米粉で作るミルクティー・ベイクドチーズタルトの作り方：グルテンフリー｜HidaMari Cooking

Hello ☺Thank you for watching my video. Today's recipe is for a cheese tart with a rich aroma of tea. The tart dough with tea is baked once and then further baked with the cheesecake so that it is crispy and fragrant. The cheesecake has the aroma of tea transferred to the heavy cream, so when you put it in your mouth, you can smell the aroma of tea and it is delicious. ▷Ingredients (Φ15cm): ■Earl grey tea tart dough 100 g unsalted butter 60 g powdered sugar Pinch of salt 4 g earl grey tea leaves 1 egg yolk + egg white = 30 g 160 g rice flour 25 g ground almonds ■Earl grey tea cheesecake 100 ml heavy cream 6 g earl grey tea leaves 20g sugar 200g cream cheese 35g sugar 10 g rice flour 1 whole egg ■Earl grey tea cream 100 ml heavy cream 10 g sugar 1 g earl grey tea leaves ▷How to make: 1. Make the tea tart dough. Add the powdered sugar, salt, and tea leaves to the unsalted butter at room temperature and mix well. 2. Add the beaten egg white to 1 egg yolk and measure out 30 g. Add to ① and mix (cover the remaining egg white with plastic wrap and store in the refrigerator). 3. Sift in the rice flour and ground almonds and mix until powdery. Divide the tart dough into two and roll out to 30cm x 16cm and Φ20cm with a thickness of 4mm. Chill in the refrigerator for 30 minutes. 4. Place the chilled tart dough into a Φ15cm x 4.5cm high mold, cover with plastic wrap, and refrigerate for 30 minutes. 5. Line the inside of the tart with a cooking sheet, place a tart stone on top, and bake in a preheated oven at 180℃ for 15 to 20 minutes. Remove the tart stone and cooking sheet, brush the inside of the tart with a thin layer of egg white, and bake for another 5 minutes to dry out the egg white. (This will prevent the cheesecake from leaking through the cracks in the tart crust after baking with the cheesecake filling later.) 6. unmold the baked tart and let cool. (It is best to wash the molds to make it easier to remove them later). 7. Make the cheesecake. Add 20 g of sugar and tea leaves to heavy cream and heat over low heat until it comes to a boil. (The amount of heavy cream is small and easily burnt, so heat while stirring. 8.) 8. Once the heavy cream comes to a boil, remove from heat and allow to cool naturally. 9. Add 35g of sugar, rice flour, and whole eggs to the cream cheese mixture at room temperature, mixing well after each addition. 10. Add heavy cream (⑨) and strain the cheesecake to remove large tea leaves. Pour the batter into the tart crust of (6) and bake in a preheated oven at 150℃ for 40-45 minutes. 11. When the cheesecake is done baking, remove from heat and refrigerate overnight. (The tart dough with tea leaves is fragile, so do not force it out of the mold.) Beat all the ingredients for the tea cream in a bowl with ice water. Pour the cream into a piping bag fitted with a mouthpiece, and squeeze the cream over the cooled cheesecake.