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香蕉鲜奶小塔/Banana Cream Tartlets

(2010-11-17 12:42:47)
标签:

甜点

烘焙

美食

香蕉鲜奶塔

tartine

分类: 小塔的诱惑/Tartlets

Tartine是旧金山知名度比较高的一家法式烘焙店,据说无论什么时候去,店外都排着长长的一队耐心等待的顾客,下雨天也不例外呢。我还没去过这家店,不过光是看看Yelp网站上去过的人贴的照片及大家写的品尝心得,就已够让人心向往之了。Yelp上2375个review中(截止今天为止),获得最佳口碑奖的有三个甜点,banana cream tart,morning bun, and bread pudding,其中155个review说“This is my favorite place to come for banana cream tart and tea.”

 

喏,让大家流着口水交口称赞的banana cream tart就是这个东东啦。

 

香蕉鲜奶小塔/Banana <wbr>Cream <wbr>Tartlets

 

还没抹上鲜奶油时的样子

 

香蕉鲜奶小塔/Banana <wbr>Cream <wbr>Tartlets

 

原方给的是一个10寸派的方子,虽然图片上展示的是一个小小塔,估计是为了方便广大美国人民群众所以给了个大尺寸的方子。我用4寸的小塔圈做了两个玩玩,下面这个方子至少可以做4个这样大小的塔圈。

 

1个预先烤好完全烤透的10寸塔皮或派皮(方子见下);85克黑巧克力,切小块;1杯鲜奶油;1大勺糖;2.5杯蛋黄酱(pastry cream,方子看这儿);2个香蕉,切小圆块 

 

1、微波炉融化巧克力,用刷子或勺子背把巧克力抹在塔皮底部,放入冰箱冷藏10分钟。

2、用电动搅拌器中性打发鲜奶油,中途加入糖。

3、取出塔皮,填入事先准备好的蛋黄酱,铺上香蕉小圆片,抹上已打发好的鲜奶油,最后再撒些巧克力小碎卷。

 

10寸塔皮或派皮的做法:

 

1/2小勺盐;1/3杯很冷的冷水;1.5杯+1大勺中筋粉;150克冷的无盐黄油

 

1、盐放入水中,搅拌几下使溶化,把盐水混合物放入冰箱冷藏备用。

2、中筋粉倒入食物处理机,黄油切成1寸长的块块铺在面粉上,很快地转几圈,大团面块开始形成,但仍可看到小块状的黄油。

3、倒入盐水混合物,再转几秒钟,面块开始形成一个大球,但还不十分光滑。

4、在案板上撒些面粉,把面团擀成一块1寸厚的饼,放入冰箱冷藏至少2小时。

5、取出面饼,擀成1/8寸厚,小心放入烤盘中,按烤盘的形状铺好,放入冰箱冷藏30分钟至1小时。

6、烤箱预热至华氏375度。

7、取出已冷藏好的塔皮及烤盘,用一张烤盘纸整个盖住,烤盘纸上再放上重石,放入烤箱烘烤至塔皮呈淡金色,约25分钟,取出,拿掉重石和烤盘纸,再放入烤箱烤至塔皮呈金黄色,约5分钟。中途如果塔皮有拱起,可以用刀尖轻轻撮一下,注意不要撮出一个大洞来。

8、取出,放在网架上凉透。

 

注:

1、如果没有食物处理机,也可自己来揉面团,具体方法请参见下面的英文方子Flaky Tart Dough的第3点。 

2、方子改编自Tartine

 

Banana Cream Pie with Chocolate

 

fully baked and cooled 10-inch Flaky Tart Dough pie shell (recipe see below)

85 grams bittersweet chocolate, coarsely chopped

1 cup heavy cream,very cold

tablespoon sugar

2 1/2 cups pastry cream (recipe see here)

2 ripe bananas, sliced into 1/4-inch-thick rounds

bittersweet chocolate bar for making curls

 

1. Have the pie shell ready for filling. Melt chocolate in a microwave oven.

2. Using an offset spatula, pastry brush, or the back of the spoon, spread the melted chocolate evenly over the bottom of the pie shell. Refrigerate for 10minutes to set the chocolate.

3. While the chocolate is setting, pour the heavy cream into a mixing bowl and whip with a whisk or a mixer fitted with the whisk attachment until thickened. Add the sugar and continue to whip until it holds medium-firm peaks.

4. Remove the pie shell from the refrigerator. Transfer the pastry cream to the shell. Arrange the banana slices evenly over the pastry cream, and then lightly press them into the cream.

5. Using an offset or rubber spatula, spread the whipped cream on the top.

6. Scatter the chocolate curls over the top of the pie.

7. Chill the pie until the pastry cream is set, at least 3 hours. Serve the pie cool. It will keep in the refrigerator for up to 4 days.

 

Flaky Tart Dough (yield one 9-inch or 10-inch tart or pie shell)

1/2 teaspoon salt

1/3 cup water, very cold

1.5 cups 1 tablespoon all-purpose flour

150 grams unsalted butter, very cold

 

1. In a small bowl, add the salt to the water and stir to dissolve. Keep very cold until ready to use.

2. To make the dough in the food processor, put the flour in the work bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks.

3. To make the dough by hand, put the flour in a mixing bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Drizzle in the water-and-salt mixture and stir and toss with a fork until the dough begins to come together in a shaggy mass. Gently mix until the dough comes together into a ball but is not completely smooth. You should still be able to see some butter chunks.

4. On a lightly floured work surface, shape the ball into a disk 1-inch thick. Wrap well in plastic wrap and chill for at least 2 hours or for up to overnight.

5. To line a tart pan or pie dish, place the disk of dough on a lightly floured surface and roll out 1/8-inch thick, rolling from the center toward the edge in all directions. Lift and rotate the dough a qurter turn every few strokes to discourage sticking, and work quickly to prevent the dough from becoming warm.  If lining a pie dish, cut out a circle 2 inches larger than the dish. If lining a tart pan with a removable bottom, cut out a circle 1 1/2 inches larger than the pan. Carefully transfer the round to the pie dish or tart pan, easing it into the bottom and sides and then pressing gently into place. Trim the dough even with the rim of the pan with a sharp knife.  

6. Chill the shell until firm to the touch, 30 minutes to 1 hour, before baking.

7. Preheat the oven to 375°F. 

8. Line the pastry shell with parchment paper and fill with pie weights. For a fully baked shell, bake the shell until the surface looks light brown, about 25 minutes. Remove from the oven and remove the weights and paper. Return the shell to the oven and bake until golden brown, about 5 minutes longer. Check the shell while it is baking. If it is rising up in the middle, gently pierce it with the tip of a knife (be careful not to make a large hole).

9. Let the shell cool completely on a wire rack before filling. 


(Adapted from Tartine)

 


香蕉鲜奶小塔/Banana <wbr>Cream <wbr>Tartlets

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