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粒 蛋白                     

芝士表层涂料 :

1粒 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度, 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度, 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 .