樱花苹果奶冻塔Sakura Yogurt Tart
- Prep Time40 Mins
- Cook Time90 Mins
- Type
- View
芝士冻饼是不少女生都会想要做的甜品，主要是成品好看好吃，过程也十分简单可说零失败，只要家中有雪柜，便万无一失。当我还在热恋期时，也很常做冻饼，犒赏常常南下北上奔波来看我的前男友、现在的另一半。我尝试过不少天南地北的口味，饼底也是做了不少搭配，所幸另一半被踩雷的次数极少，可见这冻饼无论怎么搭配都几乎没有违和感。近年来，我们逐渐地减少摄取高脂的奶酪，改用希腊酸奶或普通酸奶来代替，搭配优质牛油制成的饼底，奶香馥郁，也算是平衡了味蕾。这次选用了我个人很喜欢的樱花苹果酱，搭配清爽不腻的樱花酸奶，在夏天的国度，品尝着春天的味道，大概就是这样的感觉了。
食谱制作/摄影：米奇瓜
Ingredients
塔皮材料
Tart Ingredients
樱花苹果酱材料
Sakura Apple Jam Ingredients
优格奶冻材料
Yogurt Panna Cotta Ingredients
Directions
苹果去皮切小丁，放入锅内，与黄糖、柠檬汁，小火煮至软。Peel and dice the apples and put in a pot with brown sugar and lemon juice. Cook on low heat until the apples are soft.
加入樱花干，拌匀，离火，待凉，备用。Add the dried sakuras, mix well, remove from heat, let cool and set aside.
将牛油和糖粉搅拌至均匀细腻后，加入鸡蛋，搅拌至均匀。Mix the butter and icing sugar until smooth and creamy, then add the egg and mix until well combined.
加入所有粉类，拌成团后，包上保鲜膜，放入雪柜冷藏1个小时，备用。Add all the flour and mix to form a dough. Wrap the dough in plastic wrap and refrigerate in the freezer for 1 hour.
取出作法3的冷塔皮，分成6份面团，放入入纸杯内，按压成均匀的塔壳，然后在饼底戳洞。Take the cold tart crust from step 3 and divide it into 6 portions. Place each portion in a paper cup, press it evenly to form a pie shell, and prick holes in the bottom.
放入已预热180℃的烤箱内，烤约15-18分钟左右，即可取出待凉，备用。Preheat the oven to 180℃, then bake the tart crust for about 15-18 minutes. Take it out and let it cool, set aside.
30毫升牛奶加入吉利丁粉，拌至融化后，连同樱花粉和糖粉加入优格内，拌至均匀。Mix 30ml milk with gelatin powder until melts, then add sakura powder and powdered sugar to plain yogurt and mix well.
接着，将作法7的优格奶冻，装入裱花袋内，备用。Put the yogurt panna cotta from step 7 into a pastry bag and set it aside.
取出作法6的塔壳，舀入适量的樱花苹果酱，再挤上适量的优格奶冻，以樱花做点缀，放入密封盒子，冷藏60分钟后取出，即可享用。Take the tart crust from step 6, scoop in a suitable amount of sakura apple jam, then squeeze in a suitable amount of yogurt panna cotta. Use sakuras as a decoration. Put it in a sealed container and refrigerate for 60 minutes before serving.
