[Eng-Recipe] How to make Chocolate Ganache Tart (朱古力撻)

18cmx2.5cm圓模
材料及份量:撻皮-中筋粉(Plain flour /all-purpose flour)120g、糖粉(icing sugar/confectioners' sugar)40g、蛋液(egg)30g、無鹽牛油(unsalted butter)50g
朱古力漿-朱古力(chocolate)150g、淡忌廉(cream／whipping cream)150g、無鹽牛油(unsalted butter)15g
做法:牛油放軟加入糖粉拌勻,加入蛋液攪勻後篩入麵粉搓成糰,用保鮮紙包好放入雪櫃約30分鐘至硬身。
取出粉糰壓平壓薄按入餅模中(餅模已薄薄掃上一層牛油),餅面刺上小孔,放入牛油紙及烘焙珠,放入已預熱之焗爐中,180°c焗20分鐘左右。取出待凉後脱模。
淡忌廉座熱水煮至微熱熄火,加入朱古力及牛油拌勻至滑身,待凉倒入撻皮中,放入雪櫃至朱古力企身後可作裝飾。
PS:朱古力之濃度可隨個人喜愛。
You will need an 18cmX2.5cm tin
Ingredients for tart base: Plain flour/all-purpose flour 120g, Icing sugar/confectioners' sugar 40g, Egg 30g, Unsalted butter 50g
Ingredients for chocolate filling: Chocolate 150g, Cream/whipping cream 150g, Unsalted butter 15g
Instructions: Add the icing sugar and butter together and mix together, add the egg and mix well then finally add the flour. Knead the mixture into dough then place it in the fridge for 30 minutes, after the 30 minutes roll out the dough flat then put a layer of butter in the tin and lay the dough out in the tin. Poke holes on the base and place some non-stick parchment on the top of the base then put baking beads to prevent the base from expanding when baking, Bake the base for 20 minutes at 180 °c. When the base is done let it cool, now it is time to make the chocolate filling. Steam the cream then add the chocolate and mix until it has melted, finally add the butter. After they have all mixed together you should let the chocolate simmer down then pour the chocolate into the tart base, refrigerate the tart so it has hardened then you can place fruit and decorations on the tart.

Видео [Eng-Recipe] How to make Chocolate Ganache Tart (朱古力撻) канала SiuKitchen