{"id":114183,"date":"2021-05-21T08:23:45","date_gmt":"2021-05-21T05:23:45","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=114183"},"modified":"2025-04-03T17:15:28","modified_gmt":"2025-04-03T14:15:28","slug":"tarta-cu-lamaie-si-bezea","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/ro\/tarta-cu-lamaie-si-bezea\/","title":{"rendered":"Tart\u0103 cu l\u0103m\u00e2ie \u0219i bezea"},"content":{"rendered":"
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Aceast\u0103 tart\u0103 cu l\u0103m\u00e2ie \u0219i bezea<\/strong> este un desert r\u0103coritor, perfect pentru zilele calde de prim\u0103var\u0103 \u0219i var\u0103. Umplutura sa vibrant\u0103 de l\u0103m\u00e2ie se potrive\u0219te de minune cu crusta crocant\u0103 \u0219i bezeaua fin\u0103, u\u0219or rumenit\u0103 de deasupra. Cu un strat generos de bezea pufoas\u0103, aceast\u0103 tart\u0103 nu doar c\u0103 arat\u0103 spectaculos, dar este \u0219i absolut irezistibil\u0103.<\/p>\n

Cum s\u0103 faci tart\u0103 cu l\u0103m\u00e2ie \u0219i bezea<\/span><\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n

Re\u021beta nu este deloc dificil\u0103, dar poate necesita pu\u021bin\u0103 r\u0103bdare \u0219i trebuie f\u0103cut\u0103 \u00een avans. Umplutura trebuie s\u0103 se \u00eent\u0103reasc\u0103 \u00een frigider, a\u0219a c\u0103 a\u0219 recomanda s\u0103 faci aceast\u0103 tart\u0103 cu o zi \u00eenainte.\u00a0<\/p>\n

Preg\u0103ti\u021bi crusta de tart\u0103<\/h3>\n

Pentru crust\u0103,<\/strong> am ales s\u0103 merg cu un pate sablee<\/strong>. Pentru asta, amesteca\u021bi untul cu zah\u0103rul pudr\u0103 p\u00e2n\u0103 devine cremos \u0219i pufos. Ad\u0103uga\u021bi oul \u0219i continua\u021bi s\u0103 amesteca\u021bi p\u00e2n\u0103 se combin\u0103 bine \u0219i devine cremos. Incorpora\u021bi f\u0103ina, migdalele m\u0103cinate \u0219i sarea \u0219i ad\u0103uga\u021bi la amestecul de unt. Dac\u0103 nu dori\u021bi s\u0103 folosi\u021bi migdale, folosi\u021bi aceea\u0219i cantitate de f\u0103in\u0103 \u00een schimb. Ad\u0103uga\u021bi lapte numai dac\u0103 este necesar. \u00cenf\u0103\u0219ura\u021bi aluatul cu folie de plastic, forma\u021bi-l \u00eentr-un disc \u0219i refrigera\u021bi timp de cel pu\u021bin 30 de minute.<\/p>\n

\u00centinde aluatul \u00eentre dou\u0103 buc\u0103\u021bi de h\u00e2rtie de copt sau folie de plastic p\u00e2n\u0103 c\u00e2nd ajunge la aproximativ 30cm \u00een diametru. Apas\u0103 aluatul la baza \u0219i marginile unei t\u0103vi de tart\u0103 de 23cm. Este \u00eentotdeauna mai bine s\u0103 refrigerezi crusta timp de aproximativ 30 de minute \u00eenainte de copt, deoarece acest lucru ajut\u0103 la men\u021binerea formei sale.<\/p>\n

\u00cen\u021bepa\u021bi aluatul cu o furculi\u021b\u0103 \u0219i coace\u021bi-l cu greut\u0103\u021bi. Dac\u0103 marginile se rumenesc prea repede, acoperi\u021bi marginile cu un scut de tart\u0103 sau un scut de folie de aluminiu pentru ultimele minute de coacere. Pentru a sigila crusta, peria\u021bi crusta cu ou b\u0103tut \u0219i coace\u021bi \u00eenc\u0103 2 minute. L\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de umplere.<\/p>\n

Preg\u0103ti\u021bi umplutura de l\u0103m\u00e2ie<\/h3>\n

Pentru umplutura de l\u0103m\u00e2ie<\/strong>, separa\u021bi mai \u00eent\u00e2i albu\u0219urile de g\u0103lbenu\u0219uri. Bate\u021bi g\u0103lbenu\u0219urile cu amidon de porumb \u0219i pune\u021bi deoparte.<\/p>\n

\u00centr-o crati\u021b\u0103 medie ad\u0103uga\u021bi zah\u0103rul \u0219i coaja de l\u0103m\u00e2ie \u0219i amesteca\u021bi c\u00e2teva secunde pentru a elibera uleiul. Ad\u0103uga\u021bi apa, sucul de l\u0103m\u00e2ie \u0219i sarea \u0219i aduce\u021bi la fierbere la foc mediu spre mare. Amesteca\u021bi \u00een mod constant \u0219i g\u0103ti\u021bi timp de aproximativ 2-3 minute p\u00e2n\u0103 c\u00e2nd zah\u0103rul este complet dizolvat.<\/p>\n

Toarn\u0103 aproximativ 1 can\u0103 din amestecul fierbinte peste g\u0103lbenu\u0219uri pentru a le tempera \u0219i toarn\u0103 amestecul de g\u0103lbenu\u0219uri \u00een crati\u021b\u0103. Pune pe foc mediu-mic \u0219i amestec\u0103 \u00een mod continuu. G\u0103te\u0219te p\u00e2n\u0103 se \u00eengroa\u0219\u0103, timp de aproximativ 2-3 minute, \u0219i \u00eendep\u0103rteaz\u0103 de pe foc.<\/p>\n

Ad\u0103uga\u021bi treptat untul \u0219i amesteca\u021bi pentru a-l incorpora. Strecura\u021bi umplutura de l\u0103m\u00e2ie \u0219i l\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103 u\u0219or \u00eenainte de a umple crusta.<\/p>\n

Refrigera\u021bi tarta umplut\u0103 timp de cel pu\u021bin 6-8 ore sau peste noapte \u00eenainte de a o acoperi cu bezeaua.<\/p>\n

Preg\u0103ti\u021bi toppingul de bezea<\/h3>\n

Pentru bezea<\/strong>, pune\u021bi albu\u0219urile, zah\u0103rul, crema de tartar \u0219i sarea \u00eentr-un bol rezistent la c\u0103ldur\u0103. A\u0219eza\u021bi peste o crati\u021b\u0103 cu ap\u0103 care fierbe la foc mic (bain-marie). Amesteca\u021bi constant, timp de aproximativ 5 minute, sau dac\u0103 ave\u021bi un termometru p\u00e2n\u0103 atinge 71C (160F). Acest pas pasteurizeaz\u0103 albu\u0219urile f\u0103r\u0103 a le g\u0103ti \u0219i le face sigure pentru utilizare \u00een deserturi.<\/p>\n

\u00cendep\u0103rta\u021bi de pe foc \u0219i \u00eencepe\u021bi s\u0103 amesteca\u021bi la vitez\u0103 mare timp de aproximativ 5-7 minute, p\u00e2n\u0103 c\u00e2nd se formeaz\u0103 v\u00e2rfuri rigide lucioase. Incorpora\u021bi extractul de vanilie \u00een timp ce amesteca\u021bi.<\/p>\n

\u00centinde bezeaua peste tarta. Folose\u0219te o lingur\u0103 pentru a crea ni\u0219te v\u00e2rfuri de bezea. Rumene\u0219te bezeaua cu un arz\u0103tor de creme brulee dac\u0103 dore\u0219ti \u0219i este gata de servit.<\/p>\n

Chiar dac\u0103 sunt o mare iubitoare a deserturilor cu ciocolat\u0103 \u0219i a\u0219 alege aproape \u00eentotdeauna un desert de ciocolat\u0103 \u00een locul unuia cu fructe, aceast\u0103 tart\u0103 este pur \u0219i simplu irezistibil\u0103. Am adorat-o de la prima inghi\u021bitur\u0103.<\/p>\n

Sper c\u0103 vei \u00eencerca aceast\u0103 tart\u0103 cu l\u0103m\u00e2ie \u0219i bezea. Nu uita s\u0103 m\u0103 t\u0103guie\u0219ti pe Instagram<\/a><\/strong> dac\u0103 o \u00eencerci, mi-ar pl\u0103cea s\u0103 v\u0103d interpretarea ta.\u00a0<\/p>\n

Pentru mai multe re\u021bete de deserturi cu l\u0103m\u00e2ie, consulta\u021bi colec\u021bia noastr\u0103 de 15 deserturi cu l\u0103m\u00e2ie<\/strong>.\u00a0\u00a0<\/a><\/p>\n

[lo_wide_image]\"Felie[\/lo_wide_image]<\/p>\n

S-AR PUTEA S\u0102 V\u0102 PLAC\u0102 \u0218I:<\/strong>
Batoane cu l\u0103m\u00e2ie<\/a>
Pl\u0103cint\u0103 cu nuci pecan \u0219i topping de bezea<\/a>
Tart\u0103 cu ciocolat\u0103<\/a>
<\/a>Tarte \u00een form\u0103 de flori cu l\u0103m\u00e2ie \u0219i ciocolat\u0103 alb\u0103<\/a>
<\/a>Rulouri \u00een form\u0103 de trandafir cu crem\u0103 de l\u0103m\u00e2ie <\/a><\/p>\n\n\n\n

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Tart\u0103 cu l\u0103m\u00e2ie \u0219i bezea<\/h2>\n\t\t

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Aceast\u0103 tart\u0103 cu l\u0103m\u00e2ie \u0219i bezea<\/strong> este un desert r\u0103coritor, perfect pentru zilele calde de prim\u0103var\u0103 \u0219i var\u0103. Umplutura sa vibrant\u0103 de l\u0103m\u00e2ie se potrive\u0219te de minune cu crusta crocant\u0103 \u0219i bezeaua fin\u0103, u\u0219or rumenit\u0103 de deasupra. Cu un strat generos de bezea pufoas\u0103, aceast\u0103 tart\u0103 nu doar c\u0103 arat\u0103 spectaculos, dar este \u0219i absolut irezistibil\u0103.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
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Pate Sablee<\/h4>
  • 1\/2 can\u0103 (110g) unt nes\u0103rat (, la temperatura camerei)<\/li>
  • 1\/4 can\u0103 (30g) zah\u0103r pudr\u0103<\/li>
  • 1 ou<\/li>
  • 1 \u00bc can\u0103 (160g) f\u0103in\u0103<\/li>
  • 1\/2 can\u0103 (50g) migdale m\u0103cinate<\/li>
  • 1\/4 linguri\u021b\u0103 (1g) sare<\/li>
  • 1 lingur\u0103 (15ml) lapte<\/li>
  • ou b\u0103tut (, pentru etan\u0219area crustei \u00een timpul coacerii)<\/li><\/ul>

    Umplutura de l\u0103m\u00e2ie<\/h4>
    • 1 can\u0103 (200g) zah\u0103r<\/li>
    • 1\/3 can\u0103 (40g) amidon de porumb<\/li>
    • 1\/4 linguri\u021b\u0103 (1g) sare<\/li>
    • 5 g\u0103lbenu\u0219uri de ou<\/li>
    • 1 \u2153 can\u0103 (320ml) ap\u0103<\/li>
    • 2\/3 can\u0103 (160ml) suc de l\u0103m\u00e2ie proasp\u0103t (de la 3-4 l\u0103m\u00e2i)<\/li>
    • 3 linguri (42g) unt<\/li>
    • Coaj\u0103 ras\u0103 de la 1 l\u0103m\u00e2ie mare (10g)<\/li><\/ul>

      Topping de bezea<\/h4>
      • 5 albu\u0219uri de ou (, la temperatura camerei)<\/li>
      • 1 can\u0103 (200g) zah\u0103r<\/li>
      • 1\/4 linguri\u021b\u0103 (1g) crem\u0103 de tartar<\/li>
      • 1\/4 linguri\u021b\u0103 (1g) sare<\/li>
      • 1 linguri\u021b\u0103 (5g) extract de vanilie<\/li><\/ul>\t<\/div>\n\t
        \n\t\t

        Preg\u0103te\u0219te crusta.<\/h4>

        1. Crusta din aceast\u0103 re\u021bet\u0103 este pate sablee. \u00centr-un bol mare amesteca\u021bi untul cu zah\u0103rul pudr\u0103 p\u00e2n\u0103 devine u\u0219or \u0219i pufos. Ad\u0103uga\u021bi oul \u0219i continua\u021bi s\u0103 amesteca\u021bi p\u00e2n\u0103 se combin\u0103 bine \u0219i devine cremos.<\/p><\/li>

        2. \u00centr-un bol mediu, amesteca\u021bi f\u0103ina cu migdalele m\u0103cinate \u0219i sarea \u0219i ad\u0103uga\u021bi la amestecul de unt.<\/li>
        3. Incorporeaz\u0103 amestecul de f\u0103in\u0103 \u00een unt p\u00e2n\u0103 c\u00e2nd se combin\u0103. Adaug\u0103 lapte dac\u0103 este necesar. Asigur\u0103-te c\u0103 nu lucrezi prea mult aluatul.<\/li>
        4. \u00cenvele\u0219te aluatul cu folie de plastic, formeaz\u0103 un disc \u0219i las\u0103-l la frigider pentru cel pu\u021bin 30 de minute.<\/li>

        5. \u00cenc\u0103lze\u0219te cuptorul la 180C\/350F.<\/p><\/li>

        6. \u00centinde aluatul \u00eentre dou\u0103 buc\u0103\u021bi de h\u00e2rtie de copt sau folie de plastic p\u00e2n\u0103 c\u00e2nd ajunge la aproximativ 30cm \u00een diametru.<\/p><\/li>

        7. Ap\u0103sa\u021bi aluatul la baza \u0219i pe marginile unei t\u0103vi de tart\u0103 de 23cm. T\u0103ia\u021bi aluatul \u00een exces.<\/p><\/li>

        8. Refrigera\u021bi timp de aproximativ 30 de minute \u00eenainte de coacere.<\/li>

        9. \u00cen\u021bepa\u021bi aluatul cu o furculi\u021b\u0103 \u0219i a\u0219eza\u021bi o h\u00e2rtie de copt deasupra aluatului. Umple\u021bi cu fasole uscat\u0103, orez sau greut\u0103\u021bi pentru pl\u0103cint\u0103.<\/p><\/li>

        10. Coace\u021bi timp de 15 minute. \u00cendep\u0103rta\u021bi greut\u0103\u021bile \u0219i h\u00e2rtia de copt.<\/p><\/li>

        11. Coace\u021bi pentru \u00eenc\u0103 15-17 minute. Dac\u0103 marginile se rumenesc prea repede, acoperi\u021bi marginile cu un scut de tart\u0103 sau un scut de folie de aluminiu.<\/p><\/li>

        12. Periaza crusta cu ou batut pentru etan\u0219are \u0219i coace timp de \u00eenc\u0103 2 minute \u00een plus.<\/p><\/li>

        13. Permite\u021bi r\u0103cirea crustei \u00eenainte de umplere.<\/p><\/li><\/ol>

          \u00centre timp, preg\u0103ti\u021bi umplutura de l\u0103m\u00e2ie.<\/h4>
          1. Separa\u021bi albu\u0219urile de g\u0103lbenu\u0219uri. \u00centr-un bol mediu, amesteca\u021bi g\u0103lbenu\u0219urile cu amidonul de porumb \u0219i l\u0103sa\u021bi deoparte.<\/li>
          2. \u00centr-o crati\u021b\u0103 medie ad\u0103uga\u021bi zah\u0103r \u0219i coaj\u0103 de l\u0103m\u00e2ie \u0219i amesteca\u021bi c\u00e2teva secunde pentru a elibera uleiul. Ad\u0103uga\u021bi ap\u0103, suc de l\u0103m\u00e2ie \u0219i sare \u0219i aduce\u021bi la fierbere la foc mediu-mare. Amesteca\u021bi \u00een mod constant \u0219i g\u0103ti\u021bi timp de aproximativ 2-3 minute p\u00e2n\u0103 c\u00e2nd zah\u0103rul este complet dizolvat.<\/li>

          3. Turna\u021bi aproximativ 1 can\u0103 din amestecul fierbinte peste g\u0103lbenu\u0219uri pentru a tempera g\u0103lbenu\u0219urile \u0219i turna\u021bi amestecul de g\u0103lbenu\u0219 \u00een crati\u021b\u0103. Pune\u021bi pe foc mediu-mic \u0219i amesteca\u021bi continuu. G\u0103ti\u021bi p\u00e2n\u0103 se \u00eengroa\u0219\u0103, timp de aproximativ 2-3 minute \u0219i \u00eendep\u0103rta\u021bi de pe foc.<\/p><\/li>

          4. Ad\u0103uga\u021bi treptat untul \u0219i amesteca\u021bi pentru a-l incorpora.<\/li>
          5. \t\tToarn\u0103 umplutura de l\u0103m\u00e2ie printr-o sit\u0103 \u0219i las-o deoparte s\u0103 se r\u0103ceasc\u0103 u\u0219or. C\u00e2nd s-a r\u0103cit u\u0219or, toarn\u0103 umplutura peste crust\u0103.<\/li>
          6. \t\tRefrigera\u021bi timp de cel pu\u021bin 6-8 ore sau peste noapte.<\/li><\/ol>

            Preg\u0103te\u0219te toppingul de bezea.<\/h4>

            1. Pune albu\u0219urile, zah\u0103rul, crema de tartar \u0219i sarea \u00eentr-un bol rezistent la c\u0103ldur\u0103. A\u0219eza\u021bi-l deasupra unei crati\u021be cu ap\u0103 \u00een clocot (bain-marie).<\/p><\/li>

            2. Amestec\u0103 constant, timp de aproximativ 5 minute, sau dac\u0103 ai un termometru p\u00e2n\u0103 c\u00e2nd ajunge la 71C\/160F.<\/p><\/li>

            3. \u00cendep\u0103rteaz\u0103 de pe foc \u0219i \u00eencepe s\u0103 amesteci la vitez\u0103 mare timp de aproximativ 5-7 minute, p\u00e2n\u0103 c\u00e2nd se formeaz\u0103 v\u00e2rfuri rigide lucioase. Adaug\u0103 extractul de vanilie \u00een timp ce amesteci.<\/p><\/li>

            4. \u00centinde bezeaua peste tart\u0103. Folose\u0219te o lingur\u0103 pentru a crea ni\u0219te v\u00e2rfuri de bezea. Rumene\u0219te bezeaua cu o tor\u021b\u0103 de creme brulee, dac\u0103 dore\u0219ti.<\/p><\/li>

            5. Servi\u021bi \u0219i p\u0103stra\u021bi ce r\u0103m\u00e2ne la frigider. <\/p><\/li><\/ol>\t<\/div>\n\t

              \n\t\t\t<\/div>\n\t
              \n\t\t
              Desert<\/div>
              Fran\u021buzeasc\u0103<\/div>
              bezea, l\u0103m\u00e2ie, tart\u0103, tart\u0103 cu l\u0103m\u00e2ie<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Aceast\u0103 tart\u0103 cu l\u0103m\u00e2ie \u0219i bezea este un desert r\u0103coritor, perfect pentru zilele calde de prim\u0103var\u0103 \u0219i var\u0103. Umplutura sa vibrant\u0103 de l\u0103m\u00e2ie se potrive\u0219te de minune cu crusta crocant\u0103 \u0219i bezeaua fin\u0103, u\u0219or rumenit\u0103 de deasupra. Cu un strat generos de bezea pufoas\u0103, aceast\u0103 tart\u0103 nu doar c\u0103 arat\u0103 spectaculos, dar este \u0219i absolut …<\/p>\n","protected":false},"author":1,"featured_media":93383,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":836,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":65491,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[13316,13306,13318,13311,13704,13317,13644,13312,13636,13343,13708,13778,13321,13767],"tags":[17184,17183,17187,17186,14376,15081,17188,24536,17189,17181],"class_list":["post-114183","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deserturi-cu-fructe","category-retete-de-craciun","category-retete-de-iarna","category-retete-de-pasti","category-retete-de-patiserie","category-retete-de-primavara","category-retete-de-toamna","category-retete-de-vara","category-retete-de-ziua-recunostintei","category-retete-europene","category-retete-frantuzesti","category-retete-pentru-ziua-de-nastere","category-retete-video","category-tarte-si-placinte-americane","tag-how-to-make-toasted-meringue-2","tag-how-to-make-meringue-topping-2","tag-lemon-pie-2","tag-lemon-meringue-tart-recipe-2","tag-lemon-recipes-2","tag-almond-recipes-2","tag-lemon-tart-2","tag-tarta-cu-lamaie-si-bezea","tag-meringue-tart-2","tag-easy-lemon-meringue-tart-2"],"yoast_head":"\nTart\u0103 cu l\u0103m\u00e2ie \u0219i bezea - 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