{"id":4663,"date":"2024-08-23T08:35:00","date_gmt":"2024-08-23T05:35:00","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=4663"},"modified":"2024-08-23T08:35:00","modified_gmt":"2024-08-23T05:35:00","slug":"tarta-de-ricotta-y-guindas","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=4663","title":{"rendered":"Tarta de ricotta y guindas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Preparaci\u00f3n:&nbsp;<strong>30 Min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cocci\u00f3n:&nbsp;<strong>60 min.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descanso:&nbsp;<strong>30 Min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dificultad:&nbsp;<strong>F\u00e1cil<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dosis para:\u00a0<strong>6-8 personas<\/strong><a href=\"https:\/\/www.cookist.it\/author\/melissadolci\/\"><\/a><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-still-life-1200x675.jpg\" alt=\"Imagen\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La\u00a0\u00a0<strong>tarta de ricotta y guindas<\/strong>\u00a0es un\u00a0<strong>postre<\/strong>\u00a0t\u00edpico\u00a0de reposter\u00eda romana\u00a0. Se trata de una masa\u00a0de masa quebrada\u00a0s\u00faper desmenuzable , que alberga un delicioso relleno elaborado con ricotta de leche de oveja, az\u00facar y mermelada de guindas. Sabroso y genuino, es ideal para\u00a0<strong>el desayuno<\/strong>\u00a0, la\u00a0\u00a0<strong>merienda<\/strong>\u00a0o al\u00a0<strong>final de una comida<\/strong>\u00a0para una ocasi\u00f3n especial.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Las guindas\u00a0son\u00a0peque\u00f1os\u00a0<strong>frutos rojos<\/strong>\u00a0, a menudo tambi\u00e9n identificados como &#8220;guindas silvestres&#8221;. Su pulpa es muy suave y jugosa, mientras que su sabor \u00e1cido tiene un\u00a0<strong>regusto dulz\u00f3n<\/strong>\u00a0intenso , que casa perfectamente con la delicadeza de la ricota. Para este bizcocho puedes preparar una\u00a0mermelada casera\u00a0, utilizar una ya preparada o, si realmente no tienes guindas disponibles, optar por\u00a0mermelada de cerezas\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nuestra\u00a0\u00a0<strong>Melissa<\/strong>\u00a0te muestra c\u00f3mo hacer una tarta perfecta, partiendo de la &#8220;masa quebrada romana&#8221;; Ella us\u00f3 una\u00a0batidora planetaria\u00a0, pero, si lo prefieres, puedes mezclar los ingredientes r\u00e1pidamente a mano. Para un resultado impecable, recuerda comprar una buena\u00a0<strong>ricota de oveja<\/strong>\u00a0y dejarla escurrir del suero durante al menos media hora: de esta forma quedar\u00e1 seca y tambi\u00e9n podr\u00e1 absorber el l\u00edquido que desprenden las guindas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El pastel naci\u00f3 de la&nbsp;<strong>tradici\u00f3n judeo-jud\u00eda<\/strong>&nbsp;: en el siglo XVIII, de hecho, un edicto del Papa prohib\u00eda a los jud\u00edos comerciar con cualquier tipo de producto l\u00e1cteo. Para superar esta ley, los panaderos comenzaron a preparar&nbsp;<strong>postres cubiertos<\/strong>&nbsp;, para ocultar el relleno a la vista de los guardias papales: a\u00fan hoy es posible degustar deliciosas tartas en las callejuelas del gueto jud\u00edo de Roma.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubre c\u00f3mo preparar la tarta de ricotta y guindas siguiendo el procedimiento y los consejos paso a paso. Si te ha gustado esta receta, prueba tambi\u00e9n la\u00a0tarta de ricota y cerezas negras\u00a0y la\u00a0tarta de ricota y cerezas\u00a0.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ingredientes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para la masa quebrada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 harina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">430 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">huevo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">yemas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manteca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sal<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 pizca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lim\u00f3n (ralladura)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Canela<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 pizca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vainilla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2 baya<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para el relleno<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ricota de oveja<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">850 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">170 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">mermelada de guindas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">350 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para terminar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">huevo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Leche<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">al gusto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tu tambi\u00e9n los necesitas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">al gusto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mantequilla para el molde<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">al gusto<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar la tarta de ricotta y guindas<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-aggiungi-il-burro.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Empiece por preparar la masa quebrada: recoja la mantequilla, a\u00fan fr\u00eda pero trabajable, en trozos peque\u00f1os en el bol de la batidora.1, az\u00facar, una pizca de sal, canela y las semillas de 1\/2 vaina de vainilla.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-mescola-gli-ingredienti-della-frolla.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coloca el gancho para hojas y comienza a mezclar los ingredientes hasta obtener una consistencia cremosa. Agrega primero el huevo, luego las dos yemas, contin\u00faa mezclando hasta que la mezcla tenga un color uniforme.2. En ese momento incorpora la harina, una cucharada a la vez.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-dividi-la-frolla-in-due-panetti.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En cuanto la masa est\u00e9 bien mezclada y uniforme, pasarla a una tabla de reposter\u00eda y dividirla en dos porciones, una m\u00e1s peque\u00f1a de 350 gy otra m\u00e1s grande de 450 g.3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-stendi-la-frola.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Con un rodillo, extienda ambas porciones entre dos hojas de papel de horno.4Luego col\u00f3quelos en el refrigerador para que se endurezcan durante 30 minutos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-versa-lo-zucchero.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mientras reposa la masa, cuidar el relleno: recoger en un bol la ricota de oveja, ya bien escurrida de su suero, y el az\u00facar.5, luego trabajarlos con un tenedor. Si prefieres un resultado m\u00e1s suave y sedoso, puedes tamizar la ricota 1 o 2 veces con un pasapur\u00e9s o mediante un colador de malla fina.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-bucherella-il-fondo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez reposada la masa, untar con mantequilla un molde redondo de 24 cm de di\u00e1metro, colocar un disco de papel de horno en el fondo y forrarlo con el disco m\u00e1s grande de masa, haciendo que se adhiera bien a toda la superficie. Recorta los bordes con un cuchillo y luego pincha la base con las p\u00faas de un tenedor.6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-distribuisci-la-confettura-di-visciole.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Distribuir la mermelada de guindas y crear una capa uniforme, nivel\u00e1ndola con el dorso de una cuchara.7.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-copri-con-la-crema-di-ricotta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cubrir la mermelada con la mezcla de ricota y az\u00facar, nivelando bien tambi\u00e9n.8.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-spennella-la-superficie-di-latte-e-uovo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sellar el relleno con el segundo disco de masa, luego cortar los bordes sobrantes, pincharlo con delicadeza y pincelar la superficie con la mezcla de huevo batido junto con un chorrito de leche.9.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-spolverizza-di-zucchero-a-velo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cocine la tarta de guindas en el estante m\u00e1s bajo del horno est\u00e1tico precalentado a 170\u00b0C durante 60 minutos. Si la superficie se oscurece demasiado durante la cocci\u00f3n, c\u00fabrela con papel de aluminio. Una vez listo, s\u00e1calo del horno y d\u00e9jalo enfriar por completo; cuando est\u00e9 bien fr\u00edo pasarlo a una base para pasteles o a un plato para servir y espolvorearlo con az\u00facar glas10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-taglia-una-fetta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">cortar una rebanada11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/crostata-di-visciole-fetta-finale.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La tarta de ricotta y guindas est\u00e1 lista para disfrutarla en toda su delicadeza.12.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conservaci\u00f3n<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La tarta de ricotta y guindas se puede conservar en el frigor\u00edfico, tapada con una hoja de film transparente, durante un m\u00e1ximo de&nbsp;<strong>3 d\u00edas<\/strong>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparaci\u00f3n:&nbsp;30 Min Cocci\u00f3n:&nbsp;60 min. Descanso:&nbsp;30 Min Dificultad:&nbsp;F\u00e1cil Dosis para:\u00a06-8 personas La\u00a0\u00a0tarta de ricotta y guindas\u00a0es un\u00a0postre\u00a0t\u00edpico\u00a0de reposter\u00eda romana\u00a0. Se trata de una masa\u00a0de masa quebrada\u00a0s\u00faper desmenuzable , que alberga un [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4663","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tarta de ricotta y guindas - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.es-recetas.top\/?p=4663\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarta de ricotta y guindas - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"Preparaci\u00f3n:&nbsp;30 Min Cocci\u00f3n:&nbsp;60 min. 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