Dicen que para gustos los colores, ¿no?
Pues en mi casa nos hemos tomado este dicho al pie de la letra!!
El tema de las comidas lo llevamos bien. Siempre hay alguno que lleva peor el tema de las alubias, o incluso el tema «berzas» pero, salvando dos o tres comidas, solemos estar de acuerdo.
Pero en el tema de los postres…
¡Ay los postres!!
Está el que prefiere los postres de cuchara.
Otro es devoto admirador de las tartas con bizcocho.
Las tartaletas de masa quebrada también tienen conquistado a otro sector de la familia (mientras que los más rebeldes no las pueden ver ni en pintura).
Unos son más de postres con limón, otros solo quieren chocolate…
Tenemos el sector «heladeros de pro» y otros que no toman helado así tengamos 40º a la sombra.
Vamos que no os imagináis lo difícil que es ponernos de acuerdo para decidir el postre en las comidas familiares.
Menos mal que como decía aquella película «Siempre nos quedarán las Juanitas…»
¡Ah, que no era así! Bueno, pero seguro que sabéis de qué película os hablo ¿no?
Pues eso, que las Juanitas nos gustan a todos, pero claro, tampoco vamos a preparar siempre lo mismo, digo yo.
Pues en principio con las tartas de queso teníamos otro postre de los que nos gustan a todos, pero claro, siempre hay matices.
Y es que los hay que quieren la tarta de queso más tipo quesada pasiega, otros más cremosa, pero la mayor disputa es: ¿»con base de galleta o sin ella»?
Como os podéis imaginar tenemos partidarios de ambos equipos, y en ambos casos defienden su postura con uñas y dientes, vamos que el que quiere la tarta con base de galleta no quiere renunciar a ella de ninguna de las maneras, mientras que aquellos que la prefieren sin la base de galleta no hay manera de que la coman si la hago con ella.
Así que, como la tarta la preparo yo, he tomado una decisión salomónica…¡He cambiado la base de galleta por una base de bizcocho genovés, que nos gusta a todos!!
Pues buena soy yo, hombre ya!!
Preparación:
Comenzamos preparando la base:
Precalentamos el horno a 180º .
En primer lugar y con ayuda de una batidora de varillas o robot de cocina, batimos el huevo con el azúcar hasta que blanqueen y doblen su volumen.
Una vez que hayan doblado su volumen comenzamos a añadir la harina (ya sin la batidora ni robot de cocina) que tendremos ya tamizada para eliminar los posibles grumos.
Añadimos la harina poco a poco, con movimientos envolventes y con mucha suavidad. Es importante no batir con mucha intensidad en este punto para que el batido de huevos y azúcar no pierda volumen, ya que, como el bizcocho no lleva levadura, toda su esponjosidad va a venir del aire que tenga la mezcla.
Una vez que la harina esté bien integrada, cubrimos la base de un molde desmontable con papel de hornear (así será más fácil desmoldarlo) y vertemos la masa sobre el molde.
Alisamos bien la superficie y llevamos al horno.
Horneamos a 180º durante 15 minutos aproximadamente, hasta que veamos el bizcocho doradito y que al pinchar con una brocheta en el centro del bizcocho esta salga limpia.
Dejamos enfriar mientras preparamos el relleno.
(Una vez que el bizcocho esté frío desmoldamos para retirar el papel de hornear que cubría la base y volvemos a colocar el bizcocho en el molde)
Para preparar el relleno:
En primer lugar batimos el queso crema junto con el queso de cabra (si tiene corteza se la retiramos).
A continuación añadimos el azúcar, el yogur, el limón, la vainilla y la harina.
Una vez que tengamos todo bien mezclado incorporamos los huevo, de uno en uno y sin batir en exceso, solo lo justo para integrar.
Una vez que tengamos lista la crema l vertemos en el molde donde ya tenemos la base de bizcocho.
Precalentamos el horno a 200º y una vez que el horno esté listo introducimos en él el molde.
Horneamos a 200º los 10 primeros minutos.
Pasado este tiempo bajamos la temperatura a 90º y horneamos durante 50 minutos.
Una vez que hayan transcurrido los 50 minutos apagamos el horno y dejamos la tarta dentro hasta que el horno se enfríe (podemos incluso dejarla dentro toda la noche).
Cuando saquemos la tarta del horno llevamos al frigorífico durante al menos tres horas para que se asiente.
Cuando vayamos a servirla la decoramos con frutos rojos variados y unas hojitas de menta.
Notas:
Este tipo de tartas de queso tan cremosas es bastante probable que se resquebrajen al hornearlas. Para evitarlo es importante:
No batir la mezcla en exceso. Al batir añadimos aire a la mezcla por lo que al hornear la tarta se infla…con la misma facilidad que se desinfla al sacarla del horno. Por eso es importante batir la mezcla de quesos y yogur lo menos posible, especialmente tras añadir los huevos. Así que (repite conmigo): «Mezclaré lo justo para integrar los ingredientes…» (¿Has utilizado el mismo soniquete que cuando recitabas «la tabla del 3»? ¡Así me gusta!!).
Los cambios de temperatura durante el horneado pueden favorecer las grietas, así que mejor no abras la puerta mientras se hornea.
Por el mismo motivo es mejor que dejes que la tarta se enfríe dentro del horno (¡eh! que te estoy viendo!! No abras la puerta tampoco ahora!!!)
Y lo más importante de todo: Una tarta resquebrajada sigue estando igual de buena!! Así que no te preocupes si se agrieta la superficie, ya has visto que con frutos rojos queda deliciosa, super bonita…y se tapan todos los defectillos.
Estas cantidades son para un molde redondo de aproximadamente 17 cm de diámetro. Si vas a utilizar uno mucho más grande, duplica las cantidades de los ingredientes y hornea 10 minutos a 200º y después 60 minutos a 100º.
Por supuesto si en casa os gusta la tarta de queso con base de galleta, podéis hacerla perfectamente. Para ello no tenéis más que triturar 1/2 paquete de galletas tipo digestive y mezclarlas con 45 gr. de mantequilla fundida y cubrir la base del molde con esta mezcla (doblar cantidades si horneáis en un molde grande).
85 Comments
muy bueno tus comentarios,menos mal qe familia no hay más qe una,cómo ls madres x qe si no terminábamos como un gallinero..😆….muy buena pinta y qe sea al horno me gusta más….😲..si ,yo también tengo mis preferencias 🤣 saludos
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