{"id":4815,"date":"2018-12-13T15:20:15","date_gmt":"2018-12-13T15:20:15","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=4815"},"modified":"2024-05-14T15:01:25","modified_gmt":"2024-05-14T13:01:25","slug":"pastis-sant-marcs","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-san-marcos\/","title":{"rendered":"Past\u00eds Sant Marc"},"content":{"rendered":"<p>Avui preparem una Tarta Massini o tamb\u00e9 coneguda com a Tarta San Marcos. Aquest past\u00eds com ja sabreu \u00e9s d&#039;origen itali\u00e0 i porta una capa de pa de pessic, una de nata, una de t\u00f2fona i finalment una capa de pa de pessic amb rovell cremat per sobre. Cal prendre semi freda ja que aix\u00ed s&#039;aprecien b\u00e9 tots els sabors. El Forner d\u00b4Alella prepara aquesta recepta en un motlle rectangular i \u00e9s per a unes 12\/14 persones.<\/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 Massini o Past\u00eds Sant Marc\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Dc28Gq4UTvk?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 30 cms. x 20 cm.<\/h2>\n\n\n\n<p>Per fer la Planxa de Pa de pessic:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 grs. Sucre<\/li>\n\n\n\n<li>150 grs. Farina<\/li>\n\n\n\n<li>6 Ous<\/li>\n\n\n\n<li>1 sobre de Llevat Qu\u00edmic Royal (15 grs.)<\/li>\n\n\n\n<li>1 pessic de Sal<\/li>\n<\/ul>\n\n\n\n<p>Per a la capa de Nata:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>700 grs. Nata per muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>60 grs. Sucre<\/li>\n\n\n\n<li>60 grs. Formatge Crem\u00f3s tipus Filadelfia<\/li>\n<\/ul>\n\n\n\n<p>Per a la capa de T\u00f2fona:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>700 grs. Nata per muntar 35% mat\u00e8ria greix<\/li>\n\n\n\n<li>60 grs. Cacau pur en pols<\/li>\n\n\n\n<li>60 grs. Sucre<\/li>\n\n\n\n<li>60 grs. Formatge Crem\u00f3s tipus Filadelfia<\/li>\n<\/ul>\n\n\n\n<p>Per a la capa de Yema:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 Gemmes d&#039;Ou<\/li>\n\n\n\n<li>250 grs. Sucre<\/li>\n\n\n\n<li>30 grs. Mantega<\/li>\n\n\n\n<li>20 grs. Maicena<\/li>\n\n\n\n<li>180 ml. Llet<\/li>\n\n\n\n<li>90 ml. Aigua<\/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>En un bol batem els rovells d&#039;ou amb la meitat del sucre durant uns 5 minuts aproximadament gasta que quedin blanquinosos.<\/li>\n\n\n\n<li>Muntem amb unes varetes el\u00e8ctriques, les clares d&#039;ou a punt de neu amb una mica de sal. Hi afegirem la resta del sucre una mica abans d&#039;acabar de muntar les clares.<\/li>\n\n\n\n<li>Afegim les clares als rovells a poc a poc en moviments envoltants de baix a dalt procurant que no es baixin les clares.<\/li>\n\n\n\n<li>Tamisem la farina juntament amb el llevat qu\u00edmic i l&#039;afegim a poc a poc a la barreja anterior, sempre amb moviments envoltants i procurant arribar a baix del recipient ja que la farina tendeix a caure a baix.<\/li>\n\n\n\n<li>Preparem dues safates de forn amb paper vegetal per sobre. Repartim la massa a les dues safates i l&#039;allisem amb una esp\u00e0tula.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 180 \u00ba cent\u00edgrads per dalt i baix i enfornem durant uns 15 minuts. Dep\u00e8n de cada forn. Ha de quedar una mica daurada per sobre. Fem el mateix amb l&#039;altra planxa de pa de pessic. Deixarem refredar.<\/li>\n\n\n\n<li>Per fer la crema de rovell posem en un bol la llet i l&#039;aigua. Reservem una mica per barrejar la maizena. Posem en un cass\u00f3 la llet i l&#039;aigua i la mantega. Quan comenci a bullir apaguem el foc. Deixarem temperar.<\/li>\n\n\n\n<li>Barregem la maizena i la llet restant. Hi afegim els rovells d&#039;ou i ho remenem fins que estigui tot integrat. Afegim aquesta barreja a la llet bullida i amb el foc molt baix no deixarem de remenar fins que s&#039;espesseixi. Normalment espessa quan comen\u00e7a a bullir. Passarem la crema de rovell a una plata.<\/li>\n\n\n\n<li>Amb l&#039;ajuda d&#039;una altra safata capgirem la planxa i traiem el paper vegetal de la planxa. Farem servir un motlle de 30 cm. x 20 que posarem damunt de la planxa de pa de pessic i amb un ganivet tallarem el sobrant de la planxa.<\/li>\n\n\n\n<li>Muntem la nata en un recipient que hem deixat al congelador durant uns 10 minuts. Afegim a la nata per muntar el formatge Filadelfia i la muntem amb unes varetes el\u00e8ctriques. Abans d&#039;acabar de muntar la nata hi afegim el sucre. Ens ha de quedar ben ferm.<\/li>\n\n\n\n<li>Distribu\u00efm la nata damunt la planxa arribant a totes les vores. Allisem fins que quedi ben aplanada i llisa. Guardem al congelador fins que endureixi.<\/li>\n\n\n\n<li>Preparem la t\u00f2fona. Per aix\u00f2 muntem la nata amb el formatge Filadelfia. En un bol barregem el sucre i el cacau en pols. Afegim el cacau a la nata en diverses vegades amb moviments envoltants fins que quedi el cacau totalment integrat a la nata.<\/li>\n\n\n\n<li>Distribu\u00efm la t\u00f2fona per sobre de la nata i allisarem procurant arribar a totes les vores del motlle.<\/li>\n\n\n\n<li>Tapem la t\u00f2fona amb l&#039;altra planxa de pa de pessic.<\/li>\n\n\n\n<li>Per sobre de la planxa distribu\u00efm la crema de rovell i allisem b\u00e9. Guardem el past\u00eds al congelador durant unes 12 hores.<\/li>\n\n\n\n<li>Per desemmotllar el past\u00eds passarem un drap ben mullat amb aigua bullint al voltant del c\u00e8rcol.<\/li>\n\n\n\n<li>Posarem abundant sucre per sobre de la crema de rovell i amb un cremador cremarem el sucre.<\/li>\n\n\n\n<li>Per adornar el past\u00eds posarem nata muntada en una m\u00e0nega pastissera amb un filtre en forma d&#039;estrella i farem uns dibuixos al nostre gust. Es pot adornar tamb\u00e9 amb t\u00f2fona.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo de Tarta Massini o Tarta San Marcos 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-Massini-o-Tarta-San-Marcos016-260x180-1.jpg\" alt=\"Muntem la nata\" class=\"wp-image-15621\" 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-Massini-o-Tarta-San-Marcos025-260x180-1.jpg\" alt=\"Aix\u00ed queda\" class=\"wp-image-15622\" 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-Massini-o-Tarta-San-Marcos044-260x180-1.jpg\" alt=\"Crema per al past\u00eds\" class=\"wp-image-15623\" 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-Massini-o-Tarta-San-Marcos057-260x180-1.jpg\" alt=\"Aquesta \u00e9s la textura de la crema pastissera\" class=\"wp-image-15624\" 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-Massini-o-Tarta-San-Marcos065-260x180-1.jpg\" alt=\"Pasta de full per al past\u00eds\" class=\"wp-image-15625\" 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-Massini-o-Tarta-San-Marcos076-260x180-1.jpg\" alt=\"Afegim la nata\" class=\"wp-image-15626\" 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-Massini-o-Tarta-San-Marcos094-260x180-1.jpg\" alt=\"Capa de t\u00f2fona\" class=\"wp-image-15627\" 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-Massini-o-Tarta-San-Marcos104-260x180-1.jpg\" alt=\"Capa de crema\" class=\"wp-image-15628\" 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-Massini-o-Tarta-San-Marcos116-260x180-1.jpg\" alt=\"El panner d&#039;Alella tracta massini\" class=\"wp-image-15630\" title=\"Recepta de\"><\/figure>","protected":false},"excerpt":{"rendered":"<p>Hoy preparamos una Tarta Massini o tambi\u00e9n conocida como Tarta San Marcos. Esta tarta como ya sabr\u00e9is es de origen italiano y lleva una capa de bizcocho, una de nata, una de trufa y finalmente una capa de bizcocho con yema quemada por encima. Hay que tomarla semi fr\u00eda ya que as\u00ed se aprecian bien [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12176,"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":[49],"tags":[3539,3540,3541,3542,3543,3544,3545,3546],"class_list":["post-4815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-caseros","tag-pastel","tag-pastel-crema-trufa-nata","tag-pastel-masini","tag-pastel-san-marcos","tag-receta-masini","tag-receta-san-marcos","tag-tarta-masini","tag-tarta-san-marcos"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4815","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=4815"}],"version-history":[{"count":4,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4815\/revisions"}],"predecessor-version":[{"id":12179,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/4815\/revisions\/12179"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12176"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=4815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=4815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=4815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}