Cacao ! ∴∵ゞ(´ω`*) ♪
This time, I'm going to make a no-bake Shine Muscat No-bake Cheese Tart!
I mixed white chocolate in no-bake cheese.
White chocolate is slightly sweet and outstandingly compatible with bitter tart.
Among the rare cheeses, it is slightly sweet with white chocolate, excellent compatibility with bitter tarts...
Shine Muscat cost 1,500 yen to 3,000 yen in one bunch

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[Tart / Chocolat]
(Large: 120mm(Diameter) x 20mm(Height) 1 piece / small: 70mm x 17mm 4 pieces)
Fermented salt-free butter: 50g
Powdered sugar: 40g
Salt: 2g
Egg yolk: 1 piece
A - Mild flour: 80g
A - Cocoa powder: 20g

1. Dough butter and soften.
2. Mix the powdered sugar in 2-3 times and mix a pinch of salt.
3. Add egg yolk and mix well.
4. Combine A and shake and mix as you cut.
5. Apply butter to the mold, set the fabric, set picket, and stone.
6. Preheat in an oven at 180° and bake for 20 minutes.


[White chocolate no-bake cheese dough]
Cream cheese: 200g
Sour Cream: 100g
Granulated sugar: 20g
Fresh cream: 200ml
White chocolate: 80g
Gelatin: 5g
Water: 30ml
Vanilla essence: About 5 drops

1. Keep cream cheese and sour cream at room temperature.
2. Leave the gelatin in the water.
3. Engrave white chocolate.
4. Dough the cheese, add the granulated sugar and mix.
5. Warm cream and combine with chocolate.
6. Cool down 5 and whip it on ice and apply a little thick.
7. Place 6 in 4 and mix, add gelatin.
8. Pour through the tart through a monkey.

When rare cheese dough is flowed into the tart, lightly consolidate with a refrigerator for about 30 minutes.
Put Shine Muscat and put it in the refrigerator for another 1 hour to solidify it firmly.