Lemon tart with cream cheese
Lemon tart with cream cheese
Sweet & sour.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Digestive Cookies | 1.000 g | base ingredients |
| Margarine Princess | 400 g | base ingredients |
| Inverted Sugar Syrup | 50 g | base ingredients |
| Eggs | 100 g | base ingredients |
| Cheese Cream Phill | 250 g | cream ingredients |
| Milk | 375 g | cream ingredients |
| Eggs | 110 g | cream ingredients |
| Yogurt | 300 g | cream ingredients |
| Pasta Limone Piu | 80 g | cream ingredients |
| Lemon shavings | to your taste | cream ingredients |
| Fruitful Lemon | to your taste | filling & decoration ingredients |
| Bianca GR | 100 g | filling & decoration ingredients |
| Sugar | 150 g | filling & decoration ingredients |
| Water | 150 g | filling & decoration ingredients |
Preparation
Base
Mix all the base ingredients at medium speed with the use of the mixer’s flat beater for 2-4 minutes. The dough should be smooth and easy to mould.
Hand stretch the dough into the forms of your preference or use a rolling pin to roll the dough out onto 0,5 cm baking paper. Then, fill with Cheese Cream Phill and add Frutafill Lemon on top.
Bake at 170°C for 40 minutes.
Decorate with Bianca GR.
Cream
Mix the Cheese Cream Phill with the milk and the eggs for 2 minutes at high speed. Add the yoghurt and continue to mix for 2-3 minutes at high speed. Finally add the Pasta Limone Piu (Lemon) and stir smoothly with a marise spatula.
Pour the cream into a form lined with a biscuit base (butter biscuit), up to 0,5 cm from the form’s ring.
After you finish baking, carve and pour the syrup. You can either use cold syrup on warm walnut pie or hot syrup on cold walnut pie.
Decoration
Mix hot water (70°C), sugar and Bianca GR with the mixer’s wire whip for 1 minute at low speed (until the ingredients are dissolved) and then continue mixing for 7-8 minutes at high speed. The meringue you will get at the end is ready to use.
