quarta-feira, 14 de novembro de 2018

Tarte de Abóbora e Chocolate/ Pumpkin and Chocolate Marbled Tart



Tarte de Abóbora com Chocolate? Porque não? A sugestão vem do livro da Linda Lomelino "Tartes Caseiras" e, uma vez que as abóboras abundam por esta alturas nos supermercados, não resisti e pus literalmente as mãos massa. 

A combinação resultou muito bem e a mistura das especiarias torna esta sobremesa ainda mais outonal. De notar que o facto da abóbora ser assada no forno, faz toda a diferença em termos de sabor. 

Espero que experimentem!







Do livro "Tartes caseiras", de Linda Lomelino

Ingredientes:

1 abóbora-manteiga pequena (cerca de 1 kg)
(massa)
200 g de farinha de trigo
1 c. de sopa de açúcar mascavado (triturado)
sementes de 5 vagens de cardamomo , trituradas
1 gema de ovo
125 g de margarina fria
2-3 c. de sopa de água gelada
1 clara de ovo para pincelar
(recheio)
450 g de puré de abóbora (assei uma abóbora cortada ao meio, metades voltadas para baixo num tabuleiro forrado com papel vegetal, a 170 ºC durante 50 min)
2/3 de chávena açúcar mascavado
2 ovos L
1 c. de chá de canela em pó
1 c. de café de gengibre em pó
1 pitada de sal marinho
200 ml de natas
3 c. de sopa de cacau magro em pó

Preparação:

massa
Numa saladeira, misturar a farinha, açúcar mascavado e o cardamomo.
Incorporar a gema levemente batida e a margarina fria em pequenos pedaços com a ajuda dos dedos.
Adicionar água apenas suficiente para amassa unir.
Formar um disco coma massa, envolver com película aderente e levar ao frio durante,no mínimo, 1 hora.
Estender a massa e forrar uma tarteira redonda ou rectangular. Guardar a massa excedente para fazer as folhas decorativas. Reserve no frio.
recheio
Numa tigela, bata o puré de abóbora com o açúcar, os ovos, as natas, as especiarias e o sal.
Noutra tigela, coloque o cacau em pó e junte cerca de 1/3 do recheio preparado. Misture e reserve.

Retirar a tarteira do frio e pincelar a massa com a clara de ovo levemente batida (um truque para que o recheio não ensope a massa).
Deitar porções de recheio de abóbora alternando com a mistura de chocolate/abóbora,para criar várias camadas e com a ajuda de um palito fazer remoinhos de modo a misturar as camadas.
Levar ao forno a 180 ºC durante cerca de 60 min.
Com a restante massa, fazer as folhas com a ajuda de uma pequena faca.
Colocar as folhas sobre papel vegetal e levar ao forno alguns minutos, até ficarem douradas.
Decorar a tarte com as folhas.





38 comentários:

  1. Parece-me deliciosa! Um belíssimo uso p dar às abóboras qd abundarem cá por casa ;) E acho q ficará mt bem numa mesa natalícia ;) Bjinhos.

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