Japanese Garden Tart

Make cacao pastry: rate butter, set aside. In a big bowl add pastry flour with cocoa powder ground toasted hazelnuts, grated butter, and salt. Mix between your hands until combined. Add muscovado sugar, egg and mix lightly. Transfer the dough to a counter and knead. Once the dough is homogenous, roll it between two Teflon sheets into 0,11 inches (3 mm). Let sit between two sheets over a baking tray in the fridge for 2 hours or overnight.

Bake cocoa pastry. Cut the base and let sit without removing the ring. Cut strips, a bit higher than the ring height, and place them around the base. Press each other to join the ends of the strips. Remove the excess pastry with a knife. Tap the base with a fork. Refrigerate for 30-40 minutes. Preheat oven 345ºF. Bake for 15-20 minutes. Remove from the oven, with care, and let cool.

Make the cheesecake: In a small bowl add the gelatin sheets with very cold water. Let it moisturize for 20 minutes. Add the cream cheese in a medium bowl together with the cream, mix until combined. Add the sugar together with the lemon juice and mix again until fully homogenized. Pour the mixture into a saucepan and place at medium-low heat. Warm, stirring constantly, until it reaches the temperature of 131º-136º F (55-58ºC). Remove from the heat. Drain the gelatin sheets and combine them into the cheese mixture. Stir well until dissolved completely. Pour the mixture over the base of the cake and refrigerate for 30-40 minutes.

Make the gelatin: In a small bowl add the gelatin sheets with very cold water. Let it moisturize for 20 minutes. In a saucepan pour the water and place it on medium heat until it reaches 150ºF (65ºC). Remove from the heat, add the pinch of food coloring along with the sugar and mix well until it dissolves completely. Drain the gelatin and add it to the water. Stir well until dissolved completely.

Decorate: Get the tart out of the fridge. Using a spoon, pour a little of the gelatin mixture until the surface is completely covered. Decorate the tart with petals of edible flowers. Pour the rest of the gelatin mixture over the surface and try to cover the petals. Place the tart in the fridge overnight. The next day it will be ready to serve and enjoy. For detailed instructions please visit: https://bake-street.com/en/japanese-garden-tart/