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タルト（レアチーズタルト）｜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

ビスケット : 10 sheets
溶かしバター : 40g
クリームチーズ : 100g
砂糖 : 60g
生クリーム : 200㏄
バニラエッセンス : 7～8滴
粉ゼラチン : 10g
水 : 30㏄
いちごジュース : 200㏄
いちご : 適量
ブルーベリー : 適量
粉砂糖 : 適量

Time required

30minutes

Procedure

1) build a foundation 00:22
Place the biscuits in a bag and crush.
Add melted butter and mix well.
Pour into the mold and press down well.
Chill in the refrigerator for about 10 minutes.
2) make the dough 01:28
Put cream cheese in a bowl and mix until creamy.
Add 50g of sugar, 150cc of fresh cream and vanilla essence and mix well.
Put water and 5g of gelatin in a heat-resistant container and heat in a 600W microwave for 20 seconds.
Add softened gelatin to the batter and mix well.
Pour into 1 and chill in the refrigerator for about 1 hour.
3) make jelly 03:24
Remove the stem of the strawberry.
Separate 30cc of strawberry juice.
Put 5g of gelatin in a 30cc container and heat in a 600W microwave oven for 20 seconds.
Add the softened gelatin to the remaining strawberry juice and mix well.
Place strawberries and blueberries in a bowl.
Pour the jelly liquid over the top and chill in the refrigerator for about an hour.
4) 生クリームを作る 04:46
Put 50cc of fresh cream and 10g of sugar in a bowl and whisk until stiff peaks form.
Place in a piping bag.
5) 飾り付ける 05:33
生地を取り出し、上にゼリーをのせる。
周りに生クリームを絞り、上から粉砂糖をかけて完成。

Point

・Bring cream cheese and strawberry juice to room temperature in advance.
・When adding sugar, fresh cream, and vanilla essence, add them one by one and mix each time.
・Choose a bowl smaller than the tart for the jelly.
・When taking out the jelly, warm the surroundings before taking it out.
・Fresh cream will be finely finished if you mix it while putting it on ice.