タルト（栗とクリームチーズのタルト）｜Les sens cielさんのレシピ書き起こし

Blanch the chestnuts in boiling water (not listed in ingredients) and peel off the skin.
Place in boiling water to remove any excess moisture, then remove from the water.
Remove any streaks or dirt on the astringent skin, and boil the chestnuts in hot water (not listed) for 10 minutes.
Once it boils, pour out the water and repeat until the chestnuts are soft.
Add water and granulated sugar to a pot and heat until just before boiling.
Add chestnuts, bring to a boil, cover and simmer over low heat for 20 minutes.
Transfer from the pot to a heat-resistant container, add the rum, and transfer to the refrigerator to marinate for 2 days.

Add (A) and mix with a hand mixer, then add cocoa powder and mix.
After mixing thoroughly, add the unsalted butter and mix well, then add the egg yolk and mix.
Once it's mixed to a certain extent, put it out on a cutting board, knead it with your hands, form it into a square, roll it out to 1cm thick, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
Sprinkle with flour (not listed) and roll out to a thickness of 5 mm.
Cut out the tart dough and line it with a 15cm mold.
Apply a thin layer of milk (not listed) to the parchment paper and attach the dough to the sides.
Shape it, cut off any overhanging parts, and chill in the refrigerator for 10 minutes to harden.
Spread parchment paper over the top and sides of the tart dough, place a weight on top, and bake in a 150 degree oven for 40 minutes.
Remove the weights and bake for 10 minutes, then remove from the mold and let cool.

渋皮煮300gをシロップから取り出して、キッチンペーパーで水気をふき取る。
細かく切ってハンドミキサーに入れ混ぜ、ある程度細かくなったらカソナードを加え混ぜる。
水飴、練乳を加えて混ぜる。
牛乳75gを3回に分けて入れながら混ぜ、ハンドミキサーが滑らかに動くようになるまで繰り返す。
裏漉しを2回する。

Mix powdered gelatin and cold water in a container and place in the refrigerator to soften.
Whisk the fresh cream to 80%.
Add 15g of milk to the softened powdered gelatin and heat in the microwave for 20 seconds, stirring to dissolve the gelatin.
Add 100g of marron paste and mix, then add 75g of whipped cream and mix.
Pour into the tart dough, add the boiled astringent skin and let it rest in the refrigerator.

クリームチーズをゴムベラで混ぜ、柔らくなったら粉糖35gを加えて混ぜる。
生クリーム25gを入れて混ぜ、泡立てた生クリーム100gを入れ混ぜる。
ムースの上に乗せ形を整え、冷蔵庫で冷やす。

(B)をハンドミキサーで混ぜ、マロンペースト250gを2回に分けて入れ混ぜる。
絞り袋に入れレアチーズの上にデコレーションして、その上に粉糖(分量外)を振り渋皮煮をトッピングして完成。