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タルト（チョコレートタルト）｜ George ジョージさんのレシピ書き起こし

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George George / Jojiro ch's person

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Ingredients

chocolate bar : 200g
生クリーム : 150ml
ビスケット : 35g
マカダミアナッツ : 15g
ホワイトチョコレート : 45g
ココアパウダー : 適量

Time required

40minutes

Procedure

1) make preparations 00:34
Finely chop the chocolate bar.
Place the chocolate bar in a heatproof bowl.
Place the biscuits in a bag and crush them into small pieces with a rolling pin.
Finely chop the macadamia nuts.
2) make biscuit dough 04:58
Boil water (not listed) in a pot, place a heat-resistant bowl on top, add white chocolate, and melt and mix in a double boiler.
Add the crushed biscuits and macadamia nuts from step 1 and mix with a rubber spatula.
Spread the biscuit dough into a mold lined with parchment paper.
Chill and harden in the refrigerator.
3) pour into mold 06:06
Heat the cream in a pot.
Add to the chocolate bar from step 1 and use a rubber spatula to melt and mix.
Pour into 2.
Drop the mold from above several times.
Cover with plastic wrap and chill in the refrigerator for about 3 to 4 hours to harden.
4) 仕上げる 07:34
3を型から取り出し、端を切り落とす。
ココアパウダーをふるう。
お好みの大きさに切り分けて完成。

Point

・A 15cm square mold is used.
・You may use a round mold.
・The chocolate bar uses dark chocolate.
・When cutting the chocolate tart, use a warm knife and wipe it each time to ensure a clean cut.
・We use fresh cream with a milk fat content of 35%.
・When mixing in step 3, it is recommended to use a duster heated in the microwave to prevent the temperature of the chocolate bar from dropping.
・The time required to cool and solidify in the refrigerator is not included.