Thursday, May 11, 2017

巧克力挞 Rich Chocolate Tart


After my successful attempt with sweet potato tart with  sweet shortcrust pastry crust, I went on to explore another using normal pastry crust coupled with chocolate fillings. To me both crust are yummy and easy to make and very versatile to go with many types of fillings to make you drool.
自从上回顺利地完成制做甜派挞皮用于番薯挞之后,接着又再尝试制做另一种挞皮来配合巧克力陷料。对我来说,这两种挞皮都很美味既难度不高,两者无论配上多种不同的陷料都会
使你流口水。



巧克力挞

Rich Chocolate Tart

Ingredients 材料


Pastry Crust 挞皮 (A)

90g Unsalted Butter 无盐奶油 (cubed 切丁)
150g Pastry or Plain Flour 普通面粉
1 Tsp Castor Sugar 细砂糖
1/4 Tsp Salt 盐
75g Ice Cold Water 冰水

Chocolate Fillings 巧克力内陷 (B)

375ml Whipping Cream 植物淡奶油
225g Milk Chocolate 牛奶巧克力 (chopped 切碎)
2 Large Eggs 大号鸡蛋 (beaten 打散)
1 Tsp Pure Vanilla Extract 存香草精
1/4 Tsp Salt 盐

Chocolate Glaze 巧克力糊表层装饰 (C)

3 Tbsp Whipping Cream 植物淡奶油
50g Milk Chocolate 牛奶巧克力 (chopped 切碎)
1 Tsp Light Corn Syrup 玉米糖浆
1 Tbsp Warm Water 温水

Method 做法




Place (A) diced butter and flour together into a plastic bag and freeze overnight.
把A奶油丁和面粉一起混入塑料袋置入冰箱冻结隔夜。

Combine (A) butter, flour, sugar and salt into a food processor and mix until the mixture resembles coarse breadcrumbs. Gradually add water and mix to form a smooth dough and detach from the sides of the mixing bowl of food processor.

将冷冻的A奶油,砂糖和盐一起倒入食物加工机混合至似粗面包屑般,慢慢的加A冰水一直混合到面团体的侧面脱离即可取出。


Remove and transfer dough into a plastic bag. Flatten into a 10-15mm disc and refrigerate overnight.

把面团置入塑料袋再用手压扁成一个10-15mm厚度的碟形面团,置入冰箱冷藏隔夜。

Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 4-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.

把冷藏好的面团移出,去掉保鲜纸置于不粘硅胶垫上再把保鲜纸铺在面团上。将面团擀成约4至5mm厚度的圆形,轻轻的把杆开的面皮铺在2个20-22cm挞盘上。用手仔细地把挞皮贴入挞盘内。

Remove excess dough by rolling a rolling pin over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.

把多余的挞皮用木杆在挞模的上边滚掉,再用叉子在挞皮上穿孔后又转置入冰箱冷冻5分钟后才送入烤箱烘烤。

Preheat oven to 200C degrees.

烤箱预热至200C度。


Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 20 mins.
在冷冻的挞面团铺上一层锡纸,用手指把锡纸压入低部及边缘但不要覆盖面团上部的边缘。锡纸上放上一些小石头转送入已预热的烤箱的中层烘烤20分钟。

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins until light golden brown.

把锡纸和小石头取出,再放入烤箱烘烤8至10分钟至表面呈现金黄色即可。

Remove from heat and leave to cool on wire rack before using.
烤模出炉后,放置于铁架待凉后才使用。

Preheat oven to 175C degrees.
烤箱预热至175C度。

To prepare tart fillings, heat whipping cream (B) in saucepan till boil. Pour over chocolate (B) and gently stir and mix until smooth.

准备挞馅料先把B的淡奶油放入锅里加热,立刻倒入B巧克力碎的碗里搅匀。



In a separate bowl, combine (B) beaten egg, vanilla extract and salt until evenly mixed. Transfer egg mixture to melted chocolate mixture and stir to combine.

在另一个碗中,将B鸡蛋液,香草精及盐一起混合,搅匀。转入巧克力奶油混合液B,混匀。

Pour chocolate fillings (B) into the cooled pastry crust (A) and bake in the middle rack of the preheated oven for 20-25 mins until almost set and the center part is still slightly wobbly. Remove from oven and allow the chocolate fillings to set completely when cooled.

把混匀的巧克力内陷B装入已冷却的挞皮A上,置入预热烤箱的中层烘烤20-25分钟至馅料9分熟而中间还有稍微的摇动即可取出。冷却后巧克力内陷既会硬化而定型。

When the chocolate filling cooled and set, bring (C) whipping cream to boil. Remove from heat and stir in chopped chocolates (C) until smooth. Add corn syrup and warm water to mix.

等挞皮里巧克力内陷B冷却后,把C的植物淡奶油烧热,离火即刻倒入巧克力碎C里混匀成糊。再加玉米糖浆和温水混匀成。

Pour chocolate glaze over the chocolate fillings. Tilt and rotate tart to coat evenly. Allow the glaze an hour to set before serving.

把C巧克力糊塗在巧克力内陷B表层上,倾斜并旋转方式把巧克力表层均匀的涂抹即可。完成后再静置一小时待定型即可品尝。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


Related Posts Plugin for WordPress, Blogger...