Caramel Hawaiian Bean Tart
| Tart shell as follows | Salted butter 80g |
| Ganzhiyuan Frosting 48 grams | Protein solution 12 grams |
| Egg yolk liquid 12 grams | Almond flour 40g |
| Cake flour 120g | Caramel Hawaiian Bean Filling as follows |
| Hawaiian beans 200 grams | Daily Mixed Nuts 130g |
| Ganzhiyuan Double Carbon White Sugar 64 grams | Water 10 grams |
| Maltose syrup 60 grams | Light cream 76 grams |
| Salted butter8 grams |
Step 1
Prepare the ingredients and tools for making tart shells; Cut salted butter into small pieces and soften at room temperature.
Step 2
① Combine salted butter andMix the icing sugar evenly and use a whisk to beat it until it becomes slightly white; add the egg white and egg yolk liquid and beat until it is completely emulsified and no water or oil separates. ② Sift in the mixture of low-gluten flour and almond flour, stir well into a ball, put it into a plastic bag, roll it into 2mm slices, and put it in the refrigerator for 30 minutes. The refrigerated dough is firmer, less sticky and easier to handle. ③Put it into the mold and shape it: Tear off the fresh-keeping bag, cut the slice into a rectangle slightly larger than the boat-shaped tart mold, put it in the tart mold and press it flat, cut off the excess part, and poke some small holes in the bottom with a fork.
Step 3
①Put the prepared tart shell into the baking pan, place it in the middle of the oven, bake at 170 degrees and 140 degrees for 15-18 minutes. After baking, take it out to cool, unmold and set aside. ②Prepare the ingredients for caramel Hawaiian bean filling; Stir the maltose syrup and light cream in a small pot, heat over medium-low heat to 80 degrees, and remove from the heat.
Step 4
① Pour sugar and water into another pot and turn to low heatCook until light caramel color, cook until light caramel color as shown in the picture; ②Pour in the cream maltose syrup and salted butter, mix well, cook over medium-low heat until it reaches 114 degrees, and remove from the heat. ③Add the warm macadamia beans and nut mixture and mix quickly.
Step 5
Assembly: Use a small spoon to scoop the caramelized Hawaiian bean filling into the boat-shaped tart shell while it is still hot, and let it cool to complete. Caramel Hawaiian Bean Tart RecipeTips for Ganzhi Garden:
1. Salted butter can be replaced with unsalted butter + salt. Add 3 grams of salt to the tart shell and 1 gram to the tart filling.
2. Do not use fine granulated sugar instead of icing sugar, as the particles are large and difficult to dissolve.
3. When making biscuits or tart shells, poke holes in the bottom to prevent the bottom from swelling during baking and affecting the capacity of the tart shell. In addition to this method, adding almond flour, corn starch, whole wheat flour, etc. to the formula can reduce the gluten and prevent excessive expansion and deformation.
4. When boiling caramel, it is best to use a copper pot or a thick-bottomed stainless steel pot. Do not use a large pot to boil a small amount of sugar water. The temperature is difficult to control and it is easy to burn.
5. The ingredients mixed into the caramel must be warm, and the nuts must be toasted and kept warm. Macadamia beans can also be replaced with other nuts of your choice. If you use normal temperature or low temperature ingredients, the syrup will quickly cool down and solidify, making it impossible to mix thoroughly.
6. After cooling, the boat-shaped tart can be eaten directly. The surface of the filling will not stick to your hands. It can also be sealed and stored at room temperature for 1-2 weeks.
