タルト（バナナチーズタルト）｜ Les sens cielさんのレシピ書き起こし

Mix (A) with a mixer, add butter and mix to some extent.
Add 2 egg yolks and mix. Once mixed to a certain extent, knead the mixture with your hands, wrap it in plastic wrap and let it rest for 30 minutes.
Brush the cake mold with butter (not listed) and roll out the tart dough to 5mm.
Cut out the cake to fit the mold, apply a thin layer of milk (not listed) to the sides of the cake mold, and attach the batter.
Cut off any excess and place in the refrigerator.

Add cream cheese and 70g of granulated sugar and mix, then add vanilla beans and mix.
Add yogurt and mix, then add 360g of fresh cream in 3 portions and mix.
Mix the whole egg and 3 egg yolks in a separate bowl, then add to the cream cheese bowl and mix.
Strain through a colander and pour into the tart dough, bake in the oven at 140 degrees for 40 minutes, then turn over and bake for another 30 minutes.
Remove from the oven, once cooled down, cover with plastic wrap and refrigerate overnight.

生クリーム200gとグラニュー糖14gをボウルに入れ泡立て、タルトの上に塗る。
バナナは縦半分に切りまな板の上に並べたら、型の底面の形に合わせてくり抜く。
お皿の上に型を乗せ、バナナの切断面が上にくるように型の中に並べる。
粉糖を適量振りかけ、バーナーであぶり焼き色を付ける。
上の工程をもう一度行いタルトの上に乗せ、残った生クリームでデコレーションすれば完成。