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タルト（ラズベリーのレアチーズタルト）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Ingredients

無塩バター : 100g
(A) powdered sugar : 50g
(A) salt : ひとつまみ
卵黄 : 1個
卵白 : 1 piece
(B) soft flour : 165g
(B) Almond Poodle : 20g
(C) Frozen raspberries : 150g
(C) Sugar : 40g
(C) Lemon juice : 5ml
クリームチーズ : 200g
Sugar (for cake) : 30g
Sheet gelatin (for cake) : 4g
Hot water (for cake) : 25g
(D) fresh cream : 130g
(D) sugar : 15g
Hot water (for jelly) : 20g
Sheet gelatin (for jelly) : 2g
生クリーム : 70ml
ミント : 適量
ドライフランボワーズ : 適量

Time required

90minutes

Procedure

1) make tart dough 00:13
Place the unsalted butter in a bowl and mix until smooth.
Add (A) while sifting and mix until smooth.
Add the beaten egg white to the egg yolk, measure, add to the dough and mix.
Add (B) while sifting and mix.
Wrap the dough in plastic wrap and stretch it out to even thickness.
Chill in refrigerator for 2 hours.
When the dough has cooled, press and loosen the dough.
Sprinkle with flour (not listed) and roll out to a thickness of 3mm.
Chill in the refrigerator for 10 minutes.
2) put in mold 04:59
Put 1 in the mold and remove excess dough.
Wrap and cool in the refrigerator for 30 minutes.
3) bake 05:50
Poke air holes in the bottom of 2 with a fork.
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 13-18 minutes.
Remove tart stones and parchment paper.
Brush with the remaining egg white from Step 1 and bake again at 180 degrees for 3-6 minutes.
Remove from mold and cool.
4) ラズベリーピュレを作る 07:17
(C)を鍋に入れて混ぜ、中火で加熱する。
ラズベリーの形が崩れてきたら火から下ろす。
ザルで濾して混ぜ合わせ、冷ます。
5) レアチーズケーキを作る 08:35
Put gelatin sheets (for cake) in ice water (not listed).
Mix cream cheese until smooth.
Add sugar (for cake) and mix.
Add 4 and mix.
Squeeze the softened gelatin sheet into hot water (for cake) and mix to dissolve.
Add to cake batter and mix.
6) 生クリームを作る 10:55
ボウルに(D)を入れ、氷水(分量外)に当てながら泡立てる。
5に加え、混ぜる。
3に流し入れ、平らにならす。
冷蔵庫で1〜2時間冷やす。
7) ラズベリーゼリーを作る 12:18
Put gelatin sheets (for jelly) in ice water (not listed).
Squeeze the softened sheet gelatin into hot water (for jelly) and mix to dissolve.
Add 4 and mix.
Pour onto 6 and chill in the refrigerator for at least 4 hours.
8) finish 13:40
Whisk fresh cream while pouring ice water (not listed).
Place in a piping bag and squeeze on top of 7.
Finished with mint and dried raspberries.

Point

・Use 2 deep tart molds with a diameter of 15 cm.
・A commercially available sweetened raspberry puree can be substituted for the raspberry puree.
・Bring the unsalted butter to room temperature.
・Add the egg white to the egg yolk so that the egg in step 1 becomes 30g in total.
-Bring the cream cheese to room temperature.
・Use 60g of raspberry puree in step 6.
・Uses a Saint-Honoré clasp.