Cacao! ∴∵ゞ(´ω`*) ♪
This time we will be making a fluffy soft berry gelatin cheesecake tart.

The fragrant cheese tart is made from a mousse-like cheese dough with a combination of the freshness of blackberries and blueberries and the smoothness of white chocolate.

Raw blackberry purchase location（Variability due to seasonal sales conditions）
Omotesando「KINOKUNIYA INTERNATIONAL」
https://www.super-kinokuniya.jp/store...

About the scene in the cacao notes
Avoid using wood cutting boards as much as possible, as fine wood debris will enter.

Thank you for translating the captions and video descriptions.

Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/
niconico : http://www.nicovideo.jp/user/1044719
cookpad : https://cookpad.com/kitchen/1890523


[Ingredients]
■ Tart Base（99×247×23mm x 1pc）
Unsalted butter：50g
Granulated sugar：30g
Whole egg：30g
A - Flour：90g
A - Cocoa powder：12g
[Tart pans]
Tiger Crown Black Sepato Tart Square 5099
https://amzn.to/2E0hMxd


1. Knead butter softly
2. Add granulated sugar and mix
3. Melt 2 whole eggs and add in
4. Sift A to 3 and mix
5. Place the dough in the refrigerator overnight
6. Spread unsalted butter to the mold, stretch out the dough and set in the mold
7. After setting out and docking the dough, let the dough rise again
8. Preheat at 180 °C. Put tart stone on for 15 minutes, remove the stone and cook for 12 minutes.



[Berry and white chocolate gelatin cheese dough]（2 tarts）
A - Cream cheese：150g
A - Granulated sugar：50g（30〜50g adjustable）
B - Blackberries：80g
B - Blueberries：80g
B - Plain yogurt：100g
C - Powdered gelatin：5g
C - Water：30ml
D - White chocolate：50g
D - Fresh Cream：100ml


1. Warm the cream cheese in the microwave, kneaded separately, and mixed with granulated sugar (A)
2. Put the gelatin in water
3. Put B in a mixer and mix with A
4. Chop the white chocolate
5. Warm the fresh cream and combine it with chocolate
6. Cool 5 and whip it over the ice to make it a little thicker.
7. Mix 6 into A
8. Warm the gelatin and remelt it into 7 and mix well
9. Pour into tart pan and chill in refrigerator for 3 hours


■Tiger Crown Black Sepato Tart Square 5099
https://amzn.to/2E0hMxd

■Sun Craft Silicone Slim Spatula
https://amzn.to/2X1EIru

■Tohi Ceramics TSG-100a Small Trivet for Gas Stoves
https://amzn.to/2BQokNU

■Microwave oven
Panasonic NE-BS801（discontinued）

■DeLonghi Pan Gourmet Bakery Oven EOB2071J-5W
https://amzn.to/2GdAhm4

■Black Gloves Lee Bull
https://amzn.to/2TspE0z

■Valrhona White chocolate
http://amzn.to/2myL2Cn

■TOMIZ Silicone Whisking Cream
https://amzn.to/2DlhfIU

■Scoop spoon
http://amzn.to/2wONkUL

■Cassette stove
Iwatani MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY

■Acrylic Ruler 5mm thick 2 Pairs
https://amzn.to/2Fs3dEZ

■Copper putipan 10cm
https://amzn.to/2CmhQGv

■YAMAMOTO Multi-Speed Mixer YE-MM41W
https://amzn.to/2ChUBgX

■Kitchen Cutters
Toribe Seisakusho KS-203 Kitchen Cutters
http://amzn.to/2gqjBvJ