{"id":4370,"date":"2018-06-07T17:56:54","date_gmt":"2018-06-07T17:56:54","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=4370"},"modified":"2024-04-30T09:22:01","modified_gmt":"2024-04-30T07:22:01","slug":"pastis-de-crema-amb-farina-despelta","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-de-crema-con-harina-de-espelta\/","title":{"rendered":"Past\u00eds de Crema amb Farina d&#039;Espelta"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Deliciosa Past\u00eds de Crema amb Farina d&#039;Espelta, un past\u00eds d&#039;aniversari que hem elaborat amb Harina d&#039;espelta integral i amb Sirope de Agave que substitueix el sucre. Est\u00e0 farcit de Crema Pastissera i per sobre porta una capa de Crema que l&#039;hem cremada. Si t&#039;agrada el nostre v\u00eddeo de past\u00eds de crema amb farina d&#039;espelta puntual i compartir-lo, ens ajudar\u00e0s.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Past\u00eds de Crema amb farina d&#039;Espelta\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/dKNAbDAXGKg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A UN MOTLLE DE 22 CM. DE DIAMETRE:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Per fer el Pa de pessic:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>225 grs. Farina d&#039;espelta integral<\/li>\n\n\n\n<li>4 Ous<\/li>\n\n\n\n<li>1 Iogurt natural<\/li>\n\n\n\n<li>100 grs. Oli d&#039;Oliva<\/li>\n\n\n\n<li>175 grs. Xarop d&#039;Agave<\/li>\n\n\n\n<li>1 sobre Llevat Qu\u00edmic (16 grs.)<\/li>\n\n\n\n<li>Ratlladura de Llimona<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Per fer la Crema Pastissera:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 ml. Llet<\/li>\n\n\n\n<li>3 Ous<\/li>\n\n\n\n<li>100 grs. Sucre<\/li>\n\n\n\n<li>35 grs. Maicena<\/li>\n\n\n\n<li>10 grs. Mantega<\/li>\n\n\n\n<li>Canyella a Rama<\/li>\n\n\n\n<li>Pell de Llimona<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Per fer l&#039;Alm\u00edvar:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>70 grs. Sucre<\/li>\n\n\n\n<li>70 ml. Aigua<\/li>\n\n\n\n<li>30 ml. Cointreau<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Separarem els rovells de les clares dels ous. Muntarem les clares amb les varetes el\u00e8ctriques a punt de neu amb una mica de sal.<\/li>\n\n\n\n<li>Posarem en un bol gran els rovells, la ratlladura de llimona, l&#039;oli, el xarop d&#039;\u00e0gave i el iogurt. Batrem amb les varetes el\u00e8ctriques fins que els rovells quedin ben escumosos i d&#039;un color blanquin\u00f3s.<\/li>\n\n\n\n<li>Barregem la farina amb el llevat qu\u00edmic. Es pot tamisar encara que si \u00e9s farina d&#039;espelta integral no cal. Afegirem la farina a la barreja dels ous i batrem fins que quedi tot molt integrat.<\/li>\n\n\n\n<li>Tot seguit incorporarem les clares muntades en diverses vegades, sempre amb moviments envoltants de baix a dalt procurant que no es baixin les clares. Ho ha de quedar tot molt integrat.<\/li>\n\n\n\n<li>Per coure el pa de pessic utilitzarem un motlle desmuntable de 22 cent\u00edmetres de di\u00e0metre. Folrem la base amb paper vegetal i despr\u00e9s posem el c\u00e8rcol. Untem la base i els costats del motlle amb una mica de mantega. Hi afegim la massa al motlle i donem uns copets perqu\u00e8 surtin les bombolles d&#039;aire.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 170 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 40 minuts aproximadament. Dep\u00e8n de cada forn. Farem la prova del escuradents per saber si ja est\u00e0 ben cuit. Deixarem que es refredi dins del motlle.<\/li>\n\n\n\n<li>Fem la crema pastissera posant la meitat de la llet al foc amb el sucre, la pell de llimona i la branca de canyella. Quan comenci a bullir, apaguem el foc i tapem el cass\u00f3 perqu\u00e8 s&#039;infusioni b\u00e9.<\/li>\n\n\n\n<li>Poseu els rovells d&#039;ou en un bol juntament amb la resta de la llet i la maizena i ho barregeu b\u00e9 amb un batedor fins que quedi tot ben integrat.<\/li>\n\n\n\n<li>Un cop estigui freda colem la llet i traiem la pell de la llimona i la canyella.<\/li>\n\n\n\n<li>Posarem la llet i la barreja dels ous en un cass\u00f3. Ho barrejarem b\u00e9 i amb el foc baix remourem tota l&#039;estona fins que la crema s&#039;espesseixi. Apagarem el foc. Afegirem la mantega i remourem. Passem la crema a una plata allisant-la i deixarem que refredi totalment.<\/li>\n\n\n\n<li>Quan s&#039;hagi refredat el pa de pessic el desemmotllarem i tallarem una mica de la part superior del pa de pessic perqu\u00e8 quedi ben recte. Donem la volta i l&#039;obrirem per la meitat.<\/li>\n\n\n\n<li>Pintarem generosament les dues parts del pa de pessic amb l&#039;alm\u00edvar que hem fet bullint l&#039;aigua i el sucre durant dos minuts i afegint despr\u00e9s el cointreau. L&#039;alm\u00edvar ha d&#039;estar fred.<\/li>\n\n\n\n<li>Distribuirem una part de la crema per sobre del pa de pessic i despr\u00e9s el taparem.<\/li>\n\n\n\n<li>Repartirem la crema pastissera per sobre i els costats del past\u00eds, allisant b\u00e9. Reservarem una mica de crema per adornar el past\u00eds.<\/li>\n\n\n\n<li>Per cremar la crema posarem for\u00e7a sucre per sobre i el cremarem amb un cremador. Adornarem el past\u00eds pels costats amb granet de xocolata.<\/li>\n\n\n\n<li>Posarem crema en una m\u00e0nega pastissera amb el filtre arrissat i adornarem el past\u00eds amb la crema pastissera segons es veu al v\u00eddeo.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Past\u00eds de Crema amb Harina d&#039;Espelta per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-con-harina-de-espelta15-260x180-1.jpg\" alt=\"Batem els ous\" class=\"wp-image-15090\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-con-harina-de-espelta30-260x180-1.jpg\" alt=\"Muntem les clares amb la barreja\" class=\"wp-image-15091\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-con-harina-de-espelta39-260x180-1.jpg\" alt=\"Preparem el past\u00eds al motlle\" class=\"wp-image-15092\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-con-harina-de-espelta59-260x180-1.jpg\" alt=\"Preparem la crema\" class=\"wp-image-15094\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-con-harina-de-espelta67-260x180-1.jpg\" alt=\"Traiem el past\u00eds del forn\" class=\"wp-image-15095\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-con-harina-de-espelta75-260x180-1.jpg\" alt=\"Posem el Farciment\" class=\"wp-image-15096\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-con-harina-de-espelta79-260x180-1.jpg\" alt=\"Recepta de\" class=\"wp-image-15097\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-con-harina-de-espelta86-260x180-1.jpg\" alt=\"Decorem el past\u00eds\" class=\"wp-image-15098\" title=\"Recepta de\"><\/figure>\n\n\n\n<figure class=\"wp-block-image alignleft\"><img decoding=\"async\" src=\"https:\/\/elfornerdealella.com\/wp-content\/uploads\/2021\/03\/Tarta-de-crema-con-harina-de-espelta93-260x180-1.jpg\" alt=\"Decorem amb la crema\" class=\"wp-image-15099\" title=\"Recepta de\"><\/figure>","protected":false},"excerpt":{"rendered":"<p>Deliciosa Tarta de Crema con Harina de Espelta, un pastel de aniversario que hemos elaborado con Harina de espelta integral y con Sirope de Agave que sustituye al az\u00facar. Est\u00e1 relleno de Crema Pastelera y por encima lleva una capa de Crema que la hemos quemado. Si te gusta nuestro v\u00eddeo de Tarta de Crema [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2],"tags":[3391,3392,3393,3394,3395,3396],"class_list":["post-4370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-pastel-con-harina-de-espelta","tag-pastel-cumpleanos","tag-pastel-espelta","tag-receta-de-pasteles","tag-tarta-de-crema-con-harina-de-espelta","tag-tarta-espelta"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=4370"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4370\/revisions"}],"predecessor-version":[{"id":11544,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4370\/revisions\/11544"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11542"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=4370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=4370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=4370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}