No Bake Durian Cheese Tart 免焗榴槤芝士撻

The City of Toronto has entered stage 3 of the reopening plan and restaurants are now allowed to reopen for indoor dining. We were still vigilant and only ordered take out and celebrated my 40th birthday at home. I made this tart as dessert and I had to make it twice simply due to my stupidity. When I started to clean up and wash the dishes after preparing the dessert, I realized that there was something stuck to the base of the stick blender blade. I washed the blade and ended up untangling a bunch of plastic wrap!!! It was only til then that I realized that I didn’t take off the plastic wrap from the frozen durian meat before blending it. My durian tart was already chilling comfortably in the fridge and there was no rescue. So I just scraped off all the filling from the tart shell and then made the filling again. Fortunately, I had extra ingredients in the fridge and the melted chocolate layer on the bottom and sides of the tart shell made cleaning super easy. I could wipe the interior pretty clean with a damp kitchen paper towel without damaging the tart shell. I was glad that the second time went swiftly. Otherwise, we won’t be able to have this wonderful durian dessert on my birthday.
雖然多倫多已獲准第三階段解封，餐館可以讓顧客在室內用餐，但我們還是小心翼翼的只買外賣在家一起慶祝EC的四十歲生日。因為自己的愚拙，這個”生日蛋撻”EC足足做了兩次！初次做好後洗碗收拾時發現攪拌棒的刀片接口處纏繞著一堆異物，清洗後細看之下才驚覺那是保鮮紙！原來自己沒有拆除包裹着急凍榴槤的保鮮紙便直接將其丟進去攪拌了呀！ EC發現時為時已晚，芝士撻已安坐於雪櫃中。為了補救只好趕緊用膠刮把芝士餡通通刮出。幸好家中還有材料，而撻底內側亦塗了一層朱古力，EC用廚房紙輕輕一抹巳把表面抹得很乾淨，撻底沒有什何損毀可直接重用省下不少時間，否則今年生日便沒有榴槤撻吃了。

This no-bake dessert is good for anyone who doesn’t own an oven or doesn’t wanna turn on the oven due to the hot weather. I love using Marie biscuit and melted butter for the crust and for the perfect crust, ground the biscuit to a powder form and pack the mixture really firm. If you have more time and would like to bake your own buttery crust from scratch, please visit my blog post, Mango Tart with Dark Chocolate Mousse and Vanilla Bean Pastry Cream. If you are not a fan of durian, try strawberry then. This No Bake Strawberry Cheese Tart is another no-bake dessert that is super easy to prepare.
這是免焗甜品，家中沒有焗爐或者不想大熱天時開焗爐的都可以輕鬆做到。EC比較喜歡用馬利餅加牛油溶液做餅底，好吃的秘訣是餅乾要打成粉狀，而餅底也要壓得十分十分實。倘若家中有焗爐而又有時間和興趣的話可自己搓牛油皮麵糰製作撻底，詳情可參考芒果撻配朱古力慕絲和卡士達醬。不是榴槤粉絲麼？那便試試士多啤梨吧，這款免焗士多啤梨芝士撻也是很好吃很易做的。

No Bake Durian Cheese Tart
免焗榴槤芝士撻

for 7” tart pan with removable bottom
7”活底撻模份量

Ingredients

For the Tart Shell
150 g marie biscuits
55 g unsalted butter, melted
40 g dark chocolate, melted (for brushing)

For the Filling
100 g cream cheese, softened
180 g durian flesh, fresh or frozen
1 to 2 Tbsp granulated sugar (I use organic cane sugar, adjust sweetness to taste)
4.5 g (1/2 Tbsp) powdered gelatin
20 g water
100 g whipping cream

For Decoration
100 g durian flesh, mashed or pureed

材料

撻底
瑪利餅 150克
無鹽牛油溶液 55克
黑朱古力溶液(擦撻底用) 40克

芝士餡
忌廉芝士(室溫放軟) 100克
榴槤肉(新鮮或急凍) 180克
細砂糖(EC用有機蔗糖) 1-2湯匙(可依個人喜好調整)
魚膠粉 4.5克(1/2湯匙)
水 20克
淡忌廉 100克

表面裝飾
榴槤肉(壓或打成茸) 100克

Directions 做法

For the Tart Shell 撻底
In a large bowl, combine biscuit crumbs and melted butter (I processed the biscuits with a food processor until finely ground). Mix until evenly moistened. Press mixture firmly into the bottom and sides of the tart pan with the back of a spoon. Refrigerate for 15 minutes or until firm.
把餅碎及牛油溶液放在大碗中拌勻(EC用食物處理器將瑪利餅打成粉末)，倒進撻模內用匙羹背把餅碎鋪平及緊緊壓實於撻底及模邊，冷藏15分鐘或至硬身。

For the Filling 芝士餡
Chill mixing bowl and the whisk attachment of the hand mixer in the freezer for 5 to 10 minutes before start.
鋼盆及打蛋器配件預先放冰箱五至十分鐘雪凍備用。

Bloom gelatin by mixing it with water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
小碗內放魚膠粉和水拌勻，靜置五分鐘至魚膠粉發漲，隔熱水坐溶或放微波爐叮溶備用。

With a food processor or blender, process cream cheese, durian flesh and sugar until smooth then pour into a mixing bowl. Stir in liquefied gelatin until incorporated.
**to save time, puree all 280 g durian flesh then reserve 100 g in a separate bowl and refrigerate for later use. Blend remaining durian with cream cheese and sugar afterwards.
忌廉芝士、榴槤肉和糖放入攪拌機或食物處理器打滑後倒在鋼盆中，加入魚膠溶液充份拌匀備用。
**若想省時可先把所有的280克榴槤肉打成茸，取出裝飾餅面用的100克份量轉放小碗中放在雪櫃保存備用，然後才將忌廉芝士和糖加入打勻

With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the cream cheese mixture in two batches until homogeneous.
把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，分兩次拌進芝士糊中，輕手混合至顔色均一。

For the Assembly 組合
Brush melted chocolate all over the bottom and inside of the tart shell with an offset spatula or a silicon brush and allow to set in the refrigerator (this will form a barrier between the shell and the filling and prevent the shell from being soggy).
用曲柄抹刀或矽膠刷把朱古力溶液掃在撻的底部和內側後冷藏至朱古力凝固(朱古力層可防止撻皮變潮)。

Remove pan from fridge and spread durian-cream cheese filling over the chilled crust. Smooth top with an offset spatula. Refrigerate until firm.
從雪櫃取出撻模，平均倒入榴槤芝士餡後用曲柄抹刀抹平表面，放入雪櫃冷藏至凝固。

Remove chilled tart from the fridge. Spread an even layer of durian puree on top. Unmold tart and keep refrigerated until serving.
從雪櫃取出撻模，平均抹上榴槤茸後脫模，食用前請保持冷藏。