草莓慕斯塔 Strawberry Mousse Tart

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有別於傳統的圓形或菊花形塔模，這次選擇以半圓立體的形狀來呈現，並配合輕盈的草莓慕斯和濃郁的起司糖霜。

Different from typical round tart mold shape,a half round tart with Light & Fluffy strawberry Mousse and Creamy frosting.

份量

16 個半圓塔 | 16pcs half-round tartlets

(A)甜塔皮 Pate sucree

材料 | Ingredients

奶油 Butter 150g
糖霜 Icing Sugar 120g
低筋粉 Cake Flour 300g
泡打粉Baking Powder ⅛ 茶匙
杏仁粉 Almond powder 45g
蛋Egg 75g

步驟 | STEPS

混合奶油和糖霜。1. Beat butter and icing sugar.
分數次倒入蛋液，每次加入後必須攪拌。2. Add Egg to butter mixture.
倒入低筋粉、杏仁粉和泡打粉，混合至沒有粉粒狀。3. Sift in cake flour,baking powder & almond powder.
放入冰箱藏至少2小時才使用。4. Chill at least 2 hours.
將麵團擀成2mm厚，用8cm圓形餅乾模壓出形狀，再切成兩個半圓狀。5. Roll out dough into 2mm thickness, press out with 8cm round cookie ring, then, cut in a half.
放入160oC烤箱烘烤約25分鐘。 Bake at 160°Cfor 25mins.

(B)黑醋橄欖油蛋糕 Balsamic olive oil cake

材料 | Ingredients

蛋 Egg 150g
砂糖 Sugar 195g
橄欖油 Olive oil 180g
低筋粉 Cake Flour 270g
泡打粉 Baking powder 1 ½ 茶匙
黑醋醬balsamic sauce 20g

步驟 | STEPS

打發蛋和砂糖。 1.Whip egg with sugar.
倒入橄欖油並混合均勻，然後加入低筋粉和泡打粉。 2. Add olive oil, then, Sift in cake flour and baking powder.
倒入黑醋醬並混合均勻。 3. Add balsamic sauce.
將麵糊倒入方形烤盤內，放入170oC烤箱烘烤約20分鐘。4.Pour cake batter into square baking tray, baking at 170°C for 20mins.
蛋糕放涼後，用4cm圓形餅乾模壓出形狀，備用。5.Cool down, press out with 4cm round cookie ring.

(C)草莓慕斯 Strawberry Mousse

材料 | Ingredients

蛋白 Egg whites 30g
砂糖(A) Sugar(A) 30g
鮮奶油 Heavy cream 150g
草莓果泥 Strawberry Puree 190g
檸檬汁Lemon Juice 10g
魚膠片(浸軟) gelatin (soaked) 10g
砂糖(B) Sugar(B) 30g

步驟 | STEPS

1.混合草莓果泥、檸檬汁和砂糖(B)，並隔水加熱至80oC，加入浸軟的魚膠片混合均勻，最後助冰冷卻至29oC。

Combine puree, lemon juice and sugar(B) into mixing bowl, place on double boiler and heat to 80°C. Then, add soaked gelatin and stir until its completely melted.

2.打發蛋白並分數次加入砂糖(A)，打至能拉出尖角的泡沫。 Whip egg whites with sugar(A) into stiff peak.

3.將蛋白霜至果泥中，攪拌均勻。Fold meringue into puree mixture.

4.鮮奶油並打發至7成發，並混合至慕斯糊內。Whip heavy cream into soft peak, then, fold into puree mixture.

5.將各1湯匙的慕斯糊放入8穴的矽膠模內，然後放入橄欖油蛋糕片。

Drop a tablespoon of mousse batter into cylinder silicone mold, then, place cake sliceson top.

6.加入額外的慕斯糊直至完全覆蓋蛋糕片，將草莓慕斯放入冰箱冷凍至少3小時。

Add rest of mousse, freeze them at least 3hours.

7.慕斯脫模，然後切成兩個半圓狀的慕斯。Demold strawberry mousse and cut them in half.

裝飾 Decoration

草莓乾 Dried strawberry Slices

奶油乳酪糖霜 [ 食譜 ] Cream Cheese Frosting [RECIPE]

組合 Assembly

用餘下的慕斯糊黏合 1個半圓狀的慕斯和 2片半圓狀的甜塔皮。
Combine a half strawberry mousse with 2pcs half round tart crust.

擠上奶油乳酪糖霜，放上草莓乾。
Pipe on Creamcheese frosting & decorate with dried strawberry slices.

其他食譜 | OTHER RECIPES

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