Shine Muscat Ruby Ganache Tart

Cacao! ∴∵ゞ(´ω`*) ♪
This time, it is a dessert using Shine Muscat and ruby chocolate
This ganache is left in the refrigerator for a week or so, it becomes hard, and the hardness changes depending on the temperature.

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[Tart dough/Ingedients]
Approximately 12pcs in the case of 10cm in diameter and 3mm in thickness
A – Cake flour:200g
A – Almond powder:30g
Unsalted butter:100g
Powdered sugar:70g
Egg yolk:L2pcs

1. Sift the flour and almond powder(A)
2.Knead soft butter in a bowl and mix with powdered sugar
3. Add egg yolk in 2 and mix well
4. Put the sifted A in 3 and mix well.
5.Wrap it and let it sleep for about 3 hours
6.Apply butter to mold and cool in the refrigerator
7.Spread the wrap, dust (bread flour) and stretch with a rolling pin
8. Use a wrap to stretch the dough
9. Dock the dough with a fork
10. Let it sleep in the refrigerator for 1 hour
11. Preheat to 180 ° C oven
12. Put the tart stone on the cooking sheet
13. Bake for 15 minutes at 180 ° C, remove stones and bake around 5-10 minutes

■Ruby ganache(raw chocolate)
Ruby chocolate RB1:150g
B – Raspberry puree:40g
B – Heavy cream:30g
B – Mizuame:10g
B – Citric acid:0.2g

1. Chop the ruby chocolate
2. Combine B and boil (In the video, the citric acid scene is missing)
3. Put the chopped chocolate in 2 and emulsify
4. Squeeze the finished ganache into a tart

■Silicone Spatula

■Small Trivet(for Gas Stoves)

■DeLonghi Convection oven EOB2071J-5W

■Black Nitrile Gloves

■Ruby Chocolate 100g

■Ruby Chocolate 1.5kg

■Silicone Whisk TOMIZ

■Cassette portable stove
Iwatani MIYABI 3.5kW CB-WA-35

■Acrylic Ruler 3mm 2pcs set

■Acrylic Ruler 5mm 2pcs set

■Copper pan 10cm


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