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Cacao ! ∴∵ゞ(´ω`*) ♪ This time, sweet and sour raspberries are shimmering in this tart cake. In the center is walnut almond cream with crunchy nuts and moist sponge, making it a very tasty sweet. I made a chocolatey tart arrangement based on the look of a cake from the sweet store "And MERCI". 0:00 Digest 0:19 Tart Chocolat 3:35 Almond Cream 4:48 Raspberry Sauce 7:00 Raspberry glaze (glace raspberries) 9:23 Finished Raspberry and Walnut Tart 10:56 Cacao notes ("And MERCI" 's cake I used as a reference) [Book] Chocolate Cacao recipe book on sale now! This is a book about chocolate sweets. Chocolate Sweets BOOK https://amzn.to/2t4l6Wo [SNS ] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ Ingredients and recipe [Tart (20cm tart mold) Unsalted butter: 75g Powdered sugar: 48g Whole egg: 36g A - flour: 125g A - Cocoa powder: 16g [Directions]. Cream the butter and mix in the powdered sugar. Beat the whole egg. Add the beaten eggs into the batter in a few additions. Pour the beaten egg mixture into the batter. 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, poke holes in it with a fork, and let it rest in the refrigerator. [Raspberry purée (in tart) Raspberries: 50 g Raspberry puree: 20g Granulated sugar: 15g [Almond cream] Unsalted butter: 80g Powdered sugar: 80g Whole egg: 80g Almond powder: 80g Roasted walnuts: 60g [Directions] 1. Knead the butter and mix in the powdered sugar. Measure out the beaten whole eggs and divide into 3 portions. Divide the almond powder into portions and add the walnuts. Spread a thin layer on the tart. Spread the raspberry puree. Pour the almond cream over the puree, fill with walnuts and level the surface. Preheat the oven to 180°C, then lower the temperature to 170°C and bake for 40-45 minutes. [Syrup] Water: 50ml Sugar: 50g [Raspberry glaze] A - Frozen raspberries: 80g A - Raspberry puree: 100g A - Granulated sugar: 120g B - Powdered gelatin: 5g B - Water: 25g [Raspberry jam / recipe] 1. Add water to the gelatin powder and let it soften (B). 2. Put the ingredients in A in a saucepan and cook over heat while mashing. Transfer to a bowl and let cool to around 55℃. 4. Heat the softened gelatin slightly in a microwave oven to dissolve it. Do not make it above 60°C at this time. Once all the ingredients are mixed, spread evenly over the top of the tart and chill in the refrigerator until firm. Place a round plate in the center of the tart and sprinkle the surrounding area with unmelted powdered sugar. Silicone spatula https://amzn.to/2X1EIru A small pestle (placed on the gas stove) https://amzn.to/2BQokNU Delonghi convection oven EOB2071J-5W https://amzn.to/2GdAhm4 Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB 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 The above links are using associate links. All text, images, and other content in this channel may not be used or reproduced without permission. The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers. It is a work of art for personal viewing and enjoyment. It is an art video work. Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products. If you do, you will be in violation of YouTube fair use and will be subject to some sort of disciplinary action. #raspberry #tart #chocolateCacao

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