<span id="docs-internal-guid-b2e2f5c7-f9f0-5631-a929-0687d261afb8"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:8pt;"><span style="font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">Pour 4 personnes (4 tartes individuelles)</span></p><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:8pt;"><span style="font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">Ingrédients</span></p><ul style="margin-top:0pt;margin-bottom:0pt;"><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">300 g de pâte brisée</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">800 g d’endives</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">100 g de lardons frais</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">200 g de crème fraîche épaisse</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">2 jaunes d’oeufs</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">70 g de beurre</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">80 g de gruyère râpé</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">1 cuillère à café de sucre en poudre</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">sel</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">poivre</span></p></li><li dir="ltr" style="list-style-type:disc;font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre;"><p dir="ltr" style="line-height:1.38;margin-top:0pt;margin-bottom:0pt;"><span style="font-size:11pt;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">noix de muscade</span></p></li></ul><p dir="ltr" style="line-height:1.38;margin-top:13pt;margin-bottom:8pt;"><span style="font-size:11pt;font-family:Arial;color:#222c31;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">Retirez les feuilles extérieures des endives si elles sont sales ou abîmées puis essuyez-les, coupez-les en 2 dans le sens de la longueur, retirez le petit cône centrale dur et amer puis émincez-les.</span></p><p dir="ltr" style="line-height:1.38;margin-top:13pt;margin-bottom:8pt;"><span style="font-size:11pt;font-family:Arial;color:#222c31;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">Faites fondre 50 g de beurre dans une cocotte. Quand il est bien chaud, jetez-y les lardons puis les endives, assaisonnez de sel, poivre, sucre </span><span style="font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">en poudre et </span><a href="https://www.cuisineactuelle.fr/recettes-de-cuisine/fruits/noix" style="text-decoration-line:none;"><span style="font-size:11pt;font-family:Arial;color:#000000;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">noix</span></a><span style="font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;"> de musc</span><span style="font-size:11pt;font-family:Arial;color:#222c31;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">ade râpée. Faites cuire en remuant souvent pendant 10 min puis ajoutez la crème fraîche et laissez-la réduire de moitié. Retirez la préparation du feu. Laissez-la tiédir.</span></p><p dir="ltr" style="line-height:1.38;margin-top:13pt;margin-bottom:8pt;"><span style="font-size:11pt;font-family:Arial;color:#222c31;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">Préchauffez le four th. 7 (210 °C).</span></p><p dir="ltr" style="line-height:1.38;margin-top:13pt;margin-bottom:8pt;"><span style="font-size:11pt;font-family:Arial;color:#222c31;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">Beurrez un moule à tarte carré ou rond. Étalez la pâte au rouleau à pâtisserie et garnissez-en le moule.</span></p><p dir="ltr" style="line-height:1.38;margin-top:13pt;margin-bottom:8pt;"><span style="font-size:11pt;font-family:Arial;color:#222c31;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;">Ajoutez maintenant aux endives, les jaunes d'œufs et le gruyère râpé. Mélangez soigneusement et versez la préparation dans les petits moules tarte. Glissez au four et laissez cuire 30 min environ.Servez bien chaud dès la sortie du four.<br /><br /><br /></span><span id="docs-internal-guid-b2e2f5c7-f9f0-ba42-673f-80cd77f8cb9a"><span style="font-size:11pt;font-family:Arial;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;"><sup><img height="564" src="https://lh4.googleusercontent.com/DAJbKPGlddpe-JRjptuxnqsgf5TuDd7gfIGLKqt-FXKUa_Scra0fJ_0-3bVHFWxxJEiC8rsEAIhcqekX0lfRutOIbSIaH9aW3-JSiy7xvAYZJVJien5foROrQHvNd-ITE0mGYbGu" style="border:none;transform:rotate(0rad);display:block;margin-left:auto;margin-right:auto;" width="564" /></sup></span></span><span style="font-size:11pt;font-family:Arial;color:#222c31;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;"></span></p><div><span style="font-size:11pt;font-family:Arial;color:#222c31;font-variant-numeric:normal;font-variant-east-asian:normal;vertical-align:baseline;white-space:pre-wrap;"><br /></span></div></span>
