タルト（米粉のベイクドチーズタルト）｜HidaMari Cookingさんのレシピ書き起こし

Put the unsalted butter in a bowl and knead with a rubber spatula.
Mix in powdered sugar and salt.
Beat the whole egg (for the tart dough) and add it.
Add vanilla extract (for the tart dough) and mix.
Sift in the rice flour (for the tart dough) and almond flour and mix.
Divide the tart dough in half and wrap in plastic wrap.
Roll one half out with a rolling pin to a thickness of 5mm and then roll it out to the size of your mould.
Place on a mousse ring and chill in the refrigerator for 30 minutes.
Roll out the other half to a thickness of 4mm and a size of about 18cm x 25cm, then chill in the refrigerator for 30 minutes.

Combine cream cheese and mascarpone cheese in a bowl and mix with a rubber spatula.
Add the cane sugar, vanilla bean seeds, and rice flour (for cake batter) in that order and mix.
Add rice flour (for cake batter) and mix.
Add whole eggs (for cake batter) one at a time and mix.
Add the cream, mix and strain through a sieve.

Roll out the tart dough to about 18cm x 25cm, cut it into 3 equal parts and attach them to the sides of the mousse ring.
Chill in the refrigerator for 30 minutes.

3. Place a baking sheet on the baking sheet.
Place tart stones on top.
Bake in a preheated oven at 180 degrees for 15 minutes.
Remove the tart stones.
Brush with beaten egg (not included in the recipe).
Bake in a preheated oven at 180 degrees for 5 minutes.
Remove the mousse ring, wash it and then reinsert it.
Bake in a preheated oven at 160°C for 45 to 55 minutes.
Remove from heat and chill in the refrigerator overnight to finish.