{"id":697,"date":"2015-07-27T20:51:16","date_gmt":"2015-07-27T18:51:16","guid":{"rendered":"http:\/\/monoy.fr\/WordPress\/?p=697"},"modified":"2015-07-27T21:16:45","modified_gmt":"2015-07-27T19:16:45","slug":"tarte-chocolat-caramel","status":"publish","type":"post","link":"https:\/\/monoy.fr\/WordPress\/tarte-chocolat-caramel\/","title":{"rendered":"Tarte Chocolat Caramel"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-right\"><a href=\"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts\/697?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><\/a><a href=\"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts\/697?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img decoding=\"async\" src=\"https:\/\/monoy.fr\/WordPress\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Contenu imprim\u00e9\" \/><\/a><\/div><p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"http:\/\/www.monoy.fr\/recette\/dessert\/photo\/tartecaramel.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"http:\/\/www.monoy.fr\/recette\/dessert\/photo\/tartecaramel2.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<div align=\"left\">\n<table border=\"1\" width=\"440\">\n<tbody>\n<tr>\n<td colspan=\"2\" align=\"left\" valign=\"top\"><strong>Ingredients :<\/strong><\/td>\n<\/tr>\n<tr>\n<td align=\"left\" valign=\"top\" width=\"210\">\n<p align=\"left\"><strong>Fond de tarte\u00a0:<\/strong><\/p>\n<blockquote><p>&#8211; 175gr de farine<br \/>\n&#8211; 28gr de poudre d\u2019amande<br \/>\n&#8211; 28gr de chocolat amer<br \/>\n&#8211; 1 pinc\u00e9 de sel<br \/>\n&#8211; 56gr de sucre<br \/>\n&#8211; 110gr de beurre<\/p>\n<p>&#8211; 1 \u0153uf<br \/>\n&#8211; Vanille<\/p>\n<p>&#8211; 28ml d\u2019eau froide<\/p><\/blockquote>\n<\/td>\n<td align=\"left\" valign=\"top\" width=\"210\"><strong>Caramel :<\/strong><\/p>\n<blockquote><p>&#8211; 280gr de sucre fin<br \/>\n&#8211; 120ml d\u2019eau<br \/>\n&#8211; 120ml de cr\u00e8me \u00e9paisse<br \/>\n&#8211; 70gr de beurre<\/p><\/blockquote>\n<p><strong>Nappage chocolat :<\/strong><\/p>\n<blockquote><p>&#8211; 120ml de cr\u00e8me \u00e9paisse<br \/>\n&#8211; 120g de chocolat noir<\/p><\/blockquote>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3><b><span style=\"text-decoration: underline;\">Pr\u00e9paration<\/span><\/b><strong style=\"text-decoration: underline;\">\u00a0:<\/strong><\/h3>\n<h6>Fond de tarte :<\/h6>\n<blockquote><p>M\u00e9langer dans un saladier la farine, la poudre d&rsquo;amande, le chocolat amer, le sel, et le sucre.<\/p>\n<p>Rajouter le beurre et \u00e9craser a la fourchette le d\u00e9but, jusqu\u2019\u00e0 avoir une p\u00e2te homog\u00e8ne.<\/p>\n<p>Ajouter l\u2019\u0153uf et la vanille, m\u00e9langer a nouveau.<\/p>\n<p>Ajouter l\u2019eau froide, m\u00e9langer.<\/p>\n<p>Filmer de fa\u00e7on \u00e0 avoir une galette \u00e9paisse et mettre\u00a030 min au frigo.<\/p>\n<p>\u00c9taler sous un film transparent, et placer dans le moule, mettre ensuite 30 min au frigo.<\/p>\n<p>Piquer, placer un papier cuisson et mettre du poids dessus.<\/p>\n<p>Cuire 15min \u00e0\u00a0180\u00b0, retirer le papier et continuer \u00e0\u00a0cuire 10 \u00e0\u00a015 min de plus<\/p>\n<p>Laisser refroidir.<\/p><\/blockquote>\n<h6>Caramel\u00a0:<\/h6>\n<blockquote><p>Lancer le caramel en mettant le sucre et l\u2019eau dans une casserole a feu moyen.<\/p>\n<p>Quand il commence \u00e0 colorer, sortir la casserole du feu et rajouter la cr\u00e8me et m\u00e9langer toujours\u00a0hors du feu<\/p>\n<p>Faire cuire 1 a 2 min de plus et retirer du feu.<\/p>\n<p>Ajouter le beurre froid et bien m\u00e9langer.<\/p>\n<p>Couler sur la p\u00e2te et placer 4 \u00e0 5h au frigo.<\/p><\/blockquote>\n<h6>Nappage chocolat\u00a0:<\/h6>\n<blockquote><p>Faire chauffer la cr\u00e8me, d\u00e8s les premi\u00e8res \u00e9bullitions la verser sur le chocolat coup\u00e9 en morceaux.<\/p>\n<p>M\u00e9langer jusqu\u2019\u00e0 l\u2019obtention d\u2019une cr\u00e8me lisse.<\/p>\n<p>Verser sur le caramel et lisser, placer 2 \u00e0 3h au frigo.<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients : Fond de tarte\u00a0: &#8211; 175gr de farine &#8211; 28gr de poudre d\u2019amande &#8211; 28gr de chocolat amer &#8211; 1 pinc\u00e9 de sel &#8211; 56gr de sucre &#8211; 110gr de beurre &#8211; 1 \u0153uf &#8211; Vanille &#8211; 28ml d\u2019eau froide Caramel : &#8211; 280gr de sucre fin &#8211; 120ml d\u2019eau &#8211; 120ml de cr\u00e8me [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-697","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts\/697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/comments?post=697"}],"version-history":[{"count":12,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts\/697\/revisions"}],"predecessor-version":[{"id":699,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts\/697\/revisions\/699"}],"wp:attachment":[{"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/media?parent=697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/categories?post=697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/tags?post=697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}