甜品篇｜櫻桃開心果塔 Cherry pistachio crème tart（高級版）
櫻桃開心果塔 (高級版)
3 layered Mango Tart.
最下層是杏仁開心果餡 the bottom is Almond Pistachio Cream
第二層是開心果餡Second layer is Light Pistachio crème
第三層是櫻桃 Third layer is Cherries
成品: 直徑 9cm 塔 (2-3個)
9cm dia tart (2-3pcs)
難度: 高級
Upper-intermediate Level
制作時間: 1小時 (等待時間3-4小時)
Cooking time: 1 hour (resting time:3-4hrs)
成品: 直徑 9cm 塔 (2-3個)
9cm dia tart (2-3pcs)
難度: 高級
Upper-intermediate Level
制作時間: 1小時 (等待時間3-4小時)
Cooking time: 1 hour (resting time:3-4hrs)
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材料 - Ingredients:
沙布列塔皮 Pate sable
90g無鹽牛油/奶油 Butter
63g白砂糖 white Sugar
13g 杏仁粉 Almond powder
1g 鹽 Salt
38g雞蛋 Egg
162g中筋麵粉 All-purpose flour
開心果吉士餡Light Pistachio crème
200g 牛奶 Milk33g 黃糖 Brown sugar
20g粟粉 Corn starch
44g蛋黃 Egg yolks
15g無鹽牛油/奶油 unsalted butter
4g 開心果醬 pistachio paste
2g 魚膠粉 gelatin powder
10g 清水 Cold Water
(*魚膠粉先和清水混合* Mix the water and gelatin powder first)
100g鮮奶油(打至軟性發泡) Whipped cream (Soft peak)
316g開心果吉士餡 (上面) Pistachio crème patissiere (below)
杏仁開心果餡Almond Pistachio Cream
100g 無鹽牛油/奶油unsalted butter
60g黃糖 Brown sugar
120g杏仁粉 Almond powder
100g雞蛋 Egg
1g鹽 Salt
40g開心果醬 pistachio paste
內餡 Insert
30 粒 櫻桃 Cherries
QS少許 開心果碎 Pistachio
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櫻桃 Cherry
1 櫻桃切半，去核。
Cut the cherries into half and remove the seed.
沙布列塔皮 - Pate sable
1 牛油，加入杏仁粉、白砂糖、鹽、中筋麵粉。打至沙粒狀。
再加入蛋液，把材料混合便可以了。
Soften the butter. Add almond powder, white Sugar, flour and salt to mix, until it has a sandy texture.
Add the egg in. Mix until all ingredients come together.
2 把塔皮壓為 3-4mm，放入冰箱。休息時間最少2-3小時。
Roll the dough into 3-4mm. Rest at least 2-3 hours in the fridge.
3 準備塔模，搽上牛油。
塔皮放入，以手指輕壓，直到交接處沒有空隙，去除多餘邊位。
放入冰箱。休息時間最少2-3小時。
焗爐160c焗12-15分鐘
Put the dough into the ring. Remove excess dough.
Put in the fridge again and rest for 2-3 hours.
Then bake at 160’C 12-15mins.
杏仁開心果餡Almond Pistachio Cream
1 牛油打至軟身，加黃糖、雞蛋、杏仁粉、鹽。攪至均勻。
再加入開心果醬，攪至無粒塊。放入雪箱(冰箱)，備用。
Soften the butter. Mix with the Brown sugar, egg, almond powder and salt.
Then add the pistachio paste in. Mix until no lumps.
Rest in the fridge for 2-3 hours.
開心果吉士餡 Light Pistachio crème
1 牛奶 加熱。
粟粉、黃糖、蛋黃伴均勻。
牛奶沸騰後，倒入蛋糊中，攪伴均勻。
然後再倒鍋中，中火加熱，過程要不斷攪伴, 直至沸騰。
離火，加入牛油、開心果醬、魚膠混合物，攪伴至融化。放入冰箱。
等待溫度降至38’C，和已打發的鮮奶油混合。
Boil the milk in the saucepan.
Mix corn starch and brown sugar with the Egg yolk.
Pour the boiled milk over it.
Place it back into the saucepan. Keep stirring until it is boiled.
Fire off. Add in the butter, pistachio paste, and gelatin mass, and whip until combined.
Rest in the fridge.
Fold in the whipped cream (soft peak), when the Pistachio crème is at 38C.
集合 - Assembly
1 剛烘焙的塔先放涼。
加入杏仁開心果餡，份量只加至塔的一半。加入4-5粉切半櫻桃。
入爐 170'c 10-15分鐘。
Cool down the baked shell.
Fill the almond Pistachio Cream in, until the half of tart. Add the cut cherries in.
Bake at 170’C 10-15min.
2 開心果餡加入塔中。 直至塔全滿。
切半櫻桃放在上面，加入開心果碎作裝飾。
Pour Light Pistachio crème in the tart, until the tart is full.
Put the cherries on top. Put some Pistachio on top as a decro.
完成
Finished
