{"id":1314,"date":"2013-07-13T07:51:00","date_gmt":"2013-07-13T07:51:00","guid":{"rendered":"https:\/\/madawkuchni.wordpress.com\/2013\/07\/13\/kokosowa-tarta-z-rabarbarem\/"},"modified":"2015-10-05T07:05:06","modified_gmt":"2015-10-05T07:05:06","slug":"kokosowa-tarta-z-rabarbarem","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=1314","title":{"rendered":"Kokosowa tarta z rabarbarem"},"content":{"rendered":"<div style=\"text-align: justify;\">\n<div class=\"separator\" style=\"clear: both;\"><strong>Posz\u0142am na bazarek po maliny, kupi\u0142am kurki i rabarbar. Upiek\u0142am dwie tarty \ud83d\ude42 Troch\u0119 przesadzi\u0142am z ilo\u015bci\u0105 rabarbaru &#8211; kupi\u0142am 1 kg, na tart\u0119 spokojnie wystarczy 750 g, w oryginalnym <a href=\"http:\/\/eksplozjasmaku.blox.pl\/2013\/05\/Tarta-kokosowa-z-rabarbarem.html\" target=\"_blank\">przepisie <\/a>jest 500 g. Tarty zdecydowanie nie polecam je\u015b\u0107 na ciep\u0142o, bo gor\u0105cy rabarbar jest tak kwa\u015bny i cierpki, \u017ce mimowolnie wykrzywia buzi\u0119; ale ju\u017c na drugi dzie\u0144, tarta smakuje ob\u0142\u0119dnie. Kwaskowato\u015b\u0107 rabarbaru prze\u0142amuje s\u0142odycz kokosanki, a wszystko razem jest idealne.<\/strong><\/div>\n<\/div>\n<div style=\"text-align: justify;\"><\/div>\n<p><\/p>\n<div style=\"text-align: justify;\"><i>Sk\u0142adniki na ciasto:<\/i><br \/>\n&#8211; 200 g m\u0105ki pszennej (typ 650)<br \/>\n&#8211; 100 g bia\u0142ego cukru<br \/>\n&#8211; 1 jajko<br \/>\n&#8211; 150 g margaryny do pieczenia<br \/>\n<br \/>\n<i>Sk\u0142adniki na nadzienie:<\/i><br \/>\n&#8211; 2 jajka<br \/>\n&#8211; 100 ml \u015bmietanki krem\u00f3wki (30 %)<br \/>\n&#8211; 120 g bia\u0142ego cukru<br \/>\n&#8211; 200 g wi\u00f3rk\u00f3w kokosowych<br \/>\noraz:<br \/>\n&#8211; 500 &#8211; 750 g rabarbaru<br \/>\n<br \/>\n<i>Wykonanie<\/i>:<br \/>\nRabarbar obra\u0107 ze sk\u00f3rki, pokroi\u0107 na kawa\u0142ki i zasypa\u0107 5 &#8211; 6 \u0142y\u017ckami cukru. Odstawi\u0107, by pu\u015bci\u0142 sok. W tym czasie zagnie\u015b\u0107 kruche ciasto z podanych sk\u0142adnik\u00f3w, wy\u0142o\u017cy\u0107 je na nat\u0142uszczon\u0105 form\u0119 do tarty. Piec z obci\u0105\u017ceniem przez 15 minut, a potem jeszcze bez obci\u0105\u017cenia przez kolejne 5 minut. Na podpieczony sp\u00f3d wy\u0142o\u017cy\u0107 rabarbar z cukrem.<br \/>\n<br \/>\nSk\u0142\u00f3ci\u0107 jajka, doda\u0107 \u015bmietank\u0119, cukier i wi\u00f3rki kokosowe, wszystko ubi\u0107 trzepaczk\u0105 do jajek (lub mikserem). G\u0119st\u0105 mas\u0119 kokosow\u0105 wy\u0142o\u017cy\u0107 na rabarbar.<br \/>\n<br \/>\nPiec w temperaturze 180 stopni rzez 25 &#8211; 35 minut. Kokos szybko \u0142apie kolor, wi\u0119c mo\u017cna piec tart\u0119 przykryt\u0105 papierem do pieczenia, \u017ceby nie spali\u0107 wierzchu.<\/div>\n<p><\/p>\n<div style=\"text-align: justify;\">\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2013\/07\/r1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-6358\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2013\/07\/r1-595x446.jpg\" alt=\"r1\" width=\"595\" height=\"446\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2013\/07\/r1-595x446.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2013\/07\/r1.jpg 600w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Posz\u0142am na bazarek po maliny, kupi\u0142am kurki i rabarbar. Upiek\u0142am dwie tarty \ud83d\ude42 Troch\u0119 przesadzi\u0142am z ilo\u015bci\u0105 rabarbaru &#8211; kupi\u0142am 1 kg, na tart\u0119 spokojnie wystarczy 750 g, w oryginalnym przepisie jest 500 g. Tarty zdecydowanie nie polecam je\u015b\u0107 na ciep\u0142o, bo gor\u0105cy rabarbar jest tak kwa\u015bny i cierpki, \u017ce mimowolnie wykrzywia buzi\u0119; ale ju\u017c [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[52],"class_list":["post-1314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tarty-slodkie","tag-rabarbar"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/1314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1314"}],"version-history":[{"count":3,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/1314\/revisions"}],"predecessor-version":[{"id":6362,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/1314\/revisions\/6362"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/6359"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}