{"id":71560,"date":"2024-04-22T09:47:03","date_gmt":"2024-04-22T07:47:03","guid":{"rendered":"http:\/\/novanews.co.za\/rooirose\/?p=71560"},"modified":"2024-04-22T09:48:03","modified_gmt":"2024-04-22T07:48:03","slug":"tert-met-sjokolade-en-gesoute-karamel","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/tert-met-sjokolade-en-gesoute-karamel\/","title":{"rendered":"Tert met sjokolade en gesoute karamel"},"content":{"rendered":"<p>&#8211; <em>maak 1 groot ronde tert (6-8 mense)<\/em><\/p>\n<p><strong>Deeg<\/strong><br \/>\n\u2022 160 g koekmeel<br \/>\n\u2022 30 g amandelmeel<br \/>\n\u2022 30 g kakaopoeier<br \/>\n\u2022 50 g suiker<br \/>\n\u2022 2,5 ml (\u00bd t) sout<br \/>\n\u2022 110 g koue botter, in blokkies gesny<br \/>\n\u2022 5 ml (1 t) vanieljegeursel<br \/>\n\u2022 1 eier<br \/>\n\u2022 15-30 ml (1-2 e) yswater<\/p>\n<p><strong>Karamelvulsel<\/strong><br \/>\n\u2022 300 g suiker<br \/>\n\u2022 125 ml (\u00bd k) water<br \/>\n\u2022 125 ml (\u00bd k) room<br \/>\n\u2022 70 g botter<br \/>\n\u2022 5 ml (1 t) sout<\/p>\n<p><strong>Sjokolade-ganache<\/strong><br \/>\n\u2022 125 ml (\u00bd k) room<br \/>\n\u2022 120 g 70% donkersjokolade, fyngekap<br \/>\n\u2022 125 g gemengde bessies vir opdiening<\/p>\n<p>1 Voorverhit die oond tot 180 \u00b0C. Spuit \u2019n 23 cm-losboomriffelpan met kleefwerende kossproei.<br \/>\n2 Meng die koekmeel, amandelmeel, kakaopoeier, suiker en sout deeglik in \u2019n voedselverwerker.<br \/>\n3 Voeg die botter by en verwerk tot dit soos growwe broodkrummels lyk. Voeg die vanieljegeursel, eier en water by en meng tot die deeg saamkom.<br \/>\n4 Druk die deeg plat in \u2019n sirkel en draai in kleefplastiek toe. Sit vir 30 min. in die yskas.<br \/>\n5 Rol die deeg 5 mm dik uit op \u2019n skoon werkvlak wat liggies met meel bestuif is. Voer die tertpan met die deeg uit en sny enige oortollige deeg af. Sit vir 30 min. in die yskas.<br \/>\n6 Bak die terkors blind en bak vir nog 15 min. of tot gaar en bros.<br \/>\n7 Haal uit en laat afkoel.<\/p>\n<p><strong>Karamel<\/strong><br \/>\n8 Meng die suiker en water in \u2019n klein kastrol oor matige hitte. Roer tot die suiker opgelos is. Bring tot kookpunt, verlaag die hitte en laat prut totdat die karamel \u2019n redelike donker goue kleur het.<br \/>\n9 Haal af en voeg die room, botter en sout by.<br \/>\n10 Roer tot goed gemeng. Laat afkoel. Vul die tertkors met die karamel en sit vir 4-5 uur of tot gestol in die yskas.<\/p>\n<p><strong>Sjokolade-ganache<\/strong><br \/>\n11 Verhit die room oor matige hitte tot kookpunt. Haal af en voeg die sjokolade by. Roer totdat die sjokolade gesmelt is. Laat afkoel.<br \/>\n12 Smeer die ganache oor die karamel in die tertkors.<br \/>\n13 Sit vir 3-4 uur in die yskas en haal net voor opdiening uit, anders loop die karamel te veel. Sit met vars bessies voor.<\/p>\n<p>&nbsp;<\/p>\n<h4>Hoe bak \u2019n mens tertdeeg blind?<\/h4>\n<p>\u2022 Tertkorsdeeg moet altyd blind gebak word om te verseker dat die tertkors bros is aan die onderkant en nie sag en klam bly nie.<br \/>\n\u2022 Die tertkors word geprik voor die bakslag om ekstra vog te laat ontsnap en ook om te voorkom dat die deeg oppof.<\/p>\n<p>Blindbak so:<br \/>\n1 Voer die tertpan uit met die deeg volgens die aanwysings.<br \/>\n2 Prik oraloor liggies met \u2019n vurk.<br \/>\n3 Frommel \u2019n vel bakpapier op (groot genoeg om die boom te bedek). Dit maak dit makliker om die papier knus in die tertpan te laat pas.<br \/>\n4 Sit die bakpapier op die tertdeeg en gooi blindbakbone (te kry by kombuiswinkels) of dro\u00eb rys of bone op die papier.<br \/>\n5 Bak die tertdeeg volgens die aanwysings en lig die bakpapier n\u00e1 die bakslag versigtig uit.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8211; maak 1 groot ronde tert (6-8 mense) Deeg \u2022 160 g koekmeel \u2022 30 g amandelmeel \u2022 30 g kakaopoeier \u2022 50 g suiker \u2022 2,5 ml (\u00bd t) sout \u2022 110 g koue botter, in blokkies gesny \u2022 [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":99390,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2941,2946],"tags":[296,856,1020,4655,6045,6552],"class_list":["post-71560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gebak","category-kos","tag-sjokolade","tag-karamel","tag-tert","tag-baking","tag-tertdeeg","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tert met sjokolade en gesoute karamel | rooi rose<\/title>\n<meta name=\"description\" content=\"Min dinge kom by \u2019n tert met \u2019n lekker vulsel, veral as die tertdeeg reg (en blind) gebak word.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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