☆Tarte・à・L'hollandaise☆
★ The Netherlands style tart ★

★Material (The tart of 21cm one type)★

★material of tart pastry（Pâte・sucrée）★

・flour … 125g　・butter … 70g　・powdered sugar … 50g　・all eggs … 1 piece　・salt … A little

★material of the Netherlands style cream（Crème・O'hollandaise）★

・orange … 2 pieces　・butter … 160g　・fruit juice of lemon … 30cc　・all eggs … 4 pieces　・sugar … 50g

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

+++++★ How to make ★+++++

++ The tart pastry is made ++

1. The hollow is made at the center of flour. Butter and sugar are taken in the hollow.

2. Butter and the sugar of procedure {1} are mixed.
(Because butter melts easily, it might be good to cool the hand by using the marble etc.)

3. The egg is put in procedure {2} and it mixes it.

4. If the egg mixes, flour is mixed little by little.

5. When the whole mixes, it mixes it by the feeling pressed against the counter.　To lose the grain of flour completely, it mixes it.

6. The tart pastry of procedure {5} is encompassed, and it cools it with the refrigerator for about four hours.

7. The tart pastry of procedure {6} is extended to the thickness of 3mm. It covers the container of the tart.

8. The tart pastry of procedure {7} is matched to the type of the tart, and an extra tart pastry is cut out.

9. The tart pastry of procedure {8} is punctured, and it cools it with the refrigerator for about one hour.
(It might be good to puncture the bottom with a fork. )

10. The tart pastry of procedure {9} is burnt.
(The combustion color must adhere for about 30 minutes. )

++ The Netherlands style cream is made ++

1. The orange squeezes the fruit juice. The peel of an orange is ground and lowered.

2. It warms it until the fruit juice of the orange of procedure {1} and the fruit juice of the peel of an orange and sugar, butter, and the lemon are put in the pan, and butter melts.

3. Procedure {2} is put in the bowl, and warm the vessel containing sth in hot water

4. Four eggs are melted, it puts in procedure {3} little by little, and it mixes it.
(To emulsify butter and the egg like making the mayonnaise, mix it. )
(Do not become hot too much . The temperature of warm the vessel containing sth in hot water is noted. )

5. The cream of procedure {4} is put in the pan and it puts it on the fire. It heats it until boiling while mixing it.
(It is noted that it heats while always mixing it, and the egg doesn't coagulate. )

++ finish ++

1. The cream of the orange is put in the tart pastry.

2. The tart of procedure {1} is burnt at the temperature of 180℃.
(It burns for about 15 minutes. It burns too much, and combustion shortage is noted. )

3. When the tart of procedure {2} gets cold at the normal temperature, the apricot jam is spread to the surface.