Vol De Nuit 午夜飞行

lemon-verbena fruit tartlets, key lime white-chocolate tart

with 15 comments

早就想用lemon verbena做这个tartlet了,只是一直没有等到喜欢的水果,现在我最爱的stone fruits正好in season, 怎么可以错过。(我还用cherry做了很多东西,先卖个小关子,嘻~~)
这个tartlet非常简单,不过我超喜欢,lemon verbena infused pastry cream, 预先烤好的塔皮是用PH的sweet tart dough, 很酥脆,尤其里面还加了almond flour, 更香。堆上喜欢的水果,voilà.

Lemon verbena的香味,闻一次就会爱上它,like someone said: If you’ve never rubbed a leaf of lemon verbena, it’s impossible to explain the lovely scent. 有点像清爽的花香气里带着淡淡的柠檬味,哪怕只是摘几片泡茶喝都让人愉悦。不过一定要用新鲜的叶子,干的味道远不及新鲜的来得好闻。


这是另外一天做的Key lime white-chocolate tart,酸酸甜甜的。不过对我来说酸了点,我怕酸。配上whipped crème fraîche稍微好点。跟我想象中的差距蛮大的,虽然有苦甜的巧克力塔皮来中和,不过味道还是太sharp,也许下次做key lime pie看会不会好点。

Lemon verbena  pastry cream              (adapted from Joy of Cooking)

2 cups milk                                    牛奶
1/3 cup sugar                                糖
2 large egg yolks                          蛋黄
1 egg                                              全蛋
2 Tbsp plus 2 tsp cornstarch     玉米淀粉
1/3 cup sugar                                糖
2 Tbsp butter                                奶油
2 Tbsp rough chopped  fresh lemon verbena   新鲜柠檬马鞭草
1 1/2 tsp vanilla extract                香草精

1. In a heavy saucepan, dissolve sugar in milk and bring to a boil. Turn off heat.
2. With a whisk, beat egg yolks and whole egg in a separate, stainless steel bowl.
3. Sift cornstarch and sugar into eggs, whisking until perfectly smooth.
4. Take 1 to 2 Tbsp of of hot milk mixture and whisk into the eggs quickly. Add hot milk, a couple of tablespoons at a time, to egg mixture while whisking until egg mixture is rather warm. Pour egg mixture back into remaining milk/saucepan.
5. Add fresh herbs to saucepan.
6. Turn heat to medium-high and bring to a boil while whisking constantly. Continue whisking and cooking for approximately 45 seconds.
7. Once mixture looks like it is thickening, remove from heat.
8. Pour it through a sieve or fine mesh strainer into a large bowl.
9. Stir in butter until completely blended in.
10. Cover custard with wax or parchment paper – press to surface of custard. Let cool. Then, cover and refrigerate before using, up to 2 days.
You can taste the pastry cream to see if it tastes very starchy before you remove it from the heat. If it does, cook it for 30 seconds longer to reduce the starchy flavor.



Written by Faye

June 23, 2009 at 11:32 am

Posted in Pâtisserie

15 Responses

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  1. 哈哈 第一个来支持你~


    June 23, 2009 at 11:37 am

  2. 晕倒,你太快啦^^


    June 23, 2009 at 11:39 am

  3. 你还买得到KEY LIME啊,国内真的什么都有了~你的BLUEBERRY是不是一颗颗刷过啊,个个油亮油亮滴~哈~


    June 23, 2009 at 11:44 am

  4. BLUEBERRY里都能找到你哦,哈哈哈~


    June 23, 2009 at 11:45 am

  5. 不许卖关子,赶紧贴,不然我的CHERRY要烂掉了,嘿嘿嘿~


    June 23, 2009 at 11:47 am

  6. 姐姐, 你看得也太仔细了,我都没发现哪里有我呀.blueberry我没刷,全部放到糖水里面滚一下捞出来,ok啦。


    June 23, 2009 at 12:05 pm

  7. 哈哈,我也看到了。你们谁能说一下给桃子去核的经验啊,我那天费了半天劲儿,分开了1/4个。


    June 23, 2009 at 3:00 pm

  8. 叹为观止again


    June 23, 2009 at 8:31 pm

  9. 想起一个词儿“娇艳欲滴”,陶醉中~~~


    June 24, 2009 at 1:28 am

  10. 哎呀!!太美啦~~我好饿哇~你这儿的fruit tartlets上的水果都堆成小山啦!!!好好吃的样子!!


    June 24, 2009 at 8:23 am

  11. Sveta: 桃子呀,要去核的话,我选那种ripe but still firm的,沿着它的沟沟切一圈,把两边往相反方向twist,一边就会下来了,然后再把核挖出来。Fion: 不要这样嘛^^cici: 谁让这水果那么水灵呢,呵呵~~Mandy: 嗯,我喜欢dig in的感觉啊。


    June 25, 2009 at 11:33 am

  12. 这个这个大爱啊!!!! 所以tart底是酥脆的口感吗? 这样也比较新鲜呢, 不然一般都是粉粉的那种口感.faye你现在还在canada吗? 还是回国了?


    June 26, 2009 at 4:56 am

  13. 每次看你做的东西就是觉得享受 。。。。。。。。。以后我肯定要去学你开班就好了


    June 28, 2009 at 11:38 pm

  14. 口水… 哈哈 就是去年同样的地方 应该是新生的一窝 对了你还回多伦多么?

    Kiwi 5447

    June 29, 2009 at 10:52 am

  15. What’s up all, here every one is sharing such experience, thus it’s pleasant to read
    this blog, and I used to pay a visit this webpage daily.

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