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Amasse tudo muito bem.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003EAos poucos, adicione um pouco de água e amasse até a mistura começar a descolar da tigela. Quando a massa deixar de colar nas mãos está pronta.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003EEstenda a massa sobre uma forma de tarte de 29cm com fundo amovível.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4.\u003C\/span\u003E Certifique-se que a massa não tem furos e reserve.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cspan style=\"color: #b45f06;\"\u003ERecheio\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003ELeve ao lume um tacho com 450ml de leite e as casquinhas de limão. Deixe ferver.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2.\u003C\/span\u003E Entretanto, numa tigela, misture a farinha de trigo com o açúcar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003EAdicione as gemas e mexa muito bem para que não fique com grumos. Aos poucos, adicione o restante leite e misture bem.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4. \u003C\/span\u003EQuando o leite começar a ferver, junte a mistura dos ovos e mexa. Deixe cozinhar em lume brando sem parar de mexer.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5. \u003C\/span\u003ELogo que o creme começar a borbulhar, apague o lume e retire as casquinhas de limão.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cspan style=\"color: #b45f06;\"\u003EFinalização:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1.\u003C\/span\u003E Espalhe o creme por cima da base e alise.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003ELeve ao forno pré-aquecido nos 190ºC e deixe cozer aproximadamente 20 minutos ou até a tarte ficar com aspecto de pastel de nata.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003ERetire do forno e deixe arrefecer. Depois de fria desenforme.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-NWWNVT2mMrY\/Uj9-ZjjJ8WI\/AAAAAAAABnc\/_ep-Uf_kmwM\/s1600\/IMG_1765%5B1%5D.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-NWWNVT2mMrY\/Uj9-ZjjJ8WI\/AAAAAAAABnc\/_ep-Uf_kmwM\/s640\/IMG_1765%5B1%5D.JPG\" height=\"478\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-M9zz7wRow6s\/Uj9-fCwlphI\/AAAAAAAABnk\/Tf5m32fDvww\/s1600\/IMG_1739%5B1%5D.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-M9zz7wRow6s\/Uj9-fCwlphI\/AAAAAAAABnk\/Tf5m32fDvww\/s640\/IMG_1739%5B1%5D.JPG\" height=\"478\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-gJa3QSZMGoc\/Uj9-lGL8lGI\/AAAAAAAABns\/1ESD_NcADJk\/s1600\/IMG_1740%5B1%5D.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-gJa3QSZMGoc\/Uj9-lGL8lGI\/AAAAAAAABns\/1ESD_NcADJk\/s640\/IMG_1740%5B1%5D.JPG\" height=\"478\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-uMkj_k2m640\/Uj9-nt6yGfI\/AAAAAAAABn0\/S9A06XDtgkQ\/s1600\/IMG_1766%5B1%5D.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-uMkj_k2m640\/Uj9-nt6yGfI\/AAAAAAAABn0\/S9A06XDtgkQ\/s640\/IMG_1766%5B1%5D.JPG\" height=\"478\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cozinharomatica.blogspot.com\/feeds\/8138927369103812088\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/09\/tarte-de-leite-creme.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/8138927369103812088"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/8138927369103812088"},{"rel":"alternate","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/09\/tarte-de-leite-creme.html","title":"Tarte de Leite Creme"}],"author":[{"name":{"$t":"Carlos Bessa"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13538972728759282676"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-GiBEdU2iRD4\/Uj9zs7g2OhI\/AAAAAAAABnM\/LhRoZLot8VA\/s72-c\/IMG_1738%5B1%5D.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-4191989260871276810.post-1425592240741227283"},"published":{"$t":"2013-07-27T23:24:00.000+01:00"},"updated":{"$t":"2014-08-06T18:38:44.677+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Sobremesas - Tartes"}],"title":{"type":"text","$t":"Tarte de Morango"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-QYR2FzG9oBQ\/UfQX9WlCPvI\/AAAAAAAAA3Q\/BfwsNvipDjY\/s1600\/IMG_0890.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-QYR2FzG9oBQ\/UfQX9WlCPvI\/AAAAAAAAA3Q\/BfwsNvipDjY\/s640\/IMG_0890.JPG\" height=\"640\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPara duas tartes (forma de 27 cm)\u003C\/span\u003E\u003Cbr \/\u003E- 500g de morangos lavados e arranjados\u003Cbr \/\u003E- 2 bases de massa folhada\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPara o creme de pasteleiro\u003C\/span\u003E\u003Cbr \/\u003E- 6 gemas de ovo\u003Cbr \/\u003E- 120g de açúcar\u003Cbr \/\u003E- 40g de amido de milho (maizena)\u003Cbr \/\u003E- 500ml de leite\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPara o merengue de morango\u003C\/span\u003E\u003Cbr \/\u003E- 250g de açúcar\u003Cbr \/\u003E- 75ml de água\u003Cbr \/\u003E- 125g de claras de ovo\u003Cbr \/\u003E- 2 colheres de chá de aroma de morango\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPreparação:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003ECreme de pasteleiro\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003EJunte metade do açúcar às gemas, com uma vara de arames bata muito bem até dissolver o açúcar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003EAdicione o restante açúcar ao leite, leve ao lume médio até ferver.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003EEntretanto, acrescente o amido de milho à mistura das gemas, misture muito bem com o auxílio de uma vara de arames.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4. \u003C\/span\u003EQuando o leite começar a ferver, verta metade sobre as gemas. Misture bem com a vara de arames até homogeneizar o preparado.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5. \u003C\/span\u003EVerta o preparado anterior sobre o restante leite. Misture.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E6. \u003C\/span\u003ELeve ao lume brando, mexendo sempre, até engrossar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E7. \u003C\/span\u003EDepois de engrossar, desligue o lume e deixe arrefecer totalmente. Guarde no frigorífico até à hora de utilizar.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EMerengue de morango\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003EColoque a água e o açúcar num tacho, leve ao lume médio durante 7 minutos.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003EEm simultâneo, num recipiente limpo e seco bata as claras em castelo com o aroma de morango durante 7 minutos.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003EPassados os 7 minutos verta a calda de açúcar em fio sobre as claras, batendo sempre com a batedeira em rotação mínima.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4.\u003C\/span\u003E Quando a calda estiver bem ligada com as claras, aumente a rotação da batedeira para o máximo. Bata durante mais 7 minutos para arrefecer o creme.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5. \u003C\/span\u003EReserve no frigorífico até utilizar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cspan style=\"color: #b45f06;\"\u003EMontagem:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003EUnte duas tarteiras de 27 cm com manteiga. Forre o fundo com uma folha de papel vegetal.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003EForre muito bem as tarteiras com a massa folhada. Pique muito bem o fundo com um garfo.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003EDivida o creme de pasteleiro em duas partes iguais. Verta sobre cada uma das tartes e alise bem.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4. \u003C\/span\u003ELeve ao forno pré-aquecido nos 220ºC e deixe assar até a massa crescer e ganhar cor.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5.\u003C\/span\u003E Retire do forno e deixe arrefecer totalmente.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E6. \u003C\/span\u003EDivida o merengue em duas partes iguais. Já com as tartes frias verta o merengue sobre as mesmas, alise ligeiramente.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E7. \u003C\/span\u003EDecore a gosto com os morangos.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E8. \u003C\/span\u003ELeve ao frigorífico, pelo menos 12 horas e sirva bem fresco. (deverá colocar a tarte cerca de 15 minutos no congelador antes de servir)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-7WQ5kHQ9kY0\/UfRID2Lob6I\/AAAAAAAAA3g\/DhBigod-M-c\/s1600\/IMG_0898.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-7WQ5kHQ9kY0\/UfRID2Lob6I\/AAAAAAAAA3g\/DhBigod-M-c\/s640\/IMG_0898.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-AISPJv6AtNU\/UfRIHrRibPI\/AAAAAAAAA3o\/ybTnASPMg2U\/s1600\/IMG_0900.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-AISPJv6AtNU\/UfRIHrRibPI\/AAAAAAAAA3o\/ybTnASPMg2U\/s640\/IMG_0900.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-i9nyox-LxKQ\/UfRIQyKab9I\/AAAAAAAAA3w\/5GL1qHfGD58\/s1600\/IMG_0903.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-i9nyox-LxKQ\/UfRIQyKab9I\/AAAAAAAAA3w\/5GL1qHfGD58\/s640\/IMG_0903.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cozinharomatica.blogspot.com\/feeds\/1425592240741227283\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/07\/tarte-de-morango.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/1425592240741227283"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/1425592240741227283"},{"rel":"alternate","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/07\/tarte-de-morango.html","title":"Tarte de Morango"}],"author":[{"name":{"$t":"Carlos Bessa"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13538972728759282676"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-QYR2FzG9oBQ\/UfQX9WlCPvI\/AAAAAAAAA3Q\/BfwsNvipDjY\/s72-c\/IMG_0890.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});