{"id":14462,"date":"2023-06-19T21:29:18","date_gmt":"2023-06-19T19:29:18","guid":{"rendered":"https:\/\/vinkompassen.se\/?post_type=artikel&p=14462"},"modified":"2024-08-27T16:47:33","modified_gmt":"2024-08-27T14:47:33","slug":"midsommars-godaste-tarta","status":"publish","type":"artikel","link":"https:\/\/spritkompassen.se\/artikel\/midsommars-godaste-tarta\/","title":{"rendered":"Midsommars godaste t\u00e5rta!"},"content":{"rendered":"\n

Tillsammans med kocken Johanna Westman har vi tagit fram ett t\u00e5rtrecept perfekt f\u00f6r midsommar: midsommarpavlova med rabarbercurd, Dooleysgr\u00e4dde, Dooleyskolas\u00e5s och jordgubbar. Vars\u00e5god!<\/h3>\n\n\n\n

PAVLOVA<\/strong><\/strong>
6 \u00e4ggvitor
\u00bd tsk salt
3 3\/4 dl socker
1 1\/2 msk majsst\u00e4rkelse
1 nypa \u00e4kta vaniljpulver
1\/2 msk vitvinsvin\u00e4ger 
Dooleysgr\u00e4dde \u2013 se recept nedan
Rabarbercurd \u2013 se recept nedan
Dooleyskolas\u00e5s \u2013 se recept nedan
1 liter jordgubbar
\u00c4tliga blommor som pens\u00e9er, tusensk\u00f6na, bl\u00e5klint, syren eller liknande. <\/p>\n\n\n\n

    \n
  1. S\u00e4tt ugnen p\u00e5 225\u00b0C.<\/li>\n\n\n\n
  2. Vispa \u00e4ggvitor och salt till h\u00e5rt skum. Tills\u00e4tt sockret lite i taget under vispning. Vispa tills smeten \u00e4r h\u00e5rd. Vispa sedan i majsst\u00e4rkelse, vaniljsocker och vin\u00e4ger.<\/li>\n\n\n\n
  3. Rita upp tv\u00e5 lika stora rundlar p\u00e5 ett bakpl\u00e5tspapper. Sm\u00f6rj pappret med lite rapsolja.<\/li>\n\n\n\n
  4. Klicka ut mar\u00e4ngsmeten j\u00e4mnt och bred ut i cirklarna. G\u00f6r g\u00e4rna kanterna n\u00e5got h\u00f6gre f\u00f6r att f\u00e5 plats med fyllning. <\/li>\n\n\n\n
  5. S\u00e4tt in pl\u00e5ten i nedre delen av ugnen. S\u00e4nk ugnstemperaturen till 125\u00b0C. Gr\u00e4dda ca 1 1\/2 timme. St\u00e4ng av v\u00e4rmen och l\u00e5t formen st\u00e5 kvar tills ugnen svalnat \u2013 g\u00e4rna \u00f6ver natten.<\/li>\n\n\n\n
  6. G\u00f6r rabarbercurd, dooleysgr\u00e4dde och kolas\u00e5s \u2013 se recept.<\/li>\n\n\n\n
  7. L\u00e4gg den ena t\u00e5rtbotten p\u00e5 ett fat. Klicka p\u00e5 h\u00e4lften av rabarbercurden och 1\/3 av dooleysgr\u00e4dden. L\u00e4gg p\u00e5 den andra botten. Klicka p\u00e5 resten curden och gr\u00e4dden. Ringla \u00f6ver kolas\u00e5s och garnera med jordgubbar och \u00e4tliga blommor.<\/li>\n<\/ol>\n\n\n\n

    DOOLEYSGR\u00c4DDE<\/strong>
    200 g f\u00e4rskost
    5 dl vispgr\u00e4dde
    \u00bd – 2\/3 dl Dooley’s Original Toffee
    Zest fr\u00e5n 1 citron<\/p>\n\n\n\n

      \n
    1. Vispa f\u00e4rskosten fluffig med elvisp. <\/li>\n\n\n\n
    2. Tills\u00e4tt vispgr\u00e4dde och forts\u00e4tt vispa tills du har en fluffig gr\u00e4dde som inte \u00e4r f\u00f6r h\u00e5rd. <\/li>\n\n\n\n
    3. V\u00e4nd ner Dooley’s och citronzest. <\/li>\n<\/ol>\n\n\n\n

      RABARBERCURD<\/strong>
      300 g sp\u00e4da rabarber
      2 msk vatten
      1 \u00bc dl str\u00f6socker
      1 \u00e4gg 
      1 r\u00e5gad msk sm\u00f6r<\/p>\n\n\n\n

        \n
      1. Skiva rabarbern i 1 cm tjocka skivor.<\/li>\n\n\n\n
      2. Koka den tillsammans med socker och vatten tills rabarbern \u00e4r helt mjuk. Sila genom en sil till en sl\u00e4t pur\u00e9.<\/li>\n\n\n\n
      3. L\u00e4gg tillbaka pur\u00e9n i kastrullen. Kn\u00e4ck i \u00e4gget och v\u00e4rm tills blandningen tjocknar eller \u00e4r uppe i 85 grader. Blandingen f\u00e5r inte koka. R\u00f6r ner sm\u00f6r och l\u00e5t svalna. <\/li>\n<\/ol>\n\n\n\n

        DOOLEYSKOLAS\u00c5S MED BRYNT SM\u00d6R<\/strong>
        2 dl vispgr\u00e4dde
        1 dl mj\u00f6lk
        3 msk str\u00f6socker
        \u00bd dl ljus sirap
        50 g sm\u00f6r
        2 msk Dooley’s Original Toffee<\/p>\n\n\n\n

          \n
        1. Koka upp gr\u00e4dde, mj\u00f6lk, socker och sirap i en kastrull och l\u00e5t koka till 105\u00b0, ca 30 min. <\/li>\n\n\n\n
        2. Bryn sm\u00f6ret i en kastrull tills det slutar skumma och doftar n\u00f6tigt. <\/li>\n\n\n\n
        3. V\u00e4nd ner sm\u00f6r och Dooley’s i kolas\u00e5sen.<\/li>\n<\/ol>\n\n\n\n
          \"\"
          Foto: Ulrika Pousette, recept: Johanna Westman<\/figcaption><\/figure>\n\n\n\n

          TREVLIG MIDSOMMAR!<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

          Tillsammans med kocken Johanna Westman har vi tagit fram ett t\u00e5rtrecept perfekt f\u00f6r midsommar:\u00a0midsommarpavlova\u00a0med rabarbercurd, Dooleysgr\u00e4dde, Dooleyskolas\u00e5s och jordgubbar. Vars\u00e5god!<\/p>\n","protected":false},"author":2,"menu_order":0,"template":"","format":"standard","meta":[],"tags":[90],"class_list":["post-14462","artikel","type-artikel","status-publish","format-standard","hentry","tag-recept"],"acf":[],"yoast_head":"\nMidsommars godaste t\u00e5rta! - Vinkompassen<\/title>\n<meta name=\"description\" content=\"Tillsammans med kocken Johanna Westman har vi tagit fram ett t\u00e5rtrecept perfekt f\u00f6r midsommar:\u00a0midsommarpavlova\u00a0med rabarbercurd, Dooleysgr\u00e4dde, Dooleyskolas\u00e5s och jordgubbar. 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