Recipes

Blueberry Yogurt Tart

Package of ingredients to follow step by step

PART A – SWEET TART SHELL

  • BEGA TATURA Salted Butter 40g
  • Low Protein Flour 100g
  • Salt 1.5g
  • Sugar 25g
  • Egg Yolk 1nos
  • Milk 15g

PART B – ALMOND CREAM

  • BEGA TATURA Salted Butter 80g
  • Sugar 80g
  • Egg 80g
  • Ground Almond 80g
  • Low Protein Flour 16g

PART C –  HOKKAIDO CHEESE CUSTARD

  • Cream Cheese 150g
  • Sugar 45g
  • Whipping Cream 30g
  • Yogurt 45g
  • Egg 45g
  • Low Protein Flour 4g
  • Blueberry Filling 20g

PART D –  YOGURT CHEESE FROSTING

  • BEGA TATURA Cream Cheese 220g
  • Icing Sugar 35g
  • Yogurt 80g
  • BEGA TATURA Unsalted Butter 60g
  • Vanilla Paste 1/2tsp

Method

PART A : SWEET TART SHELL

  1. Mix butter, flour, sugar and salt with beater attachment until it resembles wet sand.
  2. Gently incorporate egg yolk, follow by milk, continue beat until dough begin to formed.
    Do not ovemix.
  3. Sheet into 3mm and cut with 7cm round cutter, slowly press into mini muffin pan or tart ring.
  4. Pipe in a thin layer of almond cream (see recipe below). Bake at 175°c for 10 to 12 min.

PART B: ALMOND CREAM

  1. Mix well butter and sugar, follow by eggs.
  2. Add in all dry ingredients and mix well.

PART C: HAKKAIDO CHEESE CUSTARD

  1. In a sauce pan, heat up cream cheese, sugar and whipping cream into a soft mixture, remove from heat.
  2. Add in yogurt, egg and flour. Place it back to stove and cook it until thickening.
  3. Add in blueberry filling, mix well. Pipe into pre baked almond cream tart as above.
  4. Bake again at 200°c for 10 mins until the custard is cooked n set.

PART D: YOGURT CHEESE FROSTING

  1. Beat softened cream cheese and icing sugar until smooth and fluffy.
  2. Add in the rest of the ingredients until all is well combined.
  3. Chill for 30 mins before use.

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French Vanilla Paste

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