These were something I baked in June but I never had a chance to blog about it. My reader U asked me if I have any tart recipe to share. So I flipped over my trust-worthy book The Art and Soul of Baking and found her this vanilla shortcrust dough. I tried making the shells using vanilla bean paste instead of vanilla extract as indicated in the recipe. Sugar amount was also slightly reduced. My first batch was a bit too thick and overbaked. I decided to try them again the next day and the result was perfect! The shells were filled with orange flavored dark chocolate ganache then topped with a variety of berries. I made 10 tartlets and they were all gone within the same day!
這是六月時的作品，EC一直沒時間編寫食譜喔！網友U問EC有沒有撻皮食譜可分享，查閱了天書The Art and Soul of Baking之後，EC為她我到了雲尼拿麵糰食譜。EC用了雲尼拿醬(原食譜是雲尼拿香油)及減了糖試做了一次，撻皮有點兒弄得過厚，表面上色亦有點兒深，隔天試做第二次，效果十分好！EC在撻中注入橙味朱古力醬，再用什莓裝飾表面，一共做了十只迷你撻，即日已全被吃光了。
Chocolate Mixed Berry Tartlets
朱古力什莓撻
makes 10 3-inch tartlets
可做十個三吋小撻
Ingredients
Tart Shells
90 g all-purpose flour
20 g granulated sugar
1/8 tsp salt
55 g cold unsalted butter, cut into pieces
1 large egg yolk
1 tsp vanilla bean paste or pure vanilla extract
1 tsp water
Ganache Filling
80 g dark chocolate, chopped
80 g whipping cream
8 g unsalted butter, softened
1/8 tsp salt
1/8 tsp orange oil
Decorations
1/2 Tbsp apricot jam (I used no sugar added jam)
1/2 Tbsp hot water
A handful each of blueberries, strawberries and blackberries
Notes: The eggs I use are about 50 g each without shells.
材料
撻皮
中筋麵粉 90克
細砂糖 20克
鹽 1/8茶匙
無鹽牛油，凍及切丁55克
大蛋蛋黃 1隻
雲尼拿醬或香油 1茶匙
水 1茶匙
朱古力餡
黑朱古力，切碎 80克
淡忌廉 80克
無鹽牛油，室溫軟化 8克
鹽 1/8茶匙
橙油 1/8茶匙
裝飾
杏脯果醬 1/2湯匙 (EC用無糖果醬)
熱水 1/2湯匙
士多啤梨、藍莓、黑莓各適量
註：EC用的大蛋每隻淨重約50克
Directions 做法
Tart Shells 撻皮
Preheat oven to 350ºF/180ºC. Lightly grease and flour 10 tartlet molds. Set aside.
焗爐預熱350ºF/180ºC，蛋撻模內抹油後洒上一層薄麵粉備用。
Combine and sift the flour, sugar, and salt in a mixing bowl. Stir with a whisk until thoroughly combined. Add in cold butter cubes. With a hand or stand mixer fitted with the paddle attachment, mix on slow speed (or simply rub everything together with your fingertips) until the mixture resembles bread crumbs or wet sand.
麵粉、糖及鹽過篩放入鋼盆中用蛋拂拌勻，加入凍牛油丁，用電動或座檯式打蛋器(使用攪拌器配件)以低速將材料攪拌至濕沙或麵包糠狀，用手指頭將所有材料捽成濕沙狀亦可。
In a small bowl, whisk together the egg yolk, water and vanilla bean paste. Add to the butter-flour mixture and mix until several large clumps are formed. Press with both hands to form a dough. Add about half a teaspoonful of water and mix again if the dough is crumbly and falls apart.
另一小碗內放蛋黃、水及香草醬拌匀，加進粉油混合物中拌至材料結成大塊，用手輕輕整合成麵糰，若麵糰太乾不能黏成一團可加半茶匙水同搓至成團。
Divide the dough into 10 equal portions and shape each into a ball. Flatten each ball to a disc about 1/8 inch thick then press one into each tartlet mold. Remove any excess that hangs out of the rim. Prick the bottom a few times with a fork.
將麵糰平均分成十份，滾圓後按扁至1/8寸厚圓片，逐一鋪進撻模內，除去突出撻模外的撻皮，用叉子在撻皮底部刺幾下。
Arrange molds on a baking sheet and bake for 15 minutes or until the edges are golden brown. Transfer to a wire rack to cool. If the center of the shells have puffed up, press down gently with the back of a spoon.
將撻模排放在烤盆上，放入焗爐十五分鐘或焗至撻皮邊緣金黃色後取出，轉移到鐵架放涼，若撻皮中央突出及膨脹可用匙羹背輕輕壓平。
Ganache Filling 朱古力醬
In a small microwave-safe bowl, heat cream and salt in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until the chocolate is melted. Stir in softened butter and the orange oil until well incorporated. Let cool to room temperature before using.
淡忌廉及鹽放入耐熱碗中用微波爐加熱至邊緣冒泡後取出，加入切碎朱古力靜置兩分鐘後攪拌至朱古力溶化，加入軟化牛油及橙油拌至順滑，放涼至室溫備用。
Assembly 組合
Combine jam and hot water in a small bowl and mix until fluid. Let cool. Fill each tartlet shell with about one tablespoon of room temperature ganache. After the ganache has set, unmold by turning each tartlet over to your palm. Arrange mixed berries on top of each tartlet. Brush jam mixture on top of the berries for a shiny look and to maintain moisture.
小碗內放熱水及果醬拌至溶解後放涼，在每個撻中倒入約一湯匙室溫的朱古力漿，凝固後可將撻模反轉放在掌心脫模，用什莓裝飾撻表面，在什莓表面掃上果醬液保濕及增加光澤。
Tartlet shells recipe adapted from The Art and Soul of Baking. Online recipe can be found here.
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