因為膽固醇的關係，覺得慢慢要減少奶油攝取量，但愛吃甜點的心不變，還是想要吃自己愛的。這幾個月來的試作與查詢，發現許多烘焙甜點都滿容易做出健康版，但就是甜塔總讓我覺得很難不使用奶油做出理想的酥度與香氣。
先來說一下草莓。台灣是個莓果不多的國家，有的話也是貴鬆鬆，尤其是新鮮的莓果。
身為小資族平常真的滿不下企，真的買的話會買冷凍的，因為相對之下便宜很多。我大部份都是買冷凍藍莓，前陣子第一次買了一包冷凍草莓(產地是中國)，想說難得買了它，當然就要拿它來做東西啊~!
這次是做一個六吋(直徑15公分)的甜塔，塔皮的部份是要先烘烤後放涼，再加上餡的。
如標題，這個塔皮無蛋、無奶、全素、無麵粉，且沒有精緻糖，只有使用到楓糖，且量不多，塔皮完全沒有加糖，甜味來自蘋果泥的天然滋味。
This tart is dairy-free, egg-less, vegan, gluten-free, and refined-sugar-free, only with some maple syrup to satisfy my little sweet tooth.
The crust is completely sugar-free, but there is still a subtle sweetness from the apple puree.
總共分三個層次：塔皮、杏仁醬餡、草莓醬餡，最後表層我有再加一些腰果碎點綴，也豐富整體口感。草莓醬餡就是用草莓和奇亞籽這超級食物做的。
因為是使用冷凍草莓，若剛做好後就馬上吃，草莓餡還會有點冰，也偏醬一些，但是冰過後，草莓奇亞籽醬會收乾，再用烤箱稍微烤熱來吃，又是另一種不同的風味與口感。在冷天，個人偏愛烤熱來吃。酥而帶香氣的塔皮，加上杏仁醬層的堅果味，還有草莓奇亞籽醬的果醬口感，吃起來滿足而沒有過多的負擔。
This tart is made of 3 layers:
the crust,
the almond butter filling,
and the strawberry jam layer.
I sprinkle some chopped cashews on top to decorate as well as enrich the whole texture. The strawberry jam is made of frozen strawberries and chia seeds, one of the super foods that I love.
You can eat it right after it is done, or refrigerate a few hours. The strawberry layer will tend to dry a little due to the chia seeds. This tart can be eaten cold or hot to suit your palate. I personally love to reheat this tart a little in my oven to make my cold stomach warm.
So… Let’s do it!
(※ 可延伸食譜但請勿直接複製內文，並請註明出處與原文網址 ※)
草莓奇亞籽果醬杏仁甜塔
Strawberry Chia Jam Almond Butter Tart
作者 Author: 桶子葉 Barrelleaf / Nora Hsu
塔皮參改自 Adapted from：The Happy Pear-Apple Pie
食譜 單位標準&換算+問答集: Recipe Measurement+ Q&A
- 特別器具 Special equipment:
- 一個 6 吋 (15 公分) 派模
- 一台食物處理機
- 一台高速食物調理機
- A 6″ (15 cm) pie pan (loose bottom)
- A food processor
- A high-speed blender
食材 (約 6 人份)
- Ingredients (Serve 6)
- For the crust:
- 35 g ground almonds*
- 50 g rolled oats
- 25 g coconut oil, melted
- 1 Tbs apple puree*
- A pinch of salt
- For the almond butter layer
- 1/2 Tbs almond butter
- 1 tsp coconut oil1
- 1 tsp maple syrup
- For the strawberry chia jam layer
- 75 g frozen strawberries
- 2 Tbs chia seeds
- 1 tsp maple syrup*
- For the topping
- Some toasted cashew, roughly chopped
- For the crust:
- PS.
- *自製杏仁粉：用研磨機將杏仁片磨細即可
- *蘋果泥是自己用調理機將新鮮蘋果打成細泥
- *楓糖漿的份量可依個人喜好調整(此版本偏酸)
- *To make ground almond: ground the sliced almonds in a grinder.
- *The apple puree is made of fresh apples.
- I just throw some apples into my blender and blend until it becomes a soft mash.
- *The amount of the maple syrup can be adjusted to your own palate. This recipe is kind of on the sour side, which I love.
- 準備工作 Preparation
- 烤箱以 170°C 預熱
- Preheat the oven at 170°C.
✂ —— 實作影片 ——✂
- 作法/步驟 ：
- 製作塔皮：將燕麥片放入研磨機或食物調理機中磨細
- 將杏仁粉、燕麥粉、蘋果泥、融化的椰子油放入同一盆中，混合均勻
- 將混合均勻的麵團填入塔模、用湯匙+手鋪平、壓好
- 放入預熱好的烤箱，以 170°C 烤 15 – 20 分鐘，至表面金黃，烤好後移至網架上稍放涼
- 製作杏仁醬層：將杏仁醬、椰子油、楓糖漿用小火or隔水加熱，混合均勻，再將混合好的杏仁醬填入烤好、稍冷卻的塔皮上
- 製作草莓奇亞醬：將冷凍草莓和奇亞籽放入調理杯中，用調理機打成果醬(中間若聽到空轉，停下來做刮杯動作)
- 將草莓奇亞醬填入塔中，鋪平，最後再放一點腰果碎點綴即可切塊享用
- Directions:
- To make the crust: grind the oats in a grinder or food processor.
- Place the ground almonds, salt, oat flours, apple puree, and melted coconut oil in a mixing bowl. Mix until all incorporate.
- Transfer the mixture to the pan, pressed down to fit the pan. 4. Place the crust in the preheated oven to bake at 170°C for 15 – 20 minutes util it is golden brown. Then place it unto a wire to cool down.
- To make the almond butter layer: mix well the almond butter, coconut oil, and maple syrup over a low heat until all are combined. Then pour the almond butter mixture onto the crust.
- To make the strawberry chia jam layer: mix the frozen strawberries, chia seeds, and maple syrup in a blender until all smooth.
- Pour the strawberry jam onto the crust and sprinkle some roughly chopped cashews on top. Enjoy!
-
- 註
- 剩下的密封冷凍保存 1 星期
- 其它免烤甜點食譜：聖誕純素抹茶白巧慕斯蛋糕, 全素提拉米蘇蛋糕, 全素偽巧克力起司蛋糕,
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- Notes
- Store the leftover in the freezer for 1 week.
- Other No-Bake dessert recipes: Christmas Vegan Matcha White Chocolate Mousse Cake, Vegan Tiramisu Cake, Vegan Chocolate “Cheesecake”
- More Dessert recipes: HERE
- More Vegan recipes: HERE
- My Tools, Equipment & Ingredient List: HERE
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- 註
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Bon appétit!
製作日期：2017/02/01
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