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Tart (Matcha Raw Chocolate Tart) | Easy recipe by cooking researcher Yukari at home / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

White Chocolate : 280g
生クリーム : 140ml
抹茶パウダー : 10g
Biscuits : 14枚(約120g)
無塩バター : 50g

Time required

60minutes

Procedure

1) Melt the unsalted butter 02:22
Put the unsalted butter in a bowl and microwave at 600W for 30 seconds.
Mix with a whisk until well dissolved.
2) Make the tart dough 02:55
Place biscuits in a zip bag.
Use a cotton swab to roll it over the top of the ziplock bag to crush it into small pieces.
Add 1 and mix well until well combined.
3) Place the tart dough in the mold 03:32
Put 2 into the tart mold.
Press down with a rubber spatula to spread the tart dough evenly.
Press the edges with your hands and spread evenly.
Chill in the refrigerator until use.
4) ホワイトチョコレートを刻む 04:14
ホワイトチョコレートを細かく刻んで耐熱性のボウルに入れる。
5) 抹茶クリームを作る 04:56
Place matcha powder in a bowl.
Add about 3 tablespoons of fresh cream from the amount of cream used.
Mix well with a whisk until combined.
Add another 2 tablespoons and mix until creamy.
Heat in a 600W microwave for 20 seconds.
Mix well until there are no lumps.
6) 抹茶チョコレートを作る 06:22
Add the remaining cream to step 4.
Add 5 and mix thoroughly.
Heat in a 600W microwave for 30 seconds.
Mix well and microwave again at 600W for 30 seconds.
Mix well to avoid incorporating air.
Heat in a 600W microwave for 30 seconds.
Mix well until smooth.
7) 型に流し入れる 08:42
Pour 6 into 3.
Shake the mold or drop it from a slightly high place several times to flatten the surface.
Cover with a cake cover or plastic wrap to prevent it from sticking to the surface, and chill in the refrigerator for 5 to 6 hours.
8) 盛り付ける 09:31
型から外し、切り分ける。
お皿に盛り付けて完成。

Point

・The ingredients listed are enough for one 18cm tart mold.
*The required time does not include the time it takes to chill and harden in the refrigerator.
・We recommend using a tart mold with a removable bottom.
-The amount of white chocolate is equivalent to 7 bars of chocolate.
・The fresh cream used is made with 35% animal milk fat.
- To prevent separation, it is best to use fresh cream with a milk fat content of around 30%.
- Heavy cream can be replaced with vegetable whipped cream.
- If the unsalted butter does not melt in step 1, heat it for an additional 10 seconds.
・White chocolate can also be melted in a double boiler.
・To prevent lumps, mix the matcha powder with the cream before adding it to the white chocolate.
- In step 6, heat for 30 seconds at a time, as heating all at once may cause the mixture to separate or burn.