Grape Tart (with a face) ぶどうタルト(顔つき)

Grape Tart (with a face) ぶどうタルト(顔つき)

1.無塩バター 50gを柔らかくする。
2.グラニュー糖(上白糖でも)30g、塩 ひとつまみを入れ混ぜる。
3.卵黄 1個分を入れ混ぜる。
4.薄力粉 100g、アーモンドパウダー 20gをふるい入れさっくりと混ぜる。

10.クリームチーズ 50gを柔らかくする。
11.砂糖 20g、お好みの洋酒 10gを順に入れ、混ぜる。
12.生クリーム 120gを少しずつ加えながら混ぜる。

We baked a simple, flat tart topped with cream and fruits. The cream really has the right chemistry with the fruits, giving it a refreshing flavor.The leftover dough tastes good baked as is, so please use it as you like, such as by using it to create some finishing touches.


Making the tart dough.

1. Soften 50 grams of unsalted butter.
2. Mix a pinch of salt with 30 grams of granulated sugar (you may also use powdered sugar).
3. Mix in 1 egg yolk.
4. Strain 100 grams of wheat flour of low viscosity and twenty grams of almond powder through a sieve, and then lightly stir the mixture.
5. Wrap the mixture in a plastic wrap and refrigerate it for more than 1 hour.
6. Pull out clumps with a circumference of 18 centimeters, and spread them evenly with a thickness of 5 millimeters.
7. Around 8 minutes later, make holes in them using a fork (pique it).
8. Preheat the oven to 180 degrees, and bake for 20 minutes.
9. Let it cool down.

We tried using the leftover dough to make decorative faces for the top of the tart. You can bake it for as long as the tart, which is 20 minutes at 180 degrees. With a pastry pricker, the rising of the dough is not held in check, so please place and bake the dough on a baking tray or something similar.

Making the cream cheese frosting.

10. Soften 50 grams of cream cheese.
11. Pour 20 grams of sugar, followed by 10 grams of your Western liquor of choice, onto the cream cheese, and then stir.
12. While stirring, add 120 grams of fresh cream, a little at a time.
13. Whip until the mixture slightly hardens.
14. Place 13 on top of 9.
15. Decorate with fruits.
16. Consume the tart after letting it cool down sufficiently.

#grape #tart #recipe