{"id":9527,"date":"2014-06-23T07:03:56","date_gmt":"2014-06-23T06:03:56","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=9527"},"modified":"2014-06-23T07:03:56","modified_gmt":"2014-06-23T06:03:56","slug":"sommartarta","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2014\/sommartarta\/","title":{"rendered":"Sommart\u00e5rta"},"content":{"rendered":"

Vad kan passa b\u00e4ttre att b\u00f6rja den h\u00e4r veckan med \u00e4n en vacker och extra god sommart\u00e5rta?<\/p>\n

N\u00e4r vi h\u00f6ll p\u00e5 med Stickcaf\u00e9<\/em> <\/a>var det en virkad t\u00e5rta med spritsad gr\u00e4dde och jordgubbar som v\u00e4ckte n\u00e4stan mest uppm\u00e4rksamhet — s\u00e5 jag bad Mia<\/strong> i Lund, en t\u00e5rtkreat\u00f6r som \u00e4r mycket beundrad bland v\u00e5ra gemensamma v\u00e4nner, att komponera en extra h\u00f6g jordgubbst\u00e5rta till boken. Sofia<\/strong>, som har hj\u00e4lpt mig med m\u00e5nga av b\u00f6ckerna, bakade den till fotograferingen i \u00d6rebro. Och nu bjuder jag sj\u00e4lvsv\u00e5ldigt p\u00e5 den h\u00e4r: vars\u00e5goda, alla som beh\u00f6ver n\u00e5got alldeles extra!<\/p>\n

P\u00e5 bilden \u00e4r det Nelina <\/strong>som smakar.<\/p>\n

***<\/p>\n

\"Man<\/a>
Man m\u00e5ste ju f\u00e5 smaka p\u00e5 gr\u00e4dden! Foto: Magnus Aronson<\/figcaption><\/figure>\n

Mias sommart\u00e5rta med jordgubbar<\/span><\/span><\/p>\n

Det h\u00e4r \u00e4r en somrig jordgubbst\u00e5rta med friska smaker. <\/span><\/span><\/p>\n

Den har fyra sockerkaksbottnar och tre olika fyllningar. Tycker man att bottnarna blir lite v\u00e4l tjocka kan man sk\u00e4ra bort lite grann (och g\u00f6ra till exempel dammsugare av det bortskurna).<\/span><\/span><\/p>\n

Halloncurd och lemon curd brukar jag f\u00f6rs\u00f6ka g\u00f6ra ett dygn innan jag l\u00e4gger ihop t\u00e5rtan.<\/span><\/span><\/p>\n

Ett tips \u00e4r att l\u00e4gga ihop t\u00e5rtan ett eller ett par dygn f\u00f6re servering och st\u00e4lla den i kylsk\u00e5pet \u2013 d\u00e5 blir den extra god! Dekorera sedan med gr\u00e4dde och b\u00e4r samma dag som den ska \u00e4tas.<\/span><\/span><\/p>\n

Mia, Lund<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

en extra h\u00f6g t\u00e5rta<\/span><\/span><\/p>\n

F\u00f6rberedelsetid: g\u00e4rna 1 + 1\u20132 dygn, annars den tid som det tar f\u00f6r tv\u00e5 sorters curd att svalna och f\u00f6r tv\u00e5 sockerkakor att gr\u00e4ddas och svalna<\/span><\/span><\/p>\n

Ugn: 180\u02da, 30\u201340 minuter<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

halloncurd (g\u00e4rna ett dygn i f\u00f6rv\u00e4g):<\/span><\/span><\/p>\n

500 g<\/span><\/span> hallon<\/span><\/span><\/p>\n

1 dl<\/span><\/span> socker<\/span><\/span><\/p>\n

1 \u00e4gg<\/span><\/span><\/p>\n

50 g<\/span><\/span> sm\u00f6r<\/span><\/span><\/p>\n

2 msk maizena<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

lemon curd (g\u00e4rna ett dygn i f\u00f6rv\u00e4g):<\/span><\/span><\/p>\n

100 g<\/span><\/span> sm\u00f6r<\/span><\/span><\/p>\n

2 \u00e4gg<\/span><\/span><\/p>\n

2 dl<\/span><\/span> socker<\/span><\/span><\/p>\n

1\u00bd citron<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

t\u00e5rtbotten (g\u00f6r tv\u00e5):<\/span><\/span><\/p>\n

3 \u00e4gg<\/span><\/span><\/p>\n

3 dl<\/span><\/span> socker<\/span><\/span><\/p>\n

1 dl<\/span><\/span> vatten<\/span><\/span><\/p>\n

3 dl<\/span><\/span> mj\u00f6l<\/span><\/span><\/p>\n

1\u00bd tsk bakpulver<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

vaniljmousse:<\/span><\/span><\/p>\n

3 \u00e4ggulor<\/span><\/span><\/p>\n

1 msk \u00e4kta vaniljsocker<\/span><\/span><\/p>\n

\u00bd dl florsocker<\/span><\/span><\/p>\n

3 dl<\/span><\/span> vispgr\u00e4dde<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

dekoration:<\/span><\/span><\/p>\n

3 dl<\/span><\/span> vispgr\u00e4dde<\/span><\/span><\/p>\n

minst fem stora jordgubbar, g\u00e4rna m\u00e5nga<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

B\u00f6rja med halloncurd: passera hallonen genom en sil ner i en kastrull. R\u00f6r ner socker och \u00e4gg och hetta upp blandningen \u2013 den f\u00e5r inte koka! Tills\u00e4tt sm\u00f6r och maizena och sjud under omr\u00f6rning tills det tjocknar. L\u00e5t svalna.<\/span><\/span><\/p>\n

Forts\u00e4tt med lemon curd: finriv citronskalet och pressa saften ur citronerna ner i en kastrull. R\u00f6r ner en deciliter av sockret tillsammans med sm\u00f6ret och v\u00e4rm tills allt har l\u00f6st sig. L\u00e5t blandningen svalna lite. Vispa \u00e4gg och en deciliter socker por\u00f6st och r\u00f6r ner detta i kastrullen. Sjud p\u00e5 svag v\u00e4rme tills det tjocknar. Det f\u00e5r inte koka! L\u00e5t svalna.<\/span><\/span><\/p>\n

Nu \u00e4r det dags f\u00f6r t\u00e5rtbottnarna. G\u00f6r tv\u00e5, en i taget, s\u00e5h\u00e4r: vispa \u00e4gg och socker p\u00f6sigt. Blanda de torra ingredienserna och v\u00e4nd f\u00f6rsiktigt ner detta i \u00e4ggsmeten (det \u00e4r viktigt att r\u00f6ra f\u00f6rsiktigt \u2013 annars blir kakan kompakt och gummiaktig). V\u00e4rm vattnet och tills\u00e4tt det. H\u00e4ll i smeten i en smord och br\u00f6ad form och gr\u00e4dda l\u00e4ngst ner i ugnen, 180 grader varm, i 30\u201340 minuter.<\/span><\/span><\/p>\n

N\u00e4r kakan har svalnat, dela den p\u00e5 mitten s\u00e5 att den blir till tv\u00e5 t\u00e5rtbottnar. <\/span><\/span><\/p>\n

Vaniljmousse: vispa \u00e4ggulorna p\u00f6siga med vaniljsocker och florsocker. Vispa gr\u00e4dden f\u00f6r sig och r\u00f6r ner den.<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

L\u00e4gg sedan ihop t\u00e5rtan s\u00e5h\u00e4r: l\u00e4gg en av bottnarna p\u00e5 ett t\u00e5rtfat och skjut in bitar av bakpl\u00e5tspapper eller sm\u00f6rpapper under den hela v\u00e4gen runt.<\/span><\/span><\/p>\n

Bred ut halloncurden p\u00e5 denna botten. <\/span><\/span><\/p>\n

L\u00e4gg p\u00e5 n\u00e4sta botten och bred p\u00e5 ett tjockt lager med vaniljmousse. <\/span><\/span><\/p>\n

L\u00e4gg p\u00e5 \u00e4nnu en botten och bred lemon curd p\u00e5 den. <\/span><\/span><\/p>\n

L\u00e4gg sedan p\u00e5 den sista t\u00e5rtbottnen.<\/span><\/span><\/p>\n

H\u00e4r \u00e4r det allts\u00e5 bra om man har tid att s\u00e4tta en kupa \u00f6ver t\u00e5rtan, alternativt t\u00e4cka den med plastfolie, och l\u00e5ta den st\u00e5 i kylsk\u00e5p i upp till tv\u00e5 dygn, men det g\u00e5r att g\u00f6ra den f\u00e4rdig direkt ocks\u00e5!<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Vispa gr\u00e4dden, men inte f\u00f6r h\u00e5rt. Bred sedan gr\u00e4dde p\u00e5 t\u00e5rtans kanter och ovansida. F\u00f6r att f\u00e5 ett fint och j\u00e4mnt lager kan man anv\u00e4nda en sprits \u2013 det \u00e4r ocks\u00e5 bra om man vill g\u00f6ra snygga \u201dgr\u00e4ddvolanger\u201d h\u00e4r och d\u00e4r.<\/span><\/span><\/p>\n

Dekorera t\u00e5rtan med jordgubbar, hela eller halverade.<\/span><\/span><\/p>\n

Dra bort alla pappersbitar \u2013 och vips, t\u00e5rtan st\u00e5r p\u00e5 ett rent fat och \u00e4r klar f\u00f6r servering!<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Vad kan passa b\u00e4ttre att b\u00f6rja den h\u00e4r veckan med \u00e4n en vacker och extra god sommart\u00e5rta? N\u00e4r vi h\u00f6ll p\u00e5 med Stickcaf\u00e9 var det en virkad t\u00e5rta med spritsad gr\u00e4dde och jordgubbar som v\u00e4ckte n\u00e4stan mest uppm\u00e4rksamhet — s\u00e5 jag bad Mia i Lund, en t\u00e5rtkreat\u00f6r som \u00e4r mycket beundrad bland v\u00e5ra gemensamma v\u00e4nner,…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[348,1],"tags":[],"class_list":["post-9527","post","type-post","status-publish","format-standard","hentry","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9527"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=9527"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9527\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}