{"id":198993,"title":"Bezlepkov\u00e9 citronov\u00e9 tartaletky se sn\u011bhem","modified":"2026-10-31T17:48:40+01:00","plain":"M\u00e1te chu\u0165 na n\u011bco s v\u00fdraznou kyselost\u00ed a jemn\u00fdm sladk\u00fdm sn\u011bhem navrchu? Tyto citronov\u00e9 tartaletky jdou p\u0159\u00edmo k v\u011bci: tenk\u00e9 sladk\u00e9 k\u0159ehk\u00e9 t\u011bsto, hladk\u00fd citronov\u00fd kr\u00e9m a navrch nast\u0159\u00edkan\u00fd italsk\u00fd sn\u00edh, jen lehce ope\u010den\u00fd.\n\n\n\nKontrast mezi kyselost\u00ed citronu, rozpl\u00fdvavou n\u00e1pln\u00ed a korpusem, kter\u00fd k\u0159upne p\u0159i zakousnut\u00ed, funguje okam\u017eit\u011b. I ve verzi bez lepku a lakt\u00f3zy si dezert zachov\u00e1v\u00e1 klasickou podobu citronov\u00e9 tartaletky se sn\u011bhem. Ostatn\u00ed m\u00e9 bezlepkov\u00e9 dorty a dezerty najdete pohromad\u011b na jednom m\u00edst\u011b.\n\n\n\nZ\u00e1kladem je bezlepkov\u00e9 sladk\u00e9 k\u0159ehk\u00e9 t\u011bsto.\n\n\n\nCo jsou citronov\u00e9 tartaletky se sn\u011bhem bez lepku a lakt\u00f3zy?\n\n\n\nJsou to minitartaletky slo\u017een\u00e9 ze t\u0159\u00ed \u010d\u00e1st\u00ed: bezlepkov\u00e9ho sladk\u00e9ho k\u0159ehk\u00e9ho t\u011bsta, citronov\u00e9ho kr\u00e9mu a italsk\u00e9ho sn\u011bhu. Citronov\u00e1 n\u00e1pl\u0148 se p\u0159ipravuje z \u010derstv\u00e9 citronov\u00e9 \u0161\u0165\u00e1vy, cukru, vajec a citronov\u00e9 k\u016fry, d\u00edky nim\u017e m\u00e1 hladkou konzistenci a v\u00fdraznou chu\u0165. K\u016fra je\u0161t\u011b zv\u00fdrazn\u00ed citrusovou v\u016fni, ani\u017e by dezert p\u016fsobil t\u011b\u017ece.\n\n\n\nBezlepkov\u00e1 verze stoj\u00ed na upraven\u00e9m t\u011bst\u011b a ve verzi bez lakt\u00f3zy se klasick\u00e9 m\u00e1slo nahrazuje rostlinn\u00fdm. Tato \u00faprava nem\u011bn\u00ed vyv\u00e1\u017eenost dezertu: z\u016fst\u00e1v\u00e1 k\u0159upav\u00fd z\u00e1klad, kysel\u00fd kr\u00e9m a lehk\u00fd sn\u00edh. Abyste dos\u00e1hli spr\u00e1vn\u00e9 konzistence, suroviny va\u017ete v metrick\u00fdch jednotk\u00e1ch.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nNa t\u011bsto je pot\u0159eba kvalitn\u00ed sm\u011bs bezlepkov\u00fdch mouk. Na korpus se dob\u0159e hod\u00ed mouka Sch\u00e4r Bread Mix; sm\u011bs tohoto typu obsahuje r\u00fd\u017eovou mouku, bramborov\u00fd \u0161krob a tapiokov\u00fd \u0161krob.\n\n\n\nPodle konkr\u00e9tn\u00ed sm\u011bsi v n\u00ed m\u016f\u017eete naj\u00edt tak\u00e9 xanthanovou gumu, psyllium nebo guarovou gumu, kter\u00e9 nahrazuj\u00ed funkci lepku a pom\u00e1haj\u00ed t\u011bstu dr\u017eet pohromad\u011b.\n\n\n\nSrdcem receptu je citronov\u00fd kr\u00e9m. Jeho z\u00e1kladem jsou \u010derstv\u00e1 citronov\u00e1 \u0161\u0165\u00e1va, vejce, cukr, citronov\u00e1 k\u016fra a kuku\u0159i\u010dn\u00fd \u0161krob, kter\u00fd zde slou\u017e\u00ed k zahu\u0161t\u011bn\u00ed. Do kr\u00e9mu pat\u0159\u00ed 4 \u017eloutky, b\u00edlky si nechte na sn\u00edh.\n\n\n\nJako tuk se hod\u00ed Violife Vegan Block nebo Miyokos, a to do t\u011bsta i do citronov\u00e9ho kr\u00e9mu. Studen\u00e9 rostlinn\u00e9 m\u00e1slo se zapracuje do je\u0161t\u011b tepl\u00e9ho kr\u00e9mu, aby byl kr\u00e1sn\u011b hladk\u00fd.\n\n\n\nPak p\u0159ich\u00e1z\u00ed na \u0159adu sn\u00edh. Italsk\u00fd sn\u00edh je zde vhodn\u011bj\u0161\u00ed ne\u017e francouzsk\u00fd: sva\u0159en\u00fd cukr mu dod\u00e1v\u00e1 leh\u010d\u00ed a lesklej\u0161\u00ed konzistenci.\n\n\n\nDal\u0161\u00ed kol\u00e1\u010d na z\u00e1v\u011br j\u00eddla, kol\u00e1\u010d s pekanov\u00fdmi o\u0159echy.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nV\u0161e z\u00e1le\u017e\u00ed na teplot\u011b t\u011bsta, va\u0159en\u00ed kr\u00e9mu a spr\u00e1vn\u00e9m na\u010dasov\u00e1n\u00ed p\u0159\u00edpravy sn\u011bhu. Jednotliv\u00e9 kroky jsou jednoduch\u00e9, ale je pot\u0159eba dodr\u017eet jejich po\u0159ad\u00ed.\n\n\n\nUdr\u017eujte t\u011bsto dob\u0159e vychlazen\u00e9\n\n\n\nT\u011bsto si p\u0159ipravte p\u0159edem, aby bylo p\u0159i v\u00e1len\u00ed po\u0159\u00e1dn\u011b studen\u00e9. Pracujte v\u017edy s vychlazen\u00fdm t\u011bstem a vyv\u00e1lejte ho mezi dv\u011bma archy pe\u010dic\u00edho pap\u00edru na tlou\u0161\u0165ku asi 2 mm. Tak dos\u00e1hnete stejnom\u011brn\u00e9 tlou\u0161\u0165ky, ani\u017e byste t\u011bsto zbyte\u010dn\u011b zah\u0159\u00edvali.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Lemon curd s vanilkou.\n\n\n\nPot\u00e9 kulat\u00fdm vykrajov\u00e1tkem vykrojte kole\u010dka. Korpusy vytvarujte tak, \u017ee t\u011bsto polo\u017e\u00edte na obr\u00e1cenou formu na minimuffiny a pot\u00e9 ho p\u0159itisknete na vn\u011bj\u0161\u00ed stranu formy na minitartaletky. Vytvarovan\u00e9 korpusy dejte p\u0159ed pe\u010den\u00edm na 10 a\u017e 20 minut do mraz\u00e1ku.\n\n\n\nPe\u010den\u00ed korpus\u016f\n\n\n\nP\u0159edeh\u0159ejte troubu na 175\u00b0C. Korpusy dejte p\u00e9ct rovnou z mraz\u00e1ku, nenech\u00e1vejte je \u010dekat na pracovn\u00ed plo\u0161e. Po\u010d\u00edtejte s 12 a\u017e 15 minutami a \u0159i\u010fte se p\u0159edev\u0161\u00edm vzhledem: t\u011bsto mus\u00ed b\u00fdt zlatav\u00e9.\n\n\n\nCitronov\u00fd kr\u00e9m va\u0159te \u0161etrn\u011b\n\n\n\nSm\u00edchejte citronovou \u0161\u0165\u00e1vu, k\u016fru, cukr, vejce a kuku\u0159i\u010dn\u00fd \u0161krob a v\u0161e va\u0159te ve vodn\u00ed l\u00e1zni. B\u011bhem va\u0159en\u00ed nep\u0159etr\u017eit\u011b m\u00edchejte metlou, dokud kr\u00e9m nezhoustne. Ani zde nerozhoduje p\u0159esn\u00fd po\u010det minut, ale konzistence: kr\u00e9m mus\u00ed zhoustnout a z\u00e1rove\u0148 z\u016fstat hladk\u00fd.\n\n\n\nOdstavte a p\u0159idejte studen\u00e9 rostlinn\u00e9 m\u00e1slo. M\u016f\u017eete ho zapracovat ty\u010dov\u00fdm mix\u00e9rem nebo jednodu\u0161e metlou, dokud nebude kr\u00e9m dokonale hladk\u00fd. Pot\u00e9 kr\u00e9m nalijte do upe\u010den\u00fdch korpus\u016f a nechte ztuhnout v lednici.\n\n\n\nItalsk\u00fd sn\u00edh vy\u0161lehejte ve spr\u00e1vnou chv\u00edli\n\n\n\nZa\u010dn\u011bte sva\u0159ovat vodu s cukrem v mal\u00e9m rendl\u00edku a mezit\u00edm b\u00edlky vy\u0161lehejte jen \u010d\u00e1ste\u010dn\u011b. B\u00edlky m\u016f\u017eete \u0161lehat ru\u010dn\u00edm \u0161leha\u010dem nebo v kuchy\u0148sk\u00e9m robotu. P\u0159ed nalit\u00edm mus\u00ed sirup dos\u00e1hnout p\u0159esn\u011b 120\u00b0C, co\u017e je jeden z detail\u016f, u kter\u00fdch o \u00fasp\u011bchu rozhoduje p\u0159esnost.\n\n\n\nJakmile je sirup hotov\u00fd, pomalu ho tenk\u00fdm rovnom\u011brn\u00fdm pram\u00ednkem p\u0159il\u00e9vejte do b\u00edlk\u016f za st\u00e1l\u00e9ho \u0161leh\u00e1n\u00ed. Pot\u00e9 zvy\u0161te rychlost \u0161leha\u010de a pokra\u010dujte, dokud sn\u00edh nebude pevn\u00fd, leskl\u00fd a vychladl\u00fd. Pou\u017eijte ho ihned a cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem ho nast\u0159\u00edkejte na napln\u011bn\u00e9 tartaletky.\n\n\n\nNa z\u00e1v\u011br sn\u00edh ope\u010dte kuchy\u0148skou flambovac\u00ed pistol\u00ed. M\u016f\u017eete ho tak\u00e9 nechat lehce zezl\u00e1tnout v troub\u011b. Pokud flambovac\u00ed pistoli nem\u00e1te, nechte sn\u00edh tak, jak je, a tento krok vynechte.\n\n\n\nStejn\u00e9 spojen\u00ed sn\u011bhu a ovoce, makronkov\u00fd dort s mangem a malinami.\n\n\n\nDal\u0161\u00ed bezlepkov\u00e9 recepty na v\u00e1s \u010dekaj\u00ed na jednom m\u00edst\u011b.\n\n\n\nRecept vytvo\u0159il \u0161\u00e9fkucha\u0159 Rommel Reyes. Jeho tvorbu najdete na Instagramu, v jeho zpravodaji na Substacku a na jeho kan\u00e1lu na YouTube.\n\n\n\n\n\n\tBezlepkov\u00e1 citronov\u00e1 minitartaletka se sn\u011bhem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 d\u00e1vka bezlepkov\u00e9ho sladk\u00e9ho k\u0159ehk\u00e9ho t\u011bsta podle receptu300 g citronov\u00e9 \u0161\u0165\u00e1vy200 g cukru40 g kuku\u0159i\u010dn\u00e9ho \u0161krobu3 cel\u00e1 vejce (velk\u00e1)4 \u017eloutky (z velk\u00fdch vajec, b\u00edlky si nechte na sn\u00edh)citronov\u00e1 k\u016fra (ze 3 citron\u016f)60 g vegansk\u00e9ho m\u00e1sla Violife120 g b\u00edlk\u016f (4 b\u00edlky)220 g cukru50 ml vody\t\n\t\n\t\tBezlepkov\u00e9 sladk\u00e9 k\u0159ehk\u00e9 t\u011bstoPostupujte podle receptu na bezlepkov\u00e9 sladk\u00e9 k\u0159ehk\u00e9 t\u011bsto.Studen\u00e9 t\u011bsto vyv\u00e1lejte v\u00e1le\u010dkem mezi dv\u011bma archy pe\u010dic\u00edho pap\u00edru na tlou\u0161\u0165ku p\u0159ibli\u017en\u011b 2 mm.Z t\u011bsta vykrojte kulat\u00fdm vykrajov\u00e1tkem kole\u010dka a polo\u017ete je na formu na minimuffiny oto\u010denou dnem vzh\u016fru.Vykrojen\u00e9 t\u011bsto polo\u017ete na formu na minitartaletky oto\u010denou dnem vzh\u016fru, p\u0159itiskn\u011bte ho k n\u00ed a dejte na 10 minut do mraz\u00e1ku.P\u0159edeh\u0159\u00edvejte troubu na 175\u00b0C po dobu 12-15 minut, dokud t\u011bsto nezezl\u00e1tne.Lemon curdV m\u00edse sm\u00edchejte citronovou \u0161\u0165\u00e1vu, k\u016fru, kuku\u0159i\u010dn\u00fd \u0161krob, vejce a cukr. Za st\u00e1l\u00e9ho \u0161leh\u00e1n\u00ed va\u0159te ve vodn\u00ed l\u00e1zni do zhoustnut\u00ed. Odstavte z ohn\u011b.Studen\u00e9 vegansk\u00e9 m\u00e1slo d\u016fkladn\u011b zapracujte ty\u010dov\u00fdm mix\u00e9rem nebo metlou, dokud nebude sm\u011bs hladk\u00e1.Korpusy tartaletek napl\u0148te kr\u00e9mem lemon curd a dejte do lednice ztuhnout.Italsk\u00fd sn\u00edhV mal\u00e9m rendl\u00edku p\u0159ive\u010fte vodu s cukrem k varu a pot\u00e9 ru\u010dn\u00edm \u0161leha\u010dem nebo kuchy\u0148sk\u00fdm robotem vy\u0161lehejte b\u00edlky do polotuha.Jakmile cukrov\u00fd sirup dos\u00e1hne 120\u00b0C, odstavte ho z ohn\u011b a za st\u00e1l\u00e9ho \u0161leh\u00e1n\u00ed ho pomalu, tenk\u00fdm rovnom\u011brn\u00fdm pram\u00ednkem vl\u00e9vejte do b\u00edlk\u016f.Nastavte \u0161leha\u010d na vysok\u00e9 ot\u00e1\u010dky a \u0161lehejte d\u00e1l, dokud sn\u00edh nebude pevn\u00fd, leskl\u00fd a vychladl\u00fd. Ihned pou\u017eijte.Cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem nast\u0159\u00edkejte sn\u00edh na napln\u011bn\u00e9 korpusy tartaletek. Sn\u00edh opalte kuchy\u0148sk\u00fdm flambovac\u00edm ho\u0159\u00e1kem. Pokud flambovac\u00ed ho\u0159\u00e1k nem\u00e1te, tento krok vynechte.\t\n\t\n\t\t\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198993"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198993\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164687"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}