由 BakingTaitai 於 2014-08-08 21:44:17 發表 | 累積瀏覽 1756
Here's sharing a delicious tart which I have baked to celebrate my blog's first anniversary, hope you'll like it!
Key Lime Meringue Tart 青柠蛋白霜塔
(recipe adapted and modified from The Williams-Sonoma Baking Book)
Ingredients 食材:
Ingredients for Basic Tart Dough: (makes one 8 inch round tart)
1 egg yolk
1.5 tbsp ice water
1 tsp pure vanilla extract
160g plain flour
50g sugar
1/8 tsp salt
100g cold unsalted butter, cut into cubes
塔皮材料：（可制作一个8寸圆塔）
1粒 蛋黄
1.5大匙 冰水
1茶匙 纯香草精
160克 普通面粉
50克 糖
1/8茶匙 盐
100克 无盐牛油，切成小方块状
Ingredients for the Filling:
200ml condensed milk
1 tsp finely grated key lime zest
70ml fresh key lime juice, strained
3 egg yolks
塔馅材料：
200毫升 炼奶
1茶匙 磨细的青柠皮
70毫升 青柠汁，过滤
3粒 蛋黄
Ingredients for the Meringue:
2 egg whites
1/8 cream of tartar
50g sugar
蛋白霜材料：
2个蛋白
1/8茶匙 塔塔粉
50克 糖
Directions 方法:
Methods of preparing the tart base 制作塔皮:
1. In a small bowl, stir together the egg yolk, water and vanilla. Set aside. In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
1。在一个小碗，搅拌蛋黄，水和香草精，备用。在一个大碗里，搅拌面粉，糖和盐。用糕点切刀，把牛油切入面粉混合成碎屑状。加入蛋液拌匀，用叉子混合成团状。
2. To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 3mm thick. Transfer the rolled-out pastry to a greased pie dish. Pat the pastry in around the edges to fit the 8 inch tart pan. Poke holes gently at the base of the tart, be careful not to poke through.
2。桌上撒些面粉，将面团擀成圆形片状，约3mm厚。将塔皮铺在八寸塔盘上，用手仔细将塔皮粘紧塔盘。用叉子轻轻在塔皮上平均扎一些气孔， 小心别扎穿。
3. Line with baking paper and cover the bottom of the shell with pie weights, raw rice grains or beans on top of the baking paper. The weights help prevent the pastry from shrinking during baking.
Place at bottom rack and bake at preheated oven 190 degree Celcius for 15 minutes, remove the weights and baking paper and continue to bake 5~10 minutes or until golden. ( For my brandt oven, I used the pulse bottom element function and bake at 170 degrees celcius)
3。铺上烤纸，放上压塔石，生米或红豆等壳物，烘烤过程塔皮才会平整。 放入已预热至190摄氏度之烤箱底层烘烤15分钟，将表面压物和烤纸取出，再放回烤箱烘烤5~10分钟或表面呈现金黄色即可。
Notes/Tips 小笔记/提示:
1. After cutting the butter into cubes, I put back to freezer to harden it before using.
1。牛油切好后，我放回冰箱冷藏备用。
2. The tart dough may be made ahead and frozen for up to 1 month.
2。塔面团可以预先做好，冻结长达1个月。
3. Fully baking or partially baking a crust (also known as blind baking) before adding the filling can prevent a soggy crust.
3。先把塔皮烤好，再倒入馅料，可预防塔皮受潮变粘。
4. Amount of sugar and condensed milk have been reduced greatly to suit my palate.
4。以上的食谱我已大大降低糖和炼奶，以适和本人的口味。
Methods for the tart filling 制作塔馅:
In a bowl, whisk together the condensed milk, lime zest, lime juice and egg yolks until well combined. Pour into the hot partially baked tart shell. Place the tart shell on a baking sheet. Bake until the edges of the filling are beginning to puff, 15~20 minutes. Transfer to a wire wrack and let cool completely.
在一个碗里，搅拌炼奶，磨细的青柠皮，青柠汁和蛋黄直到混合均匀。倒入烤好的塔壳。放在铺有烤纸的烤盘上。烤至塔馅边缘蓬松起来，大约15~20分钟。转移到凉网上。
Methods for the meringue topping 制作蛋白霜:
1. In a clean bowl, use an electric mixer on low speed, beat together the egg whites and cream of tartar until foamy. Increase the speed to high and beat just until the whites form soft peaks. Beat in the sugar 1 tablespoon at a time and continue beating until the whites are stiff and glossy.
1，在一个干净的碗中，用电动搅拌器以低速搅打蛋白和塔塔粉，直到泡沫状。调高速度，打到软性发泡时，分几次加入糖，并继续打成尾端微微挺立的蛋白霜- 干性发泡。
2. With a pastry bag and pastry star tip, pipe rosettes over the filling, make sure it touches the crust all around the edge. Shift the rack to the upper 2nd of the oven. Bake until the tips of the peaks are a light golden brown. (For my brandt oven, I used the high grill function and bake for 1 to 2 minutes) Transfer to a wire rack and let stand until the meringue is cool, at least 30 minutes, then refrigerate until cold and completely set, 1-2 hours. Cut into wedges and serve.
2。放入挤花袋，用星型挤花嘴，挤在表面上。把烤盘移到上层，烤至蛋白霜尾端呈现咖啡色即可。放在凉网上散热30分钟再放入冰箱冷藏1~2小时再食用。
Note 笔记:
This meringue contains egg whites that are only partially cooked. Thus it is best served the day it is made.
蛋白霜是半熟的，所以最好在当天就食用完。
Youtube : http://www.youtube.com/channel/UCRfcmMJpYEY7JTb8KEtyC8Q
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here:http://bakingtaitai.blogspot.sg/2014/07/key-lime-meringue-tart-to-celebrate.html Thank you.”
编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接: http://bakingtaitai.blogspot.sg/2014/07/key-lime-meringue-tart-to-celebrate.html 谢谢。"
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