甜品篇｜樱桃开心果塔 Cherry pistachio crème tart（高级版）
樱桃开心果塔 (高级版)
3 layered Mango Tart.
最下层是杏仁开心果馅 the bottom is Almond Pistachio Cream
第二层是开心果馅Second layer is Light Pistachio crème
第三层是樱桃 Third layer is Cherries
成品: 直径 9cm 塔 (2-3个)
9cm dia tart (2-3pcs)
难度: 高级
Upper-intermediate Level
制作时间: 1小时 (等待时间3-4小时)
Cooking time: 1 hour (resting time:3-4hrs)
成品: 直径 9cm 塔 (2-3个)
9cm dia tart (2-3pcs)
难度: 高级
Upper-intermediate Level
制作时间: 1小时 (等待时间3-4小时)
Cooking time: 1 hour (resting time:3-4hrs)
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材料 - Ingredients:
沙布列塔皮 Pate sable
90g无盐牛油/奶油 Butter
63g白砂糖 white Sugar
13g 杏仁粉 Almond powder
1g 盐 Salt
38g鸡蛋 Egg
162g中筋面粉 All-purpose flour
开心果吉士馅Light Pistachio crème
200g 牛奶 Milk33g 黄糖 Brown sugar
20g粟粉 Corn starch
44g蛋黄 Egg yolks
15g无盐牛油/奶油 unsalted butter
4g 开心果酱 pistachio paste
2g 鱼胶粉 gelatin powder
10g 清水 Cold Water
(*鱼胶粉先和清水混合* Mix the water and gelatin powder first)
100g鲜奶油(打至软性发泡) Whipped cream (Soft peak)
316g开心果吉士馅 (上面) Pistachio crème patissiere (below)
杏仁开心果馅Almond Pistachio Cream
100g 无盐牛油/奶油unsalted butter
60g黄糖 Brown sugar
120g杏仁粉 Almond powder
100g鸡蛋 Egg
1g盐 Salt
40g开心果酱 pistachio paste
内馅 Insert
30 粒 樱桃 Cherries
QS少许 开心果碎 Pistachio
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樱桃 Cherry
1 樱桃切半，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、盐、中筋面粉。打至沙粒状。
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 把塔皮压为 3-4mm，放入冰箱。休息时间最少2-3小时。
Roll the dough into 3-4mm. Rest at least 2-3 hours in the fridge.
3 准备塔模，搽上牛油。
塔皮放入，以手指轻压，直到交接处没有空隙，去除多余边位。
放入冰箱。休息时间最少2-3小时。
焗炉160c焗12-15分钟
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.
杏仁开心果馅Almond Pistachio Cream
1 牛油打至软身，加黄糖、鸡蛋、杏仁粉、盐。搅至均匀。
再加入开心果酱，搅至无粒块。放入雪箱(冰箱)，备用。
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.
开心果吉士馅 Light Pistachio crème
1 牛奶 加热。
粟粉、黄糖、蛋黄伴均匀。
牛奶沸腾后，倒入蛋糊中，搅伴均匀。
然后再倒锅中，中火加热，过程要不断搅伴, 直至沸腾。
离火，加入牛油、开心果酱、鱼胶混合物，搅伴至融化。放入冰箱。
等待温度降至38’C，和已打发的鲜奶油混合。
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 刚烘焙的塔先放凉。
加入杏仁开心果馅，份量只加至塔的一半。加入4-5粉切半樱桃。
入炉 170'c 10-15分钟。
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 开心果馅加入塔中。 直至塔全满。
切半樱桃放在上面，加入开心果碎作装饰。
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
