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タルト（生チョコレートタルト）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

cookie : 120g
ビターチョコレート(67%)(タルト用) : 50g
生クリーム(35%) : 200g
ビターチョコレート(67%)(ガナッシュ用) : 240g
ココアパウダー : 適量

Time required

80minutes

Procedure

1) make a tart 00:25
Put the cookies in a storage bag and crush them finely with a rolling pin.
Melt the bitter chocolate (for tarts) in the microwave and add it to the cookies.
Mix well.
Pour into a mold and press with a flat-bottomed cup to shape.
Chill in the refrigerator for 15 minutes to harden.
2) make ganache 02:39
Add bitter chocolate (for ganache) and fresh cream to a heat-resistant bowl.
Wrap and heat in a 600w microwave for 30 seconds.
Repeat 4 times.
Mix thoroughly.
3) cool 03:24
Pour 2 into 1.
Lightly lift and drop so that the dough is evenly distributed.
Chill in the refrigerator for 30 minutes.
Remove from mold and sprinkle with cocoa powder.
Cut into bite-size pieces and place on a plate to complete.

Point

・Use a tart mold with a removable bottom of 18 cm.
- Crush the cookies until they are powdery.
・When the ganache chocolate and fresh cream separate, add 30g of warm milk and mix.
・To make the ganache melt in your mouth better, mix it with a rubber spatula instead of a whisk.
・You can arrange the tart by adding dried fruits and jam before pouring the ganache.