にほんブログ村
クッキー好きとしては、タルトも放っておけないおやつのひとつ。
25g granulated sugar (for dough)
1 egg yolk
(A) Soft flour 100g
(A) Almond poodle 15g
(A) a pinch of salt [custard cream] 1 egg yolk
2 tablespoons of granulated sugar
1 tablespoon flour
1/2 cup milk
50ml fresh cream
When creamy, add granulated sugar from [Tart stand] and mix [2] When it becomes smooth, add the egg yolk of [Tart stand] and mix the whole,
Add (A) and mix with a rubber spatula.
When it starts to flutter, press it into the bowl and mix.
Take it out once and wrap it all together in a wrap
Rest in refrigerator for 1 hour to overnight. [3] [make custard cream] In a heat-resistant bowl, add egg yolk and granulated sugar of [Custard Cream]and mix.
When it becomes whitish, add flour and mix well. [4] Add milk little by little and mix, wrap softly,
Heat in microwave oven 600W for 50 seconds, mix well, re-wrap and heat for another 40 seconds to mix thoroughly.
(※ If it is watery without melting, heat it for another 10 seconds and see how it looks.)
Twist the dough lightly. When it becomes soft, stretch it with a rolling pin to a diameter of about 21 cm and bend about 1 cm from the edge. Make the edge part wavy. [6] Drill the whole dough with a fork and bake for 15-20 minutes in the oven.
When baked, put on a net and cool. [7] [Finishing] Strawberries should be left in one shape and cut in half vertically.
Put the whipped cream in a bowl and whisk it firmly while applying a bowl of ice water until the horns stand.
In addition to 4, mix with rubber spatula lightly. When the whole is mixed uniformly, put it in a squeeze bag. [8] Squeeze 7 cream on 6 tart stand and decorate with strawberries.
Sprinkle powdered sugar with a tea strainer and sprinkle pistachios.
けれどタルトは、タルト台を焼いて冷ます、アーモンド生地をいれてさらに焼いて冷ます、クリームを作ってデコレーションとちょっと大変。
そこで気軽につくれて、食べるときも軽い、いちごタルトを考えました。
型も使わないタルト台を作って、
あとはレンジで作れるカスタードクリームでデコレーションします。
*よろしければチャンネル登録うれしいです！
https://bit.ly/32atVNS
詳しいレシピはこちら↓
#榎本美沙の季節料理 #料理 #レシピ #おやつ #いちごタルト #タルト #榎本美沙 #レシピ動画 #料理動画 #washoku #ふたりごはん #季節の手仕事
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● Strawberry tart
■ Material (approx. 20cm in diameter)
[Tart stand] 50g unsalted butter (return to room temperature)25g granulated sugar (for dough)
1 egg yolk
(A) Soft flour 100g
(A) Almond poodle 15g
(A) a pinch of salt [custard cream] 1 egg yolk
2 tablespoons of granulated sugar
1 tablespoon flour
1/2 cup milk
50ml fresh cream
Strawberry 2 Pack
Pistachios (chopped), powdered sugar as appropriate
■ How to make
[Preparation] sift together (A).
When creamy, add granulated sugar from [Tart stand] and mix [2] When it becomes smooth, add the egg yolk of [Tart stand] and mix the whole,
Add (A) and mix with a rubber spatula.
When it starts to flutter, press it into the bowl and mix.
Take it out once and wrap it all together in a wrap
Rest in refrigerator for 1 hour to overnight. [3] [make custard cream] In a heat-resistant bowl, add egg yolk and granulated sugar of [Custard Cream]and mix.
When it becomes whitish, add flour and mix well. [4] Add milk little by little and mix, wrap softly,
Heat in microwave oven 600W for 50 seconds, mix well, re-wrap and heat for another 40 seconds to mix thoroughly.
(※ If it is watery without melting, heat it for another 10 seconds and see how it looks.)
Put the wrap on the cream,
Take the crude heat on ice and keep in the refrigerator.
Twist the dough lightly. When it becomes soft, stretch it with a rolling pin to a diameter of about 21 cm and bend about 1 cm from the edge. Make the edge part wavy. [6] Drill the whole dough with a fork and bake for 15-20 minutes in the oven.
When baked, put on a net and cool. [7] [Finishing] Strawberries should be left in one shape and cut in half vertically.
Put the whipped cream in a bowl and whisk it firmly while applying a bowl of ice water until the horns stand.
In addition to 4, mix with rubber spatula lightly. When the whole is mixed uniformly, put it in a squeeze bag. [8] Squeeze 7 cream on 6 tart stand and decorate with strawberries.
Sprinkle powdered sugar with a tea strainer and sprinkle pistachios.
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