Ingredients
Tart Pastry
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All-purpose Flour 250.0 g
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Icing Sugar 60.0 g
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Granulated salt 2.0 g
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Unsalted Butter 150.0 g
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Freezing cold water 20.0 g
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Vanilla scent 10.0 g
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Egg Yolk 2.0 egg
Cream Cheese Lava
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Cream Cheese 225.0 g
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Mozzarella Cheese 50.0 g
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Whipping Cream 150.0 g
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Natural Flavoured Yoghurt 75.0 g
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Food Coloring 0.5 g
Method
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Tart Pastry
- Sift together flour, icing sugar, and salt in mixing bowl.
- Add refrigerated unsalted butter in the bowl and beat until become fine crumb. Gradually whisk in egg yolk, cold water and vanilla scent (no need to beat until smooth).
- Refrigerate tart pastry for at least half an hour. Lining the pastry in a tart pan and prick the bottom of the tart shell with a fork before baking.
- Bake at 180C for about 15-20 minutes.
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Cream Cheese Lava
- Gently boil cream cheese, mozzarella cheese, whipping cream, yoghurt, and unsalted butter over medium heat until the ingredients melt and mix together.
- Add icing sugar, KNORR SELECTIONS Lime Seasoning Powder, and vanilla scent. Stir well.
- Refrigerate for about 1-2 hours.
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Blueberry Lava Tart Assembling
- Spread BEST FOODS Blueberry Flavoured Filling into the prepared crust for about 1/4 of the shell. Fill the top with cream cheese lava until reaching the edge of the shell. Bake for 7-10 minutes at 150C.
