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For Tart Shells

  • All Purpose Flour 260.0 g
  • Milk Powder 15.0 g
  • Icing Sugar, Sifted 30.0 g
  • Fine Ground Salt 0.3 tsp
  • BEST FOODS Butter Flavoured Margarine 1 kg 150.0 g
  • Egg (egg yolk only) 1.0 egg
  • Water, very cold 40.0 g

For Cream Cheese

  • Fresh Strawberry for garnishing
  • Egg (Yolks for brushing) 2.0 egg
  • Egg 1.0 egg
  • Corn Flour 10.0 g
  • Fresh Milk 50.0 g
  • Natural Flavoured Yoghurt 150.0 g
  • Plain Whipping Cream 150.0 g
  • Cream Cheese, let rest until cooling down completely 250.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 30.0 g
  • Icing Sugar, Sifted 50.0 g
  1. For Tart Shells

    • Sift all-purpose flour, milk powder and icing sugar. Add salt and stir the flour mixture well and let it rest.
    • Add Best Foods Butter-Flavoured Margarine. Chop by using blending until the dough becomes tiny pieces.
    • Add egg yolk, very cold water and gently stir until the dough forms. Chill in the refrigerator for 30 minutes.
    • Press the dough in the baking pattern. Use the fork to prick small holes all over the surface. Bake at 180C for 20 minutes or until golden brown. Remove from the oven and let it rest.
  2. For Cream Cheese

    • In a mixing bowl, add cream cheese, plain whipping cream, Best Food Butter Flavoured Margarine, yoghurt and icing sugar. Heat the mixture on boiling water until the texture is thickened and smooth.
    • Combine fresh milk and corn flour. Stir the ingredients well. Then pour into the mixture prepared in Step1, followed by eggs. Keep stirring until the mixture is thickened. Remove from the heat. Let it rest and put in the freezer for one hour.
    • Squeeze the cream cheese in the tart shells. Brush a light layer of egg yolk on top and bake at 200C for 10-15 minutes. Take the tart out from the oven.
    • In a mixer, whisk sweetened whipped cream with wire whip at the highest speed until soft peaks form. Squeeze on lava tart and decorate with strawberry. Ready to serve.