Merry Cacao Mass ! ∴∵ゞ(´ω`*) ♪
This time it's a tart cake with the perfect Christmas colors.
Make it shiny with your favorite strawberries and eat it !

0:00 Introduction
0:19 Namelaka cream with vanilla and white chocolate
2:25 Sucrée tart dough
5:22 Almond cream dough
6:52 Ambivage (Kirschwasser syrup)
7:26 Cut strawberries and place on cake
9:00 Finish
9:35 Tasting
10:23 Cacao notes (Napage failures and changes made along the way)

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[vanilla, white chocolate, cream]
Gelatin board : 1.7g
Fresh cream 36% : 160g
White chocolate: 40g
Granulated sugar: 10g
Vanilla pod: 1/2 pod
Soak the gelatin plate in cold water for 20 minutes.
Melt the white chocolate.
Add the vanilla to the cream and bring to a boil.
When the cream reaches 60°C, add the gelatin and dissolve thoroughly.
5. Put the mixture into a colander and melt it with the white chocolate.
Mix with a vermic mixer, wrap tightly and refrigerate for 8 hours.
Remove from the refrigerator and whip in ice water.

[Tart]
A - Unsalted butter: 75g
A - Almond powder: 25g
A - Powdered sugar: 50g
A - Salt: 1g
A - Whole egg: 30g
Flour: 125g
1. Sift A.
2. Cream the butter and mix with a whipper.
3. Add A in several times, mixing well each time
4. Pour in the egg mixture a little at a time, dividing it into 3 to 5 portions.
5. Mix with a rubber spatula to cut the mixture, then switch to a card and mix as if weaving in the mixture.
6. Sift the flour mixture alone and add it to the dough in 2 to 3 batches.
Wrap the dough in plastic wrap and refrigerate for 8 hours while it is still a little powdery.
8. Flour the dough and roll it out (no need to knead).
Set the dough in a mold, picket it and let it rest for 1 hour.
10. Line with aluminum foil and place tart stones (aluminum is better than baking sheet)
11. Preheat oven to 170°C and bake at 160°C for 20 minutes.

[Almond cream]
Unsalted butter: 80g
Powdered sugar: 40g
Whole egg: 70g
Almond powder: 80g
Flour: 20g
Granulated sugar: 40g
Knead butter and mix in powdered sugar.
Measure the beaten whole eggs and divide into 3 portions, then add the almond powder.
Add flour and granulated sugar.
Let rise in the refrigerator for at least 3 hours.
5. Strain the mixture into a tart.
Preheat the oven to 180°C and bake for 16-18 minutes.

[Ambivage]
Mineral water: 60ml
Granulated sugar: 30g
Kirschwasser: 30ml

[Napage]
Water: 50ml
Powdered gelatin: 3g
Granulated sugar: 10g
1. Thoroughly fluff the powdered gelatin with 20g of water.
2. Mix the remaining 30g of water with granulated sugar and warm in a microwave oven to 60°C.
3. Dissolve the completely blanched powdered gelatin in the second mixture.
4. Apply the gelatin to the strawberries when the temperature is about 25℃.


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Kitchen scissors
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#Christmascake
#strawberry
#tarte
#chocolate