{"id":733,"date":"2019-04-23T18:01:28","date_gmt":"2019-04-23T16:01:28","guid":{"rendered":"https:\/\/furlandkager.dk\/?p=733"},"modified":"2022-04-12T15:24:02","modified_gmt":"2022-04-12T13:24:02","slug":"mini-taerter-med-pistaciemazarin-og-jordbaerfyld","status":"publish","type":"post","link":"https:\/\/furlandkager.dk\/index.php\/2019\/04\/23\/mini-taerter-med-pistaciemazarin-og-jordbaerfyld\/","title":{"rendered":"Mini t\u00e6rter med pistaciemazarin og jordb\u00e6rfyld"},"content":{"rendered":"\t\t
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Disse mini t\u00e6rter med pistaciemazarin og jordb\u00e6rfyld er simpelthen s\u00e5 sk\u00f8nne og en af de bedste kager\/desserter, som jeg nogensinde har lavet! De er en nyfortolkning af den klassiske jordb\u00e6rt\u00e6rte, som de fleste af os elsker.\u00a0 Jeg har tidligere lavet disse sm\u00e5 t\u00e6rter, men som en kage, der kan findes\u00a0her<\/a>. Den kage er desuden kraftigt inspireret af\u00a0<\/span>denne kage<\/a>\u00a0som er lavet af Sine fra Cupcakes by Sine – Hun er enormt dygtig og hendes side er helt sikkert et kig v\u00e6rd.<\/span><\/p>

Kagen best\u00e5r af en m\u00f8rdejsbund med pistaciemazarin, som f\u00f8rst er bagt i en springform og bagefter stukket ud med en kagering. Ovenp\u00e5 er der en m\u00f8rk chokoladeganche, der holder fast p\u00e5 en frisk citronmousse. Inde i citronmoussen ligger der et lag jordb\u00e6rfyld.
Ligesom mazarinbunden er jordb\u00e6rfyldet f\u00f8rst st\u00f8bt i en springform og dern\u00e6st stukket ud. Mange af smagene fra en klassisk jordb\u00e6rt\u00e6rte er alts\u00e5 overf\u00f8rt til denne nyfortolkning, men den er samtidig blevet tilf\u00f8rt lidt friskhed, som jeg godt kan synes, mangler i en jordb\u00e6rt\u00e6rtemed meget s\u00f8d bund, s\u00f8d fed creme og et tykt lag gel\u00e9 oven p\u00e5 jordb\u00e6rerne.<\/p>

N\u00e5r man laver t\u00e6rterne kommer der en smule ‘spildfyld’, i form af overskydende mazarinbund og overskydende jordb\u00e6rfyld, n\u00e5r man har stukket ud. Resterne fungerer rigtig godt bare at g\u00e5 og snacke lidt p\u00e5, men kan helt sikkert ogs\u00e5 bruge i luksus tr\u00e6stammer eller luksus romkugler. Desuden er der ogs\u00e5 en del m\u00f8rdej i overskud, men dette kan med fordel fryses og bruges til t\u00e6rter en anden gang.<\/p>

Til at lave kagen har jeg ud over ingredienserne alts\u00e5 brugt f\u00f8lgende til at st\u00f8be og bage kagerne i: 2 springforme(24 cm og 20 cm i diameter), en kageudstikker p\u00e5 5.5 cm og 6 sm\u00e5 kageringe p\u00e5 7 cm.<\/p>

Jeg h\u00e5ber, at I t\u00f8r give jer i kast med dem, for de er simpelthen s\u00e5 sk\u00f8nne at spise, og s\u00f8de at se p\u00e5. God forn\u00f8jelse!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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M\u00f8rdej<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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300 g hvedemel
100 g sukker
150 g sm\u00f8r
1 \u00e6g
Vaniljesukker<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Kom alle ingredienserne i en foodprocessor og k\u00f8r den inditl dejen kun ligebegynder at samle sig.
Pak dejen ind i noget folie og l\u00e6g den p\u00e5 k\u00f8l i en time.<\/p>

T\u00e6nd ovnen p\u00e5 200 grader alm. ovn.
P\u00e5 et meld\u00e6kket bord rulles dejen ud, til den er et par millimeter tyk.\u00a0
For en springform p\u00e5 24 centimeter med bagepapir og sk\u00e6r et stykke af m\u00f8rdejen ud i en cirkel p\u00e5 20 centimeter. L\u00e6g det p\u00e5 springformens bund s\u00e6t s\u00e5 siden p\u00e5. Stil formen i ovnen i 7 minutter. I mens laves mazarinfyldet.<\/p>

Det er en forholdvis stor potion m\u00f8rdej, men den er sv\u00e6r at lave mindre p\u00e5 grund af \u00e6gget. Resterne kan sagtens fryses ned, s\u00e5 er der til en hurtig t\u00e6rte en anden gang.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pistaciemazarin<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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160 g pistaciemasse
140 g revet marcipan
2 \u00e6g
100 g sukker
140 g bl\u00f8dt sm\u00f8r\u00a0
1\/4 tsk salt<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pisk alle ingredienserne sammen i en sk\u00e5l indtil det samler sig til en ensartet masse.
N\u00e5r m\u00f8rdejen har v\u00e6ret i ovnen i 7 minutter, tages den ud og mazarinmassen h\u00e6ldes p\u00e5. Stil kagen tilbage i ovnen og bag den yderligere 15 minutter, eller indtil mazarinmassen er fast.\u00a0
Stil kagen p\u00e5 k\u00f8l og lad den k\u00f8le af.
N\u00e5r kagen p\u00e5 et tidspunkt er helt kold stikkes der seks runde stykker ud med en kagering p\u00e5 cirka 7 cm. S\u00e6t de sm\u00e5 kager p\u00e5 et sk\u00e6rebr\u00e6t eller lignende og kom dem tilbage p\u00e5 k\u00f8l. Gem resterne af kagen som snack eller brug dem evt. til luksus tr\u00e6stammer eller romkugler.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Jordb\u00e6rfyld<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2 blade husblas
400 g frosne jordb\u00e6r
2 spsk vand
2 spsk sukker
Lidt citronsaft
1 spsk vaniljesukker<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Start med at l\u00e6gge husblas i bl\u00f8d i rigeligt med koldt vand.
I en gryde koges jordb\u00e6r, sukker, vand, citronsaft og vaniljesukker indtil jordb\u00e6rerne er m\u00f8re og kan mosesmed bagsiden af en ske, det tager cirka 10 minutter.
Med en stavblender, blendes jordb\u00e6rerne til pur\u00e9. Vrid husblassen og kom den i jordb\u00e6rpur\u00e9en.
H\u00e6ld jordb\u00e6rpur\u00e9en i en springform p\u00e5 20 cm bekl\u00e6dt med bagepapir. Stil det i fryseren og lad det fryse et par timer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Citronmousse<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredienser<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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3 blade husblas
Saft og skal fra 3 citroner
55 g sukker
75 g skyr
1.25 dl piskefl\u00f8de<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Start med at l\u00e6gge husblas til udbl\u00f8dning i rigeligt med koldt vand.
I en gryde koges citronsaft, skal og sukker sammen i cirka 10 minutter. Tag gryen af varmen, vrid husblassen og r\u00f8r den i citronsiruppen – S\u00f8rg for at al husblas er opl\u00f8st!
Stil gryden til side og lad siruppen n\u00e5 fingertemperatur.
Pisk fl\u00f8den til let skum og vend halvdelen af det sammen med skyren. H\u00e6ld langsomt siruppen over skyr- og fl\u00f8deblandingen og vend det sammen. Tils\u00e6t resten af fl\u00f8deskummet og vend det hele sammen.<\/p>

Bekl\u00e6d bunden p\u00e5 seks kageringe p\u00e5 7 cm med husholdningsfilm – Stramt! Tag jordb\u00e6rfyldet ud af fryseren og stik 6 cirkler ud med en kagering p\u00e5 5-6 cm. L\u00e6g en cirkel jordb\u00e6rfyld midt i den store ring og h\u00e6ld s\u00e5 lidt citronmousse p\u00e5, s\u00e5 det g\u00e5r cirka 1 cm over jordb\u00e6rfyldet. Stil kageringene tilbage i fryseren og lad dem fryse i et par timer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Chokoladeganache<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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50 ml fl\u00f8de
50 g m\u00f8rkchokolade<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Smelt chokolade og fl\u00f8de sammen over et vandbad. N\u00e5r chokoladen er helt opl\u00f8st stilles chokoladeganachen til side.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Samling<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pistaciemazarinbund
Citronmousse med jordb\u00e6rfyld
Chokoladeganache
Usaltede pistacien\u00f8dder
Skovsyre<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Fremgangsm\u00e5de<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tag de citronmousserne ud af fryseren og befri dem fra kageringene. Hvis de sidder fast kan man med en lille gasbr\u00e6nder varme lidt p\u00e5 siden indtil de slipper.
L\u00e6g en lille klat chokoladeganache oven p\u00e5 hver af mazarinbundene og glat det forsigtigt ud til siderne. Tag en af citronmousserne med jordb\u00e6rfyld og l\u00e6g dem oven p\u00e5 chokolade ganachen.
Pynt evt. t\u00e6rterne af med lidt hakkede pistacien\u00f8dder og skovsyre<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Disse mini t\u00e6rter med pistaciemazarin og jordb\u00e6rfyld er simpelthen s\u00e5 sk\u00f8nne og en af de bedste kager\/desserter, som jeg nogensinde har lavet! De er en nyfortolkning af den klassiske jordb\u00e6rt\u00e6rte, som de fleste af os elsker.  Jeg har tidligere lavet disse sm\u00e5 t\u00e6rter, men som en kage, der kan findes her. Den kage er desuden kraftigt 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