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This time, I made a video of “ Shine Muscat rich sour cream tart ”🐏
Here is the recipe ↓↓↓
[Preparation]
・Bring butter, eggs, cream cheese, and sour cream to room temperature
◇◇ Material ◇◇
[Part Sucre (tart dough)]
・Butter 60g
・ Powdered sugar 35g
・One egg yolk
・ Soft flour 100g
・Almond Poodle 25g
・A pinch of salt
[baked cheese (filling)]
・Cream cheese 55g
・Granulated sugar 15g
・Whole egg 28g
・Fresh cream 40g
・2 tsp lemon juice
・ Soft flour 5g
[Sour fresh cream]
・Fresh cream 100g
・Sour cream 90g – 100g
・Granulated sugar 15g
・Appropriate amount of fresh Shine Muscat
・Royal Miroir Noutre
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◇◇ How to prepare ◇◇
Cut the Shine Muscat from the tuft with scissors.
The cut end changes color when exposed to air, so cut the cut end when decorating.
Remove the Shine Muscat from the bunch, put it in an airtight container lined with damp paper, and put it in the refrigerator.
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◇◇ How to make ◇◇
◇Part Sucre (tart dough)◇
① Cream the butter, sift the powdered sugar and mix well.
②Add the egg yolk and mix well.
③ Add salt, cake flour and almond poodle while sifting and mix.
④ Rub it against the bowl so that there are no lumps, take it out and put it on plastic wrap.
⑤ Chill the dough in the refrigerator for about 1 hour.
◇Baked cheese (filling)◇
① Cream the cream cheese and mix well with granulated sugar.
② Separate the eggs twice.
③Add fresh cream and mix well.
④ Add lemon juice and mix well.
⑤While sifting the cake flour, mix it in.
⑥ Put the cheese filling in the tart dough and bake.
[Preparation]
* Preheat the oven to 170°C
① Stretch the rested dough into a circle and let it rest in the refrigerator for about 10 minutes.
② Drain the rested dough, put it in a tart mold, and let it rest in the refrigerator for about 10 minutes.
②When the tart dough has cooled slightly, spread the cheese filling and bake in a preheated oven for 40 to 45 minutes.
③ After baking, let it cool down.
★While it is cooling, make the sour cream to prepare the Shine Muscat.
④ Cream the sour cream that has been returned to room temperature.
⑤ Add granulated sugar to fresh cream and beat well.
⑥Mix the sour cream into the whipped cream, put half in a piping bag, and put the other half in a bowl in the refrigerator.
⑦When the tart dough has cooled, put the sour cream on top of the tart, decorate with the cream in a pastry bag, and chill in the refrigerator.
⑧Cut the Shine Muscat in half for decoration and dip it in the glossy finish (*Nappage for topping).
⑨Decorate the cream-topped tart dough from ⑦ and it’s done.
This time, I also used blueberries for decoration.
Feel free to experiment with different decorations!
Arrange on a plate and enjoy!
* Napage for hanging is ⇒ It is commercially available under the name of Royal Miroir Noutre.
It’s softer than regular napage, so it’s easy to apply with a brush or wrap around fruit.
If you don’t have a glaze, you can use honey or apricot jam diluted with water, or use gelatin instead.
We also sell powders that can be used to make napage at home, so it’s fun to try various things.
This time, I baked the tart dough and baked cheese filling together to shorten the baking time.
For a better result, bake the tart dough first, then add the baked cheesecake filling and bake.
①Add tart stones to the tart dough and bake at 180℃ for 15 minutes.
② Bake at 180℃ for 10 minutes, except for the tart stone.
③ After cooling down, add the filling and bake for about 35 minutes.
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