Monday, 8 April 2013
松子蜜糖塔 Pine Nut Honey Tart
看到Helena‘s Kitchen 家的松子蜜糖塔，脑里闪过的是过年的时候有买到1/2kg，还原封不动的收着。那卖这松子的老板还介绍这个豆营养价值很高。
Sweet Shortcrust Pastry
140g unsalted butter, at room temperature
70g icing sugar
a pinch of salt
2 tsp vanilla extract
40g ground almonds
260g pastry flour, sifted
To make the pastry:
1）Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add ground almonds and mix well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.
2）Preheat oven to 180 C
3）Unwrap dough and place on a non stick baking mat. Roll our the dough to thickness 3-5 mm.
4) Gently press dough into 20cm tartlet tins (plus 2x 10cm tartlet tins), prick centre with folk. Chill in the fridge for 15 minutes then bake for 18-20 minutes until tartlets become golden brown. Set aside to cool.
10g unsalted butter
2 tbs caster sugar (I used 1 tbs)
60ml (1/4 cup) honey (我的蜜糖较液体，我用50克）
1 egg, lightly whisked
1 tsp vanilla essence
80g (1/2 cup) pine nuts
1 string of thyme leaves （这我没加）
1 tsp 麦芽糖 （我多加）
Stir the butter, sugar, honey and thyme leaves in a small saucepan over low heat until the mixture is smooth. Set aside for 10 minutes to cool. Beat in the egg and vanilla.
Divide pine nuts between the pastry cases, pressing them into the pastry. Pour over the honey mixture. Place on a baking tray. Bake in preheated oven 180°C for 15 minutes or until almost set. Set aside to cool.