抹茶の生チョコいちごタルト
Serves 1
Directions
- 1Soak the strawberries in water, wash them, and drain.
- 2Crush 11 choice biscuits.
- 3Chop with Fukuman Mizushi.
- 4Combine with 40g melted butter.
- 5Pour into a 16cm mold and level.
- 6Line with strawberries and chill in the refrigerator.
- 7Chop 3 pieces (135g) of Ghana White chocolate.
- 8Dissolve 5g of gelatin in 2 tablespoons of water.
- 9Add 1 tablespoon matcha powder to 100cc milk.
- 10Add another 100cc of milk.
- 11Add the chopped white chocolate and gelatin and mix to dissolve.
- 12Whip 200cc of fresh cream.
- 13Add the chilled matcha mixture to the whipped cream and mix.
- 14Pour the mixture into the chilled strawberry tart.
- 15Remove the air and chill in the refrigerator.
- 16Remove from the mold.
- 17Sprinkle with matcha.
- 18Cut into 4 pieces.
- 19Place on a plate and enjoy.
Ingredients
- パック いちご
- 25 粒 いちご
- 135 g ホワイトチョコ
- 200 cc 牛乳
- 200 cc 生クリーム
- 20 g グラニュー糖
- 2 大さじ 水
- 5 g 粉ゼラチン
- 20 g 抹茶パウダー
- 1 箱 チョイス
- 40 g 無塩バター
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