迷你蛋糕塔~Chocolate Muffin in a Tart

Sonia的这个点子很新鲜，我很喜欢~“把蛋糕和塔合二为一”。
我不是很爱纯牛油的蛋糕，所以我为食谱里的butter cake换装；让我最爱的chocolate chip muffin登场！！

虽然做法是费了点功夫，时间也长了一点；不过成品是值得的啦！
酥松脆口的塔皮~配上浓郁又湿润的巧克力满分，有没有让你的肚子“咕噜咕噜”在叫啊？

这个塔皮的食谱很黏手。虽然已经冷藏了，但是却在室温下很快的又到黏土般。手要快，而且要多点耐心，一切都是值得的！火候也一定要烘足，那么它一定是脆的咯~
一软（蛋糕）一脆（塔皮）那才可口；我认为，如果塔皮烘的不够，软软的塔皮配上松软的蛋糕，我想就不会那么好吃了~

我会参与 :I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

塔皮食谱，我只做了一半的分量。（以下的食谱分量可以做19个迷你的塔）

塔皮（Sweet pastry）：
125g all purpose flour
75g unsalted butter
1/8tsp salt
30g icing sugar
1 egg

Method：
1. Combine flour, salt and sugar in a mixing bowl.
2. Cut butter into small pieces, add into flour mixture, rub the mixture by hand till reaches sandy texture.
3. Add eggs and lightly combine to form dough, do not over work.
4. Cover dough with cling film and keep in the fridge for 1hour.

巧克力满分请参考这里

To assembly tart：
1. Take out pastry dough from the fridge, cut into small pieces and mould into tart mould.
2. Fill in the butter cake batter into tart about 90% full.
3. Sprinkle chocolate chips on top of the tart.
4. Bake at pre-heated oven at 180c for 20-25 mins. （i bake 30 mins）