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- Hi, I'm Rie, and this is my recipe for chocolate tart.
One of my favorite desserts is a tart.
They can seem really intimidating,
but I wanted to show you how easy it was to make.
Make sure butter and egg is room temperature,
because if you use room temperature butter with cold eggs,
they don't mix well together.
When you mix butter and egg,
you can use hand mixer or a whisk.
But once you add flour, you should switch to spatula
because you don't want to create a lot of gluten
because the cookie dough will become
tough and hard if you over-mix.
Some baking recipes say
to leave the butter at room temperature,
but they don't mention that
eggs should also be room temperature,
which is very important in recipes like this one.
You also want to rest the dough for 30 minutes
so it relaxes the gluten.
And also the dough is really soft,
So you want to make the butter a little harder,
and it's easier to roll it out.
If the dough breaks when you're molding it, it's okay.
You can patch it with leftover dough.
Make sure to poke holes so that the dough doesn't poof up.
If you make something difficult to make
and you make it really well, it can boost your confidence.
So this tart is great for any beginner cooks
who wants to challenge themself a little bit.
Also, I used instant coffee in this recipe
because it kind of gives a nice bitterness
and a flavor that balances out
with the sweetness of the chocolate
so that the tart doesn't become overly sweet.
But if you don't like coffee, you can totally skip this step
and it will work just fine.
It's just a flavor preference.
When you're pouring wet ingredients into the chocolate,
pour everything at once, then count 30 seconds,
and then start mixing.
It makes really nice, shiny chocolate filling.
Also make sure to use good quality dark chocolate,
because this recipe's very simple
so quality is very important.
So when you bake it, make sure to take the tart out
when the center part is slightly jiggling,
because if you overcook it,
the chocolate filling start cracking.
Shake a little bit, and if the center slightly jiggles,
that is when you have to take out from the oven.
This recipe, I learned from
a pastry chef I used to work with at a restaurant in LA.
So it's totally restaurant quality dessert.
And you can impress anyone who loves chocolate.
This chocolate tart is silky and rich,
so you will be be satisfied with just tiny slice.
This recipe seems a little bit challenging,
but if you follow step by step, you can totally make it
and you will be impressed by yourself.
Impress yourself first, and impress other people next.
And it's totally worth it.
Thanks -- (laughs).
I cannot be Alex.
So a few years ago, there was a trend
where you roll up apple slices onto a pie sheet
and made a little tart.
So I was wondering if there was anything I could make
that would look pretty like that.
And I came up with this idea
using crepes instead of pie sheet.
I wasn't sure if it's gonna work first,
but I tried it anyways.
And when I think of crepes,
my favorite filling is strawberry and whipped cream.
So instead of apples, I decided to use strawberries.
The important thing about making crepes
is rest the dough for at least 30 minutes,
because we are mixing with milk and flour
which creates gluten.
And you don't want to make chewy and rubbery crepes.
If you want, you can also rest it overnight
and make it the next day.
I chose cream cheese filling because it's a little thicker,
so easier to work with.
You are ending up making a bunch of crepes for this recipe
and that will take time,
but I also think it's fun as well.
So I tested this and made a pretty small version
that was really, really, cute.
But what I make dessert, I usually want to share.
So I don't want to make it just for myself.
When you make it at home, it's a little bit messy
because you are spreading cream onto the crepe
and rolling it up.
But it's worth the effort and worth the mess
because it's really pretty
and I'm sure whoever you are going to give it to
will be super impressed.
Make sure to cut the strawberries very thin.
It's similar to a crepe cake because it's layered,
but just a different presentation
because the crepes are vertical instead of horizontal.
So instead of stopping making small little tart,
I just kept rolling and rolling and rolling.
And I ended up making a large crepe cake.
I think rolling it up, it's the most fun and difficult part
because it's kind of like building a snowman.
It's the same cake all the way through,
it just gets bigger.
Also, after you make this roll, the crepe will be big enough
that you can start layering it on the side
instead of rolling them.
What you end up with is super pretty rolled up crepes
all standing up with strawberries
kind of looking like a flower,
which is why I called this a rose crepe cake.
This is a perfect dessert to bring on afternoon tea party,
or just to make with your friends sometime.
I was filming this recipe late at night
because I wasn't sure if it's gonna work.
So I was kind of testing and shooting at the same time.
And Alex and Scott was also shooting late at night.
So we shared it together,
and both of them were super impressed.
So this recipe is something I'm really proud of
because I've never seen this type of cake before.
So I would like you to make it.
And I also want you to be proud of it.
So this recipe was kind of assigned to me by Alvin.
So he made a multi-flavor sheet pan pie video,
and we as a team wanted to see
what else can we make multi-flavor.
I wanted to make something easy,
I didn't want to make each flavor from scratch.
So I wanted to make one cookie dough
and add in different flavor.
Using brown sugar is very important
in order to give the cookie that chewy texture that I like.
And also using a little white sugar
helps giving a crispy texture.
It's good to combine both.
It's important to use two type of sugar
to make this American-style cookie.
I feel like chocolate chip cookie's very unique to America.
I feel like this chocolate chip cookie
is a little bit rustic shaped.
Each individual cookie is a different shape
and kind of, I don't know.
I feel like it's imperfect,
but this imperfection make it perfect.
We kind of came up with simple flavor combinations
that everyone likes,
like chocolate chip cookie, and peanut butter,
and white chocolate macadamia nuts.
Which is something that's underrated, I think.
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I think it's the best
multi-flavor skillet cookie recipe out there.
I don't know how many out there.
I used the parchment paper to bake
so I can take it out and transport it to a plate,
but if you just want to serve in a skillet,
you can do so.
You don't need to use the parchment paper.
Each cookie's next to each other based on
how well their flavor profile combine,
and of course everyone wants to eat the middle part
because you can eat whole flavor.
So each of six different flavors all in one cookie.
(upbeat guitar music)
And also, I cut it in pieces
so you can enjoy different flavor combinations,
like chocolate chip cookie with peanut butter cookie,
and the white chocolate macadamia cookie
with double chocolate cookies.
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And I think this cookie does a good job of capturing
a lot of different characters.
It's difficult to make a perfect, perfect cookie.
If you have American chocolate chip cookie,
it kind of has a crack,
and chocolate chip is sometimes not evenly distributed.
It may have a dent somewhere, but it's cute in a way.
A whole imperfection makes a great cookie perfect.
It's not something you can intend to make it that way,
but it happens that way, but it's perfect in that way.
Not sure if you get it.
I feel like I'm talking about cookie philosophy.
I don't know, I think you just try,
make it and maybe you understand what I'm talking about.
(upbeat pop music)
So I was looking on the internet,
and found this really cool cookie
called Shaka Shaka cookies.
Shaka Shaka is onomatopoeia for shaking noise in Japanese.
So when you shake something and it make noise,
that is Shaka Shaka.
The person made two cookies glued together
and put sprinkles inside.
So when you shake it,
you can see the sprinkles inside moving.
And it was very cute.
The recipe though, looks very complicated.
They used a special kind of sugar called Palatinose,
which is not found in regular grocery stores.
So I wanted to make it, but make it very simple
so everyone can make at home.
That's something I always wanted to include in my video,
that something everyone can make at home.
That's the great thing about Tasty, I think.
And making this cookie was very fun.
I made this video for Tasty Junior initially,
and I had the opportunity to work with kids.
It was very fun to cook with the little girls,
especially the child actor I worked with.
She was so impressed.
She told me I could be a chef in the future,
and I should open a restaurant.
And it was very cute and sweet.
I was thinking maybe I could use
store bought candy and melt it.
There is also another cookie called the Stained Glass cookie
which is very popular.
(upbeat pop music)
So I used the Jolly Rancher instead of the special sugar,
and I put two cookies together with white chocolate
so it tastes better.
When I was reading comment, I saw some audience said
"Jolly Rancher is too hard.
"So if you bite into it, you might break your teeth."
But when you bake it, Jolly Rancher spread very thinly.
So don't worry about breaking your teeth.
You won't break your teeth.
I'ma look out for you.
This video become viral, and I saw a lot of people make it.
I also saw some people made it for a bake sale,
and it's a great feeling when someone actually make it
and have fun with it.
I think also, Shaka Shaka cookies
is a cute name for Japanese cookie.
But if you translate it, it's become Shake Shake cookie
which is not so catchy.
It was our general manager Ashley who was sitting next to me
and said "That looks like an aquarium."
So that's what I named it.
So don't be afraid of breaking your teeth.
It actually tasty, kids loved it.
And you can customize it.
You can put a love letter in it and make it fancy.
Make it fancy.
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