It was my son’s 8th birthday last week and instead of making a cake for him, I made a fruit tart. The tart shell was a tweak from Chocolate Mixed Berry Tartlets and I used pastry flour and icing sugar to make the texture more crumbly. In order to prevent the shell from being too soggy, melted chocolate is brushed onto the bottom and sides of the shell as a barrier. I filled the shell with a layer of dark chocolate mousse (nothing can go wrong with chocolate, seriously) and then vanilla pastry cream before topping it with fresh mango cubes. I like this combination that is not overly sweet. I used to temper my egg yolks before adding to hot milk and then bring the mixture to a boil when I made lemon curd or pastry cream. This time I tried the No-Fuss Pastry Cream which is a dump-and-stir method. Thomas Joseph’s technique is very simple and I got very good results following his way (I reduced the sugar amount slightly though). Feel free to try this one-pot method too. .
過去週末是兒子的八歲生日，今年沒有做蛋糕而改做了芒果撻替他慶祝生日。撻皮食譜修改自朱古力什莓撻，EC改用低筋麵粉和糖粉使其更酥鬆。為了避免撻皮因吸收了餡料的水分受潮，EC在撻皮底部和內側塗上了一層薄朱古力。撻內有黑朱古力慕絲(朱古力是永遠不會出錯的…哈哈)和雲呢拿卡士達醬，表面配以芒果粒， 這樣的配搭不太甜很好吃。以前做卡士達醬或檸檬醬等都會先將熱牛奶慢慢分次倒進蛋黃糊中，之後才回鍋煮以防蛋液結塊，但今次試了Thomas Joseph的No-Fuss Pastry Cream(EC 自行減糖了)，他介紹的快速方法只是把所有材料都放進小鍋煮滾 ，EC試過後覺得效果挺不錯的，大家亦可試試這個簡單快速的方法。
If you run out of time or have no oven at home , check out my other blog post, No Bake Strawberry Cheese Tart for a no-bake tart shell.
若家中沒有焗爐或者沒時間自己焗撻皮可參考免焗士多啤梨芝士撻的免焗撻皮。
Mango Tart with Dark Chocolate Mousse and Vanilla Bean Pastry Cream
芒果撻配朱古力慕絲和卡士達醬
for 7” tart pan with removable bottom
7”活底撻模份量
Ingredients
For the Tart Shell
100 g cake and pastry flour
20 g icing sugar
A pinch of salt
60 g unsalted butter, cold and cubed
1 large egg yolk
1/2 tsp vanilla bean paste or pure vanilla extract
For the Dark Chocolate Mousse
60 g dark chocolate (min 52% cacao, I used couverture chocolate)
120 g whipping cream, divided
For the Vanilla Bean Pastry Cream
40 g granulated sugar (I used organic sugar)
15 g cornstarch
A pinch of salt
240 g whole milk
2 large egg yolks
14 g butter, unsalted
1/2 tsp vanilla bean paste or pure vanilla extract
For Decorations
40 g dark chocolate(min 52% cacao, I used couverture chocolate, for bushing)
Fresh mango pieces and other fruits as needed
1 clear konjac jelly mixed with equal parts of hot water (I used lychee flavor)
Notes: The eggs I use are about 50 g each without shells.
材料
撻皮
低筋麵粉 100克
糖粉 20克
鹽 少許
無鹽牛油(凍及切丁) 60克
大蛋蛋黃 1隻
雲尼拿醬或純雲尼拿香油 1/2茶匙
黑朱古力慕絲
黑朱古力(至少52%濃度，EC用調溫朱古力) 60克
淡忌廉 120克
雲呢拿卡士達醬
細砂糖(EC 用有機糖) 40克
粟粉 15克
鹽 少許
全脂牛奶 240克
大蛋蛋黃 2隻
無鹽牛油 14克
雲尼拿醬或純雲尼拿香油 1/2茶匙
裝飾
黑朱古力(至少52%濃度，EC用調溫朱古力) 40克(塗撻底用)
新鲜芒果粒和其他水果 適量
透明蒟蒻啫喱(如荔枝味)加等量熱水混合 1個
註：EC用的大蛋每隻淨重約50克
Directions 做法
For the Tart Shell 撻皮
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, icing sugar and salt. Stir well. Add cold butter cubes and mix on slow speed until the mixture resembles breadcrumbs or wet sand. This can be done by hand by rubbing everything together with your fingertips.
麵粉、糖粉及鹽放入廚師機的攪拌盆中拌勻，加入凍牛油丁，使用攪拌器配件以低速將材料攪拌至濕沙或麵包糠狀，沒有廚師機可手指頭將所有材料捽成濕沙狀。
Add egg yolk and vanilla bean paste and mix until several large clumps have formed. Press with hands to form a dough. Wrap with plastic wrap and chill for 15 minutes.
加入蛋黃及雲尼拿醬拌至材料結成大塊，用手輕輕整合成麵糰， 用保鮮紙包好冷藏15分鐘。
Remove dough from the fridge. On a lightly floured work surface, roll dough into a 5mm-thick circle that is big enough to cover the tart pan. Line the pan with dough and use your fingers to tuck the dough and fill the crevices. Remove any overhanging dough. Refrigerate for 20 minutes before baking.
**I rolled the dough in between two silicon mats
**The shell will shrink a bit after baking. To prevent this, either chill the pastry longer to relax the gluten in the dough before baking or leave an overhang of dough around the rim and trim off excess right after baking when the shell is still warm and soft.
從雪櫃取出麵糰，在工作枱上洒上麵粉後將麵糰壓成比撻模大的5mm厚圓片，移到撻模內鋪平，用手指整理形狀後切去多餘麵糰，放回雪櫃冷藏20分鐘。
**EC把麵糰放在兩塊矽膠墊中間擀平防黏
**撻皮出爐後會有少許回縮，若想避免回縮可讓撻皮冷藏多一會兒充分鬆弛麵糰才放入焗爐，或在鋪撻皮時不切掉多餘撻皮留下少許掛在撻模邊，待焗好後才趁熱切掉邊緣突出的撻皮。
Preheat oven to 325ºF/165ºC. Prick the tart shell with a fork then line with parchment paper. Fill with pie weights then blind bake for 15 minutes. Remove parchment paper and pie weights and bake for another 10 to 15 minutes or until the shell is golden all over. Remove from the oven and transfer to a wire rack to cool completely before unmolding.
焗爐預熱325ºF/165ºC，用叉在撻皮上刺洞，放上牛油紙後倒入焗爐珠，焗15分鐘後取出，小心除去牛油紙及焗爐珠，再焗10至15分鐘至表面金黃色，從焗爐取出轉到鋼架完全放涼後脫模。
For the Dark Chocolate Mousse 黑朱古力慕絲
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍。
Make a ganache by melting chocolate and 30 g of whipping cream in a bowl over a pot of simmering water (or melt in the microwave with medium power). Stir until mixture is smooth and glossy. Set aside.
取一大碗放入朱古力和30克淡忌廉，隔熱水坐溶或放微波爐用中火叮溶，拌勻成順滑有光滑的朱古力醬。
With a hand mixer, whisk the remaining 90 g whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the chocolate ganache in two batches until homogeneous.
把餘下的90克淡忌廉倒入預先雪凍的鋼盆中，用電動打蛋器低速打至軟身呈軟勾狀，分兩次拌進朱古力醬中，輕手混合至顔色均一。
For the Vanilla Bean Pastry Cream 雲呢拿卡士達醬
In a small saucepan, whisk together sugar, cornstarch and salt. In a large bowl, whisk together milk and egg yolks. Slowly add mixture to the saucepan and mix well. Add butter then bring to a boil over medium-low heat with constant stirring. Let boil with constantly stirring until mixture is thick, about 1 to 2 minutes. Remove from heat and stir in vanilla.
**The longer you cook, the thicker the pastry cream will become
糖，粟粉和鹽放在小鍋中拌勻，取一大碗混合牛奶和蛋黃，慢慢邊倒邊攪拌加進小鍋中拌勻，加入牛油後用中小火加熱，一邊加熱一邊攪拌直至煮滾，轉小火煮一至兩分鐘至杰身後離火，加入雲呢拿醬拌勻。
**卡士達醬煮得越久會越稠
Strain mixture through a sieve into a bowl. Cover by pressing a plastic wrap against the surface of the pastry cream to prevent skin from forming. Let cool then refrigerate for at least 2 hours or until the pastry cream is firm.
把煮好的卡士達醬過篩倒到大碗中，用保鮮紙蓋好(保鮮紙要貼著卡士達醬表面預防結皮)，完全放涼後放進雪櫃冷藏至少兩小時雪凍。
For the Assembly 組合
Brush melted chocolate all over the bottom and inside of the tart shell with a silicon brush and allow to set (this will form a barrier between the shell and the filling and prevent the shell from being soggy). Spread chocolate mousse evenly over the shell. Refrigerate until firm.
用矽膠刷把朱古力溶液掃在撻的底部和內側。放涼至朱古力凝固(朱古力層可防止撻皮變潮)，平均倒入朱古力慕斯抹平後冷藏至凝固。
Stir the chilled pastry cream until it is smooth again. Spread pastry cream evenly over the chilled chocolate mousse. Arrange fresh fruits on top. With a silicone brush, brush fruits with warm konjac jelly mixture (this will keep the fruits shiny and prevent the fruits, especially the mangoes, from drying out and turning brown). Keep the tart refrigerated until serving.
從雪櫃取出卡士達醬快速攪拌直至卡士醬回復滑順，用抹刀平均抹在慕絲上， 放上芒果粒和其他水果裝飾，用刷把溫暖的蒟蒻啫喱水掃在水果上保濕及增加光澤和防止芒果變黑，食用前需保持冷藏。
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