【レモンカスタードタルト】【Lemon custard tart】の作り方/パティシエが教えるお菓子作り！

This time, we'll introduce a refreshing lemon custard tart made with lemon juice. Please note that when adding lemon juice to the custard, be careful not to separate it! This recipe can be used for other purposes as well, so enjoy creating your own variations. It's best to enjoy it by the next day. ************************************************ We offer online baking classes open to people throughout Japan and overseas! Online Sweets School Saki.+ Official Website: http://saki-plus.com/ "From homemade baking to a more sophisticated baking experience" Free Email Newsletter: http://saki-plus.com/maillesson/ Instagram: https://www.instagram.com/saki.plus/?... I also serve as an advisor and recipe developer. Sub-Channel: Pastry Chef Camp! [Serious Camping Meals]    / @pattisiere-camp   *********************************************** [Table of Contents] 00:00 Opening 0:26 Recipe 0:34 Making Tart Dough 4:26 Lemon Custard 8:20 Finishing Ingredients: Makes 6 tart pans (approx. 6cm diameter) ■ Tart Dough 25g Unsalted Butter 20g Powdered Sugar 8g Almond Powder 7g Whole Eggs 50g All-Purpose Flour ■ Lemon Custard 170g Milk 30g Lemon Juice 2 Medium Egg Yolks 45g Granulated Sugar 10g All-Purpose Flour 10g Cornstarch 18g Unsalted Butter ■ Chantilly 80g 42% Heavy Cream 5g Granulated Sugar ■ Decoration Ho 15g White Chocolate Non-melting Powdered Sugar, to taste [Preparation] Dice the butter for the tart crust and chill in the refrigerator. After cutting out the crust, preheat the oven to 170°C. Sift together the flour and cornstarch for the custard crust. [Directions] ● If you don't have a food processor, please refer to this recipe. 《Basic Tart →    • 基本【タルト生地・敷き込み型】【basic tart】/パティシエが教えるお菓子作り！  》 1. Make the tart crust. Place the flour, powdered sugar, and almond flour in a food processor. Shake the container to combine the flours, as the amount is small. Add the butter and blend until it resembles powdered cheese. *You don't need to sift the powdered sugar, flour, or almond flour. Use well-chilled butter. 2. Add the whole eggs and blend until the dough comes together. ③ Lightly knead the dough on a Silpat. Once the dough is even, cover with plastic wrap and roll out to a thickness of 3mm with a rolling pin. Let it rest in the refrigerator for 30 minutes. ④ Peel the dough from the Silpat and cut out an 8cm chrysanthemum shape. Lightly roll out dough pieces #2 and #3, let them cool, then cut them out in the same way. *Stretching the dough to the width of the cutter will result in less dough remaining. ⑤ Turn the Silpat over and place the cut-out dough in the center of the mold. *If the dough is not placed in the center, the height of the sides will be uneven after baking. ⑥ Bake at 170°C for 20 minutes. Once baked, remove from the baking sheet and let cool. ⑦ Make the custard. Place the milk and 1/4 of the granulated sugar in a saucepan, mix well, and bring to a boil. ⑧ Add the remaining granulated sugar to the egg yolks and beat until pale. Add the sifted flour and cornstarch and mix, then gradually add the boiling milk and mix. 9. Strain the mixture back into a saucepan and simmer over medium-high heat. Once boiling, it will thicken (it will become very sticky), at which point add the lemon juice and continue heating. 10. After continuing to heat for a while, it will lose its elasticity and become softer. At this point, remove from the heat, add the butter, spread it on a tray, cover with plastic wrap, and immediately cool in an ice pack or ice water. 11. Brush a thin layer of white chocolate onto the cooled tart cups. 12. Once the custard has cooled, transfer it to a bowl and first use a rubber spatula to fluff it up. Switch to a hand mixer and mix on low speed, then increase to medium speed until it is evenly smooth, then transfer to a piping bag. Pipe the mixture into 11, smoothing it evenly. Chill in the refrigerator. 13. Place the chantilly mixture in ice water and beat until it is 70% stiff. Transfer to a piping bag and pipe into 12. 14. Finally, sprinkle with non-melting powdered sugar and garnish with herbs or silver leaf to finish. [Ingredients] Tart tin approximately 6 cm in diameter, for 6 tarts ■Tart Dough 25g unsalted butter 20g icing sugar 8g almond powder 7g egg 50g cake flour ■Lemon custard 170g milk 30g lemon juice 2 medium-sized egg yolks 45g sugar 10g cake flour 10g cornstarch 18g unsalted butter ■Chantilly 80g heavy cream 5g sugar ■Decoration 15g white chocolate A dash of powdered sugar (not melted) ≪Tools and Ingredients Used≫ ■cotta Silform Tart Pan (8-piece tart pan) by Chef Koichi Izumi →https://amzn.to/3jQ4LLI ■Sharp 31L Convection Oven, 2 Tiers, White RE-SS10-XW →https://amzn.to/3iJzDO9 ■HARIO (Hario) One-Spout Bowl, Heat-Resistant Glass, Made in Japan, KB-1318, Set of 3 →https://amzn.to/3BxFf5M ■PYREX Bowl 2.5L →https://amzn.to/3BBDLYb ■iwaki (Iwaki) Heat-Resistant Glass Microwave Cover, Basic, for 1.5L Bowls →https://amzn.to/2W6t2EQ ■dretec (Dre...