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20minutes
Put the cookies in a bowl and crush them finely.
Add fresh cream (20 mL) to the bowl of 1 and mix.
Lay the cooking sheet cut according to the mold on the mold.
Put 2 in the mold and flatten it by pressing it with a spatula.
When the tart dough hardens enough that it does not fall apart, cool it in the refrigerator.
ボウルにココアと生クリーム(50mL)を入れ、混ぜ合わせる。
500Wの電子レンジで30秒加熱する。
全体を練るようにして混ぜ合わせる。
別のボウルに残りの生クリーム(130mL)と砂糖を入れ、ツノが立つまで泡立てる。
ココア生地が入ったボウルに泡立てた生クリームを少量ずつ加えながら混ぜ合わせる。
3の上に4を重ね入れ、表面を平らにする。
冷蔵庫で3時間冷やし固め、型から外したら完成。
・ Use a 12 cm round tart mold.
・Chilling time in the refrigerator is not included in the required time.
・When crushing cookies, use a glass bottle or the like to make them easier to crush. If the crumbs are washed, the tarts will fall apart easily, so it is better to crush them finely and evenly.
・If you apply a thin layer of oil to the mold when laying the cooking sheet on the mold, the cooking sheet will stick to the mold and make the work easier.
・You can use a hand mixer to whip the cream.
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