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タルト（豆腐チョコタルト）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Ingredients

豆腐 : 50g
(A)ホットケーキミックス : 95g
(A)ココアパウダー : 5g
サラダ油 : 10g
チョコレート : 150g
豆腐(チョコレートクリーム用) : 150g

Time required

50minutes

Procedure

1) 生地を作る 01:28
Put (A) in a bag and shake it well.
Add tofu and salad oil, and shake to mix lightly.
When it comes together, put it together tightly and stretch it thinly with your hands.
Put it in the freezer and let it rest for about 10-20 minutes.
2) prepare the fabric 03:48
Remove 1 from the freezer and cut 3 sides of the bag with scissors.
Repeat the process of folding the dough together with the bag and stretching it with a cotton swab about 10 times so that there are no unevenness.
Use a cotton swab to stretch the dough to fit the size of the frying pan.
At this point, if the dough is soft, freeze it for about 5 minutes.
Put 2 in a frying pan and stick it firmly so that it does not float.
Cut the protruding part of the edge and add it to the missing part to make a round shape.
3) bake 05:49
Place a small plate wrapped in aluminum foil on 2.
Cover with a lid and bake on low heat for about 15 minutes while removing water droplets on the lid every 5 minutes.
Remove the lid and plate and bake for another 5 minutes.
Check the browning and hardness, and place it on a net to remove the rough heat.
4) チョコクリームを作る 07:54
Beat the chocolate with a cotton swab to break it into crumbs.
Place the uncooked tofu in a bowl and mix until smooth.
Add crushed chocolate and microwave for 1 minute at 500w.
Heat for 30 seconds at a time while keeping an eye on it.
When the chocolate is completely melted and smooth, strain through a sieve.
5) 仕上げる 09:32
Pour 4 into cooled 3 and smooth the surface.
Chill in the refrigerator for about 30 minutes to harden.
Once cooled and hardened, sprinkle with cocoa powder to complete.

Point

・This time, the amount is assuming a 20-22cm frying pan, so a smaller frying pan is acceptable.
・You can use your favorite chocolate bar. (I used black chocolate this time)
・By putting it in a bag and shaking the powder, it will be close to being shaken even if you don't shake the powder.
・Tofu is used instead of eggs, and salad oil is used instead of butter.
・After adding the tofu and salad oil, don't knead too much as lumps may remain.
・Crush only the tofu with your hands and mix by rubbing.
・Using pancake mix gives a more chewy texture than using wheat flour.
・If you spread the dough thinly, it will harden quickly when you put it in the freezer.
・In addition, putting it in the freezer makes it easier to peel off the dough from the bag.
・If you fold and stretch the dough too much, it will become sticky and the dough will not be crispy, so be careful.
・When placing the frying pan on the stove, make sure that the center of the frying pan rests on the center of the stove.
・In order to prevent the dough from rising, place a plate wrapped in aluminum foil instead of the tart stone.
・When baking the dough and removing the rough heat, it is easy to collapse, so try not to touch it as much as possible.