做了柠檬塔，相隔几天后又做了这款漂亮即好吃的蓝莓乳酪塔。 换汤不换药， 只在材料方面略微做了少许更改， 将柠檬酱换成蓝莓酱， 又担心外卖的蓝莓酱偏甜， 所有又添加了2大匙的柠檬酱和新鲜蓝莓碎以作调和。
好久没举相机了， 旧作还是旧作。 如今，竟连写也得懒得写了。 大丫头大赞她妈妈懂事了， 不再为“这个家”频频而忙， 更不必再问这道食物可以吃了否！
【蓝莓乳酪塔， 共做3个4cm 塔模， 1个5cm 塔模）
[塔皮材料]
70克奶油， 25克糖粉， 1茶匙香精， 20克蛋液， 150克底筋面粉
【塔皮做法】
1. 将奶油， 糖粉及香精以打蛋器混合均匀， 加入蛋搅拌均匀。
2. 筛入低粉， 搅拌成光滑的面团。
3. 以保鲜纸包好， 放入冰箱里冷藏至1小时以上。
4. 将面团取出， 擀成3mm厚度并以4cm和5cm切模切出面皮， 放入塔模里挤压好。 然后， 把塔模放入冰箱里冷藏10分钟， 取出。
5. 放入预热烤箱里以170度烘烤16分钟至浅黄色即， 脱模备用。
。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。
120克乳酪奶油（温室软化）
15克细砂糖
1个蛋黄
50克蓝莓酱
20克新鲜蓝莓（压烂或搅碎）
2大匙柠檬酱, 食谱参考这里
【做法】
1. 将乳酪奶油和细砂糖搅打至光滑， 加入蛋黄拌匀后， 再加入蓝莓酱，新鲜蓝莓碎， 柠檬酱搅拌均匀。
2. 将蓝莓酱舀入挤花袋里， 挤入备好的塔皮中至9分满。
3. 放入预热烤箱里以170度烘烤15分钟至表面膨胀， 或芝士稳定无动摇即可。
4. 取出， 待冷却后放入冰箱里冷藏后享用。
4. 取出， 待冷却后放入冰箱里冷藏后享用。
【BLUEBERRY CHEESE TART】
yields 3 tarts-4cm tart mould, 1 tart-5cm tart mould
[Pastry Ingredients]
70g unsalted butter, 25g icing sugar, 1 tsp vanilla, 20g egg, 150g cake flour
【To prepare pastry】
1. Combine butter and icing sugar in a large bowl and stir evenly incorporated. Add in egg and whisk for 30 seconds.
2. Sift in flour, mix well to form into a soft dough.
3. Wrap with cling film and chill in the refrigerator for at leave 1 hours.
4. Remove the dough, roll out dough into 3mm thick and cut with 4cm and 5cm pastry cutter, place dough disk into tart shell and press lightly to fit into the tart shell. Chill the lined tart shell for 10 minutes.
5. Bake the pastry in preheated oven at 170C for 16 minutes until is lightly bown. Let it cool a bit then remove the tart from the pans.
3. Wrap with cling film and chill in the refrigerator for at leave 1 hours.
4. Remove the dough, roll out dough into 3mm thick and cut with 4cm and 5cm pastry cutter, place dough disk into tart shell and press lightly to fit into the tart shell. Chill the lined tart shell for 10 minutes.
5. Bake the pastry in preheated oven at 170C for 16 minutes until is lightly bown. Let it cool a bit then remove the tart from the pans.
【BLUEBERRY CHEESE FILLING 】
[Ingredients]
120g cream cheese （at room temperature)
15g castor sugar
1 egg yolk
50g blueberry jam
[Ingredients]
120g cream cheese （at room temperature)
15g castor sugar
1 egg yolk
50g blueberry jam
20g fresh blueberry (mashed)
2 tbsp lemon curd , please refer to recipe HERE
【Method】
1. Cream cream cheese and sugar till creamy and smooth. Add in egg, whisk to combine and add in blueberry jam, mashed blueberry and lemon curd, mix well.
2. Place the lemon jam into the piping bag, pipe the jam onto the cooled tart shell until 90% full.
3. Bake in preheated oven at 170C for 15 minutes until the cheese is fully set.
4. Remove from the oven, let it cool and chill before serve.
2. Place the lemon jam into the piping bag, pipe the jam onto the cooled tart shell until 90% full.
3. Bake in preheated oven at 170C for 15 minutes until the cheese is fully set.
4. Remove from the oven, let it cool and chill before serve.
最后也不忘赞扬自己， 用了一个星期的时间才成功的“搞掂”这道帖子！接下来， 我又要做个不回家的人了！ 嘻嘻。。。
I have sweet tooth and I just can't resist anything sweet and tasty like this one here. Wish I grab it from the screen. Have a lovely weekend.
ReplyDeleteBlessings, Kristy
漂亮的塔和漂亮的桌子，真是漂亮漂亮漂亮！
ReplyDelete嗨May,
ReplyDelete有一段时间没给你留言了。别来无恙吧:)
人生在不同的阶段都有不同的身份与事物得扮演和优先处理。你更新贴文快与慢，多与否，都无所谓，最重要自己开心就好；）
跟着你部落格的日子将近三年了，已变成我的习惯了。尽管你放慢这里的步伐，但只要有时间，我还是会潜水到你“家”看看，除非。。。你把这家给上锁了。。。
Eunice
嗨，！Eunice,
Delete你好！真开心看到你又出现了。。
谢谢你默默的陪伴我度过了3年，偶尔也浮面留言给我多多的鼓励，让我才有动力走向前方！😃😃
暂时还不会将大门上锁，对这里还有不舍啊！也因为这里有你啊😄😄