タルト（レモン・チーズタルト）｜HidaMari Cookingさんのレシピ書き起こし

Put (A) into a food processor and grind finely.
Add the flour, diced unsalted butter, and beaten eggs in that order and mix each time.
Once it's all mixed together and formed into a ball, wrap each half in plastic wrap and roll it out with a rolling pin.
Peel off the plastic wrap, place a parchment paper on the surface, roll out to 3mm thickness, and chill in the refrigerator for about an hour.

Place 1 in a mold, cover with plastic wrap, and chill in the refrigerator for about 30 minutes.
Spread a parchment paper on the surface of the tart dough, place the tart stones on it, and bake in a preheated oven at 180℃ for 15 to 20 minutes.
While still hot, remove the tart stone and parchment paper, brush with beaten egg (not listed), and bake in an oven preheated to 180℃ for 3 to 5 minutes.
Remove from the mold while still hot and cool on a wire rack.

Put the cream cheese in a bowl and mix until smooth, then add the sugar, cornstarch, fresh cream, and whole eggs in that order, mixing thoroughly with a rubber spatula each time.
Add (B) and mix, then fit the removed cercle mold into the tart dough from step 2, pour in the dough, and bake in an oven preheated to 150℃ for 35 to 40 minutes.
Cool on a wire rack to remove rough heat, then chill in the refrigerator for at least 4 hours.

鍋に全卵を割り入れ、泡だて器で溶きほぐす。
砂糖を加え、軽くとろみが付くまで混ぜ合わせたらザルなどで漉し、(C)を加えて軽く混ぜ合わせる。
鍋を弱火にかけ、80℃になるまでゴムベラで混ぜながら加熱する。
火から下ろし、無塩バターを加えてしっかりと混ぜ、表面にラップを密着させたら冷蔵庫で冷やす。

Place a bowl of fresh cream on top of a bowl of ice water (not listed in ingredients), mix with a hand mixer until it forms stiff peaks, then pour into a piping bag fitted with a star nozzle.
Squeeze fresh cream on top of the lemon cheese tart, cut into bite-sized pieces, and pour Step 4 on top.