How to make Baked Cheesecake Chocolate Tart

How to make Baked Cheesecake Chocolate Tart

Hi everyone, Cacao〜∴∵ゞ(´ω`*)♪ This time, I make a simple and small size baked cheesecake tart. First, I make a tart dough. Separate the powder and sift it twice. 2nd time. Sift flour alone. Almond powder and flour. A little more! 2 grams more. -( ￣O￣)ノ Warm up for several seconds with microwave and soften. Please do stop once after doing 5 ~ 7 seconds at 500 W. Mix chocolate into the dough. This is also OK by melting with microwave. Let’s mix chocolate several times and mix each time. Mix butter and chocolate. Put all the almond powder and mix. Please put in about 1/3 of flour. Beat the egg and measure it. Beat it well. Well, it is cold. Eggs should be at the same temperature as the powder to prevent separation. Stop in a few seconds. ( ツ °°)ツ OK! You should not warm the eggs too much. Because it becomes like this… What’s! ∑（ﾟﾛﾟ; Do not warm up too much. Well, the egg temperature has become almost the same as the powder. Measure and mix. Little by little… Put the remaining soft flour and mix well. Soft, easy to crumble, and difficult to mold, but it will be a crispy tart like sablé. Wrap in a clingfilm and lay it in a refrigerator for 8 hours or more. Good night〜 (´～`)Zzz･･･ Good Morning~~~ヾ(＾∇＾) Squeeze a little… Because this dough fails even if it is powdered, I use a cooking sheet. Place an acrylic ruler with a thickness of 3mm on each side and extend dough. Cool it again and harden it. Bake the tart with a mesh-shaped baking sheet. Put the butter over the 70mm tart ring. This dough is hard to handle and cannot be molded well, unless it is cooled and hardened at every step. Die-cutting it, chilling it again and solidify. After picking up with a fork, set a tart stone. Please fonçage this tart. Well done♪ Please scrape off the protruding part. Tart is OK(・∀・) Also warm the cream cheese with microwave, soften it and knead it. Sift the powder and add. Beat egg well and put it little by little. You can put fresh cream at once. Please add lemon juice and mix well with a whipper. As cheese seemed to leak through the tart hole, I reinforced it by painting egg yolk only on the bottom side. It is not necessary to apply egg yolk. Pour cheese dough when the tart dried. Some are broken. Σ(￣ロ￣lll) Maybe due to the amount of eggs… Cool it and complete it in the refrigerator for about 1 day. (^ – ^ *) Completion!! So,,, Adding cacao, sprinkle ∴∵ゞ(´ω`*) Sprinkle, sprinkle, sprinkle, sprinkle, sprinkle, sprinkle, sprinkle, sprinkle, ∴∵ゞ(´ω`*) Sprinkle, ∴∵ゞ(´ω`*) “Umai (Yammy)” Nice cacao! Let’s give it a try♪ The tart is crispy as fragrant, and the dough with chocolate and cheese are very tasty! This kind of sweets are not sold anywhere. And since I like chocolate,I was hoping to eat a cheese tart like this. So yummy! Thank you for the meal! (*´□｀)ﾉ Almost all tarts of cheese tarts like this type and size sold in Japan are soft. I think that making tart soft is to make it delicious, but I made this hard tart to try the other way around. It is about 400 yen per piece, but it is cracked. Cracking can not be avoided. There are various soft tarts at convenience stores. Those are also delicious, of course.( ´∀｀) Please subscribe to the channel, turn on notification, and like this video!

Cacao! ∴∵ゞ(´ω`*) ♪
This time, I made a fragrant baked cheesecake tart.
Most of the small cheese tarts on the market have a soft dough, but I tried to make hard and crisp tart dough this time.
The result was super delicious.

*5:20 “fonçage” has no meaning of baking. It means setting to tart mold.

Cracking of cheese dough may be solved by decreasing the amount of eggs or changing the tart size.

Do not worry about the fact that English and French are mixed in the product name because it is also common in commercial products.

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[Material / 4 pieces]
■Tart sablé chocolate
A – Almond powder: 8g
A – Powdered sugar: 25g
A – salt: 1g
Light flour: 60g
Fermented butter: 30g
Black chocolate: 18g
Egg: 20g
Butter for mold: appropriate amount

1. Sift “A” twice
2. Sift Light flour
3. Soften the butter and mix it with the melted black chocolate
4. When it’s mixed, add “1” and mix
5. Put 1/3 of flour
6. Put eggs in several times
7. When eggs are finished, add the remaining light flour and mix
8. Rest in the refrigerator overnight
9. Apply butter to the mold
10. Place the dough in a mold, pickle it, put tart stone and bake at 180° for 15 minutes
11. Apply egg yolk to the tart after baking the dough. Close the hole where the pique opened. When egg yolk dries, put cheese dough
12. Bake at 170° for 30 minutes

■Cheese filling
Cream cheese: 100g
B – Granulated sugar: 35g
B – Light flour: 10g
Eggs: 1 piece
Whipping cream: 100ml
Lemon juice: 5ml

1. Soften cream cheese by using a microwave
2. Shift “B”
3. Let eggs at room temperature and mix it, then add it
4. Add cream and mix
5. Complete with lemon juice mixed
6. Pour it into the tart