Vol De Nuit 午夜飞行

Tarte aux framboises 覆盆子塔

with 17 comments

那段时间很倒霉,冰箱门上掉下的巧克力砸了,一块一磅多重的巧克力,直直的掉在了脚趾上,疼到说不出话来。一次是搬桌子时,另一个脚趾被压到,疼的直接坐到地上。于是脚上多了一块紫色的淤青和一个创可贴。同一只脚。唯一开心的是,做成功了Tart aux framboises.
覆盆子塔我一直都想做,因为太漂亮了,见过以后再也忘不了。可是没有食谱,哪里也找不到,好像说英语的地方都见不到,最后在一个法语网站上找到
了,开心呀~~
这个塔,覆盆子的很彻底,crèmeux framboise的filling,上面再摆上新鲜的覆盆子。我把糖减的太多了,酸了那么一点点,不过还是很好吃的。

巧克力的塔皮,和覆盆子是完美的组合。还用剩下的材料做了个mini的。

切开来看看。我知道自己肯定翻译不准确的,所以用chocolate ganache代替也会很好吃的。

Written by Faye

November 20, 2007 at 7:18 pm

Posted in Pâtisserie

17 Responses

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  1. 嘻嘻,我现在习惯每天看你的blog哦~~你这个塔真漂亮,我想想,用个什么词语形容呢,哦,惊艳~~~!!!对,是的,就是这个词语了,呵呵,象一个浓妆的贵妇人,呵呵~~~想你,玺~

    欣韵

    November 21, 2007 at 2:40 am

  2. 玮:现在你能看到我更新了,真好。告诉我你最近好吗?(知道我指什么吧~~)

    faye

    November 22, 2007 at 10:40 pm

  3. Hi! I just discovered your blog through Tastespotting.com
    Your photos and work is simply amazing!! Everything is absolutely beautiful!!
    Unfortunately I can only enjoy the photos as I cannot understand/read the accompanying text…but I was wondering how did you make the ganache for this tart red?? Thank you in advance for your reply!
    Marianna
    http://swirlandscramble.blogspot.com

    Marianna

    February 25, 2008 at 4:47 am

  4. Marianna: Thank you. The filling is not ganache, there are no chocolate in it, it\’s called crèmeux framboise, raspberry cream. Next time I will try to write in both english and chinese🙂

    faye

    February 26, 2008 at 5:44 pm

  5. Thanks so much for your reply- would it be OK if you shared the cremeux framboise recipe? It really looks gorgeous!

    Marianna

    February 28, 2008 at 10:10 am

  6. Sorry for late reply.
    Someone ask about the recipe before, but unfortunately I losted during the moving. I have similar one, hope this can help you.
    Here is the recipe:
    6 oz raspberry puree
    1/2 cup sugar
    2 tbsp water
    1 tsp gelatin
    3/4 cup heavy cream
     
    1. Warm the raspberry puree, add the sugar and stir until dissolved, set aside to cool.
    2. Sprinkle the gelatin on top of water, set aside to soften for 5 mins.
    3. On a double-boiler malt the gelatin completely. Whisk the gelatin mixture into the raspberry puree.
    4. Use an electric mixer, beat the cream at high speed until firm peaks just begin to form. Gently fold  1/3 of cream into the cooled raspberry mixture. Fold in remaining cream.
    5. Pour into plain baked tart shell, refrigerate for at least 4 hours.

    faye

    March 8, 2008 at 1:34 am

  7. 太美了

    rosemary

    February 12, 2009 at 5:07 am


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