¡Hola, amigos de Hive! Saludos y bendiciones para todos en este 2022
Hello friends of Hive! Greetings and blessings to all in this 2022
Estoy muy contenta de poder estar con ustedes en este nuevo año, para traerles un poco de lo que tanto me gusta y al mismo tiempo aprender sobre usted.
En esta ocasión, les traigo una receta tan fácil como deliciosa. Y estamos hablando de unas tartaletas de parchita, es un postre súper sencillo de hacer aunque es uno de los que toma más tiempo, pero vale totalmente la pena, así que les mostrare el paso a paso.
I am very happy to be with you in this new year, to bring you a little of what I like so much and at the same time learn about you.
On this occasion, I bring you a recipe that is as easy as it is delicious. And we are talking about some passion fruit tartlets, it is a super simple dessert to make although it is one of the ones that takes more time, but it is totally worth it, so I will show you the step by step.
Para la base:
• 180 gr de mantequilla
• 100 gr de Azúcar impalpable (10 cdas)
• 2 yemas
• 300 gr de harina todo uso (2 1/3 taza)
• Una pizca de sal
Para el relleno:
• 2 parchitas grandes (150 gr)
• 125 ml de agua (1/2 taza)
• 160 gr de azúcar
• 60 gr de maicena o fécula de maíz
• 4 yemas
• 375 ml de leche (1 ½ taza)
For the base:
• 180 grams of butter
• 100gr of impalpable sugar (10 tbsp)
• 2 yolks
• 300 gr of all-purpose flour (2 1/3 cup)
• A pinch of salt
For the filling:
• 2 large passion fruit (150 gr)
• 125 ml of water (1/2 cup)
• 160 grams of sugar
• 60 gr of cornstarch or cornstarch
• 4 yolks
• 375 ml of milk (1 ½ cup)
1✨
Primero hacemos la masa para la base. En un bowl agregamos 180 gr de mantequilla y 100 gr de azúcar impalpable, con una batidora mezclamos hasta cremar. Ya que esté listo le agregamos dos yemas, batimos hasta que todo se haya incorporado.
Tamizamos 300 gr de harina, para evitar grumos, y mezclamos todo con nuestras manos, aquí no hace falta amasar mucho, solo integrar los ingredientes. Ya que este lista, la tapamos con un papel fil y lo dejamos en el refrigerador por 30 min.
First we make the dough for the base. In a bowl we add 180 gr of butter and 100 gr of impalpable sugar, with a mixer we mix until creamy. Once it is ready, we add two yolks, we beat until everything has been incorporated.
We sift 300 gr of flour, to avoid lumps, and mix everything with our hands, here it is not necessary to knead much, just integrate the ingredients. Once it's ready, we cover it with a paper fil and leave it in the refrigerator for 30 min.
2✨
Ya que haya pasado el tiempo, con un rodillo estiramos la masa, debe quedar de un grosor de 0.50 cm aproximadamente, y con los moldes, sacamos los trozos que luego estiraremos en ellos hasta quedar lo más finos posible, hasta que nos quede de esta forma.
Salieron 50 tartaletas con molde de coctel. Pero con moldes de 10cm salen 12 aproximadamente.
50 tartlets with cocktail mold came out. But with 10cm molds approximately 12 come out.
Luego, lo horneamos en un horno precalentado a 180 grados, por 20 minutos, o hasta que estén dorados los bordes.
Once time has passed, with a rolling pin we stretch the dough, it should be approximately 0.50 cm thick, and with the molds, we take out the pieces that we will later stretch in them until they are as thick as possible. finer as possible, until we get this shape.
Then, we bake it in a preheated oven at 180 degrees, for 20 minutes, or until the edges are golden.
3✨
Para el relleno, licuamos la pulpa de 2 parchitas con media taza de agua (Reservamos en el refrigeramos). En un recipiente agregamos, el azúcar, la maicena, y con ayuda de un colador, agregamos 4 yemas de huevo, incorporamos todo, para luego agregar poco a poco con el colador el jugo de las parchita, para evitar los restos de las semillas.
For the filling, blend the pulp of 2 passion fruit with half a cup of water (reserve in the fridge). In a container we add the sugar, cornstarch, and with the help of a strainer, add 4 egg yolks, incorporate everything, and then add the passion fruit juice little by little with the strainer, to avoid the remains of the seeds.
4✨
En una olla agregamos 1 ½ taza de leche, lo colocamos al fuego y cuando este hirviendo, añadimos la mezcla de las parchita que hicimos anteriormente, y batimos constantemente en forma de 8, hasta que esta espese.
Retiramos del fuego, y para que esta quede cremosa, la tapamos con un papel fil a contacto y dejamos reposar.
In a pot we add 1 ½ cup of milk, we put it on the fire and when it is boiling, we add the mixture of the passion fruit that we made previously, and beat constantly in the form of 8, until it is thicken.
We remove from the heat, and to make it creamy, we cover it with contact paper and let it rest.
5✨
Por último, solo nos queda rellenar cada una de la bases con la crema de parchita. También pueden decorarla con la pulpa o merengue suizo, aunque eso depende de su gusto.
Finally, we only have to fill each of the bases with passion fruit cream. You can also decorate it with the pulp or Swiss meringue, although that depends on your taste.
¡Y listo!, así quedaron nuestras tartaleta.
And that's it! That's how our tartlets turned out.
Espero que les haya gustado tanto como a mí, e intente hacer esta receta en su casa.
I hope you liked it as much as I did, and give this recipe a try at home.
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