巧克力草莓乳酪挞 (Chocolate Strawberry Tart)

时常都听四周的人说， 累了，就去休息吧！

是的， 就如双腿走累了， 就得找凳子歇着。

忙碌的生活，好像绷紧的发条， 

往往感觉累了，却仍然支撑着疲惫的脚步。

喝下一杯浓郁的咖啡，

顿时身体里是一片火热的感觉，

此刻， 只想证明自己尚未疲惫！

夜深了， 感觉累了， 

顽强的不愿躺下憩息，

就是害怕黑夜迎来了黎明！

黎明前的夜空， 是一片宁静的美， 

独自望着夜空， 

心想， 也许黑暗中还会捎来一点曙光呢！ 

夜已深，要学会，累了，就得歇着！

甜品月的遗作， 一道非常棒的乳酪挞， 得来弟媳赞不决口！

【巧克力草莓乳酪挞， 可做6-7个， 9cm挞模】

挞皮材料:

65克无盐奶油， 切成粒状

45克細糖

1粒鸡蛋

125克普通面粉

草莓乳酪内餡：
125克乳酪
1大匙細糖
60克打发鲜奶油
3/4大匙鱼胶粉+1大匙热水
8粒新鲜草莓（切小块）

1/2茶匙柠檬汁

巧克力溶酱 ( 甘納许 ):

100克黑巧克力， 切碎

40克双忌廉 

15克无盐奶油（切粒）

1小匙細糖

** 将所有巧克力酱材料放入碗里， 隔水煮至溶化, 备用。

做法：

1.将奶油和细糖以打蛋器搅打至混合，加入蛋液，搅拌均匀。

2.加入面粉混合，以手指揉成团，以保鲜纸将面团包好，放置冰箱30分钟。

3.把面团取出，取一小份面团轻轻按入挞模里，紧压至贴合，修边。

4.在挞皮底部用叉子刺上小孔，送入预热烤箱以160度烘烤20分钟，取出罝网。

     架上放凉。

5.将吉利丁粉隔水煮融，不停搅拌至吉利丁粉融解备用。

6.混合乳酪，细糖及柠檬汁搅拌至光滑，加入温热融化的吉利丁拌均匀。

7.再将打发鲜奶油加入搅拌至均匀，加入草莓块拌匀，舀入冷却的挞皮里，铺平。

8.舀入适量的巧克力甘纳许，放入冰箱里冷藏40分钟，即可享用。

【Chocolate Strawberry Cheese Tart, makes 6-7】

For pastry:

65g unsalted butter (cut into cubes)
45g caster sugar
1 egg
125g all purpose flour

Strawberry Cheese Filling：
125g cream cheese
1 tbsp caster sugar
60g whipped cream
3/4 tbsp gelatin powder+ 1 tbsp hot water
1/2 tsp lemon juice
8 fresh strawberry (cut into small piece)

Chocolate ganache ingredients:

100g dark chocolate ( cut into small cube)

40g heavy cream

15g unsalted butter （cubes)

1 tsp caster sugar

*** Combine all the ingredients in a saucepan over medium heat and stir until melted and smooth. 

Method：

1. To make pastry:. Combine butter and sugar in a large bowl and stir until evenly incorporated Add in egg and whisk for 30 seconds.
2. Add the flour, use your fingertips work with all the ingredients and form into a ball of dough. Wrap with cling film and chill in the refrigerator for about 30 minutes.
3. Remove the dough, take a small portion of the dough and gently press the dough into the bottom and up the sides of the tart mould.
4. Prick it all over with a fork and bake in preheated oven at 170C for 18-20 minutes until golden brown. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
5. While the tarts are cooking, make the cream cheese filling. Place hot water in a small bowl, sprinkle with gelatine while whisking with a fork. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Set aside .
6. Cream sugar, lemon juice and cream cheese until light and smooth. Add in warm and melted gelatine mix evenly.
7. Then add whipped cream and mix until combined, add in strawberry cubes and mix well. Spoon the cheese filling into the baked pastry shells.
8. Lastly, pour the chocolate ganache onto it and chill for 40 minutes.