{"id":199,"date":"2008-12-17T21:55:00","date_gmt":"2008-12-17T19:55:00","guid":{"rendered":"http:\/\/marialunarillos.com\/2008\/12\/17\/tarta-de-castanas\/"},"modified":"2023-10-29T20:51:37","modified_gmt":"2023-10-29T19:51:37","slug":"tarta-de-castanas","status":"publish","type":"post","link":"https:\/\/www.marialunarillos.com\/blog\/tarta-de-castanas.html","title":{"rendered":"Tarta de casta\u00f1as"},"content":{"rendered":"<p><\/p>\n<p style=\"text-align: justify;\">Rara vez me decepciona una receta de <strong>Cristina Galiano<\/strong>. Esta vez no ha sido una excepci\u00f3n. Si os gustan las casta\u00f1as (y el chocolate), no dej\u00e9is de hacerla. Es una <strong>tarta de casta\u00f1as<\/strong> deliciosa, suave al paladar y muy sencilla de hacer. Y si le hacemos unas estrellas y un roset\u00f3n con una manga pastelera tenemos una tarta diferente en apenas un rato.<\/p>\n<p style=\"text-align: justify;\">Para el <strong>pur\u00e9 de casta\u00f1as<\/strong> he usado de la marca <strong>Cuevas<\/strong>. Hay que tener cuidado porque venden tambi\u00e9n crema de casta\u00f1as, que no es lo mismo que el pur\u00e9. Lo he conseguido en el supermercado de El Corte Ingl\u00e9s.<\/p>\n<blockquote>\n<p style=\"text-align: justify;\"><strong>TARTA DE CASTA\u00d1AS<\/strong><\/p>\n<h4 style=\"text-align: justify;\">INGREDIENTES (para un molde desmontable de 20-22 cm)<\/h4>\n<p style=\"text-align: justify;\"><strong>Para la mousse:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 kilo de pur\u00e9 de casta\u00f1as<\/li>\n<li>200 g de mantequilla a temperatura ambiente<\/li>\n<li>180 g de chocolate puro<\/li>\n<li>50 g de Amaretto<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Para la cobertura:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>150 g de <a href=\"https:\/\/www.marialunarillos.com\/5079-callebaut-callets-chocolate-negro-1-kg.html\">chocolate<\/a><\/li>\n<li>1 cucharada de mantequilla<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Para decorar:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Virutas de chocolate<\/li>\n<li>350 g de <a href=\"https:\/\/www.marialunarillos.com\/icing-sugar-maria-lunarillos-1-kg.html\">az\u00facar glas<\/a><\/li>\n<li>1 clara de huevo<\/li>\n<li>1 cucharadita de zumo de lim\u00f3n<\/li>\n<li><a href=\"https:\/\/www.marialunarillos.com\/colorantes-pasta-sugarflair.html\">Colorantes alimentarios<\/a><\/li>\n<\/ul>\n<h4 style=\"text-align: justify;\">ELABORACI\u00d3N<\/h4>\n<p style=\"text-align: justify;\"><strong>Para la mousse:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Se funde el chocolate, bien al ba\u00f1o mar\u00eda, bien al microondas o en la Thermomix (tritur\u00e1ndolo a velocidad m\u00e1xima y fundi\u00e9ndolo a 70\u00ba en velocidad 4).<\/li>\n<li>Se agrega al chocolate derretido el pur\u00e9 de casta\u00f1as, la mantequilla y el licor, y se bate todo muy bien (en Thermomix, a velocidad m\u00e1xima durante varios minutos, ayudando de vez en cuando con la esp\u00e1tula).<\/li>\n<li>Se vierte la crema que hemos obtenido en un molde desmontable bien engrasado (o forrado con papel film), aplanando un poco la superficie de la crema.<\/li>\n<li>Se lleva a la nevera 15-20 minutos y, como ya habr\u00e1 cogido m\u00e1s consistencia, se aplana bien la superficie con ayuda de una cuchara o con las manos.<\/li>\n<li>Se lleva nuevamente a la nevera durante al menos una hora.<\/li>\n<li>Se desmolda.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Para la cobertura:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Cuando se haya desmoldado, se prepara la cobertura, fundiendo el chocolate con la mantequilla, con cuidado de que no se caliente mucho. (En Thermomix, a 50\u00ba en velocidad 4).<\/li>\n<li>Se vierte la cobertura sobre la tarta, colocada sobre una rejilla, y se extiende bien por la superficie y por los lados con ayuda de una esp\u00e1tula o similar.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Para decorar:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Antes de que cuaje el chocolate de la cobertura, se coloca un aro de emplatar (o similar) en el centro de la tarta y se cubre el resto con virutas de chocolate (pueden hacerse rallando el chocolate con una mandolina).<\/li>\n<li>Se retira el aro de emplatar (o lo que hayamos usado para evitar que caigan virutas por el centro).<\/li>\n<li>Se prepara una glasa real de punto fuerte, mezclando el az\u00facar glass tamizada con la clara y el lim\u00f3n (En Thermomix, en velocidad 6). Tiene que quedar una pasta relativamente dura, de manera que cuando hagamos estrellas con la manga pastelera se queden tal cual, y no vayan perdiendo la forma, lo que ocurre cuando el punto no es fuerte, sino ligero. Para espesarla, se a\u00f1ade m\u00e1s az\u00facar glass. Para aligerarla, se a\u00f1ade m\u00e1s lim\u00f3n. Sabremos que est\u00e1 cuando al hacer una estrella \u00e9sta conserva su forma.<\/li>\n<li>Se colorea la glasa con colorante rosa, y una parte de \u00e9sta con colorante marr\u00f3n (sobre el rosa, lo que dar\u00e1 el tono \u00abcasta\u00f1a\u00bb de la foto).<\/li>\n<li>Se llena una manga pastalera con la glasa rosa y con una boquilla de estrella (yo he usado la n\u00famero 17) se van haciendo estrellitas rosas en el hueco que nos ha quedado sin virutas, comenzando por el borde exterior y en filas hacia el centro.<\/li>\n<li>Se llena otra manga pastelera con la glasa ocre y con una boquilla rizada (yo he usado la 2D) se hace un roseton en el centro.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Fuente:<\/strong> <em>Recetas f\u00e1ciles para un d\u00eda especial<\/em>, de Cristina Galiano, con modificaciones.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Tarta mousse de casta\u00f1as. Receta f\u00e1cil de tarta sin horno.<\/p>\n","protected":false},"author":4,"featured_media":66723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[9,25],"tags":[16,39,17,24],"class_list":["post-199","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","category-tartas-recetas","tag-buttercream","tag-cacao-puro-en-polvo","tag-chocolate","tag-tartas"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"Tarta mousse de casta\u00f1as. 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