Friday, 15 July 2016

流心芝士塔 ~ Molten Lava Cheese Tarts





 

食谱取自 : 雨之家

 
流心芝士塔

塔皮材料 :
110g 无盐奶油        
30g  幼糖                
180g 低筋面粉         
15g 全蛋液             

流心芝士馅材料 :
20g 鲜奶                       
50g 动物性鲜奶油      
150g 奶油芝士    ( 我用275g奶油芝士而已 )         
125g 马斯卡澎软芝士   
1茶匙 香草香精             
40g 幼糖                      
70g 原味优格             
10g 粟粉                      
1 蛋白                     

芝士表层涂料 :
1 蛋黃 ( 打散 )

 
塔皮做法
1. 将低筋面粉筛入大盆里, 加入切薄片或小丁的无盐奶油, 用手抓或搓至粉糠状。

2. 加入幼糖稍微混匀, 再倒入全蛋液, 搓至成软团。

3. 把软团分成30克左右的小团, 搓圆放入塔模内, 用拇指由中间往外慢慢推开至模顶, 稍微按压边沿做修整。

4. 接着在塔皮底部刺小孔后, 送入预热的烤箱, 以摄氏180, 中层, 上下火, 烘烤20分钟。

5. 塔皮出炉后, 立即脱模待凉备用。

 
 
流心芝士馅做法
1. 事先烧一锅热水熄火, 然后将鲜奶, 动物性鲜奶油, 奶油芝士, 马斯卡澎软芝士, 香草香精和幼糖一起放进小锅里, 隔热水搅拌至幼滑。

2. 接着依序加入原味优格和粟粉搅匀。

3. 再加入蛋白, 开小火继续搅拌至出现微许的纹路即可。

4. 把煮好的芝士馅装入挤花袋里, 在前端剪个小洞, 然后挤在塔皮内至满。把芝士塔表面的小气泡戳破, 放进冰箱冷藏约2小时以定型。

5. 取出冷藏过后的芝士塔, 先在塔皮边沿刷上清水, 再将蛋黄液涂抹在芝士馅表面, 一共涂抹两次。

6. 送入预热的烤箱, 以摄氏220, 中上层, 上火, 烘烤10-12分钟。

7. 取出立即脱模, 趁热切半, 流心芝士即形成。冷热享用皆可哦。

 

♡♡♡ 温馨提示 ♡♡♡

~ 塔皮切忌搓揉过度, 避免起筋。

~ 烤好的塔皮得立即脱模, 以免底部产生湿气。

~ 在烤好的塔皮边沿刷上清水, 可避免二次烘烤时过于焦黑。

~ 蛋黄液涂抹两次, 色泽会更加好看。

~  芝士塔趁热切开才会有流液的状态, 冷却后就比较凝固了, 所以要看到流心, 就得留意这点哦。

 
 
Recipe source : siongyiiwong

Molten Lava Cheese Tart

For the pastry :
110g unsalted butter
30g caster sugar
180g all purpose flour
15g beaten egg

For the filling :
20g fresh milk
50g dairy whipping cream
150g cream cheese  ( I used 275g cream cheese and omit mascarpone cheese )
125g mascarpone cheese
1tsp vanilla essence
40g caster sugar
70g original flavor yogurt
10g corn flour
1 egg white

Egg yolk wash for brushing :
1 egg yolk ( lightly beaten )


To make the pastry :
1. In a large mixing bowl add in flour and cold butter . Use your finger tips to rub butter into the flour mixture, until it resembles coarse bread crumbs.

2. Add in caster sugar and beaten egg , mix until form a dough .

3. Divide the dough into 30g small dough ( mine was 34g ) . Transfer the small dough into the tart mould and gently press it to fit , starting from bottom up to the side . Cut out excess pastry .

4. Prick the base with a fork . Bake the pastry shells at 180°C for 20 minutes .

5. Remove from oven and place on wire rack to cool slightly . Remove pastry from the mould and transfer them onto a wire rack to cool completely .

 
To make the filling :
1. Combine fresh milk , dairy whipping cream , cream cheese , mascarpone cheese , vanilla essence and caster sugar in a heat proof bowl and place the bowl on a large cooking pot filled with simmering water . Use a hand whisk to stir until mixture is melted and smooth .

2. Then add in corn flour and yogurt .

3. Whisk egg white into cream cheese mixture . Keep whisking and cook at low heat until mixture is thicken with a glossy and luscious consistency .

4. Spoon the fillings into the tart shells . Put it into the fridge for 2 hours and let it set.

5. Take out from fridge , brush some water at the sides of the baked pastry . Brush the top filling with egg yolk wash .

6. Bake in the preheated oven at 220°C for 10 ~ 12 minutes .

7. Remove from oven and place on a wire rack to cool slightly . Remove from moulds and serve hot .