{"id":540,"date":"2026-07-21T19:24:49","date_gmt":"2026-07-21T17:24:49","guid":{"rendered":"https:\/\/www.rastovakuchyna.sk\/?p=540"},"modified":"2026-07-21T19:25:06","modified_gmt":"2026-07-21T17:25:06","slug":"maslove-tartaletky-s-vanilkovym-ganache-a-cerstvymi-malinami","status":"publish","type":"post","link":"https:\/\/www.rastovakuchyna.sk\/?p=540","title":{"rendered":"Maslov\u00e9 tartaletky s vanilkov\u00fdm ganache a \u010derstv\u00fdmi malinami"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Suroviny (na cca 6 &#8211; 8 tartaletiek s priemerom 8 cm)<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Krehk\u00e9 maslov\u00e9 cesto:<\/h2>\n\n\n\n<ul>\n<li>200g hladkej m\u00faky (00 extra)<\/li>\n\n\n\n<li>120g studen\u00e9ho masla (nakr\u00e1jan\u00e9 na kocky, minim\u00e1lne 82% tuku)<\/li>\n\n\n\n<li>70g pr\u00e1\u0161kov\u00fd cukor<\/li>\n\n\n\n<li>30g mand\u013eov\u00e1 m\u00faka (jemn\u00e9 mlet\u00e1, dod\u00e1 text\u00faru a chu\u0165)<\/li>\n\n\n\n<li>1 ve\u013ek\u00fd \u017e\u013atok (alebo cca 20 &#8211; 22g)<\/li>\n\n\n\n<li>1 \u0161tipka soli<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Vanilkov\u00e1 ganache z bielej \u010dokol\u00e1dy:<\/h2>\n\n\n\n<ul>\n<li>150g kvalitnej bielej \u010dokol\u00e1dy<\/li>\n\n\n\n<li>100g smotana na \u0161\u013eahanie 33% &#8211; na zahriatie<\/li>\n\n\n\n<li>100g studenej smotany na \u0161\u013eahanie 33% &#8211; na rozriedenie<\/li>\n\n\n\n<li>1ks vanilkov\u00fd struk  (alebo 1 \u010cL pravej vanilkovej pasty)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Na dokon\u010denie:<\/h2>\n\n\n\n<ul>\n<li>250g \u010derstv\u00fdch mal\u00edn<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Postup:<\/h2>\n\n\n\n<ul>\n<li> <strong>Pr\u00edprava krehk\u00e9ho cesta <\/strong><\/li>\n\n\n\n<li>V miske zmie\u0161aj m\u00faku, pr\u00e1\u0161kov\u00fd cukor, mand\u013eov\u00fa m\u00faku a so\u013e. Pridaj kocky studen\u00e9ho masla. Kon\u010dekmi prstov maslo r\u00fdchlo zapracuj do suchej zmesi, a\u017e k\u00fdm nevznikne text\u00fara pripom\u00ednaj\u00fa mokr\u00fd piesok. D\u00f4le\u017eit\u00e9: pracuj r\u00fdchlo, aby sa maslo netopilo.<\/li>\n\n\n\n<li><strong>Tvarovanie a pe\u010denie ko\u0161\u00ed\u010dkov <\/strong><\/li>\n\n\n\n<li>Vychladen\u00e9 cesto va\u013ekaj medzi dvoma papiermi na pe\u010denie na hr\u00fabku cca 2 &#8211; 3 mm. Pomocou r\u00e1fikou vykroj kolieska a p\u00e1siky na okraje. Prstami dobre utla\u010d dno aj rohy. Prebyto\u010dn\u00e9 cesto na okrajoch zre\u017e no\u017eom zvn\u00fatra von. Vytvarovan\u00e9 ko\u0161\u00ed\u010dky vo formi\u010dk\u00e1ch odlo\u017e na 30 min\u00fat do mrazni\u010dky. Tento krok zabezpe\u010d\u00ed, \u017ee maslo op\u00e4\u0165 stuhne a cesto pri pe\u010den\u00ed nespadne z okrajov. R\u00faru rozohrej na 160C (teplovzduch). Dno poprepichuj vidli\u010dkou. Pe\u010d do bledozlata pribli\u017ene 15 &#8211; 20 min\u00fat. Po upe\u010den\u00ed nechaj \u00faplne vychladn\u00fa\u0165 a opatrne zlo\u017e z formi\u010dky.<\/li>\n\n\n\n<li><strong>Vanilkov\u00e1 ganache<\/strong> (priprav si ide\u00e1lne de\u0148 vopred) <\/li>\n\n\n\n<li>Smotanu na zahriatie daj do hrnca spolu s vanilkov\u00fdm strukom a prive\u010f k varu. N\u00e1sledne struk vytiahni. Hor\u00facou smotanou zalej bielu \u010dokol\u00e1du a nechaj 1 min\u00fatu odst\u00e1\u0165. Metli\u010dkou vymie\u0161aj do hladkej, lesklej emulzie. Do tejto zmesi prilej studen\u00fa smotanu a rozmixuj ty\u010dov\u00fdm mix\u00e9rom, aby sa zmes dokonale spojila. Ganache prikry foliou na kontakt a daj do chladni\u010dky na minim\u00e1lne 6 hod\u00edn. Vychladen\u00fa ganache pred plnen\u00edm vy\u0161\u013eahaj mix\u00e9rom do pevn\u00e9ho, stabiln\u00e9ho kr\u00e9mu (pozor na pre\u0161\u013eahanie).<\/li>\n\n\n\n<li><strong>Fin\u00e1lne skladanie <\/strong> <\/li>\n\n\n\n<li>Vy\u0161\u013eahan\u00fa ganache daj do cukr\u00e1rskeho vrecka a napl\u0148 n\u00edm upe\u010den\u00e9 maslov\u00e9 ko\u0161\u00ed\u010dky tesne pod okraj. Na vrch husto poukladaj \u010derstv\u00e9 maliny (m\u00f4\u017ee\u0161 ich da\u0165 otvorom nahor a do vn\u00fatra mal\u00edn kvapn\u00fa\u0165 trochu malinov\u00e9ho coulis).<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Suroviny (na cca 6 &#8211; 8 tartaletiek s priemerom 8 cm) Krehk\u00e9 maslov\u00e9 cesto: Vanilkov\u00e1 ganache z bielej \u010dokol\u00e1dy: Na dokon\u010denie: Postup:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=\/wp\/v2\/posts\/540"}],"collection":[{"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=540"}],"version-history":[{"count":1,"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=\/wp\/v2\/posts\/540\/revisions"}],"predecessor-version":[{"id":541,"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=\/wp\/v2\/posts\/540\/revisions\/541"}],"wp:attachment":[{"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rastovakuchyna.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}