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Tarta de Fresas y Crema

Categoría
Postres
Dificultad
Medio
Porciones
12

Ingredientes

  • Para la masa de tarta
  • ½ Taza de azúcar en polvo
  • ½ Taza de mantequilla (1 barrita) temperatura ambiente
  • 1 Huevo
  • 1 Yema
  • 1 Taza de Harina Blanquita
  • Pizca sal
  • ½ Cucharadita vainilla
  • Para la crema pastelera
  • 2 Tazas de Leche Parmalat
  • ½ Cucharada de vainilla
  • 1/4 Cucharadita extracto de almendras
  • ¾ Taza de azúcar
  • 1 Huevos
  • 2 Yemas de huevo
  • 3 Cucharadas y media de maicena
  • 2 Cucharadas de Grand Marnier o Amaretto
  • Para montar la pastelera:
  • 150 gramos de crema para montar.
  • Topping: fresas en lascas

Preparación

  1. Cremar mantequilla y azúcar.
  2. Cernir el harina y la sal.
  3. Cuando esté bien cernido, pálido y airoso, agregar el huevo, la yema y la vainilla.
  4. Adicionar el harina con sal.
  5. NO sobre batir.
  6. Dejar reposar envuelta en papel plástico en la nevera por lo menos por 4 horas.
  7. Abrir la masa y colocar en un pirex o molde previamente engrasado con mantequilla.
  8. Llevar al horno a 350F, con la ayuda de pesas o granos para que no crezca.
  9. Sacar del horno cuando esté dorada.
  10. Ensamblaje
  11. Cuando la tarta este fría rellenar con la crema pastelera (receta a continuación)
  12. Decorar con fresas en lonjitas.
  13. Entibiar en una olla la Leche Parmalat, la vainilla y la mitad del azúcar.
  14. Mientras se va calentando colocar en un bowl las yemas, la otra mitad del azúcar y la maicena, y mezclar con batidor de mano.
  15. Temperar con la leche tibia para que los huevos no se cocinen de golpe.
  16. Incorporar todo a la olla y mover constantemente hasta que la crema pastelera espese a fuego medio.
  17. Retirar de fuego.
  18. Colocar en un baño frío para enfriar rápidamente, cubierta de papel film/plástico.
  19. Cuando esté fría aligerar batiendo con un molinillo.
  20. Montar la crema. Cuando haga picos, adicionar a la pastelera con movimientos envolventes.