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식탁일기 table diary

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Ingredients

cookie : 120g
無塩バター : 50g
クリームチーズ : 140g
生クリーム : 70g
プレーンヨーグルト : 40g
砂糖 : 35g
レモン汁 : 10g
plate gelatin : 2g

Time required

40minutes

Procedure

1) prepare 00:12
Place a parchment paper on the bottom of the tart mold.
Put the unsalted butter in a bowl and melt it in a bowl with hot water (not listed).
Put the cookies in a bag and beat with a rolling pin until fine.
2) make tart dough 00:35
Place the crushed cookies in a bowl, add the melted unsalted butter and mix until moist.
Spread it in the bottom of the mold and use the bottom of the cup to press it down.
Chill in the freezer.
3) Mix cream cheese and sugar 01:11
Put the cream cheese in a bowl and press it down with a spatula to soften it.
Add sugar and mix until smooth.
4) make the dough 01:40
Soak the gelatin sheets in cold water (not listed).
Add fresh cream and plain yogurt to 2 and mix with a whisk.
Add lemon juice and mix further.
5) add gelatin 10:10
Squeeze out the soaked gelatin sheets, put them in a bowl, and put the whole bowl in hot water (not listed) to dissolve.
When melted, add to 4 and mix.
6) 冷やし固める 02:50
2の中に5を流し入れる。
表面を平らにならし、冷蔵庫で4時間以上冷やし固める。
固まったら型から外し、切り分けて完成。

Point

・Whole grain cookies are recommended.
・When crushing cookies finely, crush them until they become sandy.
・Mix the cream cheese after adding sugar until it becomes as hard as mayonnaise.
・Powder gelatin can be substituted for gelatin sheets. However, sheet gelatin can give a smoother finish.
・Skip the time required to cool and harden in the refrigerator.