Monday 23 November 2015

迷你芒果塔 Mini Mango tart

好久没做水果塔了,大家快来“视”吃。

迷你水果塔

饼皮食谱取自 Alex Goh 的 《香酥脆馅饼》,略有少许更改。内馅我用了即食卡仕达,配上新鲜水果,味道还真的不错。

其实做这个的时候有些狼狈。话说,塔皮早几天已经做好,这个水果塔就是前几天太早起身了,觉得应该很快完成,所以弄了馅料和水果,但是手脚太慢,眼看快要迟到了,随便拍照后就赶着去上班。果然后来我迟了1小时才到公司。。。

这些迷你水果塔是做给小老板和表哥的女儿。原本打算再重做,这几天超忙,后来也因为买不到新鲜的 Golden Lily 芒果,所以。。。。大家将就一些咯,哈哈哈。 

饼皮 (Pastry)
材料A (Ingredients A)
200g       牛油 (200g butter)
100g       糖粉 (100g icing sugar)

材料B (Ingredients B)

1个          鸡蛋 (1 egg)

材料C (Ingredients C)

420g        面粉 (420g flour)

内馅 (Fillings)

材料D (Ingredients D)
少许         巧克力纽扣 (Some chocolate button)
少许         牛油 (Some butter)

材料E (Ingredients E)

120g        冷水 (120g cold water)
55g          即食卡仕达粉 (55g instant custard powder)

装饰 (Decoration)

适量         草莓 - 切小丁 (Some strawberries - cut into small cubes)
适量         芒果 - 切小丁 (Some mango - cut into small cubes)
1汤匙       雪粉 (1 tbsp snow powder)

步骤 (Steps)

1. 把材料A打至变白,加入材料B打均匀,最后加入材料C拌均匀。
    Beat ingredients A until light and fluffy, add in ingredients B and mix well, finally add 
    ingredients C and mix well.

2. 把(1)压入塔模,用叉刺少许洞,放入预热烤箱170度烤20分钟至金黄,待凉备用。

    [ 备注:以上食谱共做了17个大蛋塔饼皮,19个中蛋塔饼皮和18个小蛋塔饼皮。]
    Press (1) into the tart mould, pick some holes at the bottom of the tart, bake in preheated
    oven for 170 degree Celsius for 20 minutes until golden brown, set aside to cool down
    before use.
    [ Remarks: The above recipe makes 17 big tarts, 19 medium tarts and 18 small tarts.]

3. 把材料D隔水融化,备用。

    Melt ingredients D, set aside.

4. 把材料E的卡仕达粉倒入冷水里,用手拌器拌均匀,装入挤花袋,备用。
  
    [ 备注:卡士达馅料食谱共可填满1个大蛋塔饼皮,18个小蛋塔饼皮。]
    Put instant custard tart into cold water whisk with hand whisk, then put into a piping bag, 
    set aside.
    [Remarks: The chocolate and instant custard recipe above is enough to fill 1 large tart 
                      shell and 16 small size tart shell.]

5. 放少许(3)入饼皮里,然后把(4)挤在上面,在表面铺上芒果丁或草莓丁撒上少许
    雪粉,即可。
    Put (3) into tart mould, then pipe (4) on top, finally garnish with mango cubes or 
    strawberry cubes and garnish with some snow owder and it is ready to serve.





















下面的水果塔是当天做好饼皮立刻做的,但是当时芒果不熟,所以用了草莓和奇异果装饰。也是即食卡仕达200g,水400g,填满16个中型模和1个蛋挞模。这是我到小老板学校去拿成绩单时送给他老师吃的。













I am also linking this post to Cook-Your-Books #28 hosted by Joyce of Kichen Flavours.

5 comments:

  1. 满满的芒果和草莓,看了多诱人啊。。。*^_^*

    ReplyDelete
  2. Lovely mini mango tarts ! I love strawberry & Kiwifruit toppings too :)

    ReplyDelete
  3. 水果塔不只是送礼的好选择,也是party聚会的常客,一定要给它学上来 !

    ReplyDelete
  4. Hi Jozelyn,

    Good that you have made so many of these lovely tarts... Otherwise many people will fight!!! LOL!

    Zoe

    ReplyDelete
  5. Hi Jozelyn,
    Your little tarts look very cute and pretty! And of course, very yummy too! I want one of each! :)

    ReplyDelete

欢迎大家留言 ^_^