so i made this the other day and it was so so good🤤. For all those that's not used to making pastries, i suggest you guys get a measuring scale instead of using cups bc all of these measurements has to be precise otherwise your dough especially can turn out squishy looking. Make sure your dough is properly cooled before transferring to a pan. I recommend chilling in the freezer for about half an hour before transferring to the fridge. Or you can just chill it in the fridge for 2-3 hours. I did mine on a hot day and every time my dough went to room temperature, it would always fall off. Also, if you guys don't have sheet gelatin, normal gelatin is fine. Happy baking!💕💕
Your videos helps me with my anxiety. It’s like im in a trance and it always leaves me with a sense of peace.. and an urge to bake 😊 sending light and love from Texas! 💕💝
I’ve made this type of chocolate tart before but the tart was in chocolate flavour instead of plain butter, the whole tart had a rich chocolate taste I loved it ❤️
This is literally the first time I have seen someone weighing the amount of egg that goes in the recipe! xD Thank you for the subtitles and the clear instructions!
100г несолёного сливочного масла комнатной температуры+ 60г сахарной пудры и щепотку соли перемешать. Добавить 30г яичного меланжа (перемешанного яйца), перемешать. Добавить 60г муки для выпечки и 20г молотого миндаля, перемешать. Выложить массу на пищевую плёнку, уплотнить и раскатать между слоями плёнки слои для основания и для бортиков. Охладить в холодильнике 1 час. Формой 15см в диаметре и высотой 3 см выдавить основание, из подготовленного слоя для бортиков нарезать бортики по 3+ см, выложить в форму, обрезать по высоте. Охладить в холодильнике 30 минут. В тесто уложить бумагу, насыпать внутрь для выпекания шарики металла и выпекать в разогретой до 190 градусов духовке 15-18 минут. Достать из духовки, вытащить шарики, смазать тарт яйцом, продолжить выпекать ещё 3-5 минут. Достать тарт из формы. 150г шоколада для глазури размельчить, добавить 50г белого шоколада для глазури размельчённого. Добавить разогретых 165г жирных сливок, перемешать до полного растворения. Добавить 10 г несолёного сливочного масла, перемешать. Залить смесь в охлаждённый тарт оставляя до краёв примерно 1см. 45г гранулированного сахара+15г какао порошка+35г жирных сливок перемешать, добавить 40мл воды, перемешать, довести до кипения постоянно помешивая, снять с огня. Добавить 20г размельчённого шоколада для глазури, перемешать до растворения, добавить 2г размоченного желатина, процедить. Залить в тарт до краёв. Тарт резать горячим ножом. Приятного аппетита.
When I watch your video it reminds me of ✌️ peace. It has been a turbulent year and with this video after I watch it., I don’t explode on people or say Mean things
Traducción: 0:01 Tarta de Chocolate Abundante 12:10 Ingredientes (molde redondo de Φ15cm × 3cm)： 0:08 ■ Tarta 100g de mantequilla sin sal 0:17 60g de azúcar glass 0:27 Pizca de sal 0:27 30g de huevo 1:16 160g de harina de repostería 2:07 20g de almendras molidas 2:07 2:58 Amasar hasta un grosor de 5mm 3:32 Enfriar en el refrigerador por 1 hora 4:41 Molde de 15cm x 3cm de diámetro 5:04 Enfriar en el refrigerador por 30 minutos 5:34 Hornear en horno precalentado a 190°C por 15-18 minutos 6:02 Huevo batido 6:25 Hornear en horno precalentado a 190°C por 3-5 minutos 6:38 Deje que enfríe 6:46 ■ Ganache de chocolate 150g de chocolate de cobertura dulce 6:53 50g de chocolate de cobertura blanco 7:08 165ml de crema de leche/nata/crema espesa 7:31 10g de mantequilla sin sal 8:30 8:55 Refrigerar durante la noche 9:03 ■ Glacage de Chocolate 2g de gelatina en hoja 9:03 45g de azúcar granulada 9:12 15g de cocoa en polvo 9:12 35ml de crema de leche/nata/crema espesa 9:33 40ml de agua 9:56 20g de chocolate de cobertura dulce 10:45 11:41 Enfriar en el refrigerador por 1 hora 11:48 Agua caliente
Thank you so much to you and your husband for creating these videos! Truly love watching them all, so much that I want to get into the kitchen. Can you or anyone answer the following question: Am I allowed to leave the almond powder out of the base mixture? So that a friend can eat who suffers from nut allergies. Or can I replace the almond powder with something else? Thank you, Regards, Rahul.
She uses almond powder a lot in her videos, and I'm almost certain you can switch it out with something else or remove it completely (and replace it with just normal flour) as it's just her personal tastes.
@@PoptartParasol Thank you for your reply. I'm going to take the almond powder out, purely because of the nut allergy issue. Yes almond powder she does use a lot I personally think for the texture it gives. Thank you once again.
so i made this the other day and it was so so good🤤. For all those that's not used to making pastries, i suggest you guys get a measuring scale instead of using cups bc all of these measurements has to be precise otherwise your dough especially can turn out squishy looking. Make sure your dough is properly cooled before transferring to a pan. I recommend chilling in the freezer for about half an hour before transferring to the fridge. Or you can just chill it in the fridge for 2-3 hours. I did mine on a hot day and every time my dough went to room temperature, it would always fall off. Also, if you guys don't have sheet gelatin, normal gelatin is fine. Happy baking!💕💕
did u use gelatin? i don't have it, i assume if i can make this without gelatin
so I am not the only one having this dough problem, but yeah I keep it longer in the fridge
AMSGR2CN3F🍫
Your videos helps me with my anxiety. It’s like im in a trance and it always leaves me with a sense of peace.. and an urge to bake 😊 sending light and love from Texas! 💕💝
Oh, I feel really bad for you. :(
I hope you are coping with it, you can! ❤
@@okurii2928 thank u 🙏 you are so kind ❤️
Asmr and natural sounds comforts ppl
@@zainebhidoussi1498 i agree! ❤️
@@MisisH ❤❤
The way she makes is itself pure entertainment. Such a perfectionist, such neatness that you can’t help being impressed.
サムネの溶かしたチョコレートを流してるシーン好き〜！
Hi lol
I’ve made this type of chocolate tart before but the tart was in chocolate flavour instead of plain butter, the whole tart had a rich chocolate taste I loved it ❤️
Just listening to this is making my mouth water. Already imagining what it might taste like.🤤
You better make dat recipe!
This is literally the first time I have seen someone weighing the amount of egg that goes in the recipe! xD Thank you for the subtitles and the clear instructions!
余ったタルト生地や生チョコなどを普段どう処理されているのか気になります！きっと素敵なおやつに昇格しているのだろうけど…！そういったところも動画にして欲しいです！
Thank you for always put the english subtitle 😁
Watching this in ramadan while i'm fasting 😂👌
Me too 😂😂
😂
Sameee
Omg me to...and we can't prepare it because it's Ramadan,so we're just watching to starve ourselves 😂
Me too 😭
I love this chocolate tart, it's so stunning and perfection !!!!!!!!!!!!!!!!
All that chocolate goodness! I’m dying for a bite.
抹茶チョコをcottaさんで買って今日、届いたんです！抹茶チョコでチャレンジします💕
Too bad I have no idea what the hell this says 😅
All the cakes look anime💛💛
stop fetishizing a culture
scary
hidamariさんのスイーツ🍰はどれを作っても、美味しい❗️ありがとうと😊笑顔を返してもらい、とても幸せになれます♪まさに皆んなを幸せにするレシピですね🥰
チョコを刻んでる音が好きな人！
6:54
Gracias HidaMari. Have a nice weekend
Make Brigadeiros and Pão de queijo of Brazil please , I love this channel , Xoxo!!! 🙆🏻♀️❤
Eu também! ❤🇧🇷🇧🇷
duvido encontrar polvilho no japão
音 食べ物 レシピ すべてがとても美的です
2段構造はとても面白いという興味を持ったので今度してみようと思います
濃厚チョコレートタルト食べたーい💕
Watching this while I'm fasting probably gonna try this at home 😼
The end result is beautiful
美味しそうなタルト🥧❣️また是非作ってみたいです😊
Best cooking channel 999999/10
I learn something new from you. I love your all videos you are an amazing chef👍thanks for sharing this yummy chocolate tart🥧recipe.
The devil is alive and it's called Chocolate. LOL !! OMG! that looks so good.
Your asmr cooking was so nice
So look cool yes 😋
I feel like watching a slime video. It's so satisfying. 😍
oh my, that's a beautiful tart.
チョコタルト大好き！！
I love all your recipes ! Kiss from France
Love it except no chocolate nor white chocolate in a tart for me thank you so kindly for sharing ❤️ many blessings your way
100г несолёного сливочного масла комнатной температуры+ 60г сахарной пудры и щепотку соли перемешать. Добавить 30г яичного меланжа (перемешанного яйца), перемешать. Добавить 60г муки для выпечки и 20г молотого миндаля, перемешать. Выложить массу на пищевую плёнку, уплотнить и раскатать между слоями плёнки слои для основания и для бортиков. Охладить в холодильнике 1 час. Формой 15см в диаметре и высотой 3 см выдавить основание, из подготовленного слоя для бортиков нарезать бортики по 3+ см, выложить в форму, обрезать по высоте. Охладить в холодильнике 30 минут.
В тесто уложить бумагу, насыпать внутрь для выпекания шарики металла и выпекать в разогретой до 190 градусов духовке 15-18 минут. Достать из духовки, вытащить шарики, смазать тарт яйцом, продолжить выпекать ещё 3-5 минут. Достать тарт из формы.
150г шоколада для глазури размельчить, добавить 50г белого шоколада для глазури размельчённого. Добавить разогретых 165г жирных сливок, перемешать до полного растворения. Добавить 10 г несолёного сливочного масла, перемешать. Залить смесь в охлаждённый тарт оставляя до краёв примерно 1см.
45г гранулированного сахара+15г какао порошка+35г жирных сливок перемешать, добавить 40мл воды, перемешать, довести до кипения постоянно помешивая, снять с огня. Добавить 20г размельчённого шоколада для глазури, перемешать до растворения, добавить 2г размоченного желатина, процедить. Залить в тарт до краёв. Тарт резать горячим ножом.
Приятного аппетита.
But what a beautiful cake!!😋😋
濃厚で美味しそう💓早く食べたい✨ひだまりさん滅多に見られない誤変換？勝手に親近感😊
I love you& how much love you have for your craft. Please keep going forward!
Bravissimoo
This tart looks absolutely delicious!
Yesterday I tried a chocolate swiss roll from this chanel. Today I will try this!😍
It’s very delicious I’ve made it before 😋
She's cooking is very nice
It's so excited to see you cookbook!
Oh, wow! 😮💖That looks amazing, I love the thumbnail!
Mais alguém do Brasil que o RUclips recomendou esse video????
Euu kskskks
おいしいです。
When I watch your video it reminds me of ✌️ peace. It has been a turbulent year and with this video after I watch it., I don’t explode on people or say Mean things
This is so enjoying to watched and it is seems so delicious . 🧡
Beautiful and amazing 😍👍 thank you for sharing ✨🙏
Amazing! Beautifully made!
I learned a lot from you, all your recipes are perfect, thank you very much ,Love❤️From Bangladesh 🇧🇩
Thank you for the recipe, muy bueno.
Haven't made a mess yet I love it
Amo seus vídeos suas receitas maravilhosa parabéns
Wow yummy, delicious. Thank you for sharing 💖
Thank You
i really love ur cooking
this looks good and yummy chocolate tart i like it! thank you for sharing your recipe.
Very nice and yummy 👌😋
Traducción:
0:01 Tarta de Chocolate Abundante
12:10 Ingredientes (molde redondo de Φ15cm × 3cm)：
0:08 ■ Tarta
100g de mantequilla sin sal 0:17
60g de azúcar glass 0:27
Pizca de sal 0:27
30g de huevo 1:16
160g de harina de repostería 2:07
20g de almendras molidas 2:07
2:58 Amasar hasta un grosor de 5mm
3:32 Enfriar en el refrigerador por 1 hora
4:41 Molde de 15cm x 3cm de diámetro
5:04 Enfriar en el refrigerador por 30 minutos
5:34 Hornear en horno precalentado a 190°C por 15-18 minutos
6:02 Huevo batido
6:25 Hornear en horno precalentado a 190°C por 3-5 minutos
6:38 Deje que enfríe
6:46 ■ Ganache de chocolate
150g de chocolate de cobertura dulce 6:53
50g de chocolate de cobertura blanco 7:08
165ml de crema de leche/nata/crema espesa 7:31
10g de mantequilla sin sal 8:30
8:55 Refrigerar durante la noche
9:03 ■ Glacage de Chocolate
2g de gelatina en hoja 9:03
45g de azúcar granulada 9:12
15g de cocoa en polvo 9:12
35ml de crema de leche/nata/crema espesa 9:33
40ml de agua 9:56
20g de chocolate de cobertura dulce 10:45
11:41 Enfriar en el refrigerador por 1 hora
11:48 Agua caliente
Wow looks delicious😋
I adore your videos! 👏😊
yummy yummy!!
So perfekt! Thank you for sharing!
Is this our HidaMari? She would never leave egg yolks or dough behind! Is this somebody else working for this channel?
Yeah seems like ....she's not the one cooking....ive doubt that too from tbe very beginning
Majestic!! You’re amazing!❤️😘👏👏👏
wow..So nice recipe! Thanks!
this looks and has an extremely similar recipe to choclat cacaos supreme tart....
Well done for being early and seeing this comment 👍
Yo quiero que sigan porque esta pareja me encanta
when she said “rich chocolate tart”
she actually meant it
タルト生地→生チョコレート→グラサージュ•ショコラの順番に作った、濃厚なチョコレート•タルトはおいしそうですね🤤🍫🤎🥧
よさそうだ
I just bought the cook book on Amazon!
Nice sharing thanks
I hope your cookbook comes in english also and is available in english
Mmm j'aime beaucoup merci 👍
Wow your so good at cooking😍
That looks so yummy 😋
Holaaa saludos desde Paraguay me encanta tus vídeos ❤️❤️
appetizer . Very nice
Mmmm looks good 😋
👍Thank you for the recipe. Saved for the future.
i see it as a nutella cake
Hi from México that look sooooo good 🤤
It looks sooo delicious
Quiero una porción de todas tus recetas y me encanta que no hables en el vídeo y que sólo se escuche el ruido de la preparación
Hummm q delícia de receita 😋 ficou linda👏👏abç 🇧🇷🙋🏻♀️
Alguém sabe se esse chocolate que ela usa é cobertura fracionada?
Just amazing
老師您好：很喜歡老師在RUclips 的影片，如果能在台灣買到老師您的中文譯本，就太好了！
Uff cuánta satisfacción auditiva 👌,
how much listening satisfaction 👌
Look good
Chocolate cacao made the same tart before 1 year ago, but with a slight few changes 🤨.
this video is perfect
Nice and keep it up.
I LOVE YOU 🇵🇸🇯🇴🇯🇴
Yummy food
Thank you so much to you and your husband for creating these videos! Truly love watching them all, so much that I want to get into the kitchen. Can you or anyone answer the following question:
Am I allowed to leave the almond powder out of the base mixture? So that a friend can eat who suffers from nut allergies.
Or can I replace the almond powder with something else?
Thank you,
Regards,
Rahul.
She uses almond powder a lot in her videos, and I'm almost certain you can switch it out with something else or remove it completely (and replace it with just normal flour) as it's just her personal tastes.
@@PoptartParasol Thank you for your reply. I'm going to take the almond powder out, purely because of the nut allergy issue. Yes almond powder she does use a lot I personally think for the texture it gives. Thank you once again.
Chocolate Tart, what's your skincare routine?
Tart's dermatologist takes too much for him 😂😂
An online course is a good idea. You can launch an online course with videos from your new cookbook.