【ASMR】Shine Muscat Tart ｜MoriRicca Dessert Recipes

I made a tart using seasonal Shine Muscat ♪
I combined it with almond cream and custard cream.
When you apply Napage, it gives a glossy and beautiful finish, which is very beautiful.
#Tart #Shine Muscat #ASMR
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The directions it is easy to understand write on the bottom of this page, so let's try making it while watching the video (*^^*)
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■ Ingredients(Tart mold with a diameter of 18 cm)
Tart dough
60g Unsalted butter
30g Powdered sugar
80g Soft flour
20g Almond powder
12g Whole egg
A pinch of salt
Almond cream
40g Unsalted butter
40g Sugar
1 egg (40g)
40g Almond powder
Vanilla essence appropriate amount
Custard cream
2 Egg yolks
40g Sugar
12g Corn starch
150ml Milk
Vanilla bean paste suitable amount
50ml Heavy cream
Shine Muscat 1 bunch
■ Directions
Making tart dough
1. Put butter softened at room temperature and salt in a bowl ,and knead until soft with a rubber spatula.
2. Add powdered sugar in 2 portions and mix to mix.
3. Add beaten egg and mix with a rubber spatula.
4. Sift flour and almond powder and mix.
5. Press it occasionally to put it together.
6. Wrap in plastic wrap and cool in the refrigerator for at least 1 hour.
7. Stretch the tart cloth larger than the mold and lay it on the mold.
8. Open the air holes with a fork and cool in the refrigerator for 30 minutes.
Make custard cream
1. Put milk in a small pan and heat until just before boiling.
2. Put egg yolk and sugar in a bowl and whisk with whisk until it becomes whitish.
3. Sift and add cornstarch and mix until familiar.
4. Add warm milk and gently mix with a whisk to eliminate lumps.
5. Strain into a small pan and return.
6. Over low heat to medium heat and continue mixing with a rubber spatula. Continue mixing until the cream is shiny and fluffy.
7. Transfer to a vat or bowl and quench with ice water.
8. Cover with plastic wrap and chill in the refrigerator.
Make almond cream
1. Put softened butter in a bowl and knead with a rubber spatula.
2. Add sugar in several portions and mix with a whisk until soft.
3. Add beaten egg little by little and mix well until it becomes glossy.
4. Add the vanilla extract and mix.
5. Sift in the almond powder, mix with a rubber spatula, and mix until glossy.
6. Spread the almond cream evenly on the tart mold.
7. Bake for 40 minutes in an oven preheated to 180°C.
8. Once baked, cool in the mold.
Finish
1. Knead the custard cream with a rubber spatula until soft.
2. Add sugar to the fresh cream and whisk until the corners stand.
3. Mix custard cream and fresh cream with a rubber spatula.
4. Remove the tarts from the mold and spread with custard cream.
5. Radially decorate the muscat cut in half vertically and apply Napage with a brush to complete ♪