| Jelly & chocolate tart series |
Jiggly Watermelon Jelly Tart Cake
https://youtu.be/Kqenhaz26jo

Chocolate & Banana Jelly Tart Cake
https://youtu.be/gPfJeUMiURw

Forget-me-not Chocolate & Jelly Tart
https://youtu.be/iKz2lCz8tks

Honeycomb Honey & Lemon Jelly Tart cake
https://youtu.be/YGIhDIQoLCA

Orange tart of the sun" Orange tea jelly tart
https://youtu.be/Kmjdai9b8gk

Emerald marine Chocolate mint tart
https://youtu.be/TXXjeIF7M7I


Cacao ! ∴∵ゞ(´ω`*) ♪
This time, I made a jelly tart with the image of cherry blossoms.
The cherry ganache and cherry blossom flavored jelly were a delicious match.
It was a little brittle, but the taste was very good.
It was the easiest to eat of the jelly tart series and became a hit with everyone.

0:00 Cherry Jelly Tart
0:35 Cherry Blossom Tart
4:53 Preparing salted cherry blossoms
5:40 Cherry blossom ganache cream
7:44 Cherry Blossom Jelly
9:24 Finished
9:47 Tasting
10:45 Cacao notes (failed color of tart)

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This is a book that teaches you how to make chocolate sweets. Chocolate Sweets BOOK
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This time's special material

Cherry blossoms in salt
https://amzn.to/3rwJTdY

Monin cherry syrup 250ml
https://amzn.to/3lVl62f

Dust food color Edelweiss (white)
https://amzn.to/3w3XA7K

Dust Food Color Rose (red)
https://amzn.to/3rwHNL8

Agar
https://amzn.to/3sArfDC

Tart mold 20cm with bottom made in Japan
https://amzn.to/3lVn02T

Cherry blossom powder
https://tomiz.com/item/02133100


[Ingredients]
Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - flour: 125g
A - Cherry blossom powder: 8g
Cream the butter and mix in the powdered sugar.
Beat the whole egg to a stiff peaks.
Pour the beaten egg mixture into the batter in a few additions.
Pour the beaten A mixture into 3 in two parts. 5.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm and let it rest in the refrigerator for 30 minutes.
8. set the dough in a mold, picket it and let it rest for 30 minutes.
9. preheat the oven to 160°C and bake for 35 minutes.
10. brush the inside of the tart with egg yolk.
11. preheat and bake at 140°C for 5 minutes.

[Ruby ganache]
Ruby chocolate: 20g
White chocolate: 60g
Cherry syrup: 40g
Oil-soluble food color (white and red): appropriate amount
Cherry blossoms in salt: as needed
Cherry blossom flakes: as needed
Wash the pickled cherry blossoms in water and soak in water to remove the saltiness.
Drain the cherry blossoms on paper before using.
Chop the chocolate.
Put the syrup into the chocolate and heat it in the microwave to emulsify.
Adjust the color with oil-soluble food coloring.
Spread on the tart, sprinkle with cherry blossom flakes, and arrange cherry blossoms.
7. Chill in the refrigerator to harden.


Cherry Blossom Jelly
A - Agar: 25g
A - Sugar: 55g
A - Cherry syrup: 72g
Water: 550g
1. Combine A and mix.
2. Put the syrup and water in a saucepan. Bring to a boil and reduce the heat to medium.
Add powder and mix well. Once melted, turn off the heat and let cool.
Mix in the cherry blossoms, and when the temperature reaches around 35℃, pour the mixture into the tart and let it harden.


Tart Stone
https://amzn.to/2P5tu3i

Baking sheet with mesh / Dumar Silpan SN290210
https://amzn.to/2MrlMM6

Silicones spatula
https://amzn.to/2X1EIru

Meiji meiji white chocolate 40g x 10 pieces
https://amzn.to/2N6flwV

Delonghi convection oven EOB2071J-5W
https://amzn.to/2GdAhm4

Black rubber gloves Nitrile gloves
https://amzn.to/2TspE0z

Shinwa radiation thermometer No.73010 with laser point function
http://amzn.to/2DyRUdB

Ruby chocolate 100g
https://amzn.to/2NFwrlH

Silicon whipper TOMIZ
https://amzn.to/2DlhfIU

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

Acrylic ruler 3mm 2pcs
https://amzn.to/2xW5hTr

Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
http://amzn.to/2gqjBvJ


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#cherryblossom
#tart
#jelly
#chocolateCacao