{"id":3383,"date":"2021-07-18T21:10:33","date_gmt":"2021-07-19T00:10:33","guid":{"rendered":"http:\/\/www.sbmidis.com\/wordpress\/?p=3383"},"modified":"2021-07-18T21:10:35","modified_gmt":"2021-07-19T00:10:35","slug":"tarte-de-ganache-de-chocolate","status":"publish","type":"post","link":"https:\/\/www.sbmidis.com\/wordpress\/tarte-de-ganache-de-chocolate\/","title":{"rendered":"Tarte de ganache de chocolate"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Ingredientes<\/strong><\/p>\n\n\n\n

3 colheres de sopa de am\u00eandoas cortadas em fatias
6 colheres de a\u00e7\u00facar
1 1\/4 x\u00edcaras (com colher e nivelado) de farinha multiuso n\u00e3o branqueada
1\/4 colher de ch\u00e1 de sal
6 colheres de sopa de manteiga sem sal fria, cortada em peda\u00e7os
300 gr de chocolate amargo, picado grosseiramente
1 1\/4 x\u00edcara de creme de leite
1 colher de ch\u00e1 de extrato de baunilha puro
Chantilly levemente ado\u00e7ado para servir (opcional)<\/p>\n\n\n\n

Instru\u00e7\u00f5es<\/strong><\/p>\n\n\n\n

Passo 1<\/strong>
Pr\u00e9-aque\u00e7a o forno a 350 graus. Fa\u00e7a a massa: Em um processador de alimentos, pulse as am\u00eandoas at\u00e9 ficarem finamente mo\u00eddas. Adicione a\u00e7\u00facar, farinha e sal; pulsar at\u00e9 combinado. Adicione a manteiga, pulsando at\u00e9 que se formem migalhas grosseiras, sem grandes grumos de manteiga (a massa deve grudar quando for pin\u00e7ada com os dedos).<\/p>\n\n\n\n

Passo 2<\/strong>
Transfira a massa imediatamente para uma forma de torta de 23 cm com fundo remov\u00edvel. Usando um copo medidor, pressione uniformemente a massa no fundo e nas laterais da assadeira.<\/p>\n\n\n\n

Passo 3<\/strong>
Asse no centro do forno at\u00e9 dourar e firmar ao toque, cerca de 20 minutos. Transfira para uma gradinha para esfriar completamente, cerca de 1 hora.<\/p>\n\n\n\n

Passo 4<\/strong>
Fa\u00e7a ganache: Coloque o chocolate em uma tigela grande. Em uma panela pequena, leve o creme para ferver. Despeje o creme de leite quente, por uma peneira, sobre o chocolate. Mexa at\u00e9 ficar homog\u00eaneo e cremoso na textura. Misture a baunilha.<\/p>\n\n\n\n

Etapa 5<\/strong>
Despeje a mistura de chocolate no centro da casca da torta resfriada (se o chocolate estiver granuloso, passe por uma peneira). Deixe repousar at\u00e9 endurecer, cerca de 2 horas, ou leve \u00e0 geladeira por 1 hora. Sirva com chantilly, se desejar.<\/p>\n\n\n\n

Notas do cozinheiro<\/strong><\/p>\n\n\n\n

Use um copo medidor seco para nivelar a massa uniformemente na forma de torta.<\/p>\n\n\n\n

https:\/\/www.marthastewart.com\/315685\/chocolate-ganache-tart<\/a><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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