{"id":5133,"date":"2023-12-17T17:16:05","date_gmt":"2023-12-17T16:16:05","guid":{"rendered":"https:\/\/www.biauxarpajonnais.org\/?p=5133"},"modified":"2023-12-17T17:16:05","modified_gmt":"2023-12-17T16:16:05","slug":"tarte-sucree-au-potimarron-et-aux-epices","status":"publish","type":"post","link":"https:\/\/www.biauxarpajonnais.org\/index.php\/2023\/12\/17\/tarte-sucree-au-potimarron-et-aux-epices\/","title":{"rendered":"Tarte sucr\u00e9e au potimarron et aux \u00e9pices"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"190\" height=\"174\" src=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2023\/12\/Tarte-sucree-au-potimarron-et-aux-epices.png\" alt=\"\" class=\"wp-image-5134\"\/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:15px\"><strong>Ingr\u00e9dients (4 pers) : <\/strong><br>1kg de potimarron<br>2 \u0153ufs entiers<br>20 cl de cr\u00e8me fraiche liquide &#8211;<br>150g de cassonade <br>1 sachet de sucre vanill\u00e9<br>1 c\u00e0c de muscade<br>1 c\u00e0c de cannelle<br><br><strong>Pr\u00e9paration<\/strong><br>Fa\u00eetes cuire la chair et la peau du potimarron \u00e0 la vapeur pendant 15 \u00e0 20 min.<br>Une fois cuite, mixer en faire une pur\u00e9e. Ajouter la cr\u00e8me, les \u0153ufs, le sucre, la pinc\u00e9e de sel et les \u00e9pices. Une fois le m\u00e9lange bien homog\u00e8ne, il doit avoir l&rsquo;air liquide. <br>D\u00e9roulez votre p\u00e2te dans un petit moule \u00e0 tarte. Piquez la avec une fourchette. <br>Versez le m\u00e9lange dans le plat \u00e0 tarte.<br>Enfournez 30\/40 min \u00e0 170\u00b0, le dessus doit \u00eatre dor\u00e9e. <br>Servir froid.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (4 pers) : 1kg de potimarron2 \u0153ufs entiers20 cl de cr\u00e8me fraiche liquide &#8211;150g de cassonade 1 sachet de sucre vanill\u00e91 c\u00e0c de muscade1 c\u00e0c de cannelle Pr\u00e9parationFa\u00eetes cuire la chair et la peau du potimarron \u00e0 la vapeur&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-5133","post","type-post","status-publish","format-standard","hentry","category-recettes-courges","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/5133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/comments?post=5133"}],"version-history":[{"count":1,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/5133\/revisions"}],"predecessor-version":[{"id":5135,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/5133\/revisions\/5135"}],"wp:attachment":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/media?parent=5133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/categories?post=5133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/tags?post=5133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}