タルト（いちごスポンジタルト）｜coris cookingさんのレシピ書き起こし

Place the tart dough into a tart cup and add the tart stone.
Bake in a preheated oven at 170°C for 18 minutes, then remove the tart stone and brown.
Pour in the sponge cake and bake in a preheated oven at 160°C for 20 minutes.

Add the egg yolks and granulated sugar to a saucepan and whisk until white.
Sift in the pre-mixed flour and cornstarch and mix with a whisk.
Place the saucepan over medium heat and heat while gently scraping the bottom of the pan with a rubber spatula, then turn off the heat when it comes to a gentle boil.
Add a small amount of milk and immediately mix with a whisk, then add the remaining milk and immediately mix.
Strain through a colander and return to the pot.
Heat over medium to low heat and stir with a rubber spatula.
Turn off the heat and whisk until the mixture is uniform and creamy.
Place in a bowl, cover with plastic wrap so it sticks tightly, and chill.

Place ice water in a bowl and add (A) and whisk.

ホワイトチョコレートを薄く伸ばして丸型で抜く。
ベリーグラサージュを乗せて冷やす。

いちごを半分に切る。
1に2を絞り出す。
いちごを乗せて更に2を絞り出す。
3を絞り出す。
粉糖を振って4を乗せて完成。