.png)
一個早前為好朋友做的生日蛋糕:)
她受不得芝士的味道, 今次卻正正用了Tofutti cream cheese做出一個清新、清淡一點的口味, 姐妹們吃過後也讚不絕口呢!
A vegan cheese tart version made for my dear friend's birthday, with a light touch on strawberries that gives vibrant color!
Preparation time: 1 hour
Cooking time: 1 hour
Ingredient
撻底
250g HobNobs 燕麥餅乾 (可以其他消化餅代替)
120g 純素牛油
芝士餡
454g (2 packs) Tofutti 純素芝士
50g 糖
100g 冰鮮草莓果蓉
250g HobNobs 燕麥餅乾 (可以其他消化餅代替)
120g 純素牛油
芝士餡
454g (2 packs) Tofutti 純素芝士
50g 糖
100g 冰鮮草莓果蓉
撻面配料
24 pcs 草莓 (可自行加減)
120ml 草莓果醬
1 tbsp Moscato甜酒
Ingredient
Tart crust
HobNobs oats biscuits 250g (any digestive biscuits will work here)
Vegan butter 120g
Cheese filling
Toffuti vegan cream cheese 454g (2 packs)
Sugar 50g
Frozen strawberry puree 100g
HobNobs oats biscuits 250g (any digestive biscuits will work here)
Vegan butter 120g
Cheese filling
Toffuti vegan cream cheese 454g (2 packs)
Sugar 50g
Frozen strawberry puree 100g
Topping
Strawberries 24 pcs (May adjust according your own preference)
Strawberry preserves 120ml
Moscato 1 tbsp
Direction
1/ 先預備撻底; 將餅乾放進密實袋內, 以麵棍滾及壓碎至幼細沙狀, 放入碗內
2/ 以微波爐高火加熱1分鐘, 或隔熱水座熱牛油。加到餅乾碎中混合
3/ 將餅乾碎放到撻模內, 以匙羹按壓好撻底位置, 再將剩餘的餅碎推到批模邊。小心地將撻邊位置都按壓成形, 置於雪櫃冷藏
4/ 預備芝士糊; 從冰箱取出冷凍的草莓並搗成果蓉
5/ 於一大碗內放純素芝士, 以電動打蛋器慢速打發至軟身。分兩次加入砂糖繼續打發, 直至糖溶掉
6/ 以刮刀分兩次, 將草莓果蓉加到芝士糊中
7/ 於雪櫃取出撻模, 輕輕按壓測試是否已變得硬身。將芝士糊倒到撻模內, 預留大概2-3mm的高度, 放於雪櫃冷藏最少4小時
8/ 準備撻面裝飾; 草莓洗淨, 以小刀將頂部切平, 備用。以一碗內將草莓果醬及甜酒混合。從雪櫃取出草莓撻, 在上面先放上草莓, 再刷上草莓果醬, 草莓就會變得很有光澤, 看上去更美味可口了!
Direction
1/ Prepare tart crust. Put digestive biscuits into a ziploc/ plastic bag, roll and crash with rolling pin until they become fine crumbs. Transfer to mixing bowl.
2/ Melt vegan butter with hot water, or microwave under high heat for 1 min, add into digestive biscuits and mix until combined.
3/ Transfer the biscuit crumbs onto tart pan, press the crumbs firmly onto bottom and excessive onto the sides. Firmly press for a nice edge, refrigerate the tart crust.
4/ Prepare filling. Puree frozen strawberries, set aside.
5/ In a mixing bowl, beat vegan cream cheese in low speed, add sugar in 2 batches, keep beating until combined and all sugar dissolved.
6/ Fold strawberry puree into cream cheese with a spatula until combined in two times.
7/ Remove the tart pan from refrigerator and check if it is firm enough. Slowly pour the cheese mixture onto the tart crust and leave about 2 to 3mm. Freeze for at least 4 hours.
8/ Prepare topping. Wash and drain strawberries, chop the upper part and give a flat cut. Mix strawberry jam and moscato. Remove tart from freezer and arrange strawberries on top as the way you like. Lastly, brush strawberry jam on top to give a glossy look! Ready to serve.
Tips & Notes
The cheese tart can be kept for 2 days in freezer.
草莓芝士撻放在雪櫃內冷藏, 可保存兩天。
草莓芝士撻放在雪櫃內冷藏, 可保存兩天。
0 comments:
Post a Comment