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Printerlto | Transcription of recipe by Genki Sweets

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Genki Sweets

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Ingredients

cookie : About 250g
egg : Four
Fresh cream : 100cc
Vanilla extract : Appropriate amount
condensed milk : Appropriate amount
Granulated sugar : 100g
gelatin : 5g
milk : 250cc
water : 20cc

Time required

60minutes

Procedure

1) Make tart dough 00:49
Put the cookies in a clean storage bag and crush them into small pieces using a rolling pin. Transfer the crushed cookies to a bowl, add 1 egg yolk, 50cc of milk and an appropriate amount of vanilla essence, and mix thoroughly.
2) Spread the tart dough on the mold 01:55
Spread the finished tart dough on the wrap to about 5 mm. Spread it in a hollow mold to the size of the bottom of the mold, and spread the rest of the dough in the mold. Let it sit in the refrigerator for about 30 minutes, then cut the protruding dough with a knife and prepare it.
Bake in an oven preheated to 170 ° C for 15 minutes.
3) Make pudding liquid 03:19
Divide 3 eggs into yolk and egg white, and use only egg yolk this time. Add granulated sugar to the egg yolk and mix well.
Warm the milk and cream to just before boiling, mix with the egg yolk and strain.
4) Put gelatin in 3) 05:15
Dissolve gelatin in a small amount of water and heat it in the microwave for 30 seconds to dissolve it, then put it in a pudding solution and mix the whole quickly.
5) Finish the caramel tart 05:36
Pour the pudding liquid into 2) and cool in the refrigerator for about 5 hours to harden.
6) Make caramel sauce 06:04
Heat 50 g of granulated sugar and 20 cc of water in a frying pan and extinguish the fire when it turns amber.
When the rough heat of the caramel sauce is removed, put it on the finished caramel tart to complete it.

Point

・ Easy print tart recipe that anyone can make.
・ After putting the cookie dough in the mold, let it sit in the refrigerator for about 30 minutes, and then cut the protruding dough with a kitchen knife to prepare it. The dough hardens and becomes easier to cut.
・ The cookie dough was baked in an oven preheated to 170 ° C for 15 minutes, but you can just cool it and harden it.
・ Add condensed milk only to those who like a sweeter taste.
・ If the caramel sauce is still hot, the caramel tart may melt, so apply it after the rough heat has been removed to some extent.