タルト（ブルーベリーのレアチーズタルト）｜Les sens cielさんのレシピ書き起こし

Add (A) to a pot, place over high heat, and stir with a spatula.
Once it boils, reduce heat to low and simmer, stirring occasionally.

Add (B) to a food processor and mix.
Add the unsalted butter and mix again.
Add the egg yolk and mix again.
Knead with your hands to form a mass.
Wrap it in plastic wrap, roll it out with a rolling pin, and let it rest in the refrigerator for at least 30 minutes.

1が煮詰まったら、ブレンダーにかける。
ザルで濾す。

Place egg whites in a bowl and lightly mix with a whisk.
Add the granulated sugar and mix lightly.
Sprinkle in the flour and mix further.
Once there are no lumps left, add 250g of 3 and mix further.
Strain through a colander and transfer to a saucepan.
Heat over medium heat while stirring quickly with a whisk.
When the mixture thickens and starts to boil, turn off the heat and stir until smooth.
Transfer to a tray, cover the surface with plastic wrap, and once cooled, chill in the refrigerator.

Lightly coat a tart mold with unsalted butter (not included in the recipe).
Sprinkle flour (not included in the recipe) over 2 and roll out with a rolling pin to a thickness of 3 mm.
Cut out using a 10cm diameter mold, place into a tart mold and press with your hands to shape.
Cut off any excess parts that extend beyond the edges.
Gather the remaining cookie dough together again and cut it out into a 10cm diameter mold in the same way, then line the tart mold.
Chill in the freezer for 10 minutes to harden.
Bake in a preheated oven at 150°C for 23 minutes and cool on a cake rack.

ボウルに生クリームを入れて、ハンドミキサーで7分立てにする。
別のボウルに4を入れて、ハンドミキサーで滑らかになるまで混ぜる。
7分立ての生クリームを60g加え、ゴムベラでよく混ぜ合わせる。

Put the mixture into a piping bag and squeeze it evenly onto the cooled tart dough.
Top with blueberries.

Add (C) to another bowl and mix well with a rubber spatula.
Add the cream in two portions and mix well.
Add 140g of whipped cream and mix well.

Put 8 into a piping bag and squeeze on top of 7.
Sprinkle with powdered sugar (not included in the recipe) and top with blueberries to finish.