{"id":596,"date":"2022-11-18T11:07:25","date_gmt":"2022-11-18T11:07:25","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/enciclopedia\/tartelette-de-frutas\/"},"modified":"2022-11-18T11:09:50","modified_gmt":"2022-11-18T11:09:50","slug":"fruit-tartlet","status":"publish","type":"encyclopedia","link":"https:\/\/www.fabricoproprio.net\/en\/encyclopedia\/fruit-tartlet\/","title":{"rendered":"Fruit Tartlet"},"content":{"rendered":"<p><em>S &amp; I:<\/em> Sweet dough, pastry filling (in tartlet form) or <em>chantilly<\/em> cream filling (in the taller <em>Bom Bocado<\/em> form). Fresh fruit or preserves, finished with jelly glazing to prevent oxidation. H &amp; C: The <em>chantilly<\/em> cream variation is the most common in Portugal.<\/p>\n","protected":false},"featured_media":348,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-596","encyclopedia","type-encyclopedia","status-publish","has-post-thumbnail","hentry","dough_types-sweet-crust-dough"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"version-history":[{"count":3,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/596\/revisions"}],"predecessor-version":[{"id":599,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/596\/revisions\/599"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media\/348"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=596"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/tags?post=596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}