#dessert #Sweets #Complimented rice #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Cafe food

タルト（クレームブリュレタルト）｜MoLaLa Cookさんのレシピ書き起こし

お気に入りに追加

MoLaLa Cook

Number of Subscribers: 62.3万人
Number of View: 5,556.6万回
Number of Videos: 171本

Ingredients

Unsalted butter : 75g
粉砂糖 : 40g
卵 : 25g
薄力粉 : 125g
(A) Whipped cream : 260ml
(A) Sugar : 35g
(A) Egg yolk : 2個
(A) Vanilla beans : 1/2本

Time required

100minutes

Procedure

1) make the dough 00:12
Place unsalted butter in a bowl and mix with a hand mixer.
Add powdered sugar and mix well.
Add eggs and mix well.
Add the cake flour while sifting and mix with a hand mixer on low speed.
Wrap in cling wrap and chill in the freezer for 15 minutes.
2) put in mold 02:04
Line the inside of the mold with aluminum foil and shape it to fit the mold.
Remove the aluminum foil mold.
Place 1 on top sprinkled with flour (not listed).
Stretch 1 into a square with a thickness of 5 mm according to the size of the mold.
Put the batter into the mold and press the edges to blend.
Remove excess dough.
Let rest in freezer for 15 minutes.
3) bake 04:18
Preheat the oven to 170 degrees.
Place the aluminum foil made in step 2 on top of step 2.
Place a weight on top and bake in the oven at 170 degrees for 20 minutes.
Remove the aluminum foil and weight and bake in the oven at 170 degrees for 10 minutes.
Brush the inside of the dough with a beaten egg (not listed).
Bake in the oven at 170 degrees for 5 minutes.
Cool at room temperature.
4) make custard cream 05:19
Put (A) in a bowl and mix.
Pour into 3 while straining.
Bake in the oven at 160 degrees for 30-40 minutes.
Chill in refrigerator for 4 hours.
5) 仕上げる 07:01
Remove from the mold and sprinkle sugar (not listed) on the surface.
Brown the surface with a burner.
Cut into bite-size pieces and place on a plate to complete.

Point

・ Use a 6-inch (about 15 cm) tart mold.
・Return unsalted butter to room temperature and soften.
・Use a tart stone or rice as a weight when baking.
・After adding cake flour to the dough, mix well until it is no longer powdery.
・When freezing the dough, square it and wrap it in plastic wrap so that it will be easier to stretch later.