Sunday, June 18, 2017

黑芝麻绿茶挞 Black Sesame Green Tea Tart

This recipe is inspired by Anncoo's blog and adapted with a black sesame flavored tart shells to create some variations.

As you can see, I still have a long way to go on improving my skills on shaping the tarts base. I am happy with the outcome as the sesame give out a more aromatic smell than regular tarts base. And coupled with this soft egg fillings, its a perfect balance of sweet and savory.

Black Sesame Green Tea Tart

Ingredients 材料

Black Sesame Shortcrust Pastry 黑芝麻挞皮 (A)
140g Plain Flour 中筋面粉
60g Rice Flour 粘米粉
140g Unsalted Butter 无盐奶油 (room temp 温室回温)
70g Castor Sugar 细砂糖
1/4 Tsp Salt 盐
40g Beaten Eggs 鸡蛋(打散)
40g Black Sesame Powder 黑芝麻粉

Green Tea Filling 绿茶布丁内陷 (B)
300g Fresh Milk 牛奶
65g Castor Sugar 细砂糖
3 Tsp Green Tea Powder 绿茶粉
2 Egg Yolks 蛋黄
2 Eggs 鸡蛋

Method 做法

Combine and sift plain and rice flour (A) together into a bowl. Set aside.

To prepare sweet shortcrust pastry, beat butter (A) until soft and creamy. Add (A)  sugar, salt, egg and black sesame powder to incorporate. Sift in sifted flour (A) and fold with spatula to combine to form dough. Wrap dough in cling wrap and refrigerate for 3 hours.

Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 3-5mm 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.

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

Preheat oven to 180C degrees.

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 18-20 mins.

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

Boil (B) sugar and milk until sugar dissolved. Add green tea powder to combine then remove from heat.

Whisk in egg and yolks in batches until evenly mixed. Sieve.

Transfer mixture into the prepared tart shells and bake in the middle rack of a preheated oven for 20 mins. Allow the tarts to cool on wire rack for the egg to set. Serve.

The leftover egg mixture can be transferred into pudding moulds and bake according to the same baking mode. Allow the baked puddings to cool before refrigerating. Best serve cold. 

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

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