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ヨーグルトチーズタルト｜まんまるkitchenさんのレシピ書き起こし

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Round kitchen

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Ingredients

biscuit : 1 box (about 120g)
Egg (for tart dough) : 1 piece
Yogurt : 400g
egg : 1 piece
Granulated sugar : 60g
(A) lemon juice : as you like
(A) vanilla essence : as you like

Time required

30minutes

Procedure

1) drain the yogurt 00:26
Put yogurt on a colander lined with kitchen paper and wrap it.
Place a bag filled with water on top of it to weigh it down and refrigerate for 15-20 minutes to drain.
2) make tart dough 01:11
Put the biscuits in a bag and crush them finely with a rolling pin.
When it becomes powdery, add the beaten egg (for tart dough) and rub it in.
3) Put the tart dough into the mold 02:50
Spread 2 into the tart mold by hand.
Make sure it's evenly thick, and poke holes all over with a fork.
4) bake the tart dough 03:27
Bake 3 in an oven at 180°C for 10 minutes.
When it is burnt, keep it aside from the heat.
5) mix the ingredients 03:40
Place the drained yogurt in a bowl and knead with a rubber spatula.
Add granulated sugar and eggs and mix each time.
Add (A) to your liking and mix.
6) bake in an oven 05:22
タルト生地に5を流し入れて空気を抜く。
170℃のオーブンで35～40分焼く。
焼き上がったら粗熱を取り、冷蔵庫で3時間冷やす。
型から外して完成。

Point

・Use an 18 cm tart mold.
・The amount of yogurt after draining should be about half.
・You can use a food processor or blender to crush the biscuits.
・Put holes in the tart dough to prevent it from puffing up when baked.