{"id":18565,"date":"2020-04-14T11:39:05","date_gmt":"2020-04-14T09:39:05","guid":{"rendered":"https:\/\/www.fiftyandmemagazine.be\/nl\/?p=18565"},"modified":"2020-04-14T09:24:29","modified_gmt":"2020-04-14T07:24:29","slug":"recept-nep-aspergetaart-van-chef-christophe-pauly","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-nep-aspergetaart-van-chef-christophe-pauly","title":{"rendered":"Recept : nep-aspergetaart\u00a0van Chef Christophe Pauly"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span><h2 class=\"p1\"><span class=\"s1\">Deeg van gedroogde vruchten:<\/span><\/h2>\n<p class=\"p1\"><span class=\"s2\">200 g boter<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">200 g bloem<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">10 g zout<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">80 g suiker<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">50 g amandelpoeder<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">50 g hazelnootpoeder<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">4 eieren<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Maak het deeg door de eieren een voor een toe te voegen en te kneden. Leg het deeg tussen twee bladen papier en druk tot het zo&#8217;n 1,5 cm dik is.<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Plaats in de koelkast.<\/span><\/p>\n<h2 class=\"p1\"><span class=\"s1\">Vinaigrette:<\/span><\/h2>\n<p class=\"p1\"><span class=\"s2\">15 g zout<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">55 g muscovadosuiker<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">10 cl witte azijn<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">8 cl balsamicoazijn<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">13 cl olijfolie<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">21 cl druivenpitolie<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">3 cl truffelolie<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">1 eierdooier.<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Meng alle ingredi\u00ebnten in de blender tot een egale emulsie.<\/span><\/p>\n<h2 class=\"p1\"><span class=\"s1\">Eierdooiers:<\/span><\/h2>\n<p class=\"p1\"><span class=\"s2\">2 geklutste en licht gezouten eierdooiers.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Asperges: (2 of 3 per persoon)<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Schil de asperges en blancheer ze.<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Leg ze op een vaatdoek om ze te laten afkoelen en drogen.<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Snij de asperges daarna in de lengte middendoor.<\/span><\/p>\n<h2 class=\"p1\"><span class=\"s1\">Opstelling:<\/span><\/h2>\n<p class=\"p1\"><span class=\"s2\">Schik de asperges in een kader.<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Bedek ze met het deeg van gedroogde vruchten en plaats het geheel circa 15 minuten in de oven op 210\u00b0.<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Draai de taart om en snij in reepjes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Werk af met de vinaigrette en met enkele toefjes eigeel.<\/span><\/p>\n<p class=\"p4\"><span class=\"s1\"><a href=\"http:\/\/www.lecoqauxchamps.be\/nl\/\">www.lecoqauxchamps.be<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span>Deeg van gedroogde vruchten: 200 g boter 200 g bloem [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":18566,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[],"class_list":["post-18565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept : nep-aspergetaart\u00a0van Chef Christophe Pauly - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-nep-aspergetaart-van-chef-christophe-pauly\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept : nep-aspergetaart\u00a0van Chef Christophe Pauly - Fifty &amp; 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