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タルト（いちごのモンブラン・チーズタルト）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

Number of Subscribers: 443.0万人
Number of View: 5.3億回
Number of Videos: 767本

Ingredients

無塩バター : 65g
(A) Powdered sugar : 30g
(A) Salt : ひとつまみ
(B) Grated lemon peel : 適量
(B)Egg yolk : 1個
(C) Light flour : 110g
(C) Almond poodle : 15g
(D)Cream cheese : 150g
(D) Mascarpone cheese : 50g
砂糖 : 40g
コーンスターチ : 5g
全卵 : 1個
(E)Fresh cream : 40g
(E) Unsweetened yogurt : 40g
(F) Grated lemon peel : 適量
(F)Lemon juice : 小さじ2
(G)Cream cheese : 50g
(G) Mascarpone cheese : 50g
(G) Granulated sugar : 16g
(G)Fresh cream : 80g
(G)Vanilla extract : 小さじ1
いちご : 10個～
(H)Fresh cream : 80g
(H) Sugar : 8g
(H)Strawberry powder : 5g

Time required

140minutes

Procedure

1) make tart dough 00:04
Place unsalted butter in a bowl and mix gently with a rubber spatula.
Add (A) and mix gently, then add (B) and mix well.
Sift in (C) and mix with a rubber spatula.
Once it forms a lump, wrap it up on plastic wrap and gently stretch it with a cotton swab.
Peel off the plastic wrap, place a parchment paper on top of the tart dough, roll it out to about 3mm thick with a rolling pin, and chill it in the refrigerator for about an hour.
2) Bake the tart dough 02:58
Place 1 on a tart mold, remove excess dough, cover with plastic wrap, and chill in the refrigerator for about 30 minutes.
Remove the cookie sheet and cover the surface of the dough with aluminum foil, then place the tart stones inside and bake in an oven preheated to 180℃ for 15 to 20 minutes.
Remove the tart stone and aluminum foil, place on a wire rack, etc., and remove from heat while still in the mold.
3) make baked cheesecake 04:59
Add (E) to the container and mix gently.
Put (D) in another bowl and mix with a rubber spatula. Add sugar and mix until smooth.
Add cornstarch and mix gently, then add whole eggs and mix well.
Add (E) and (F), mix, then pour into the tart dough and bake in an oven preheated to 150℃ for 30 to 35 minutes.
Let it cool in the mold on a wire rack to remove the rough heat, then cover it with a bowl and refrigerate for 3 hours.
4) チーズクリームを作る 08:20
Put (G) in a bowl, place on top of a bowl of ice water (not listed), and whisk with a hand mixer.
When the cheese cream foams, spread it over the surface of Step 3 and place the strawberries on top.
Place the remaining cheese cream on top of the strawberries and shape.
5) いちごクリームを作る 09:51
Place (H) in a bowl, place on top of a bowl of ice water (not listed), and whisk with a hand mixer.
Place the whipped strawberry cream into a piping bag fitted with a nozzle.
6) 仕上げる 10:36
Pipe the cheese cream from Step 5 onto Step 4.
Garnish with strawberries (not listed), macaroons (not listed), and mint leaves (not listed) as desired.

Point

・Use a tart mold with a diameter of 15 cm and a height of 4 cm.
・When baking the tart dough, preheat the oven to 180℃.
- Chilling time in the refrigerator is not included.
- Bring unsalted butter, cream cheese, and mascarpone cheese to room temperature.
・Before grating the lemon zest, rub the surface of the zest with salt and rinse under running water before using.
・When placing the tart dough on the mold, keep the plastic wrap on one side and press your finger against the edge of the mold to remove excess dough. It's best to use chopsticks to press the dough into the grooves of the mold to make marks.
・When baking the baked cheesecake, preheat the oven to 150℃.
・Cut off the stems of the strawberries to put on top of the cheese cream. Place the cheese cream on top of the strawberries, then spread the cream over the strawberries so that they are covered, and flatten the top to shape the strawberries.
・In the video, a Montblanc clasp is used.
・Whip the strawberry cream until it forms light peaks.
- Squeeze the finished strawberry cream from the bottom to the top to get a nice squeeze.