How to make "Jiggly Watermelon Jelly Tart"

Cacao ! ∴∵ゞ(´ω`*) ♪
This time, a watermelon design perfect for summer !
I made a jelly tart with watermelon syrup.
The jelly has a strong watermelon flavor and the mild sweetness of the white chocolate made it delicious.
0:00 Introduction
0:19 Watermelon tart
5:31 White ganache
6:56 Watermelon seeds (chocolate pen)
8:00 Red ganache
9:10 Watermelon jelly
11:10 Completed
12:41 Cacao notes
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[Pick Up ! Ingredients]
MONIN Watermelon Syrup 700ml
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[Black cocoa powder tart]
Unsalted butter: 50g
A - Almond powder: 8g
A - Powdered sugar: 33 g
A - Salt: 1g
A - Cocoa powder: 6
A - Black cocoa powder: 3g
A - Whole egg: 20g
80g flour
[Method]
Sift A.
Cream the butter.
Add A to the mixture several times, mixing well each time.
Pour in the egg mixture in 3 to 5 batches, a little at a time.
5. Mix with a rubber spatula to cut the mixture, then switch to a card and mix as if weaving in the mixture.
6. Sift the flour mixture alone and add it to the dough in 2 to 3 batches.
Wrap the dough in plastic wrap and refrigerate for at least 3 hours while it is still a little powdery.
8. Flour the dough and roll it out to a thickness of 3 mm.
Bake in the oven at 170℃ for 35 minutes.
[Matcha tart]
Unsalted butter: 50g
A - Almond powder: 8g
A - Powdered sugar: 33g
A - Salt: 1g
A - Matcha powder: 8
A - Whole egg: 20g
Flour: 80g
[Preparation]
Sift A.
Cream butter.
Add A to the mixture several times, mixing well each time.
Pour in the egg mixture in 3 to 5 batches, a little at a time.
5. Mix with a rubber spatula to cut the mixture, then switch to a card and mix as if weaving in the mixture.
6. Sift the flour mixture alone and add it to the dough in 2 to 3 batches.
Wrap the dough in plastic wrap and refrigerate for at least 3 hours while it is still a little powdery.
8. Flour the dough and roll it out to a thickness of 3 mm.
Bake in the oven at 170℃ for 35 minutes.
[White ganache]
White chocolate: 90g
Fresh cream 36% animal: 34g
Unsalted butter: 6g
1. Melt a little white chocolate and mix the boiled cream into the chocolate to emulsify it.
2. When the temperature drops to around 40℃, add butter and mix.
[Red ganache]
White chocolate: 75g
Colored cocoa butter: 15g
Fresh cream 36% animal: 34g
Unsalted butter: 6g
1. Melt a little white chocolate and mix in the collard cocoa butter.
2. Mix the boiled cream into the chocolate and emulsify.
3. When the temperature of the ganache drops to around 40℃, stir in the butter.
[Watermelon jelly]
Gelatin: 10g
MONIN Watermelon Syrup: 150g
Water: 350g
Granulated sugar: 30g
Red food coloring
1. Soak the gelatin plate in cold water.
2. Put the other ingredients in a pot and bring to a boil.
3. When the liquid temperature drops below 60°C, mix in the blanched plate gelatin.
4. When the temperature of the liquid drops to around 25°C, pour the mixture into the tart.
MONIN Watermelon Syrup 700ml
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A small stove top (placed on a gas stove)
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De'Longhi convection oven EOB2071J-5W
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Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
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Cuverture white chocolate
Valrhona "feuveau voile
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Silicon whipper TOMIZ
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■Scoop spoon
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Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35
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Acrylic ruler 3mm, set of 2
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Kitchen scissors
Toribe Seisakusho Kitchen spatter KS-203
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#watermelon
#jelly
#chocolateCacao
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