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{"id":76,"date":"2014-08-23T13:30:00","date_gmt":"2014-08-23T13:30:00","guid":{"rendered":"http:\/\/magublacook.tk\/2014\/08\/heidelbeertarte-blueberrytarte\/"},"modified":"2014-08-23T13:30:00","modified_gmt":"2014-08-23T13:30:00","slug":"heidelbeertarte-blueberrytarte","status":"publish","type":"post","link":"https:\/\/de.magublacook.eu\/index.php\/2014\/08\/23\/heidelbeertarte-blueberrytarte\/","title":{"rendered":"Heidelbeertarte \/ Blueberrytarte"},"content":{"rendered":"<div>\n<h3><\/h3>\n<p><a href=\"http:\/\/3.bp.blogspot.com\/--vrMtumPMEM\/U_iToe3gomI\/AAAAAAAAB7U\/p04GXDOrkWw\/s1600\/Heidelbeertarte.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/--vrMtumPMEM\/U_iToe3gomI\/AAAAAAAAB7U\/p04GXDOrkWw\/s1600\/Heidelbeertarte.jpg\" height=\"214\" width=\"320\" \/><\/a><\/p>\n<h3><span style=\"color: #f9cb9c;\">Zutaten<\/span><\/h3>\n<p><a href=\"http:\/\/www.k-ruoka.fi\/pirkka-tuotteet\/pirkka-suomalainen-mustikka-200-g\/\" target=\"_blank\">300g Heidelbeeren<\/a><br \/><span style=\"color: #073763;\"><a href=\"http:\/\/www.k-ruoka.fi\/pirkka-tuotteet\/pirkka-cashewpahkina-125g\/\" target=\"_blank\">50g geriebene Cashewn\u00fcsse<\/a><\/span><br \/><a href=\"http:\/\/www.k-ruoka.fi\/pirkka-tuotteet\/pirkka-mascarpone-250-g\/\" target=\"_blank\">250g Mascarpone<\/a><br \/><span style=\"color: #073763;\">300g Mehl<\/span><br \/><span style=\"color: #073763;\">3 Eier<\/span><br \/><span style=\"color: #073763;\">290g Zucker<\/span><br \/><span style=\"color: #073763;\">300g Butter<\/span><br \/><span style=\"color: #073763;\">Rumaroma<\/span><\/div>\n<div>\n<p><\/div>\n<hr \/>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<div><span style=\"color: #073763;\">Diesmal konnte ich mich endlich \u00fcberwinden, ein S\u00fc\u00dfspeisen-Rezept zu \u00fcberlegen. Da bei einem Waldspaziergang rund um Jyv\u00e4skyl\u00e4 100g Heidelbeeren zu finden waren, musste es nat\u00fcrlich etwas mit diesen werden ;).<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Zuerst wird ein normaler M\u00fcrbteig zubereitet, jedoch habe ich statt geriebenen Haseln\u00fcssen, geriebene Cashewn\u00fcsse verwendet. F\u00fcr den M\u00fcrbteig werden einfach das Mehl, 220g vom Zucker, die Butter und die N\u00fcsse gemeinsam mit einem Ei zu einem Teig geknetet. Dieser wird in Frischhaltefolie gewickelt und im K\u00fchlschrank verstaut.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Als n\u00e4chstes werden 300g Heidelbeeren gemeinsam mit 50g Zucker und etwas Rumaroma zum K\u00f6cheln gebracht. Die Heidelbeeren m\u00fcssen ungef\u00e4hr 30 Minuten k\u00f6cheln, bis das meiste Wasser verdampft ist.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">W\u00e4hrend die Heidelbeeren kochen, wird die Mascarpone gemeinsam mit zwei Eigelb und 20g Zucker verr\u00fchrt. Aus dem Eiklar wird Schnee geschlagen, welcher sp\u00e4ter unter die Mascarpone-Masse gehoben wird.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nachdem der Teig f\u00fcr eine halbe Stunde im K\u00fchlschrank gerastet hat, werden 3\/4 davon auf zwei passende Backformen aufgeteilt, sodass sowohl Boden, als auch ein Rand entsteht. Die Backformen werden nun f\u00fcr etwa 15 Minuten bei 180\u00b0 ins Backrohr gegeben. Der Rest des Teiges wird wieder im K\u00fchlschrank gelagert.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald der Teig im Backrohr goldbraun geworden und ausgek\u00fchlt ist, wird die Mascarpone-Masse in die Teigschalen gef\u00fcllt. In die Mitte kommen ungef\u00e4hr 2-3 Essl\u00f6ffel von den Heidelbeeren.&nbsp;<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald beide Teigschalen fertig gef\u00fcllt sind, werden aus dem restlichen Teig passende Deckel geformt und \u00fcber die Teigschalen gelegt. Am Rand sollte man die Deckel etwas festdr\u00fccken, sodass nichts von der Masse auslaufen kann. Nun kommt das Ganze noch einmal bei 180\u00b0 ins Backrohr bis der Deckel knusprig und goldbraun gebacken ist.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><\/div>\n<div><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/div>\n<p><\/p>\n<hr \/>\n<h3><span style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/h3>\n<p><a href=\"http:\/\/www.k-ruoka.fi\/pirkka-tuotteet\/pirkka-suomalainen-mustikka-200-g\/\" target=\"_blank\">300g blueberries<\/a><br \/><span style=\"color: #073763;\"><a href=\"http:\/\/www.k-ruoka.fi\/pirkka-tuotteet\/pirkka-cashewpahkina-125g\/\" target=\"_blank\">50g crunched cashewnuts<\/a><\/span><br \/><a href=\"http:\/\/www.k-ruoka.fi\/pirkka-tuotteet\/pirkka-mascarpone-250-g\/\" target=\"_blank\">250g mascarpone<\/a><br \/><span style=\"color: #073763;\">300g flour<\/span><br \/><span style=\"color: #073763;\">3 eggs<\/span><br \/><span style=\"color: #073763;\">290g sugar<\/span><br \/><span style=\"color: #073763;\">300g butter<\/span><br \/><span style=\"color: #073763;\">rum flavoring<\/span><\/p>\n<div style=\"-webkit-text-stroke-width: 0px; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;\">\n<h3 style=\"color: black;\"><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div>\n<div style=\"color: black;\"><\/div>\n<p><span style=\"color: #073763;\">We start with a normal shortcrust pastry, for which we mix up the flour, 220g of the sugar, butter, nuts and 1 egg. This mixture is kneaded to a smooth dough, which you should put into the refrigerator.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">The next step is to cook the blueberries together with 50g of the sugar and a bit of rum flavoring till most of the water has vaporized. This normaly takes about 30 minutes and it should not be cooked too hot.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">While the blueberries are cooking we&#8217;ll mix up the mascarpone with two egg yolks and 20g sugar. The egg white is beaten and later mixed into the mascarpone cream.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">After the dough rested for half an hour in the refrigerator, it can be taken out. About 3\/4 of it are pressed into two smaller baking pans, so that we get little dough shells. Those are now put into the oven at about 180\u00b0 till they are golden brown. The rest of the dough should again be put into the refrigerator.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">As soon as the dough shells are out of the oven and cooled off, the mascarpone can be filled into them. Afterwards about 2 up to 3 tablespoons of the blueberries are placed in the middle of the shells.<\/span><\/p>\n<p><span style=\"color: #073763;\">At the end we have to form some kind of lid for the shells from the rest of the dough. Those are placed on top of the shells and all togehter is put into the oven again. As soon as the lids are golden brown you can take them out and serve them.<\/span><\/p>\n<div style=\"color: black; margin: 0px;\"><\/div>\n<div style=\"color: black; margin: 0px;\"><span style=\"color: #073763;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<div style=\"color: black; margin: 0px;\"><span style=\"color: #0c343d;\"><br \/><\/span><\/div>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/4.bp.blogspot.com\/-nvDatG6O9Io\/U_iThJf82ZI\/AAAAAAAAB7E\/dwZGX59esk8\/s1600\/DSC_6692.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-nvDatG6O9Io\/U_iThJf82ZI\/AAAAAAAAB7E\/dwZGX59esk8\/s1600\/DSC_6692.JPG\" height=\"133\" width=\"200\" \/><\/a><\/div>\n<p><a href=\"http:\/\/1.bp.blogspot.com\/-njjUfFqcqYo\/U_iThPccG0I\/AAAAAAAAB7A\/jyM-SErwSpI\/s1600\/DSC_6699.JPG\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-njjUfFqcqYo\/U_iThPccG0I\/AAAAAAAAB7A\/jyM-SErwSpI\/s1600\/DSC_6699.JPG\" height=\"132\" width=\"200\" \/><\/a><\/p>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"color: black; margin: 0px;\"><span style=\"color: #0c343d;\"><br \/><\/span><\/div>\n<div style=\"clear: both; color: black; margin: 0px; text-align: center;\"><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 300g Heidelbeeren50g geriebene Cashewn\u00fcsse250g Mascarpone300g Mehl3 Eier290g Zucker300g ButterRumaroma Zubereitung Diesmal konnte ich mich endlich \u00fcberwinden, ein S\u00fc\u00dfspeisen-Rezept zu \u00fcberlegen. Da bei einem Waldspaziergang rund um Jyv\u00e4skyl\u00e4 100g Heidelbeeren [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[4,24,47],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Heidelbeertarte \/ Blueberrytarte - Magublacook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/de.magublacook.eu\/index.php\/2014\/08\/23\/heidelbeertarte-blueberrytarte\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Heidelbeertarte \/ Blueberrytarte - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Zutaten 300g Heidelbeeren50g geriebene Cashewn\u00fcsse250g Mascarpone300g Mehl3 Eier290g Zucker300g ButterRumaroma Zubereitung Diesmal konnte ich mich endlich \u00fcberwinden, ein S\u00fc\u00dfspeisen-Rezept zu \u00fcberlegen. 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