【碧根果仁撻 Pecan Pie】
Pecan Pie毫無疑問是我最喜愛的冬日甜品之一！沒有刻意粉飾的外表，也不需要將就他人去調節自身的甜度，就像個性格率直的美國女孩。
吃Pecan Pie從不希望它能帶來什麼驚喜，而是它永遠也是我期望之內的味道（也許用的材料和做法也是很簡單，沒有什麼能出錯的地方。😂）
果仁和撻皮不同層次的香脆口感，加上那些有點黏牙的甜膩餡料，難怪每次晚上突然想吃甜品時，也會記起它～
《今餐有料到》- 今晚要救贖
想睇影片示範，就記得上返viu.tv睇《今餐有料到》嘅第153集啦～
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材料 Ingredients：
- 撻皮 Crust -
中筋麵粉 All-purpose flour | 150 g
砂糖 Sugar | 25 g
鹽 Salt | ¼ tsp
無鹽牛油 Unsalted butter | 110 g
牛奶 Milk | 30 ml
- 餡料 Filling -
雞蛋 Eggs | 3 pcs
黃糖 Brown sugar | 150 g
粟膠 Corn Syrup | 240 g
牛油 Butter | 30 g
波本威士忌 Bourbon | 30 ml
雲呢拿精油 Vanilla extract | 1 tsp
鹽 Salt | 1/2 tsp
碧根果仁 Pecan | 250 g
做法 Directions：
先把牛油、麵粉、砂糖和鹽，用手搓成沙粒狀，再倒入牛奶輕輕壓成麵團，放入雪櫃冷藏至少1小時。
用麵粉棍壓平，鋪入模具中。
在一隻大碗中，把雞蛋、黃糖、粟膠、雲呢拿精油、威士忌、鹽和牛油溶液拌勻。
把碧根果仁放在撻皮中，再倒入雞蛋糖漿混合物，放入已預熱至160度的焗爐中，焗大概40分鐘便完成。攤涼至室溫或放入雪櫃冷藏後，便可輕易切開享用（喜歡的也可以烘熱進食）。配搭雪糕更是一流！
我喜歡威士忌🥃，所以便放威士忌。否則用冧酒或者你自己喜歡的高濃度酒精，甚至你不想放任何酒精也可以~
Make the dough. Rub butter, flour, sugar and salt together to make it into a sandy texture. Add the milk and lightly press everything together. Store in the fridge for at least an hour to let it relax.
Use a rolling pin to roll out the dough and transfer to a tart pan.
In a big bowl, whisk egg, brown sugar, corn syrup, vanilla extract, bourbon, salt and melted butter together.
Place the pecan onto the tart shell, pour in all the mixture from step (3). Place it into an pre-heated oven and bake about 40 minutes. When done, let it cool down completely before cutting. (You can reheat it in an oven to eat as well! And don't forget to get ice-cream to go with it.)
I love whisky and that's why I put it in. If you want to use rum or other spirits, please go ahead. Or even if you don't want any alcohol in it, it's totally fine as well.
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