开心星期六，
大家午间好，
今天安迪与大家分享一道迷你，
可爱又情结“星州日报之大都会”的喜悦甜品。
~迷你巧克力开心果挞~
Good afternoon, everybody! On this lovely Saturday afternoon, let me present to you this adorable treat that made it to a write up in Sin Chew Daily:
~Mini Chocolate Pistachio Tarts~
Good afternoon, everybody! On this lovely Saturday afternoon, let me present to you this adorable treat that made it to a write up in Sin Chew Daily:
~Mini Chocolate Pistachio Tarts~
上个月中，承蒙星州日报的代表来电，
邀约安迪做个短访和分享2道甜点，
选来一中一西，分别是中点的南瓜蛋挞（Pumpkin Egg Tarts)；
和西点的迷你巧克力开心果挞(Mini Chocolate Pistachio Tarts)。
今天终于随缘上市了，
开心与大家分享这美好的一刻。
Last month, I received an invitation from Sin Chew Daily to present two dishes for an interview with them. After some consideration, I decided on two different tarts: the rather Oriental Pumpkin Egg Tarts and a Western counterpart, this Mini Chocolate Pistachio Tarts.
Last month, I received an invitation from Sin Chew Daily to present two dishes for an interview with them. After some consideration, I decided on two different tarts: the rather Oriental Pumpkin Egg Tarts and a Western counterpart, this Mini Chocolate Pistachio Tarts.
充满巧克力香气的挞皮，
浓郁的巧克力淋浆，
清新的鲜橙焦糖淋浆，甜而不腻。
还有烤香的开心果碎，丰富了口感。
加上小小一口，这道甜品既美味可口，又讨喜。
The chocolaty deliciousness of the tart pastry, the rich flavour of the chocolate ganache, with the orange caramel lending a refreshingly zesty burst and the roasted pistachios adding crunchiness to the overall texture. These mini tarts are indeed a treat packed into individual mouthfuls.
The chocolaty deliciousness of the tart pastry, the rich flavour of the chocolate ganache, with the orange caramel lending a refreshingly zesty burst and the roasted pistachios adding crunchiness to the overall texture. These mini tarts are indeed a treat packed into individual mouthfuls.
共做29个迷你挞
食谱参考 ：这里
塔皮材料：
面粉 110克
可可粉 15克
奶油 60克
糖粉 35克
蛋 25克
做法 ：
1。把软化但还是冰凉的奶油切小丁块，混合蛋，糖粉，面粉，用手指搓成砂粒状。然后轻轻搓匀成团，将面团冷藏于冰箱45分钟。
2。将面团从冰箱取出，置放温室15分钟。
3。将退冷后的面团分成29份（约12克/1份），取一份铺在蛋挞模型里慢慢按,，然后塔皮底部用叉子叉些洞孔，完成29个模子后送入预热烤箱170°C 烤约12分钟。取出置旁待凉备用。
焦糖淋浆(Soft Caramel):
100克 鲜奶
100克 细砂糖
5克 鲜橙皮削
30克 糖浆
50克 牛油
巧克力淋浆(Soft Ganache):
75克 黑巧克力块
100克 动物性鲜奶油
60克 开心果或核桃， 烤香并剁碎（也可随喜换上其他干果）
做法:
1。焦糖淋浆 ：在一个小煲内 将所有材料混合均匀，中火煮至浓稠，置旁待用。
2。巧克力淋浆 ：在另一个煲内，小火煮热动物性鲜奶油，倒入黑巧克力块，搅拌至巧克力块溶化，浓稠淋浆。（如果淋浆太稀可以再加入少许的巧克力块。）
3。在冷却后的挞皮内，舀入1小匙焦糖淋浆，撒入一些烤香开心果碎或核桃碎，再舀入1汤匙巧克力淋浆，微微轻震迷你挞以便表层平滑。冷藏于冰箱1小时后即可享用。
回想5年前的安迪还是烘焙新手，
却很幸运遇上很多老练的前辈，不啬给与教导与鼓励。
今天，本着取之社会，回馈社会的道理，
安迪接受此回简访并分享如何就地取材，随具运用，
做出一道道料理和烘焙，
希望带给有缘的朋友一股正能量。
Five years ago, I was still a newbie to the baking scene. Thanks to the generous guidance of many seniors, I have made it thus far, and so it is only right that I give back to the community by sharing my own tips and experiences on how to improvise and bake tray after tray of delicious goodies. May this sharing help many others!
Five years ago, I was still a newbie to the baking scene. Thanks to the generous guidance of many seniors, I have made it thus far, and so it is only right that I give back to the community by sharing my own tips and experiences on how to improvise and bake tray after tray of delicious goodies. May this sharing help many others!
访谈中有谈起2年前，
当时烘焙技巧只属一般，
还是胆粗粗的接受挑战，
就是为了给孩子竖立一个模范，
如今回想，还真的佩服自己的傻劲和勇气，
呵。。。。呵。。。
My presentation on NTV7 two years ago was brought up during the interview. Back then, my baking skills was but mediocre. Still, I took up the challenge to teach my daughter about the bravery of grabbing opportunities. Thinking back on it, I was quite gallant to do that! Hehe......
Mini Chocolate Pistachio Tarts
Yields 29 mini tarts
Recipe adapted from : HomeKreation
Tart pastry ingredients:
110g flour
15g cocoa powder
60g butter
35g icing sugar
25g egg
Method:
1. Cut the softened (but still cold) butter into small cubes, then mix it with the egg, icing sugar and flour by kneading with fingers to form a crumbly pastry. Lightly press the crumbs into a dough, refrigerate for 45 minutes.
2. Remove the dough from the fridge and place at room temperature for 15 minutes.
3. Divide the dough into 29 portions (about 12g per portion) and place a portion into a tart mould. Slowly press it into the shape of the mould, then prick the base of the tart with a fork a few times. Repeat this to get all 29 tart pastries then bake them in a preheated oven at 170°C for about 12 minutes. Set aside to cool.
Soft caramel ingredients:
100g milk
100g caster sugar
5g fresh orange zest
30g glucose syrup
50g butter
Soft ganache:
75g dark chocolate
100g whipping cream
60g pistachio nuts or walnuts, roasted and chopped coarsely (can also be replaced by other types of nuts)
Method:
1. To make soft caramel: mix all the ingredients evenly in a small pot, then cook them over a medium flame until thickened. Set aside for later use.
2. Soft ganache: heat the whipping cream in another small pot over a low flame, then add in the dark chocolate and stir until completely melted. Allow the ganache to thicken (add more chocolate if ganache is too thin).
3. Spoon in a teaspoon of soft caramel into the cooled pastry, then scatter some chopped nuts on top. Spoon in a tablespoon of chocolate ganache on top, then lightly tap the tart on a hard surface to even out the filling. Refrigerate for an hour before serving.
在此借机向星洲日报道声谢谢。
也谢谢今早在脸书留言鼓励的朋友们，
谢谢前辈们的分享，指教，鼓励。
烘焙分享路上有你们的认同，鼓励，
显得无比的绮丽！！！
Before I end this, I would like to thank Sin Chew Daily for giving me this sharing opportunity, as well as those who dropped by on Facebook this morning with words of encouragement. Thank you too to the help and guidance from my friends and seniors, without whom this baking journey would not have been as amazing!
Before I end this, I would like to thank Sin Chew Daily for giving me this sharing opportunity, as well as those who dropped by on Facebook this morning with words of encouragement. Thank you too to the help and guidance from my friends and seniors, without whom this baking journey would not have been as amazing!
@@@@@ Enjoy ! @@@@@@
