Recipes
Blueberry Yogurt Tart
Package of ingredients to follow step by step
PART A – SWEET TART SHELL
PART B – ALMOND CREAM
PART C – HOKKAIDO CHEESE CUSTARD
PART D – YOGURT CHEESE FROSTING
Method
PART A : SWEET TART SHELL
- Mix butter, flour, sugar and salt with beater attachment until it resembles wet sand.
- Gently incorporate egg yolk, follow by milk, continue beat until dough begin to formed.
Do not ovemix. - Sheet into 3mm and cut with 7cm round cutter, slowly press into mini muffin pan or tart ring.
- Pipe in a thin layer of almond cream (see recipe below). Bake at 175°c for 10 to 12 min.
PART B: ALMOND CREAM
- Mix well butter and sugar, follow by eggs.
- Add in all dry ingredients and mix well.
PART C: HAKKAIDO CHEESE CUSTARD
- In a sauce pan, heat up cream cheese, sugar and whipping cream into a soft mixture, remove from heat.
- Add in yogurt, egg and flour. Place it back to stove and cook it until thickening.
- Add in blueberry filling, mix well. Pipe into pre baked almond cream tart as above.
- Bake again at 200°c for 10 mins until the custard is cooked n set.
PART D: YOGURT CHEESE FROSTING
- Beat softened cream cheese and icing sugar until smooth and fluffy.
- Add in the rest of the ingredients until all is well combined.
- Chill for 30 mins before use.
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