🌸Cherry Blossom Mont Blanc Tart
*For 1 deep-dish tart, 18cm dia.*
*[Tart dough]*
55 g unsalted butter
30g powdered sugar
20 g whole egg
Pinch of salt
105 g flour
*Matcha damande dough
60 g unsalted butter
60 g powdered sugar
60 g whole egg
60g almond powder
10g flour
4g matcha powder
90g Dainagon azuki beans (or black beans)
*[Mascarpone cream]
Fresh cream (40%) 100g
30g mascarpone
10g granulated sugar
I used about 8 large sized strawberries!
*[Cherry Blossom Cream]*
210g cherry bean paste (strained through a strainer)
70 g mascarpone
70 g fresh cream (40%)
A dash of cherry powder
A little kirsch (or water)
You don't need to use any coloring.
*[Cherry blossom powder for decoration]*
Cherry blossom powder: raspberry powder: powdered sugar that does not cry = 1:1:2
*[whipping cream for finishing]*
Fresh cream (40%) 30g
*[Finishing touches]*
1 strawberry for decoration
Ruby chocolate, as desired
A pinch of salted cherry blossoms
A pinch of arazine
*[Baking]*
(1)
Preheating 180°C
*Baking 170°C for 20 minutes*.
(Approximate time: until the edges of the tart are browned.
↓↓
*Remove tart stone*.
↓ ↓
(2)
*Bake at 170°C for 7~10 minutes*.
(Approximate time: until the bottom of the tart is slightly browned.
In the video, I baked it for about 7 minutes!
↓Slide the tart out of the pan.
*Let cool*.
↓ ↓
*Spread the damande and bake*.
↓↓
(3)
Preheat: 180°C
*Bake at 170℃ for 30~35 minutes*.
(Approximate time: until the damande is a nice brown color)
In the video, I baked for 35 minutes!
