Tony's bakery

這次製作的檸檬奶油餡中亦混拌了新鮮的羅勒葉碎，為酸澀的檸檬帶一點清香。而填入棒果奶油霜的塔殼，經過烘烤後，得出紮實的內餡，同時散發出果仁與焦糖的香氣。

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份量 Portions

5個7cm小塔

FIVE Mini Tarts

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甜塔皮 Pate Sucree

材料 Ingredients

雞蛋 Egg	56g
低筋麵粉 Cake Flour	286g
杏仁粉 Ground Almonds	40g
鹽 Salt	3g
無鹽奶油 Unsalted butter, Cold	200g
糖霜 Icing Sugar	106g

之前的準備 Preparation
–雞蛋放回室溫下回溫 Bring egg to the room temperature

步驟 STEPS

1. 混合低筋麵粉、杏仁粉、糖霜和鹽。Combine cake flour, ground almond, icing sugar and salt in a mixing bowl.

2. 加入冷奶油，用手搓揉混合奶油和麵粉至顆粒狀。Rub cold butter into flour mixture and until they form into crumbs.

3. 加入雞蛋並按壓成麵團，用保鮮膜包裹，冷藏至少30分鐘。Add in egg and press into a dough. Cover tart dough with plastic wrap and chill at least 30mins.

4.用麵粉棍擀開麵團至2mm厚，用餅乾模壓出圓片，套入直徑7m的撻(塔)模內，並除去多餘的撻(塔)皮。Roll out the dough into 2mm thickness, place on 7cm round tart mould and trim the edges.

5.放入冰箱冷藏備用。Keep them in fridge before baking.

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棒果奶油餡 Hazelnut Cream Filling

材料 Ingredients

雞蛋 Egg	50g
棒果粉 Ground Hazelnut	63g
無鹽奶油 Unsalted butter	63g
糖霜 Icing Sugar	63g

之前的準備 Preparation
–雞蛋和無鹽奶油放回室溫下回溫 Bring egg and butter to the room temperature

步驟 STEPS

1. 用打蛋器打發奶油至乳霜狀。Beat the soft butter until its smooth and creamy.

2. 加入糖霜攪拌均勻。Add in icing sugar and mix until incorporated.

3. 分3-5次加入雞蛋，每次加入確保攪拌均勻。最後加入棒果粉。Add egg into batter and stir well. Finally, combine with ground hazelnut.

4.擠入棒果奶油餡至之前準備好的甜撻(塔)皮，約5成滿。Fill tart dough with Hazelnut Cream Filling, 1/2 full.

5.180°C烤箱烘烤20-30分鐘。出爐後放涼，移取模具備用。Bake at 180°C about 20-30mins. Cool down the almond tart and remove the tart mold.

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羅勒檸檬奶油餡 Basil Lemon Curd

材料 Ingredients

檸檬汁 Lemon Juice	60g
檸檬皮 Lemon Peel	1顆 1pc
砂糖 Granulated Sugar	75g
蛋黃 Egg Yolk	75g
無鹽奶油 Unsalted Butter	100g
魚膠片 Gelatin Leaves	2g
新鮮羅勒葉 Fresh Basil leaves	3-4片 3-4leaves

步驟 STEPS

1. 蛋黃放入料理碗內。Place egg yolk in a mixing bowl.

2. 將檸檬汁、檸檬皮和砂糖倒入鍋中，混合並加熱至煮沸。Combine lemon juice, peel and sugar in a saucepan. Bring to a boil.

3. 將煮沸的檸檬糖水慢慢沖入蛋黃內，並不停攪拌。Slowly pour hot lemon syrup into egg yolk, keep stirring.

4. 倒回鍋中，一邊攪拌一邊加熱直至變得濃稠。Pour back into saucepan and cook until the mixture starts to thicken, keep stirring.

5. 離火，轉移至碗內。加入奶油和泡軟的魚膠片。Turn off the heat,transfer mixture to mixing bowl. Add in butter and soaked gelatin leaves.

6. 用手提攪拌棒混合均勻。Emulsify the curd with hand blender and transfer in a bowl.

7. 保鮮膜覆蓋並冷藏至少2小時。Cover and chill at least 2hrs.

8. 粗略切碎新鮮羅勒葉。Roughly chop the fresh basil leaves.

9. 打發冷藏的檸檬奶油餡至順滑狀，加入已切碎的羅勒葉，混合均勻。Beat lemon curd until creamy and smooth again, add the chopped basil leaves and mix until incorporated.

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其他派塔食譜 OTHER TART RECIPES

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裝飾 Decoration

鏡面果膠 Nappage/ Neutral Glaze

檸檬皮 Lemon Peel

1. 將羅勒檸檬奶油餡擠在棒果奶油塔上。Pipe Basil Lemon Curd on baked hazelnut tart.

2. 用抹刀整形，做出圓頂的形狀，然後冷凍至少30分鐘。Smooth out the lemon curd to create a dome shape with icing spatula. Then, freeze at least 30mins.

3. 將塔上下倒置，用鏡面果膠覆蓋檸檬奶油餡，最後鋪放檸檬皮作裝飾。Upside down the tart, glaze the lemon curd with nappage and garnish with lemon peel.

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Q&A

【如何保存羅勒檸檬塔 How to keep Basil Lemon Tart】

‧ ‧用保解膜覆蓋表以防止乾燥。Cover with plastic wrap to prevent drying out.

‧‧冰箱冷藏約4-5天。 Store in fridge for 4-5 days.

【如何剩下的甜塔皮麵團 How to keep tart/pastry dough】

‧ ‧用保解膜覆蓋表，再放入密封袋內保存。Cover with plastic wrap and place in an air tight container or sealed zip lock bag.

‧‧可冰箱冷凍約1個月。 Freeze for up to one month.

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