☆Tarte・au・fromage・blans☆

★Fromage Blanc's tart★　Tart = eldest son made it.　Cheese cream = second son made it.

★ Material (tart type 1 of 22cm)）★

++　material of tart pastry 　（Pâte・sucrée）　++

・soft flour…250g　・butte…125g　・all eggs … 1 piecea　・the yolk … As many as 1 piece　・powdered sugar…100g　・salt … A littl

++　material of cheese cream　（appareil）　++

・fromage Blanc (cream cheese)…400g　・all eggs … 3 pieces　・Lemon fruit juice… 5cc　・granulated sugar … 50g+60g　・cornstarch … 40g　・raisin … 70g　・vanilla essence … Proper quantity

◆point ◆

・ It might be acceptable even if it burns with the gratin dish made of earthenware.
・You may put in the pudding cup, and burn a remaining cream cheese.
・The egg and butter are served from the refrigerator. It makes it at the same temperature as the room temperature.

◆All temperature notations are Centigrade notations of a Japanese standard.◆

++++++How to make (cooking method)++++++

++　Preparation for tart pastry and cheese cream　++

1. Fromage Blanc is encompassed with gauze. It puts in Zal, it puts in the refrigerator at night, and it dehydrates from extra moisture.

2. The butter that became it at the normal temperature is put in the bowl, and to become creamy, it mixes it. The powder sugar is put and mixed.

3. The powder sugar is put and mixed with the cream cheese of procedure {2}.

4. All eggs and yolks of the normal temperature are put and mixed with procedure {3}.
(There is a possibility of separating when a cold egg and butter are mixed. )

5. The strained flour is put in procedure {4} and it mixes it lightly.

6. If the tart pastry of procedure {5} mixes roughly, it moves it on a flat counter.　The tart pastry is mixed by the feeling pressed against the counter with the palm.
(Mix it so that the mass of flour may disappear. )
(It is noted that butter doesn't melt by the hand's getting warm. )

7. The tart pastry of procedure {6} is encompassed with the lap film.　The tart pastry is laid down with the refrigerator at night.

++　The tart pastry is burnt 　++

1. The tart pastries are extended a little more greatly than the tart type.

2. It covers the tart type with the tart pastry of procedure {1}, and the tart pastry where surroundings remain is cut out.　It suppresses by the finger so that the space may disappear between the tart pastry and the type and it molds it.　An extra surrounding tart pastry is cut out.

3. The oven paper is paved in the tart pastry of procedure {2}.　The weight is put so that the tart pastry should not swell. It burns at the temperature of 180℃.
(It might be good to use rice and the soybean for the weight. )
(It burns until the combustion color adheres. For about 30-40 minutes. )

++　Aparayu (cheese cream) is made.　++

1. The granulated sugar 50g and fromage Blanc who dehydrated are put in the bowl and it mixes it.

2. The egg is divided into the yolk and albumen. The yolk is put and mixed with procedure {1}.

3. The cornstarch is put and mixed with procedure {2}. The raisin, the vanilla essence, and the lemon fruit juice are put and mixed.

4. The albumen of procedure {2} is put in the bowl and it mixes it.　Merengue is made while putting it dividing the granulated sugar 60g into about three times in albumen.

5. 1/3 amounts of merengue of procedure {4} are put in {3} and it mixes it.

6. The merengue of the remainder is put in the whole quantity and mixed with procedure {5}.

++　finish　++

1. Aparayu is put in the burnt tart pastry.　It burns so that the combustion color may adhere at the temperature of 180℃.

It might be good to put the powder sugar on the surface.