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Cacao ∴∵ゞ(´ω`*) ♪ This is the last video from Chocolate cacao in 2017. This time I introduce easy tart recipe. It might be a good idea to put caramelized almond dice with ganache. Looking back on this year, I narrowed down to chocolate cacao, I struggled and got a silver button. Thank you to everyone who watched my videos. Thank you to everyone who left comments on my videos. Thank you very much for this past year. I would be most grateful for your ongoing support and encouragement next year. [SNS] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ niconico : https://www.nicovideo.jp/user/1044719/video cookpad : https://cookpad.com/kitchen/1890523 ■Tart mold Silicomart half bowl SF006 for 24 pieces http://amzn.to/2CjQLG 7 【Ingredients】 (Approximately 40 pieces of 3 mm thick tart) Chocolate Tart Unsalted butter: 50 g Salt: a pinch Powdered sugar: 40 g Egg yolk: 1 piece Cake flour: 80 g Cocoa powder: 20 g 1. Soften butter, and add a pinch of salt with softened butter. 2. Divide powder sugar into three and add it. Mix it well each time. 3. Add egg yolk and mix well. 4. First, Add 1/3 of the powder and mix well with a whisk. Gather the remaining powder with a spatula. 5 Bake at 180℃ for 20 minutes ■ Ganache Whipping cream: 100 g Chocolate: 100 g Gold leaf (gold powder): As you like 1. Chop chocolate. 2. Warm whipping cream. 3. Add 2 in 1. 4. Mix and emulsify. ■Tools [Mold Silikomart 24 pieces SF006] http://amzn.to/2CjQLG7 [Set stove] Iwatani MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY [Camera : SONY α7SⅡ] http://amzn.to/2vu8EfC [Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED] http://amzn.to/2wDj8cq [TAMRON : SP 90mm F/2.8 Di MACRO 1:1 VC USD (Model F017)] http://amzn.to/2wDqsVm [SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS] http://amzn.to/2wDqsEQ [Microphone : RODE VideoMic Pro Rycote VMPR] http://amzn.to/2vudglQ #LetsRewind #chocolate #chocolatecacao