{"id":172659,"title":"Glutensiz tatl\u0131 tart hamuru","modified":"2026-09-18T23:24:10+02:00","plain":"\u015eeklini koruyan, y\u0131rt\u0131lmadan a\u00e7\u0131lan ve d\u00fczg\u00fcn pi\u015fen bir tatl\u0131 tart hamuru mu istiyorsun? Glutensiz tatl\u0131 tart hamuru bu sorunu \u00e7\u00f6z\u00fcyor.\n\n\n\nA\u011f\u0131zda da\u011f\u0131lan, d\u00fczg\u00fcn g\u00f6r\u00fcn\u00fcml\u00fc ve hem limonlu tart hem de k\u00fc\u00e7\u00fck tart\u00f6letler i\u00e7in yeterince sa\u011flam bir taban elde etmeni sa\u011flar. \u0130yice so\u011fukken rahat\u00e7a \u015fekil verilir. Di\u011fer glutensiz temel tariflerimi de tek bir yerde toplad\u0131m.\n\n\n\nDaha az \u015fekerli bir taban i\u00e7in glutensiz tart hamuru tarifini elinin alt\u0131nda bulundur.\n\n\n\nGlutensiz ve laktozsuz tatl\u0131 tart hamuru (p\u00e2te sucr\u00e9e) nedir?\n\n\n\nTatl\u0131 tart hamuru, tatl\u0131 tartlar ve tart\u00f6letler i\u00e7in kullan\u0131lan temel bir hamurdur. Buradaki glutensiz ve laktozsuz versiyonu, \u015feker, yumurta ve bitkisel ya\u011f ile klasik Frans\u0131z hamurunun \u00f6z\u00fcn\u00fc korur; kolay \u015fekil alabilmesi i\u00e7inse glutensiz un kar\u0131\u015f\u0131m\u0131ndan yararlan\u0131r.\n\n\n\nGlutensiz un ve tereya\u011f\u0131 alternatifi se\u00e7imi, hamurun \u015feklini korumas\u0131n\u0131 do\u011frudan etkiler. Hamur a\u00e7\u0131l\u0131rken kolayca \u015fekil al\u0131yorsa i\u015fin daha h\u0131zl\u0131 ilerler ve daha d\u00fczg\u00fcn bir sonu\u00e7 elde edersin. Bu tarif ayr\u0131ca klasik tatl\u0131 tart hamurundan daha az \u015feker i\u00e7erir.\n\n\n\nAna malzemeler\n\n\n\nBurada en hassas nokta glutensiz undur. Schar Bread Mix ve Caputo glutensiz un, bu hassas hamur i\u00e7in \u00e7ok iyi se\u00e7eneklerdir; ksantan gam i\u00e7eren glutensiz un kar\u0131\u015f\u0131m\u0131 da i\u015fe yarar. Ba\u015ftan itibaren do\u011fru \u00f6l\u00e7\u00fclerle \u00e7al\u0131\u015fmak i\u00e7in t\u00fcm malzemeleri metrik \u00f6l\u00e7\u00fclerle tartmak en iyisidir. Bu, glutensiz pastac\u0131l\u0131\u011f\u0131n temel kurallar\u0131n\u0131n ilkidir.\n\n\n\nYa\u011f olarak tuzlu bitkisel tereya\u011f\u0131, hamura hem dayan\u0131kl\u0131l\u0131k hem de lezzet katar. Violife iyi sonu\u00e7 verir, ancak ba\u015fka markalar da uygun olabilir. Yumurtalar hamuru ba\u011flar; \u015feker miktar\u0131 ise s\u0131radan bir tatl\u0131 tart hamuruna g\u00f6re biraz daha d\u00fc\u015f\u00fckt\u00fcr.\n\n\n\nYumurtas\u0131z ve \u015fekersiz bir se\u00e7enek olarak \u015fekersiz vegan tart hamuru da var.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\nTezg\u00e2hta veya silikon hamur a\u00e7ma mat\u0131 \u00fczerinde \u00e7al\u0131\u015f. \u00d6nce kuru malzemeleri unla kar\u0131\u015ft\u0131r, ard\u0131ndan so\u011fuk bitkisel tereya\u011f\u0131n\u0131 ve yumurtalar\u0131 ekle. \u0130ri ekmek k\u0131r\u0131nt\u0131s\u0131 g\u00f6r\u00fcn\u00fcm\u00fcne gelene kadar t\u00fcm malzemeleri parmaklar\u0131nla veya hamur kesiciyle birle\u015ftirebilirsin.\n\n\n\nBundan sonra yapman gereken sadece hamuru toparlamak. Hamur bir arada duracak kadar k\u0131sa bir s\u00fcre yo\u011fur, daha fazla de\u011fil. Top \u015fekli ver, stre\u00e7 filmi y\u00fczeyine temas edecek \u015fekilde sar ve en az 1 saat buzdolab\u0131nda dinlendir.\n\n\n\nA\u00e7arken hamur \u00e7ok so\u011fuk olmal\u0131. \u0130ki yaprak pi\u015firme k\u00e2\u011f\u0131d\u0131 aras\u0131nda a\u00e7: Bu, tezg\u00e2ha ve merdaneye yap\u0131\u015fmas\u0131n\u0131 \u00f6nler, y\u0131rt\u0131lmalar\u0131 da azalt\u0131r. Her yerinin e\u015fit kal\u0131nl\u0131kta olmas\u0131 i\u00e7in merdaneyi hafif ve e\u015fit bas\u0131n\u00e7 uygulayarak gezdir.\n\n\n\n\u0130deal pi\u015firme i\u00e7in yakla\u015f\u0131k 3 ila 4 mm kal\u0131nl\u0131\u011f\u0131 hedefle; varsa hamur kal\u0131nl\u0131k \u00e7\u0131talar\u0131 i\u015fini kolayla\u015ft\u0131r\u0131r. Hamur \u0131s\u0131n\u0131p \u015fekil vermek zorla\u015f\u0131rsa devam etmeden \u00f6nce birka\u00e7 dakika buzdolab\u0131na koyman yeterli.\n\n\n\nK\u00fc\u00e7\u00fck tart\u00f6letler i\u00e7in hamuru kesme kal\u0131b\u0131yla kes, ard\u0131ndan kal\u0131plar\u0131n i\u00e7ine nazik\u00e7e yerle\u015ftir. B\u00fcy\u00fck bir taban i\u00e7in hamuru dikkatlice kald\u0131r\u0131p bir tart kal\u0131b\u0131na veya tart \u00e7emberine yerle\u015ftir. Kabarmamas\u0131 i\u00e7in taban\u0131na \u00e7atal veya \u015fi\u015fle delikler a\u00e7, ard\u0131ndan kenarlardaki fazlal\u0131klar\u0131 kes.\n\n\n\nB\u00fcy\u00fck taban\u0131 kal\u0131ba yerle\u015ftirdikten sonra pi\u015firmeden \u00f6nce 20 dakika dondurucuda veya buzdolab\u0131nda beklet. Delikli silikon pi\u015firme mat\u0131n varsa daha e\u015fit pi\u015fmeye yard\u0131mc\u0131 olur ve tabanlar\u0131n kabarmas\u0131n\u0131 veya \u00e7ukurla\u015fmas\u0131n\u0131 azalt\u0131r.\n\n\n\nDolgu eklendikten sonra yeniden pi\u015fecekse taban\u0131 \u00f6nceden pi\u015firmek gerekir. Bu durumda hamurun kabarmas\u0131n\u0131 \u00f6nlemek i\u00e7in bir yaprak pi\u015firme k\u00e2\u011f\u0131d\u0131n\u0131n \u00fczerine tart pi\u015firme a\u011f\u0131rl\u0131klar\u0131 veya kuru fasulye koy. F\u0131r\u0131n \u00f6nceden \u0131s\u0131t\u0131lm\u0131\u015f olmal\u0131.\n\n\n\nB\u00fcy\u00fck bir taban\u0131 \u00f6nceden \u0131s\u0131t\u0131lm\u0131\u015f 175\u00b0C f\u0131r\u0131nda 15 dakika pi\u015fir, ard\u0131ndan a\u011f\u0131rl\u0131klar\u0131 ve pi\u015firme k\u00e2\u011f\u0131d\u0131n\u0131 \u00e7\u0131kar\u0131p 7 ila 10 dakika daha pi\u015firmeye devam et. Dolgun \u00e7i\u011fse ve hamurdan daha uzun s\u00fcre pi\u015fmesi gerekiyorsa bu \u00f6n pi\u015firmeye gerek yoktur.\n\n\n\nK\u00fc\u00e7\u00fck tart\u00f6letler i\u00e7in 12 ila 15 dakika hesapla. Genel olarak, tamamen pi\u015fmi\u015f bir taban alt\u0131n rengini alm\u0131\u015f olmal\u0131d\u0131r; 175\u00b0C s\u0131cakl\u0131kta yakla\u015f\u0131k 12 ila 15 dakika gerekir, ancak s\u00fcreyi f\u0131r\u0131n\u0131na ve hamurun ger\u00e7ek kal\u0131nl\u0131\u011f\u0131na g\u00f6re ayarla. Rengini dikkatle takip et, tatl\u0131 tart hamuru \u00e7abuk k\u0131zar\u0131r.\n\n\n\nPi\u015firdikten sonra tabanlar\u0131 her zaman bir tel \u0131zgara \u00fczerine al ve dolguyu eklemeden \u00f6nce oda s\u0131cakl\u0131\u011f\u0131nda so\u011fumaya b\u0131rak. B\u00f6ylece dolguyla temas ettiklerinde yumu\u015famalar\u0131n\u0131 \u00f6nlersin.\n\n\n\nSaklama\n\n\n\n\u00d6n pi\u015firme yap\u0131lm\u0131\u015f bir taban \u00e7atlarsa artan \u00e7i\u011f hamurdan ince bir yama yaparak onarabilirsin. Ard\u0131ndan taban\u0131 birka\u00e7 dakika yeniden f\u0131r\u0131na koy. Bu s\u0131rada fazla k\u0131zarmas\u0131n\u0131 istemiyorsan \u00fczerini bir yaprak al\u00fcminyum folyoyla \u00f6rt.\n\n\n\nOnar\u0131lan tabana pi\u015firilmeyen bir dolgu eklenecekse yeniden f\u0131r\u0131na vermek gerekmez. Her durumda, yaman\u0131n sertle\u015fip dolgunun a\u011f\u0131rl\u0131\u011f\u0131n\u0131 iyice ta\u015f\u0131yabilmesi i\u00e7in dolguyu eklemeden \u00f6nce so\u011fumaya b\u0131rak.\n\n\n\nBu hamur, mini limonlu merengli tart i\u00e7in taban olarak kullan\u0131l\u0131r.\n\n\n\nDi\u011fer glutensiz tariflerimi de ayn\u0131 yerde bulabilirsin.\n\n\n\nTarif, \u015fef Rommel Reyes taraf\u0131ndan geli\u015ftirilmi\u015ftir. \u00c7al\u0131\u015fmalar\u0131n\u0131 Instagram hesab\u0131nda, Substack b\u00fclteninde ve YouTube kanal\u0131nda bulabilirsin.\n\n\n\n\n\n\tGlutensiz tatl\u0131 tart hamuru\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g Schar Bread Mix un kar\u0131\u015f\u0131m\u0131 veya ksantan gam i\u00e7eren herhangi bir glutensiz un kar\u0131\u015f\u0131m\u0131100 g tuzlu vegan tereya\u011f\u0131, so\u011fuk ve k\u00fcp k\u00fcp kesilmi\u015f (tercihen Violife Salted)100 g \u015feker1 tutam tuz120 g yumurta (2 b\u00fcy\u00fck yumurta)\t\n\t\n\t\tPr\u00e9parationT\u00fcm kuru malzemeleri unla birlikte tezg\u00e2h\u0131n veya silikon hamur a\u00e7ma mat\u0131n\u0131n \u00fczerinde kar\u0131\u015ft\u0131r, ard\u0131ndan ortas\u0131n\u0131 havuz gibi a\u00e7.Vegan tereya\u011f\u0131n\u0131 ve yumurtalar\u0131 ekle.Hamur kum gibi bir k\u0131vam alana kadar parmaklar\u0131nla veya hamur kesiciyle kar\u0131\u015ft\u0131r.Hamur toparlanana kadar h\u0131zl\u0131ca yo\u011fur.Hamuru top haline getir, stre\u00e7 filme sar ve en az 1 saat buzdolab\u0131nda dinlendir.\u0130yice so\u011fumu\u015f hamuru iki pi\u015firme k\u00e2\u011f\u0131d\u0131 aras\u0131nda a\u00e7.En iyi \u015fekilde pi\u015fmesi i\u00e7in yakla\u015f\u0131k 3 ila 4 mm kal\u0131nl\u0131k elde etmeye \u00e7al\u0131\u015f.Her yerinin e\u015fit kal\u0131nl\u0131kta olmas\u0131 i\u00e7in hamur kal\u0131nl\u0131k \u00e7\u0131talar\u0131 kullan.K\u00fc\u00e7\u00fck tart\u00f6letler i\u00e7in istedi\u011fin \u015fekillerde kesici kal\u0131plar kullan.Ard\u0131ndan kesti\u011fin hamuru tart\u00f6let kal\u0131plar\u0131na hafif\u00e7e bast\u0131rarak yerle\u015ftir.Daha b\u00fcy\u00fck tart tabanlar\u0131 i\u00e7in hamuru dikkatlice kald\u0131r\u0131p bir tart kal\u0131b\u0131na veya tart \u00e7emberine yerle\u015ftir.Hamurun taban\u0131n\u0131 \u00e7atalla del, ard\u0131ndan kenarlardaki fazlal\u0131klar\u0131 kes.Pi\u015firmeden \u00f6nce 20 dakika dondurucuda veya buzdolab\u0131nda beklet.B\u00fcy\u00fck tart taban\u0131n\u0131 \u00f6nceden 175\u00b0C'ye \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131nda 15 dakika \u00f6n pi\u015firmeye tabi tut.Pi\u015firme a\u011f\u0131rl\u0131klar\u0131n\u0131 ve pi\u015firme k\u00e2\u011f\u0131d\u0131n\u0131 \u00e7\u0131kar.7 ila 10 dakika daha pi\u015fir.Dolgun \u00e7i\u011fse ve tart taban\u0131ndan daha uzun s\u00fcre pi\u015fmesi gerekiyorsa \u00f6n pi\u015firme yapma.K\u00fc\u00e7\u00fck tart\u00f6let tabanlar\u0131n\u0131 12 ila 15 dakika pi\u015fir.Pi\u015fen tart taban\u0131n\u0131 bir tel \u0131zgaran\u0131n \u00fczerine al.Kullanmadan \u00f6nce oda s\u0131cakl\u0131\u011f\u0131nda so\u011fumaya b\u0131rak.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/172659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=172659"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/172659\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/164591"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=172659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=172659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=172659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}