irenemilito.it\/tarta-de-frutillas-al-kirsch\/"},"modified":"2018-05-09T11:16:51","modified_gmt":"2018-05-09T09:16:51","slug":"tarta-de-frutillas-al-kirsch","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/tarta-de-frutillas-al-kirsch\/","title":{"rendered":"Tarta de frutillas al kirsch"},"content":{"rendered":"<p><strong>Ingredientes para la masa:<\/strong><\/p>\n<ul>\n<li>300 gr de masa sable\u00e9<\/li>\n<\/ul>\n<p><strong>Ingredientes para el relleno:<\/strong><\/p>\n<ul>\n<li>200 gr de crema pastelera<\/li>\n<li>30 cc de kirsch<\/li>\n<li>100 gr de crema de leche<\/li>\n<li>300 gr de frutillas<\/li>\n<li>100 gr de gelatina de frutillas<\/li>\n<li>250 gr de crema chantill\u00ed<\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n para la masa:<\/b><\/p>\n<p>Estirar la masa sabl\u00e9e hasta dejarla de 4 mm de espesor. Picar con un tenedor. Forzar una tartera de 22 cm de di\u00e1metro y 4 cm de altura. Enfriar en la heladera. Hornear a 180\u00b0C, con material de carga, hasta completar la cocci\u00f3n. Dejar enfriar.<\/p>\n<p><strong>Preparaci\u00f3n\u00a0para el relleno:<\/strong><\/p>\n<p>Perfumar la crema pastelera fr\u00eda con el kirsch y batir ligeramente hasta que resulte lisa. Batir la crema de leche a tres cuartos e incorporarla en forma envolvente con una esp\u00e1tula de goma. Rellenar la masa y alisar la superficie. Limpiar y cortar las frutillas. Colocarlas en posici\u00f3n horizontal sobre la crema, para formar una cubierta pena y pareja. Enfriar en la heladera. Preparar la gelatina utilizando la mitad del agua requerida en el envase. Enfriarla sobre bano de Maria inverso hasta que empiece a coagular. Volcar de inmediato sobre las frutillas. Enfriar en la heladera. Decorar el borde con la crema chantill\u00ed puesta en manga con boquilla rizada.<\/p>\n<p><strong>Notas<\/strong><\/p>\n<p>Esta tarta puede hacerse con damascos, duraznos, anan\u00e1 en lata o ciruelas y la gelatina correspondiente. No usar frutas como kiwi o anan\u00e1 fresco, que no armonizan con esta crema y no permiten que la gelatina coagule.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para la masa: 300 gr de masa sable\u00e9 Ingredientes para el relleno: 200 gr de crema pastelera 30 cc de kirsch 100 gr de crema de leche 300 gr de frutillas 100 gr de gelatina de frutillas 250 gr de crema chantill\u00ed Preparaci\u00f3n para la masa: Estirar la masa sabl\u00e9e hasta dejarla de 4&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/tarta-de-frutillas-al-kirsch\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":10889,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[7239,4972,6377,2904,6666,7238,2986,2985,7237],"class_list":["post-10888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-recetas-con-el-kirsch","tag-recetas-con-el-licor","tag-recetas-con-el-relleno","tag-recetas-con-la-fruta","tag-recetas-con-la-masa","tag-recetas-con-las-frutillas","tag-recetas-de-tartas","tag-recetas-dulces","tag-tarta-de-frutillas-al-kirsch"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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