りんごのシブースト・タルトの作り方【お菓子作り レシピ】

An authentic apple tart with the aroma of apples, made using Calvados apple brandy. It's quite a labor-intensive process, but the result is delicious. ◆Subscribe to the channel here↓    / @taroricafe   —————————————————————————————————————————————————————————————————————————————————————— Recipe for an 18cm tart ring mold. 【Ingredients】 (Tart Crust) All-purpose flour: 100g Powdered sugar: 10g Unsalted butter: 50g Whole egg: 20g Milk: 10g Salt: a pinch (Sautéed Apples) Apple: 1 Granulated sugar: 50g Boiling water: 20ml (Appareille Batter) Whole egg: 1 Granulated sugar: 30g Heavy cream: 120ml Calvados: 20ml (Brandy is also acceptable) (Chiboust Cream) 〇 Custard Egg yolks: 2 Granulated sugar: 30g Cake flour: 10g Gelatin: 5g Calvados: 15ml (Brandy is also acceptable) ○ Italian Meringue Egg whites: 2 (For easier whipping, add a suitable amount of granulated sugar separately before beating) ・Syrup (Boil down to 118°C) Water: 35ml Granulated sugar: 120g