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タルト（レモンタルト）｜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

lemon juice : 2 pieces
無塩バター : 150g
卵 : 2個
グラニュー糖 : 90g
クッキー : 120g
ホワイトチョコレート : 70g
(A) egg white : 120g
(A) Granulated sugar : 65g

Time required

30minutes

Procedure

1) make tart dough 00:34
Put the cookies in a storage bag and crush them finely.
Add white chocolate and mix.
Spread it in the mold and press the dough with a rolling pin.
Press down on the dough to form the sides, and chill in the freezer to harden.
2) make lemon cream 02:33
Break eggs into a heat-resistant bowl, add granulated sugar and mix.
Add a small amount of lemon juice, mix and wrap.
Microwave at 600W for 30 seconds and mix with a whisk.
Heat in the microwave 6 times in the same way, and mix with a whisk each time.
When it thickens, add unsalted butter and mix.
Pour into ice water (not listed) and remove the heat while stirring.
3) put in mold 05:31
Pour 2 into 1 and flatten the surface.
Chill in the refrigerator for 1 hour to harden.
4) メレンゲを作る 05:54
Put (A) in a bowl and whisk at high speed with a hand mixer while boiling in hot water.
Once the granulated sugar has blended, add the remaining lemon juice and beat with a hand mixer at high speed.
5) 仕上げる 06:38
Remove 3 from the mold and squeeze 4 in a piping bag along the edge.
Roast the squeezed cream with a burner to add a brown color.
Cut into bite-size pieces and place on a plate to complete.

Point

・Use a mold that can remove the bottom of 18 cm.
・Use M-L size eggs.
・Use melted white chocolate in step 1. If you don't have a rolling pin, you can use a flat-bottomed cup instead.
・Reserve about 10-15g of lemon juice from step 2.
・Cut the unsalted butter from Step 2 into 1-2 cm squares before use.
・In step 3, cool the lemon cream until it cannot be touched with your hands.
・In step 4, whip at maximum speed with a hand mixer for about 6-7 minutes.
・Use a No. 10 star tip for the piping bag in step 5.