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Tart Pastry

  • All-purpose Flour 250.0 g
  • Icing Sugar 60.0 g
  • Granulated salt 2.0 g
  • Unsalted Butter 150.0 g
  • Freezing cold water 20.0 g
  • Vanilla scent 10.0 g
  • Egg Yolk 2.0 egg

Cream Cheese Lava

  • Cream Cheese 225.0 g
  • Mozzarella Cheese 50.0 g
  • Whipping Cream 150.0 g
  • Natural Flavoured Yoghurt 75.0 g
  • Food Coloring 0.5 g
  1. 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.
  2. 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.
  3. 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.