Montblanc tart recipe

Montblanc tart recipe
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■Tart
60g…butter
40g…Powder sugar
20g…egg yolk
20g…Almond powder
120g…Flour
① Soften the butter that has been returned to room temperature and add powdered sugar.
② Add egg yolk and mix.
③ Combine the cake flour by sieving it.
④ When the whole is put together, wrap it and let it rest in the refrigerator for half a day.
* Gluten is generated when the powder is mixed for the purpose of letting it lie down, so it is to cool it and calm the gluten. Let's make it a crispy tart dough.
⑤ Wrap or beat with strong flour, stretch to a thickness of 3 mm, and fit into the mold.
Don't forget the picket!
⑥ Let it rest in the refrigerator for 30 minutes to 1 hour before baking.
* If you bake it as it is, the shape of the tart will collapse, so it is an important task.
⑦ Bake in an oven preheated to 170 ℃.
■ Financier
60g…Egg white
20g…Granulated sugar
18g…Flour
30g…Almond powder
25g…Chestnut cream
30g…butter
① Combine the egg whites with granulated sugar.
No need to whisk.
② Add granulated sugar to egg white and add flour and almond poodle.
③ Add the drawn butter to the above.
④ Pour into a mold and bake in an oven at 170 ° C for 15 minutes.
■chestnut cream
200g…chestnut paste
100g…Chestnut cream
50ml…heavy cream
10ml…rum
① Put malon paste in a bowl and add rum.
② Add fresh cream to the chestnut paste little by little to adjust the hardness.
■ Finish
① Place the meringue cookies on the cut financier.
② Make creme chantilly with 100ml of heavy cream and 10g of granulated sugar.
③ Spread creme shanty around meringue.
④ Move and squeeze the chestnut cream alternately to hang the thread.
⑤ If you decorate with your favorite such as Marongrasse, it is completed.
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