{"id":761,"date":"2014-07-10T16:26:30","date_gmt":"2014-07-10T15:26:30","guid":{"rendered":"https:\/\/www.tempetedelouest.fr\/blog\/?p=761"},"modified":"2014-11-26T09:58:49","modified_gmt":"2014-11-26T08:58:49","slug":"verrine-tarte-citron","status":"publish","type":"post","link":"https:\/\/www.tempetedelouest.fr\/blog\/verrine-tarte-citron\/","title":{"rendered":"Tarte au citron meringu\u00e9e en verrine fa\u00e7on Breizh"},"content":{"rendered":"<div class=\"hrecipe\"><a href=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/uploads\/2014\/07\/verrine-tarte-citron-caramel-beurre-sale.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"photo alignleft size-full wp-image-762\" src=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/uploads\/2014\/07\/verrine-tarte-citron-caramel-beurre-sale.jpg\" alt=\"\" width=\"282\" height=\"425\" srcset=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/uploads\/2014\/07\/verrine-tarte-citron-caramel-beurre-sale.jpg 282w, https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/uploads\/2014\/07\/verrine-tarte-citron-caramel-beurre-sale-199x300.jpg 199w\" sizes=\"auto, (max-width: 282px) 100vw, 282px\" \/><\/a><\/p>\n<p class=\"summary\" style=\"text-align: justify;\">Demat\/Bonjour la compagnie !<\/p>\n<p>Je revisite aujourd&rsquo;hui un dessert \u00f4 combien c\u00e9l\u00e8bre, que l&rsquo;on connait surtout sous forme de tarte sur p\u00e2te sabl\u00e9e : la tarte au citron meringu\u00e9e. Mais cette fois-ci, la bretonne que je suis y a ajout\u00e9 un petit ingr\u00e9dient magique : des miettes de caramel au beurre sal\u00e9 \u00ab\u00a0Caracroc\u00a0\u00bb fabriqu\u00e9es artisanalement par Carole de la Caracole-Aux-Doigts, une confituri\u00e8re du Finist\u00e8re. J&rsquo;ai aussi souhait\u00e9 changer la forme originelle de la tarte au citron en la transformant en verrines. Bien s\u00fbr, la cr\u00e8me au citron et la meringue sont toujours bien pr\u00e9sentes !<\/p>\n<p>Vous aussi osez la fantaisie, vous et vos papilles ne serez pas d\u00e9\u00e7us \ud83d\ude09 !<\/p>\n<div style=\"clear: both;\"><\/div>\n<p>&nbsp;<\/p>\n<div id=\"recette\" style=\"border: 1px dashed #C4C8E6;\">\n<div class=\"recipe-meta\">\n<p class=\"fn\" style=\"text-align: center;\">Recette des verrines fa\u00e7on tarte au citron<\/p>\n<ul>\n<li class=\"duration\"><strong>PR\u00c9PARATION:<\/strong> <span class=\"value-title\" title=\"PT30M\">30 mn<\/span><\/li>\n<li class=\"duration\"><strong>CUISSON:<\/strong> <span class=\"value-title\" title=\"PT10M\">10 mn<\/span><\/li>\n<li><strong>NOMBRE:<\/strong> <span class=\"yield\">8 personnes<\/span><\/li>\n<li class=\"note\"><strong>NOTE:<\/strong> <span id=\"post-ratings-761\" class=\"post-ratings\" data-nonce=\"d87a2b33e3\"><span class=\"review hreview-aggregate\"><span class=\"rating\"><img decoding=\"async\" id=\"rating_761_1\" src=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 \u00e9toile\" title=\"1 \u00e9toile\" onmouseover=\"current_rating(761, 1, '1 \u00e9toile');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_761_2\" src=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 \u00e9toiles\" title=\"2 \u00e9toiles\" onmouseover=\"current_rating(761, 2, '2 \u00e9toiles');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_761_3\" src=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 \u00e9toiles\" title=\"3 \u00e9toiles\" onmouseover=\"current_rating(761, 3, '3 \u00e9toiles');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_761_4\" src=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 \u00e9toiles\" title=\"4 \u00e9toiles\" onmouseover=\"current_rating(761, 4, '4 \u00e9toiles');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_761_5\" src=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 \u00e9toiles\" title=\"5 \u00e9toiles\" onmouseover=\"current_rating(761, 5, '5 \u00e9toiles');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/> <span class=\"count\">2<\/span>  votes | moyenne: <span class=\"average\">5,00<\/span>  sur 5 <span class=\"post-ratings-text\" id=\"ratings_761_text\"><\/span>\r\n<\/span><\/span><\/span><span id=\"post-ratings-761-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><\/li>\n<\/ul>\n<\/div>\n<div id=\"contenu-recette\" style=\"padding: 5px;\">\n<div class=\"produits-complementaires\">\n<h2>Pour cuisiner cette recette :<\/h2>\n<p><a href=\"https:\/\/www.tempetedelouest.fr\/produit\/caramel-au-beurre-sale-en-poudre-caracroc-150g\/\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-771\" src=\"https:\/\/www.tempetedelouest.fr\/blog\/wp-content\/uploads\/2014\/07\/caracroc-caramel-poudre.png\" alt=\"caracroc-caramel-poudre\" width=\"230\" height=\"164\" \/><\/a>Caracroc, poudre de caramel au beurre sal\u00e9<br \/>\n<em>\u00ab\u00a0<a title=\"la caracole aux doigts\" href=\"https:\/\/www.tempetedelouest.fr\/02\/caracole-aux-doigts\/\" target=\"_blank\">La Caracole-aux-Doigts<\/a>\u00ab\u00a0<\/em><br \/>\n<a class=\"voir-produit\" href=\"https:\/\/www.tempetedelouest.fr\/produit\/caramel-au-beurre-sale-en-poudre-caracroc-150g\/\" target=\"_blank\">Voir le produit<\/a><\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li class=\"ingredient\"><span class=\"amount\">1 pot<\/span> de <span class=\"name\"><a href=\"https:\/\/www.tempetedelouest.fr\/produit\/caramel-au-beurre-sale-en-poudre-caracroc-150g\/\" target=\"_blank\">poudre de caramel au beurre sal\u00e9 Caracroc<\/a><\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">4<\/span> <span class=\"name\">oeufs entiers<\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">2<\/span> <span class=\"name\">blancs d&rsquo;oeufs<\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">350 g<\/span> de <span class=\"name\">sucre en poudre<\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">150 ml<\/span> de <span class=\"name\">jus de citron<\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">100 g<\/span> de <span class=\"name\">beurre<\/span><\/li>\n<li class=\"ingredient\"><span class=\"amount\">50 ml<\/span> d&rsquo;<span class=\"name\">eau<\/span><\/li>\n<li class=\"ingredient\">Des <span class=\"name\">zestes de citron<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Etapes :<\/h2>\n<div align=\"justify\">\n<h3 style=\"font-size: 20px;\">La cr\u00e8me au citron<\/h3>\n<ul class=\"instructions\">\n<ul class=\"instructions\">\n<li class=\"instruction\">Sortez le beurre pour qu&rsquo;il ramollisse \u00e0 temp\u00e9rature ambiante.<\/li>\n<li class=\"instruction\">Battez les 4 oeufs dans un saladier et r\u00e9servez.<\/li>\n<li class=\"instruction\">Lavez les citrons puis pr\u00e9levez quelques zestes.<\/li>\n<li class=\"instruction\">Ensuite, coupez-les citrons en 2 et pressez-les : gardez le jus de c\u00f4t\u00e9.<\/li>\n<li class=\"instruction\">Maintenant, m\u00e9langez dans une casserole 200g de sucre en poudre avec le jus de citron, les zestes de citron et vos oeufs battus.<\/li>\n<li class=\"instruction\">Faites \u00e9paissir votre pr\u00e9paration \u00e0 feu doux en remuant constamment.<\/li>\n<li class=\"instruction\">Puis, en dehors du feu, vous incorporerez le beurre ramolli coup\u00e9 en cubes : remuez \u00e9nergiquement tant que la cr\u00e8me est encore chaude afin qu&rsquo;il fonde parfaitement.<\/li>\n<li class=\"instruction\">Recouvrez de film alimentaire, laissez la cr\u00e8me au citron refroidir puis r\u00e9servez au r\u00e9frig\u00e9rateur.<\/li>\n<\/ul>\n<\/ul>\n<h3 style=\"font-size: 20px;\">La meringue<\/h3>\n<ul class=\"instructions\">\n<ul class=\"instructions\">\n<li class=\"instruction\">Faites bouillir l&rsquo;eau avec le sucre en poudre restant.<\/li>\n<li class=\"instruction\">Surveillez la temp\u00e9rature avec un thermom\u00e8tre de cuisson : votre sirop de sucre doit ainsi atteindre 120\u00b0C.<\/li>\n<li class=\"instruction\">Montez fermement les blancs d&rsquo;oeufs en neige et versez le sirop par-dessus en plusieurs fois, tout en continuant de fouetter.<\/li>\n<li class=\"instruction\">Battez les blancs pendant encore quelques minutes : ils doivent ainsi refroidir et \u00eatre parfaitement brillants.<\/li>\n<\/ul>\n<\/ul>\n<h3 style=\"font-size: 20px;\">Le dressage<\/h3>\n<ul class=\"instructions\">\n<li class=\"instruction\">Dans chaque verrine, d\u00e9posez 2 \u00e0 3 cuill\u00e8res de poudre de caramel au beurre sal\u00e9 Caracroc.<\/li>\n<li class=\"instruction\">Recouvrez de cr\u00e8me au citron.<\/li>\n<li class=\"instruction\">Dressez la meringue par dessus \u00e0 l&rsquo;aide d&rsquo;une poche \u00e0 douille.<\/li>\n<li class=\"instruction\">Vous pouvez \u00e9ventuellement faire dorer la meringue avec un chalumeau.<\/li>\n<li class=\"instruction\">Entreposez au r\u00e9frig\u00e9rateur et ne les sortez qu&rsquo;au moment de servir.<\/li>\n<li class=\"instruction\">R\u00e9galez-vous bien !<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Demat\/Bonjour la compagnie ! Je revisite aujourd&rsquo;hui un dessert \u00f4 combien c\u00e9l\u00e8bre, que l&rsquo;on connait surtout sous forme de tarte sur p\u00e2te sabl\u00e9e : la tarte au citron meringu\u00e9e. Mais cette fois-ci, la bretonne que je suis y a ajout\u00e9 un petit ingr\u00e9dient magique : des miettes de caramel au beurre sal\u00e9 \u00ab\u00a0Caracroc\u00a0\u00bb fabriqu\u00e9es artisanalement [&#8230;]\n","protected":false},"author":1,"featured_media":762,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-a-croquer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u21d2 Tarte au citron meringu\u00e9e en verrine, \u00e0 la mode Bretonne<\/title>\n<meta name=\"description\" content=\"C&#039;est aujourd&#039;hui un dessert revisit\u00e9 fa\u00e7on breizh que je vous propose.. la Tarte au citron meringu\u00e9e en verrine ! 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