Sponge cake (tart sponge cake) | Recipe transcription by coris cooking

Knead the tart dough and roll it out to 3mm using a rolling pin.
Chill in the refrigerator for 1 hour.
Cut out dough using a large round cutter.
Place in tart cup.

Place 1 on a baking sheet.
Place the aluminum pouch inside and add tart stones until it is about 80% full.
Bake in a preheated oven at 170°C for about 18 minutes.
Remove the tart stone.
Remove the aluminum pouch and bake until the bottom and sides are browned.

Combine flour and baking powder in a bowl.
Put the unsalted butter and sesame oil in another bowl and melt it over a double boiler.
Add the eggs to a bowl and mix with a whisk.
Mix in the granulated sugar and honey.
Place over a hot water bath, stir, and adjust until the mixture reaches the temperature of the bath.
Mix with a hand mixer at high speed.
Mix with a hand mixer on medium speed until it forms ribbons.
Sift in the mixed flour and baking powder and mix with a rubber spatula until there are no more flour lumps.
Add the melted unsalted butter and sesame oil and mix.
Place in a piping bag.

2に3を7〜8分目まで入れる。
160度に予熱したオーブンで20分焼く。
天板から取り出して冷ます。
タルトカップから外して完成。