タルト（ティラミス風チョコタルト）｜Les sens cielさんのレシピ書き起こし

Mix (A) with a hand mixer, add 125g of unsalted butter and mix.
Add 2 egg yolks and mix. Once mixed to a certain extent, take out and knead by hand.
Flatten it, wrap it in plastic wrap, and let it sit in the refrigerator for 30 minutes.
Sprinkle with flour (not listed) and roll out into a thin layer, then lightly coat the mold with oil.
Cut out the dough to the size of the mold and attach the edges.
Cut off the excess and let it harden in the refrigerator for 10 minutes.
Cut the remaining dough into small pieces and bake in a 160 degree oven for 18 minutes together with the molded dough. Leave to cool.

コーヒー豆を細かく刻み鍋に入れ、生クリーム160gを加え火にかける。
沸騰する直前に火を止めザルで濾し(B)を加え火にかける。
沸騰する手前で火を止め、チョコレート2種類を入れたボウルに加え混ぜる。
ある程度混ざったらハンドミキサーでしっかりかき混ぜる。
ダマが無くなればタルト生地に流し入れ、冷蔵庫で冷やし固める。

Add 100g of fresh cream to 100g of ganache, mix, and chill in the refrigerator overnight.
Pulverize the remaining tart dough with a hand mixer, add 20g of unsalted butter and mix with a hand mixer.
Once mixed thoroughly, spread it into a cake mold, level it out and chill it in the refrigerator to harden.
Combine powdered gelatin and cold water in a container, stir, and refrigerate.
Put the mascarpone in a bowl, sprinkle with powdered sugar and mix.
Put 100g of fresh cream in a separate container and whip until 70% whipped.
Add the fresh cream in 3 portions and mix. Add the 2 egg yolks to another bowl and mix.
Put water and granulated sugar in a pot and heat to dissolve the sugar.
Divide the mixture into the bowl containing the egg yolks in 3 batches, mix and transfer to the pot.
Stir over heat and raise the temperature to 82 degrees.
Remove from heat, transfer to a bowl, and whisk until fluffy.
Warm the gelatin in the microwave for 20 seconds, then mix in a bowl.
Divide the mixture into the bowl containing the mascarpone in 3 batches and mix.
Pour into a cake mold, smooth out the surface, and chill in the refrigerator to harden.

Remove the mousse from the cake mold and sprinkle with cocoa powder (not listed).
Place it on top of the tart, whip up the cream and decorate.