我愛各式以檸檬、橙橘、萊姆、粉紅葡萄柚類混搭而成的甜點, 喜歡那酸酸甜甜又帶一絲橙橘類皮的清香。之前在有機覆盆子塔一文中有提過Gordon Ramsay 的香草籽甜塔皮, 這次我還額外加了一顆黃檸檬的皮於塔皮...結論是2倍的美味!
甜塔皮的食譜出於 Gordon Ramsay's "A chef for all seasons."
* 除了添加香草籽, 我額外加了一顆黃檸檬的皮於塔皮麵團
* 儘可能將塔皮麵團桿至約 1mm 的厚度
* 烤塔皮時 (2 階段以170C烤), 請注意勿過度上色 (可參考鮭魚法式鹹派中的塔皮準備)
檸檬香橙餡:
2 顆有機香橙皮 (避免刨至內層白色部份, 會帶苦味)
1 顆有機黃檸檬皮 (避免刨至內層白色部份, 會帶苦味)
300 ml 有機香橙+黃檸檬汁 (我使用了約2顆有機香橙和2顆有機黃檸檬)
6 顆有機蛋, 室溫
315 公克 有機細蔗糖
4 匙 (約60公克) 有機中筋麵粉
些許覆盆子搭配享用
烤箱預熱至150C
1. 於一大碗中, 使用打蛋器將蛋與細蔗糖打至混和
2. 篩入麵粉
3. 加入混和香橙黃檸檬汁與香橙皮、黃檸檬皮, 使用打蛋器攪拌均勻
4. 小心的將此內餡倒入甜塔皮中 (8-9分滿); 烤20-25分鐘, 至內餡凝固並微金黃。烤箱熄火, 烤箱門微開, 繼續放20-25分鐘
5. 將檸檬香橙塔從烤箱取出, 放涼
6. 於檸檬香橙塔上放上數顆覆盆子即可享用
每一口都覆滿著濃郁的香草味、橙橘皮的清香、黃檸檬和覆盆子的微酸甜, 連一向只偏好巧克力類甜點的老公也愛上了我的最愛!
English Version:
Citrus tart
I call this a citrus tart rather than just a lemon tart as I often mix in other citrus fruit, such as pink grapefruit, orange or lime. I love Gordon Ramsay's rich sweet pastry infused with vanilla beans. This time, I went even further by adding some lemon zest as well and the result is double delicious!
Rich sweet pastry:
From Gordon Ramsay's "A chef for all seasons".
* I also added 1 lemon zest to the pastry.
* Avoid over baking the tart shells (no need over colouring).
Filling:
zest from 2 organic oranges
zest from 1 organic lemon
300 ml lemon and orange juice (about 2 lemons and 2 oranges)
6 organic eggs, in room temperature
315g organic golden caster sugar
4 tablespoons organic plain flour
some raspberries to serve with
Preheat the oven to 150C
1. Whisk the eggs and sugar in a large mixing bowl until combined.
2. Sift in the flour.
3. Add the citrus juice and zests and whisk to combine.
4. Pour the filling carefully into the cooked tart shells. Bake for 25-30 minutes, or until the filling is set and lightly golden on top. Turn off the oven and leave the door slightly opened. Allow the tarts to rest for 20-25 minutes in this condition.
5. Remove from the oven and allow them to cool completely.
6. Top each tart with some raspberries and serve.
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