タルト（キャラメルチーズタルト）｜HidaMari Cookingさんのレシピ書き起こし

Add unsalted butter and (A) to a bowl and mix well.
Beat the egg (for the tart dough), add 35g, and mix well.
Refrigerate the remaining eggs.
Add (B) while sifting and mix well.
Divide the dough in half and wrap each in plastic wrap.
Roll out from the plastic wrap with a rolling pin.
Remove from the wrap and put a cooking sheet on top.
Roll out one piece of dough to a diameter of 15 cm and a thickness of 3 mm.
Roll out the remaining dough to 30cm x 14cm and 3mm thick.
Chill the dough in the refrigerator for 1 hour.

Cut out a dough with a diameter of 15 cm and a thickness of 3 mm.
Cut a 30cm x 14cm, 3mm thick piece of dough and put it inside the mold.
Wrap and chill in the refrigerator for 30 minutes to 1 hour.

Put (C) in a pan and heat over medium heat.
Shake the pan and heat until it turns a caramel color.
Turn off the heat, add (D) and mix.
Add fresh cream (for finishing) and mix.

Spread a cooking sheet on the inside of 2 and put a tart stone on it.
Bake in an oven preheated to 180 degrees for 15-20 minutes.
Take it out, take a cooking sheet and a tart stone, and paint the inside of the dough with the egg left over from 1.
Bake in an oven preheated to 180 degrees for 3-8 minutes.

Mix (E) well.
Sift the flour and add and mix.
Add 60g of 3 and mix well.
Add eggs and egg yolks and mix.
Add fresh cream (for cheese dough) and mix well.
Strain with a strainer and pour into 4.

5を150度に予熱したオーブンで45～50分焼く。
型から外し、粗熱が取れたら冷蔵庫で一晩冷やす。
お皿に盛って完成。