柠檬奶油塔   Lemon Cream Tart

柠檬奶油塔 Lemon Cream Tart

 

塔皮材料:
普通面粉120克
牛油70克

冰水2大匙 (用冰牛奶会更香)
柠檬皮屑  ½ 个

柠檬奶油馅材料:
材料A
鸡蛋1个
蛋黄1个
柠檬汁50ml
糖80g
玉米粉2小匙(約10ml)

材料B
牛油40g
鮮奶油打发后约2/3杯(免洗紙杯的大小)

做法 1:

  1. 面粉过筛后搓些柠檬皮屑进去(使用磨泥的器具搓柠檬表皮),加入已经回温变軟并切成丁的牛油。 
  2. 用手指搓面粉直至粗粒狀,再分次少量加入冰水并揉成团,用保鲜纸包住,放入冰箱,冷藏30分钟~1小时。
  3. 从冰箱將面团取出,在工作台上与面团上撒点面粉,桿成皮鋪于內锅(之前在内锅涂抹适量牛油),上面墊錫箔紙並放入豆子或米。
  4. 盖上锅盖,选择“Cake”功能,开始烘焙;直至时间完毕,去掉錫箔紙和豆子,取出待凉。

 

做法 2

  1. 將柠檬奶油馅材料A稍微搅拌均勻,边隔水加热边搅拌馅料,出現綢狀时再加入牛油。

  2. 取出后, 隔著冰块或冰水, 使其快速冷卻(这时可以利用时间打发鮮奶油),再將打好的鮮奶油拌入已冷卻的柠檬奶油馅。

  3. 用刮刀從底下往上翻动的方式拌勻,最后將柠檬奶油馅填入烤好的塔皮內,並在上面加点柠檬皮做装饰,即可。

 

貼心建議:
◎內馅如果太湿可以再加一点点玉米粉増加稠度
◎如果想要內馅更加細膩,就不要放柠檬皮屑
◎揉面团时水不要一次加入,要边揉边视情況加
◎烤塔皮时上面放豆子或米,可以让烤出來的塔皮底部平整 

  

Ingredients for tart crust :

120gm flour

70gm butter (cut into small cubes)

2 tbsp cold water (or cold milk)

Half of lemon (grated zest)

 

Ingredients for filling :-

 

Part A :

1 egg

1 egg yolk

50ml lemon juice

80gm sugar

2 tsp cornflour (about 10ml)

 

Part B:

40gm butter

⅔ cup fresh cream

 

 

Method for crust :

  1. Firstly, sieve flour into a mixing bowl. Add grated lemon zest and butter. Mix with hand until well combined adding cold water gradually until you achieve a dough consistency. Knead dough into a ball and wrap with cling wrap and store in fridge for 30 minutes to one hour.

  2. Once dough is set, transfer dough onto a slightly flour wooden board. Use a rolling pin to roll out the dough into a round flat layer, slightly larger than the inner pot size.

  3. Greased inner pot with butter. Place in the dough lightly pressed against the pot. Placed a layer of aluminium foil and add beans or rice on top of the foil. Close lid, select “Cake” function and cook with preset timing.

  4. When cooking completes, carefully remove foil and beans and discard them. Remove the crust from inner pot and place on a cooling rack to cool.

 

Method for filling :

  1. Prepare a bain marie of a pot of boiling water with a bowl on top. Place all ingredients Part A of fillings and whisk constantly until smooth.

  2. Add butter to the mixture and stir well. Remove bowl and place into an ice bath until mixture is cooled.

  3. In a whisking bowl, add fresh cream and whisk in mixer until stiff. Add fresh cream to the cooled lemon filling. Use a spatula to fold the cream into the lemon filling until well combined.

  4. Pour the lemon cream filling into the baked crust. Grate some lemon zest as decoration and lemon tart is ready to serve.

 

Tips :

  1. If the lemon cream filling is too runny, you may add a little cornstarch to thicken it.

  2. You may leave out the lemon zest if you want a smoother consistency (smooth where? Crust or decor?)

  3. When kneading the dough, do not add water all at once

  4. Placing beans or rice on top of crust ensures the crust don’t break while cooking


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