迷你花生脆巧克力撻 《聖誕糕點》Mini Chocolate Tarts with Peanut Brittle 《Christmas Cooking》

我答應了一位小朋友, 說好了我會在我的部落格上做些聖誕小糕點, 好讓她和媽媽一起照著做。

I've promised a little friend of mine to make some small Christmas cakes on my blog, so she can learn to make them with her mum.

我記起去年我想做的迷你巧克力撻, 但不知為何始終沒有做到。

I remember wanting to make these mini chocolate tarts last year, but for one reason or other never getting around to doing them.

正巧那天我剛好在電視上看到 Gordon Ramsey 也在做, 心裏便決定了今年要用這些小寶貝來開始我的聖誕糕點烘焙。

It so happened that I saw Gordon Ramsey making them on his latest TV programme the other day, it was then that I thought why don't I starting off my Christmas baking this year with these little treasures.

這些迷你巧克力撻當作小禮物用來送給朋友或鄰居都最為理想, 小朋友們也可以在學年終結時送給老師; 忙碌的家庭主婦們用來做小吃, 下午茶點或派對食品都行。

These mini chocolate tarts are ideal for giving to friends or neighbours as a small gift;  for children to thank their teachers at the end of the year; or for a busy housewife to serve them at home as snacks, tea-time treats or party food.

如果預早把它們做好了, 置於冰箱內, 能夠存放一星期左右。直接冷吃或待室中回溫了一會都成。

They can be made in advance and keep for up to a week in the fridge. Serve them cold or at room temperature.

最好玩的是, 當你烘好了那些小撻皮, 把巧克力溶漿倒進去後, 你便可以在上面放甚麼裝飾都行 。

What's even more exciting is that once you've baked the little tart cases and spooned the chocolate ganache mix into them, you can then top the chocolate tarts up with anything you like.

我做了脆花生糖放上去, 因為我知道我家的兩個大孩子都會愛吃的。

I made mine with peanut brittle on top because I knew my children would like them.

你可以讓你的孩子發揮他們的創意。她們可以把聰明豆, 牛奶或白巧克力小圓球, 閃亮的糖星, 碎碎糖點 ...... 等等加上去, 喜歡甚麼就放甚麼好了, 無窮無盡的選擇。

You can let your children be creative.  They can put smarties, white and milk chocolate balls, little glittering stars, hundreds and thousands ...... whatever takes their fancy.  The choices are endless.

裝飾品做好後, 把撻子放進冰箱, 只需 20 分鐘巧克力溶漿便已凝結, 可以吃啦!

And once you've put the toppings on, chill the tarts for 20 minutes. Then they are set and ready to serve!

迷你花生脆巧克力撻 《聖誕糕點》


材料:
( 可做 16-18 個 )

甜撻皮:

• 無鹽牛油 125g, 切粒
• 幼砂糖 90g
• 蛋 1 隻
• 麵粉 250g, 另預多些抹手洒檯

花生脆:

• 幼砂糖 150g
• 鹹花生米 100g 粗剁碎

巧克力溶漿 ( 甘納許 ):

• 黑克巧力 400g 敲碎
• 雙忌廉 ( heavy cream ) 120g
• 無鹽牛油 60g, 切粒
• 幼砂糖 2 湯匙

Mini Chocolate Tarts with Peanut Brittle
《Christmas Baking》

Ingredients:
( makes 16 - 18 )

For the sweet pastry

• 125g un salted butter, cubed
• 90g caster sugar
• 1 egg
• 250g plain flour, plus extra for dusting

For the peanut brittle

• 150g caster sugar
• 100g salted peanuts, roughly chopped

For the chocolate ganache

• 400g plain chocolate, broken up
• 120ml double cream
• 60g unsalted butter, cubed
• 2 tbsp caster sugar

1.  首先做撻皮。將牛油和糖放進攪拌機去打至混合, 下蛋打多 30 秒。加進麵粉再多 10 秒左
     右至凝成麵糰 ( 如果覺得太乾的話可加 1 湯匙冷水 )。在灑了麵粉的桌面上輕輕搓捏, 推按
     成一圓餅型, 用保鮮膜包好置冰箱內冷放 30 分鐘。

1.  First make the pastry. Whiz the butter and sugar in a food processor until just combined.  Add the egg

     and whiz for 30 seconds.  Add the flour and process for about 10 seconds until the dough just comes
     together ( add 1 tablespoon of cold eater if it seems too dry).  Knead lightly on a flour surface, then

     shape into a round disc. Wrap in cling film and chill for 30 minutes.

2.  在 8cm 直徑可脫底的小撻盤邊緣和底部塗少許的油 ( 看你有多少個小撻盤, 如果你像我一樣

     只有 5 個的話, 你就要分幾批做了) 。把麵糰從冰箱取出, 切割開 16-18 份, 用量重器肯定量

     出每份 20g 重量 。用手搓捏一下, 在掌中壓成小圓塊, 全部放在烤盤上, 再蓋上保鮮膜, 罝回

     冰箱再放冷 20 分鐘。

2.  Lightly grease the 8cm fluted loose-bottomed mini tart tins ( Depends on how many tart tins you have, if

     you're like me, only have 5, then you can bake them in batches ). Take out the dough, cut into 16-18
     small pieces; using a scale to make sure each of them weight about 20g. Then shape each small dough
     balls into a small round shape, put them all on a tray, cover in cling film and put back into the fridge to
     chill for another 20 minutes.

3.  預熱烤爐至 200C / 400F / Gas 6, 把那盤小麵糰取出, 每塊放進一個撻盤去; 用兩個姆指從中
     間按下, 然後順時針方向把麵糰推轉至緊貼至邊緣之上, 盡量推薄至蓋著整個撻盤 ( 把暫時
     未用得著的麵糰放回冰箱保持冷度 )。
     在撻皮底部用叉子刺上小孔, 以防烘時中間有氣孔和澎脹。每個撻上按下一塊錫紙蓋著, 在
     烤爐中烘 10-15 分鐘, 或至淺金黃色; 拿去錫紙, 再烘 3 - 5 分鐘至看去金黃酥脆。取出罝網
     架上放涼。

3.  Preheat the oven to 200C / 400F / Gas 6, take out the tray of small round dough, put one in a tart tin, use

     both thumbs to press it down in the center, then turning and pushing them clockwise to the side right

     up to the edges, to stretch the pastry against the tin until the whole tart tin is covered with the dough.
     ( Put the rest of the dough back in the fridge to keep cold ).

     Prick the base with a fork and press a piece of foil into each. Bake in the preheated oven for 10-15

     minutes, or until light golden brown. Remove the foil and bake for a further 3 - 5 minutes until they
     appeared to be golden brown. Transfer to a wire rack to cool.

4.  當撻在烤爐中時, 便動手做花生脆。在一個烤盤上鋪烘焙紙或塗了油的錫紙。把糖放在乾
     的小煲中用中火熱 3 - 4 分鐘讓糖轉化成糖漿, 但不要攪動。當糖漿開始形成時, 把小煲旋轉
     使顏色平均。2 - 3 分鐘後顏色開始轉淺, 取離爐火, 加進花生旋轉著用糖膠包勻。倒進預備
     好的烤盤上, 分平攤開。應該已即刻硬化, 放在一旁待 10 分鐘左右放涼。

4.  While the tarts are cooking, make the peanut brittle.  Line a baking sheet with greaseproof paper or a 

     lightly oiled sheet of foil.  Put the sugar into a dry saucepan over a medium-high heat for 3-4 minutes and 

     allow it to caramelise without stirring.  Once the caramel begins to form, swirl it around the pan to ensure

     it colours evenly. After 2-3 minutes, when it's beginning to turn light brown, remove from heat, add the
     peanuts and swirl to coat. Pour onto the prepared baking sheet, tilting it so that the peanut mixture
     spreads out thinly and evenly. It should harden almost immediately. Set aside for about 10 minutes to
     cool.

5.  這時, 便開始做巧克力溶漿 ( 甘納許 )。把巧克力, 忌廉, 牛油和糖放進一個耐熱的大碗, 置
     於一小煲小火滾著的沸水上熱約 7 - 8 分鐘, 攪至全部溶化。
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         

5.  Meanwhile, make the chocolate ganache.  Put the chocolate, cream, butter and sugar into a heatproof

     bowl and place over a pan of gently boiling water for 7-8 minutes, stirring to combine once melted.

6. 用匙羹把巧克力溶漿 ( 甘納許 ) 盛進涼去的撻皮去, 把花生脆截碎安排在小巧克力撻上。冰

    箱內置 20 分鐘冷凝後, 便可以侍客或自奉。

6. Spoon the ganache mix into the cooled tarts cases and top with broken shards of peanut brittle. Chill

    for 20 minutes, then serve.

   

這些迷你巧克力撻香濃而輕脆, 在聖誕節期間用來款待親戚朋友最為適合。

These mini chocolate tarts are perfect for serving family and friends at Christmas time - rich, smooth yet surprisingly light and crunchy.