{"id":168525,"title":"Flan f\u0103r\u0103 gluten cu citrice","modified":"2026-08-28T15:35:45+02:00","plain":"Cuno\u0219ti tarta clasic\u0103 cu crem\u0103 de patiserie, dar \u00een varianta acoperit\u0103, cu o crust\u0103 aurie \u0219i muguri de pin rumeni\u021bi deasupra? Aici, vanilia este dens\u0103 \u0219i catifelat\u0103, \u00een timp ce l\u0103m\u00e2ia aduce o not\u0103 proasp\u0103t\u0103 \u0219i vibrant\u0103. Portocala o completeaz\u0103 armonios, atenu\u00e2nd aciditatea \u0219i evit\u00e2nd senza\u021bia unei tarte de l\u0103m\u00e2ie prea intense. O la\u0219i s\u0103 se r\u0103ceasc\u0103 complet, presari pu\u021bin zah\u0103r pudr\u0103, iar feliile se taie impecabil, f\u0103r\u0103 s\u0103 se sfarme. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de deserturi f\u0103r\u0103 gluten.\n\n\n\nAceea\u0219i crem\u0103, un alt mod de asamblare: framboisier f\u0103r\u0103 gluten.\n\n\n\nCe este torta della nonna?\n\n\n\nTorta della nonna este o tart\u0103 tradi\u021bional\u0103 italian\u0103 cu crem\u0103 de patiserie parfumat\u0103 cu coaj\u0103 de l\u0103m\u00e2ie \u0219i pres\u0103rat\u0103 generos cu muguri de pin. Spre deosebire de o tart\u0103 deschis\u0103, aceasta este acoperit\u0103 cu un al doilea strat de aluat fraged, ascunz\u00e2nd o umplutur\u0103 bogat\u0103 de crem\u0103 de vanilie infuzat\u0103 cu citrice. \u00cen aceast\u0103 versiune, aluatul este complet f\u0103r\u0103 gluten, iar untul este \u00eenlocuit cu o margarin\u0103 vegetal\u0103 de calitate, p\u0103str\u00e2nd \u00eens\u0103 \u00eentreaga savoare a re\u021betei originale: o crust\u0103 fraged\u0103 \u0219i sf\u0103r\u00e2micioas\u0103, o crem\u0103 m\u0103t\u0103soas\u0103 \u0219i acel parfum inconfundabil de citrice care \u00eenv\u0103luie fiecare \u00eembuc\u0103tur\u0103.\n\n\n\nIngredientele principale\n\n\n\nF\u0103ina f\u0103r\u0103 gluten joac\u0103 un rol esen\u021bial: fiind vorba despre un aluat mai fragil, este nevoie de un mix stabil, precum f\u0103ina f\u0103r\u0103 gluten pentru p\u00e2ine de la Sch\u00e4r sau Caputo, pentru a ob\u021bine o crust\u0103 u\u0219or de manevrat, care se coace uniform \u0219i frumos.\n\n\n\nMargarina vegan\u0103 \u00eenlocuie\u0219te cu succes untul: Violife s\u0103rat\u0103 este o alegere excelent\u0103, dar \u0219i alte m\u0103rci sigure f\u0103r\u0103 gluten func\u021bioneaz\u0103 la fel de bine, dac\u0103 nu ai restric\u021bii la soia sau fructe cu coaj\u0103 lemnoas\u0103. \u00cen ceea ce prive\u0219te laptele, o b\u0103utur\u0103 vegetal\u0103 precum un lapte de ov\u0103z tip \u201ebarista\u201d ofer\u0103 cea mai bun\u0103 consisten\u021b\u0103 \u0219i stabilitate la g\u0103tirea cremei.\n\n\n\nCoaja de citrice este elementul distinctiv al desertului. Rommel Reyes combin\u0103 l\u0103m\u00e2ia cu portocala \u00een crem\u0103, deoarece acest duet aduce o profunzime aromatic\u0103 deosebit\u0103 \u0219i pune \u00een valoare vanilia. De asemenea, adaug\u0103 coaj\u0103 de l\u0103m\u00e2ie \u0219i direct \u00een aluat, astfel \u00eenc\u00e2t parfumul de citrice s\u0103 se simt\u0103 \u00eenc\u0103 de la prima mu\u0219c\u0103tur\u0103 din crust\u0103. Mugurii de pin de la suprafa\u021b\u0103 des\u0103v\u00e2r\u0219esc tarta, oferind at\u00e2t textur\u0103 crocant\u0103, c\u00e2t \u0219i o not\u0103 discret\u0103 de nuc\u0103.\n\n\n\nG\u0103se\u0219ti aroma de portocal\u0103 \u0219i \u00een aceste chifle f\u0103r\u0103 gluten cu coaj\u0103 de portocal\u0103.\n\n\n\nRepere tehnice \u0219i capcane de evitat\n\n\n\nRe\u021beta este calibrat\u0103 \u00een grame, \u00een sistem metric, pentru a asigura rezultate constante de fiecare dat\u0103. Dac\u0103 folose\u0219ti alte unit\u0103\u021bi de m\u0103sur\u0103, c\u00e2nt\u0103re\u0219te cu aten\u021bie \u00eenainte de a \u00eencepe \u2014 la un aluat f\u0103r\u0103 gluten, chiar \u0219i o diferen\u021b\u0103 de 10 g poate schimba textura final\u0103.\n\n\n\nAluatul: sableaz\u0103 \u0219i opre\u0219te-te la timp\n\n\n\n\u00cencepe prin a amesteca ingredientele uscate, apoi formeaz\u0103 o ad\u00e2ncitur\u0103 \u00een mijloc; astfel vei \u00eencorpora celelalte ingrediente mult mai u\u0219or. Adaug\u0103 margarina rece t\u0103iat\u0103 cubule\u021be, coaja ras\u0103 de l\u0103m\u00e2ie \u0219i ou\u0103le, apoi lucreaz\u0103 rapid cu v\u00e2rful degetelor p\u00e2n\u0103 ob\u021bii o textur\u0103 nisipoas\u0103, format\u0103 din mici firimituri. Acesta este momentul s\u0103 te opre\u0219ti: de \u00eendat\u0103 ce amestecul cap\u0103t\u0103 aspect de firimituri grosiere, nu \u00eencerca s\u0103 \u00eel omogenizezi complet.\n\n\n\nFr\u0103m\u00e2nt\u0103 foarte pu\u021bin, doar p\u00e2n\u0103 c\u00e2nd compozi\u021bia se adun\u0103 \u00eentr-un aluat compact. Modeleaz\u0103-l sub form\u0103 de disc, \u00eenf\u0103\u0219oar\u0103-l str\u00e2ns \u00een folie alimentar\u0103 \u0219i las\u0103-l la rece cel pu\u021bin o or\u0103, pentru a se \u00eent\u0103ri suficient \u00eenainte de a-l \u00eentinde. Dac\u0103 preferi o metod\u0103 mai curat\u0103, po\u021bi realiza aceast\u0103 etap\u0103 direct \u00een robotul de buc\u0103t\u0103rie, folosind ata\u0219amentul tip palet\u0103.\n\n\n\nCrema: c\u0103ldu\u021b\u0103, tel ne\u00eentrerupt \u0219i strecurare\n\n\n\n\u00cenc\u0103lze\u0219te laptele de ov\u0103z \u00eentr-o crati\u021b\u0103. Separat, amestec\u0103 o treime din laptele cald (f\u0103r\u0103 a fi fierbinte) cu g\u0103lbenu\u0219urile, zah\u0103rul, vanilia \u0219i amidonul de porumb. Omogenizeaz\u0103 foarte bine p\u00e2n\u0103 c\u00e2nd amidonul este complet dizolvat, pentru a evita formarea cocoloa\u0219elor. Toarn\u0103 acest amestec peste restul de lapte din crati\u021b\u0103 \u0219i g\u0103te\u0219te la foc mic spre mediu, amestec\u00e2nd continuu cu un tel, p\u00e2n\u0103 c\u00e2nd crema se \u00eengroa\u0219\u0103 frumos.\n\n\n\nOdat\u0103 luat\u0103 de pe foc, trece crema printr-o sit\u0103 fin\u0103 pentru a elimina orice cocolo\u0219. Abia apoi \u00eencorporeaz\u0103 coaja ras\u0103 de citrice \u0219i margarina rece. Rommel Reyes subliniaz\u0103 c\u0103 exist\u0103 dou\u0103 modalit\u0103\u021bi de a infuza citricele: \u00een timpul fierberii sau la final. Aici le ad\u0103ug\u0103m dup\u0103 g\u0103tire, deoarece crema se va coace din nou \u00een interiorul tartei, iar aromele proaspete de citrice vor r\u0103m\u00e2ne mult mai vii \u0219i parfumate. Acoper\u0103 crema cu folie alimentar\u0103 direct pe suprafa\u021b\u0103 \u0219i las-o s\u0103 se r\u0103ceasc\u0103 bine la frigider \u00eenainte de montare.\n\n\n\nMontarea: aluat rece, h\u00e2rtie de copt \u0219i repaus\n\n\n\nAluatul trebuie s\u0103 fie bine r\u0103cit c\u00e2nd \u00eel \u00eentinzi. Lucreaz\u0103-l \u00eentotdeauna \u00eentre dou\u0103 foi de h\u00e2rtie de copt; acest truc previne lipirea \u0219i faciliteaz\u0103 manevrarea aluatului f\u0103r\u0103 gluten. \u00centinde o foaie uniform\u0103, de 3-4 mm grosime, pentru ca tarta s\u0103 se coac\u0103 omogen. Dac\u0103 ai inele distan\u021biere pentru sucitor, folose\u0219te-le cu \u00eencredere pentru o grosime perfect egal\u0103.\n\n\n\nPentru a \u00eembr\u0103ca forma, ruleaz\u0103 foaia de aluat pe sucitor \u0219i deruleaz-o cu grij\u0103 deasupra t\u0103vii, apoi preseaz\u0103 u\u0219or aluatul pe fundul \u0219i pere\u021bii formei sau ai inelului de tart\u0103. \u00cen\u021beap\u0103 baza din loc \u00een loc cu o furculi\u021b\u0103 \u0219i niveleaz\u0103 marginile cu un cu\u021bit. Pune forma cu aluatul a\u0219ezat din nou la frigider timp de 20 de minute, pentru a se relaxa.\n\n\n\n\u00cenchiderea tartei, mugurii de pin \u0219i coacerea \u00een dou\u0103 etape\n\n\n\nUmple baza de aluat cu crema bine r\u0103cit\u0103 (\u00een niciun caz cald\u0103). \u00centinde restul de aluat pentru a forma capacul, a\u0219az\u0103-l deasupra \u0219i preseaz\u0103 u\u0219or marginile cu degetele pentru a sigila perfect tarta. Unge suprafa\u021ba cu ou b\u0103tut, presar\u0103 uniform mugurii de pin \u0219i f\u0103 c\u00e2teva mici crest\u0103turi sau \u00een\u021bep\u0103turi cu furculi\u021ba deasupra, pentru a permite aburului s\u0103 ias\u0103 \u00een timpul coacerii.\n\n\n\nCoacerea se realizeaz\u0103 \u00een dou\u0103 etape: introdu tarta \u00een cuptorul pre\u00eenc\u0103lzit la 160\u00b0C timp de 55 de minute, apoi cre\u0219te temperatura la 180\u00b0C \u0219i mai coace \u00eenc\u0103 8-10 minute, p\u00e2n\u0103 c\u00e2nd prinde o culoare frumos rumenit\u0103. Dup\u0103 coacere, las\u0103 tarta s\u0103 se r\u0103ceasc\u0103 \u00een totalitate \u00eenainte de a o pudra cu zah\u0103r \u0219i de a o por\u021biona.\n\n\n\nUn alt aluat care se lucreaz\u0103 excelent la rece: biscui\u021bii sabla\u021bi f\u0103r\u0103 gluten umplu\u021bi cu ganache.\n\n\n\nPentru mai mult\u0103 inspira\u021bie, exploreaz\u0103 \u0219i celelalte re\u021bete f\u0103r\u0103 gluten.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Descoper\u0103 crea\u021biile sale pe Instagram, \u00een newsletterul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tFlan f\u0103r\u0103 gluten cu citrice\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g f\u0103in\u0103 f\u0103r\u0103 gluten (mix pentru p\u00e2ine Sch\u00e4r Bread)100 g unt vegan s\u0103rat (de preferin\u021b\u0103 Violife Salted Block) (rece \u0219i t\u0103iat \u00een cuburi)100 g zah\u0103r tos1 praf sare fin\u0103120 g ou\u0103 \u00eentregi (cca. 2 ou\u0103 mari)coaj\u0103 ras\u0103 de la 1 l\u0103m\u00e2ie netratat\u0103500 g b\u0103utur\u0103 de ov\u0103z barista f\u0103r\u0103 gluten120 g g\u0103lbenu\u0219uri de ou90 g zah\u0103r tos50 g amidon de porumb1 p\u0103staie de vanilie (sau 1\/2 linguri\u021b\u0103 pudr\u0103 de vanilie \/ 1 lingur\u0103 extract de vanilie)50 g unt vegan (de preferin\u021b\u0103 Miyoko's) (la temperatura camerei (moale))coaj\u0103 ras\u0103 de la 2 l\u0103m\u00e2i \u0219i 1 portocal\u0103 netratate60 g semin\u021be de pin\t\n\t\n\t\tAluat fragedAmestec\u0103 ingredientele uscate \u00eentr-un bol mare sau direct pe suprafa\u021ba de lucru, apoi formeaz\u0103 o ad\u00e2ncitur\u0103 \u00een mijloc.Adaug\u0103 cuburile de unt vegan rece, coaja ras\u0103 de l\u0103m\u00e2ie \u0219i ou\u0103le.Lucreaz\u0103 rapid compozi\u021bia cu degetele p\u00e2n\u0103 c\u00e2nd ob\u021bii o textur\u0103 nisipoas\u0103, cu firimituri mari.Adun\u0103 aluatul \u00eentr-o bil\u0103 omogen\u0103 f\u0103r\u0103 a-l fr\u0103m\u00e2nta excesiv, \u00eenvele\u0219te-l \u00een folie alimentar\u0103 \u0219i las\u0103-l la rece pentru cel pu\u021bin 1 or\u0103.Po\u021bi folosi \u0219i un robot de buc\u0103t\u0103rie echipat cu accesoriul tip frunz\u0103 (palet\u0103) pentru a lucra rapid \u0219i curat.Crem\u0103 de patiserie\u00cenc\u0103lze\u0219te u\u0219or laptele de ov\u0103z \u00eentr-o crati\u021b\u0103, la foc mic.\u00centr-un bol separat, amestec\u0103 1\/3 din laptele de ov\u0103z c\u0103ldu\u021b (nu fierbinte) cu g\u0103lbenu\u0219urile, zah\u0103rul, vanilia \u0219i amidonul de porumb.Omogenizeaz\u0103 energic cu un tel p\u00e2n\u0103 c\u00e2nd amidonul este complet dizolvat.Toarn\u0103 acest amestec peste restul de lapte c\u0103ldu\u021b din crati\u021b\u0103.G\u0103te\u0219te la foc mic spre mediu, amestec\u00e2nd continuu cu telul p\u00e2n\u0103 c\u00e2nd crema se \u00eengroa\u0219\u0103 frumos.Ia crati\u021ba de pe foc.Trece crema printr-o sit\u0103 fin\u0103 pentru a \u00eendep\u0103rta eventualele cocoloa\u0219e \u0219i a ob\u021bine o textur\u0103 m\u0103t\u0103soas\u0103.\u00cencorporeaz\u0103 coaja ras\u0103 de citrice \u0219i untul vegan rece.Pune crema la frigider pentru a se r\u0103ci complet.Coacerea tartei\u00centinde aluatul rece \u00eentre dou\u0103 foi de h\u00e2rtie de copt, p\u00e2n\u0103 la o grosime uniform\u0103 de 3-4 mm.Folose\u0219te distan\u021biere pentru sucitor pentru a p\u0103stra aceea\u0219i grosime pe toat\u0103 suprafa\u021ba.Transfer\u0103 aluatul cu grij\u0103 \u00eentr-o form\u0103 sau un inel de tart\u0103, ajut\u00e2ndu-te de sucitor.Preseaz\u0103 bine aluatul pe fundul \u0219i marginile formei, apoi \u00een\u021beap\u0103 baza din loc \u00een loc cu o furculi\u021b\u0103.\u00cendep\u0103rteaz\u0103 surplusul de aluat de pe margini trec\u00e2nd sucitorul peste buza formei.Pune forma cu aluat la frigider pentru 20 de minute.Toarn\u0103 crema de patiserie cu citrice, bine r\u0103cit\u0103, peste baza de aluat.\u00centinde restul de aluat fraged \u0219i a\u0219az\u0103-l deasupra pentru a acoperi tarta.Lipe\u0219te \u0219i sigileaz\u0103 marginile ap\u0103s\u00e2nd u\u0219or cu degetele.Unge suprafa\u021ba cu ou b\u0103tut, presar\u0103 uniform semin\u021bele de pin \u0219i \u00een\u021beap\u0103 capacul de aluat \u00een c\u00e2teva locuri cu o furculi\u021b\u0103.Coace \u00een cuptorul pre\u00eenc\u0103lzit la 160\u00b0C timp de 55 de minute.M\u0103re\u0219te temperatura la 180\u00b0C \u0219i continu\u0103 coacerea timp de 8-10 minute, p\u00e2n\u0103 c\u00e2nd crusta cap\u0103t\u0103 o culoare aurie apetisant\u0103.Las\u0103 tarta s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a o decora cu zah\u0103r pudr\u0103.Por\u021bioneaz\u0103 \u0219i serve\u0219te cu pl\u0103cere!","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168525"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168525\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/163883"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}