{"id":1255,"date":"2026-01-26T12:33:38","date_gmt":"2026-01-26T12:33:38","guid":{"rendered":"https:\/\/cocinayreposteria.es\/blog\/?p=1255"},"modified":"2026-01-26T12:33:48","modified_gmt":"2026-01-26T12:33:48","slug":"tarta-corazon-de-san-valentin","status":"publish","type":"post","link":"https:\/\/cocinayreposteria.es\/blog\/tarta-corazon-de-san-valentin\/","title":{"rendered":"Tarta coraz\u00f3n de San Valent\u00edn: galleta, queso y mermelada de frambuesa (sin horno)"},"content":{"rendered":"

[et_pb_section fb_built=\u00bb1″ theme_builder_area=\u00bbpost_content\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb2vh||2vh||true|false\u00bb custom_padding_tablet=\u00bb0vh||0vh||true|false\u00bb custom_padding_phone=\u00bb0vh||0vh||true|false\u00bb custom_padding_last_edited=\u00bbon|desktop\u00bb][et_pb_row _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb type=\u00bb4_4″ theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb0.9vw\u00bb text_line_height=\u00bb2em\u00bb hover_enabled=\u00bb0″ text_font_size_tablet=\u00bb3vw\u00bb text_font_size_phone=\u00bb5vw\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb text_line_height_tablet=\u00bb2em\u00bb text_line_height_phone=\u00bb2em\u00bb text_line_height_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0″]<\/p>\n

\u00a1Hola a todos y bienvenidos a Cocina y Reposter\u00eda<\/a>!<\/p>\n

Si buscas un postre de San Valent\u00edn que quede precioso sin complicarte, esta tarta coraz\u00f3n de galleta, queso y frambuesa<\/strong> es un acierto seguro. No necesita horno, tiene una base crujiente, un relleno cremoso tipo cheesecake y una capa de mermelada de frambuesa que le da ese toque rom\u00e1ntico y fresco. Adem\u00e1s, se prepara con antelaci\u00f3n y al cortar queda supervistosa\u2026 ideal para sorprender (o para darte un capricho).<\/p>\n

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🧰 Utensilios necesarios<\/strong><\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb0.9vw\u00bb text_line_height=\u00bb2em\u00bb hover_enabled=\u00bb0″ text_font_size_tablet=\u00bb3vw\u00bb text_font_size_phone=\u00bb5vw\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb text_line_height_tablet=\u00bb2em\u00bb text_line_height_phone=\u00bb2em\u00bb text_line_height_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0″]<\/p>\n

    \n
  • \n

    Molde en forma de coraz\u00f3n (18\u201322 cm) o aro coraz\u00f3n<\/p>\n<\/li>\n

  • \n

    Papel de horno (opcional, para forrar base)<\/p>\n<\/li>\n

  • \n

    Procesadora o bolsa + rodillo (para triturar galletas)<\/p>\n<\/li>\n

  • \n

    Bol grande + varillas (manuales o el\u00e9ctricas)<\/p>\n<\/li>\n

  • \n

    Esp\u00e1tula<\/p>\n<\/li>\n

  • \n

    Cazo peque\u00f1o (si haces cobertura)<\/p>\n<\/li>\n

  • \n

    B\u00e1scula \/ tazas medidoras<\/p>\n<\/li>\n

  • \n

    Nevera (y congelador opcional para desmoldar f\u00e1cil)<\/p>\n<\/li>\n<\/ul>\n

    [\/et_pb_text][et_pb_button button_url=\u00bbhttps:\/\/cocinayreposteria.es\/module\/iqitsearch\/searchiqit?s=moldes+coraz%C3%B3n\u00bb url_new_window=\u00bbon\u00bb button_text=\u00bbDescubre nuestros moldes de coraz\u00f3n\u00bb button_alignment=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb custom_button=\u00bbon\u00bb button_text_color=\u00bb#000000″ button_bg_color=\u00bbrgba(229,0,255,0.37)\u00bb hover_enabled=\u00bb0″ locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0″][\/et_pb_button][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb header_2_font_size=\u00bb1.5vw\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb20px||||false|false\u00bb hover_enabled=\u00bb0″ header_2_font_size_tablet=\u00bb4vw\u00bb header_2_font_size_phone=\u00bb7vw\u00bb header_2_font_size_last_edited=\u00bbon|tablet\u00bb header_2_line_height_tablet=\u00bb1.3em\u00bb header_2_line_height_phone=\u00bb1.4em\u00bb header_2_line_height_last_edited=\u00bbon|phone\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0″]<\/p>\n

    📝 Ingredientes de Tarta de San Valent\u00edn con forma de coraz\u00f3n<\/strong><\/h2>\n

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    Base de galleta<\/strong><\/p>\n

      \n
    • 250 g galletas tipo Digestive o Mar\u00eda (mejor Digestive)<\/li>\n
    • 110 g mantequilla sin sal, derretida<\/li>\n
    • 1 pizca de sal<\/li>\n
    • (Opcional) 1 cda az\u00facar moreno o 1\/2 cdta canela<\/li>\n<\/ul>\n

      Relleno de queso (cremoso y firme)<\/strong><\/p>\n

        \n
      • 500 g queso crema tipo Philadelphia (fr\u00edo, pero no helado)<\/li>\n
      • 200\u2013250 ml nata para montar 35% MG (muy fr\u00eda)<\/li>\n
      • 90\u2013120 g az\u00facar glas (ajusta al gusto)<\/li>\n
      • 1 cdta vainilla<\/li>\n
      • 10 g gelatina en polvo (o 5 hojas)<\/li>\n
      • 50 ml agua fr\u00eda (para hidratar la gelatina)<\/li>\n
      • 2 cdas zumo de lim\u00f3n (opcional, realza el sabor)<\/li>\n<\/ul>\n

        Capa de frambuesa<\/strong><\/p>\n

          \n
        • 250\u2013300 g mermelada de frambuesa (de buena calidad)<\/li>\n
        • (Opcional para \u201cgel brillante\u201d que no se escurra)<\/li>\n
        • 2\u20133 g gelatina (1 hoja) + 2 cdas agua para hidratar<\/li>\n<\/ul>\n

          Decoraci\u00f3n (ideas)<\/strong><\/p>\n

            \n
          • Frambuesas frescas<\/li>\n
          • Chocolate blanco o negro en virutas<\/li>\n
          • Corazoncitos de az\u00facar<\/li>\n
          • Hojas de menta<\/li>\n
          • Az\u00facar glas para espolvorear<\/li>\n<\/ul>\n

            [\/et_pb_text][et_pb_button button_url=\u00bbhttps:\/\/cocinayreposteria.es\/10-san-valentin\u00bb url_new_window=\u00bbon\u00bb button_text=\u00bbDescubre todo lo que necesitas para tu tarta de San Valent\u00edn\u00bb button_alignment=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb custom_button=\u00bbon\u00bb button_text_color=\u00bb#000000″ button_bg_color=\u00bbrgba(229,0,255,0.37)\u00bb hover_enabled=\u00bb0″ locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0″][\/et_pb_button][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb header_2_font_size=\u00bb1.5vw\u00bb custom_margin=\u00bb||||false|false\u00bb custom_padding=\u00bb20px||||false|false\u00bb hover_enabled=\u00bb0″ header_2_font_size_tablet=\u00bb4vw\u00bb header_2_font_size_phone=\u00bb7vw\u00bb header_2_font_size_last_edited=\u00bbon|tablet\u00bb header_2_line_height_tablet=\u00bb1.3em\u00bb header_2_line_height_phone=\u00bb1.4em\u00bb header_2_line_height_last_edited=\u00bbon|phone\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″ theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n

            👩‍🍳 Elaboraci\u00f3n paso a paso<\/strong><\/h2>\n

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            1) Base de galleta<\/strong><\/p>\n

              \n
            1. Tritura las galletas hasta obtener arena fina.<\/li>\n
            2. Mezcla con la mantequilla derretida y la pizca de sal (y opcional az\u00facar\/canela).<\/li>\n
            3. Forra el molde (opcional) y presiona la mezcla en la base (y un poquito por los lados si quieres).<\/li>\n
            4. Enfr\u00eda 15\u201320 min en nevera (o 10 min en congelador) para que compacte.<\/li>\n<\/ol>\n

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              2) Relleno de queso (sin horno, con gelatina)<\/strong><\/p>\n

                \n
              1. Hidrata la gelatina: En polvo: mezcla 10 g gelatina con 50 ml agua fr\u00eda, deja 10 min. En hojas: cubre con agua fr\u00eda 10 min y escurre.<\/li>\n
              2. En un bol, bate queso crema + az\u00facar glas + vainilla (y lim\u00f3n si usas) hasta que quede liso.<\/li>\n
              3. Monta la nata muy fr\u00eda a picos suaves\/medios (no dur\u00edsima).<\/li>\n
              4. Derrite la gelatina hidratada: cali\u00e9ntala 10\u201315 s al micro o en cazo hasta l\u00edquida (sin hervir).<\/li>\n
              5. Templa: a\u00f1ade 2\u20133 cucharadas de crema de queso a la gelatina l\u00edquida y remueve (para igualar temperaturas).<\/li>\n
              6. Vierte esa gelatina templada en el bol del queso y mezcla r\u00e1pido.<\/li>\n
              7. Incorpora la nata montada con movimientos envolventes.<\/li>\n
              8. Vierte el relleno sobre la base y alisa.<\/li>\n
              9. Refrigera m\u00ednimo 6 horas (ideal, toda la noche).<\/li>\n<\/ol>\n

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                3) Capa de mermelada de frambuesa (bonita y estable)<\/strong><\/p>\n

                Opci\u00f3n r\u00e1pida (tal cual):<\/strong><\/p>\n

                  \n
                1. Cuando el relleno est\u00e9 firme, extiende la mermelada por encima con esp\u00e1tula.<\/li>\n
                2. Enfr\u00eda 30 min para que se asiente.<\/li>\n<\/ol>\n

                  Opci\u00f3n \u201cbrillo gelificado\u201d (recomendado si quieres corte perfecto):<\/strong><\/p>\n

                    \n
                  1. Hidrata 1 hoja de gelatina (o 2\u20133 g en polvo con 2 cdas agua).<\/li>\n
                  2. Calienta 3\u20134 cdas de mermelada hasta que est\u00e9 fluida, a\u00f1ade la gelatina y mezcla.<\/li>\n
                  3. M\u00e9zclala con el resto de mermelada y extiende sobre la tarta.<\/li>\n
                  4. Enfr\u00eda 1 hora.<\/li>\n<\/ol>\n

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                    👩‍🍳 Preparaci\u00f3n y desmoldado (para que salga perfecto en forma de coraz\u00f3n<\/strong><\/h2>\n

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                      \n
                    1. Pasa un cuchillo fino (mojado en agua caliente y secado) por el borde.<\/li>\n
                    2. Si el molde se resiste, mete la tarta 10 minutos al congelador y desmolda.<\/li>\n
                    3. Pasa a una bandeja con ayuda de una esp\u00e1tula grande si no tiene base desmontable.<\/li>\n<\/ol>\n

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                      🎀 <\/strong>Decoraci\u00f3n (3 ideas f\u00e1ciles y resultonas)<\/strong><\/h2>\n

                      [\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb0.9vw\u00bb text_line_height=\u00bb2em\u00bb hover_enabled=\u00bb0″ text_font_size_tablet=\u00bb3vw\u00bb text_font_size_phone=\u00bb5vw\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb text_line_height_tablet=\u00bb2em\u00bb text_line_height_phone=\u00bb2em\u00bb text_line_height_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0″]<\/p>\n

                      A) \u201cCl\u00e1sica rom\u00e1ntica\u201d<\/strong><\/p>\n

                      Borde de frambuesas frescas y centro con virutas de chocolate blanco.<\/p>\n

                      B) \u201cMinimal elegante\u201d<\/strong><\/p>\n

                      Una fina capa de mermelada brillante + az\u00facar glas en diagonal usando una plantilla (o una tira de papel).<\/p>\n

                      C) \u201cEfecto pasteler\u00eda\u201d<\/strong><\/p>\n

                      Haz un cord\u00f3n de nata montada (o frosting ligero) alrededor con manga y boquilla estrella + corazoncitos.<\/p>\n

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                      Consejos de \u00e9xito (r\u00e1pidos)<\/strong><\/h2>\n

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                        \n
                      • Queso crema tipo bloque o \u201coriginal\u201d cuaja mejor que versiones muy ligeras.<\/li>\n
                      • La nata debe estar muy fr\u00eda para montar estable.<\/li>\n
                      • La gelatina no debe hervir o pierde fuerza.<\/li>\n
                      • Para un sabor m\u00e1s \u201ctarta de queso\u201d, a\u00f1ade 1\u20132 cdas de lim\u00f3n.<\/li>\n<\/ul>\n

                        [\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#000000″ text_font_size=\u00bb0.9vw\u00bb text_line_height=\u00bb2em\u00bb text_font_size_tablet=\u00bb3vw\u00bb text_font_size_phone=\u00bb5vw\u00bb text_font_size_last_edited=\u00bbon|phone\u00bb text_line_height_tablet=\u00bb2em\u00bb text_line_height_phone=\u00bb2em\u00bb text_line_height_last_edited=\u00bbon|desktop\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]\u00a1Esperemos que os guste! A disfrutar.[\/et_pb_text][et_pb_button button_url=\u00bbhttps:\/\/cocinayreposteria.es\/\u00bb url_new_window=\u00bbon\u00bb button_text=\u00bbDescubre todo lo que necesitas para tu tarta de San Valent\u00edn\u00bb button_alignment=\u00bbcenter\u00bb _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb custom_button=\u00bbon\u00bb button_text_color=\u00bb#000000″ button_bg_color=\u00bbrgba(229,0,255,0.37)\u00bb hover_enabled=\u00bb0″ locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0″][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                        \u00a1Hola a todos y bienvenidos a Cocina y Reposter\u00eda! Si buscas un postre de San Valent\u00edn que quede precioso sin complicarte, esta tarta coraz\u00f3n de galleta, queso y frambuesa es un acierto seguro. No necesita horno, tiene una base crujiente, un relleno cremoso tipo cheesecake y una capa de mermelada de frambuesa que le da […]<\/p>\n","protected":false},"author":232,"featured_media":1257,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-1255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-reposteria-y-mucho-mas"],"yoast_head":"\nTarta coraz\u00f3n de San Valent\u00edn: galleta, queso y mermelada de frambuesa (sin horno) | Blog Cocina y Reposteria<\/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:\/\/cocinayreposteria.es\/blog\/tarta-corazon-de-san-valentin\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarta coraz\u00f3n de San Valent\u00edn: galleta, queso y mermelada de frambuesa (sin horno) | Blog Cocina y Reposteria\" \/>\n<meta property=\"og:description\" content=\"\u00a1Hola a todos y bienvenidos a Cocina y Reposter\u00eda! 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