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這個 草莓杏仁塔(撻)Strawberry Almond Tart 的底部是基礎、通用的甜塔皮，連同杏仁奶油餡一同放入烤箱烤焗。完成後在塔的表面擠上馬斯卡彭奶油霜和各式各樣的新鮮水果作裝飾。

An strawberry almond tart recipe with tart crust and baked almond cream. Serve decorated with mascarpone whipped cream and fresh strawberry!

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份量 Portions

2個 ;直徑14cm的塔

2 14cm large tarts

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甜撻皮 Pate Sucree

材料 Ingredients

雞蛋 Egg	43g
低筋麵粉 Cake Flour	215g
杏仁粉 Ground Almonds	28g
鹽 Salt	2g
無鹽奶油 Unsalted butter, Cold	150g
糖霜 Icing Sugar	80g

• 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4mm厚，套入直徑14cm的撻(塔)模內，並除去多餘的撻(塔)皮。Roll out the dough into 4mm thickness, place on 14cm round tart mould and trim the edges.

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

杏仁奶油餡 Almond Cream Filling

材料 Ingredients

雞蛋 Egg	100g
杏仁粉 Ground Almonds	125g
無鹽奶油 Unsalted butter, Cold	125g
糖霜 Icing Sugar	125g

• 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. 加入糖霜和杏仁粉，攪拌均勻。Add in icing sugar and ground almonds.

3. 分3-5次加入雞蛋，每次加入確保攪拌均勻。Add egg into batter and stir well.

4.擠入杏仁奶油餡至之前準備好的甜撻(塔)皮，約6成滿。Pipe the almond cream into pate sucree(tart crust) about 60% 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.

馬斯卡彭奶油霜 Mascarpone Whipped Cream

材料 Ingredients

馬斯卡彭起司 Mascarpone Cheese	90g
煉乳 Condensed Milk	1荼匙 1 Teaspoon
鮮奶油 Heavy Cream	125g

步驟 STEPS

1. 混合所有材料。Combine all ingredients in a mixing bowl.

2. 打發至7成發，或攪拌時奶油霜至企身，尖峰不下垂的狀況。Whip the cream until it form stiff peak.

組合&裝飾 Assembly&Decoration

1. 將馬斯卡彭奶油霜擠在杏仁撻上，並抹平表面。Pipe mascarpone cream on baked almond tart and smooth out the surface.

2. 立刻放上新鮮草莓，在表面塗刷鏡面果膠。Place the fresh strawberry and brush with clear glaze.

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Q&A

【草莓杏仁塔(撻)保存 How to keep Strawberry Almond 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.

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