{"id":16048,"date":"2020-05-13T18:11:34","date_gmt":"2020-05-13T23:11:34","guid":{"rendered":"https:\/\/pastry.science\/?p=187"},"modified":"2022-01-28T22:24:26","modified_gmt":"2022-01-29T03:24:26","slug":"tartatletas-de-limon","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/tartatletas-de-limon\/","title":{"rendered":"Tartaletas de Lim\u00f3n"},"content":{"rendered":"<p>Existen much\u00edsimas recetas de tartas y pie de lim\u00f3n. Esta es una receta que es una especie de h\u00edbrido entre <a href=\"https:\/\/loquecomemos.com\/creme-brulee\/\"><em>Cr\u00e8me br\u00fbl\u00e9e<\/em><\/a> y pie de lim\u00f3n.<!--more--><\/p>\n<p>Receta adaptada desde <em>Baking and pastry: mastering the art and craft<\/em> del CIA. P\u00e1gina 772.<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>55g crema de leche, 35% materia grasa<\/li>\n<li>30g jugo de lim\u00f3n<\/li>\n<li>15g jugo de naranja<\/li>\n<li>1,5g ralladura de lim\u00f3n, s\u00f3lo el flavedo<\/li>\n<li>55g az\u00facar<\/li>\n<li>55g huevos (1 grande)<\/li>\n<li>30g yemas (2 yemas aprox.)<\/li>\n<li>6 tartaletas de 7,5cm de di\u00e1metro<\/li>\n<li>cs az\u00facar para caramelizar<\/li>\n<li>cs crema Chantilly<\/li>\n<li>C\u00e1scara de lim\u00f3n confitada<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16411\" data-permalink=\"https:\/\/le-fort.org\/cocina\/tartatletas-de-limon\/tarta-limon\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-limon.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0.95&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;ANE-LX3&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;3.8&quot;,&quot;iso&quot;:&quot;640&quot;,&quot;shutter_speed&quot;:&quot;0.05&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"tarta-limon\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-limon.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-large wp-image-16411\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2020\/05\/tarta-limon-1280x720.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Tarta de lim\u00f3n\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-limon.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-limon.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-limon.jpg?resize=1536%2C864&amp;ssl=1 1536w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-limon.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Combinar la crema, jugo de c\u00edtricos, ralladura de lim\u00f3n y 45g del az\u00facar en una olla y calentar -revolviendo para disolver el az\u00facar- hasta que la mezcla llegue a los 82\u00b0C<\/li>\n<li>Batir huevos, yemas y az\u00facar restante y temperar con la crema caliente. Cernir<\/li>\n<li>Dividir la crema entre las tartaletas, llenando hasta 3mm del borde.<\/li>\n<li>Hornear a 150\u00b0C hasta que el relleno cuaje, unos 20 minutos.<\/li>\n<li>Enfriar a temperatura ambiente y refrigerar hasta que la crema cuaje completamente.<\/li>\n<li>Espolvorear con az\u00facar y caramelizar con soplete. Dejar enfriar completamente.<\/li>\n<li>Decorar con una roseta de crema Chantilly con una boquilla estrella y sobre la crema poner juliana de c\u00e1scara confitada de lim\u00f3n.<\/li>\n<\/ol>\n<h2>Variaciones<\/h2>\n<p>Para una versi\u00f3n sin horno:<\/p>\n<ul>\n<li>A\u00f1adir 1\/2 sobre de gelatina sin sabor, previamente hidratada a la crema caliente y revolver hasta disolver completamente<\/li>\n<li>Volver al fuego y calentar la mezcla hasta los 70\u00b0C para pasterurizarla<\/li>\n<li>Verter en las tartaletas<\/li>\n<li>Refrigerar las tartaletas hasta que la gelatina cuaje.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/how-to-use-gelatin\/\" target=\"_blank\" rel=\"noopener noreferrer\">Aqu\u00ed hay m\u00e1s informaci\u00f3n sobre el uso de la gelatina<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de tartaletas de lim\u00f3n<\/p>\n","protected":false},"author":2,"featured_media":16412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[949],"tags":[23,654],"class_list":["post-16048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos","tag-limon","tag-tartas","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/05\/tarta-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4aQ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16894,"url":"https:\/\/le-fort.org\/cocina\/masa-de-tartaleta-y-pie-de-limon\/","url_meta":{"origin":16048,"position":0},"title":"Masa 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https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pie-limon-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16050,"url":"https:\/\/le-fort.org\/cocina\/sable-de-limon\/","url_meta":{"origin":16048,"position":1},"title":"Sabl\u00e9 de Lim\u00f3n","author":"Marell Rojas","date":"13 de Mayo, 2020","format":false,"excerpt":"Receta de masa sabl\u00e9 de lim\u00f3n","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/gastrofisica.jpg?fit=337%2C500&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":16051,"url":"https:\/\/le-fort.org\/cocina\/lemon-curd-cuajada-de-limon\/","url_meta":{"origin":16048,"position":2},"title":"Lemon Curd (Cuajada de Lim\u00f3n)","author":"Marell Rojas","date":"13 de Mayo, 2020","format":false,"excerpt":"Receta de lemon curd.","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2014\/07\/pie-agar.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":73,"url":"https:\/\/le-fort.org\/cocina\/receta-pie-de-limon-relleno-maicena\/","url_meta":{"origin":16048,"position":3},"title":"Pie de lim\u00f3n con relleno de Maicena","author":"Le-Fort.org","date":"26 de Julio, 2011","format":false,"excerpt":"Receta de Pie de lim\u00f3n con relleno de maicena, menos dulce que el de leche condensada, y m\u00e1s adecuado para los intolerantes a la lactosa.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pie-limon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pie-limon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pie-limon-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pie-limon-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/pie-limon-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5272,"url":"https:\/\/le-fort.org\/cocina\/cheesecake-de-limon\/","url_meta":{"origin":16048,"position":4},"title":"Cheesecake de Lim\u00f3n","author":"Le-Fort.org","date":"21 de Febrero, 2014","format":false,"excerpt":"Receta de cheesecake de lim\u00f3n, un pie que es a la vez un cheesecake y un pie de lim\u00f3n, con masa de galletas y cubierto de merengue. 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Es un pie m\u00e1s ligero que el cl\u00e1sico de leche condensada.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/hd.jpg?fit=1024%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/hd.jpg?fit=1024%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/hd.jpg?fit=1024%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/12\/hd.jpg?fit=1024%2C400&ssl=1&resize=700%2C400 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=16048"}],"version-history":[{"count":4,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16048\/revisions"}],"predecessor-version":[{"id":16413,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16048\/revisions\/16413"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/16412"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=16048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=16048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=16048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}