Ingredients

Group 1
Ingredient
KG
Weight (%)
Condensed Milk
0.390
100
Evaporated Milk
0.365
93.59
Egg Yolk
0.180
46.15
Whole Eggs
0.180
46.15
APITO LEMON PASTE
0.020
5.13
PETTINA CLASSIC CHEESECAKE MIX
0.200
51.28
Total Weight: 1.335
Group 2
Ingredient
KG
Weight (%)
Cake Flour
0.500
100
Brown Sugar
0.112
22.4
Whole Eggs
0.120
24
BAKELS MOUSSE MIX NEUTRAL
0.250
50
Total Weight: 0.982

Method

How to do it:

Making a tart:
1. Cream margarine and sugar, add egg.
2. Combine cake flour, mix well intil form into a dough.
3. Mold in tart molders.
4. Bake @ 180 degrees celsiui in 12 minutes.
5. Unmold

Making lemon cheese mixture:
1. Combine condense, evap, egg yolk, lemon paste and cheesecake mix in a bowl.
2. Whisk until well blend.
3. Strain.

Yield

30g / 70 pieces

Ingredients

Group 1
Ingredient
KG
Weight (%)
Condensed Milk
0.390
100
Evaporated Milk
0.365
93.59
Egg Yolk
0.180
46.15
Whole Eggs
0.180
46.15
APITO LEMON PASTE
0.020
5.13
PETTINA CLASSIC CHEESECAKE MIX
0.200
51.28
Total Weight: 1.335
Group 2
Ingredient
KG
Weight (%)
Cake Flour
0.500
100
Brown Sugar
0.112
22.4
Whole Eggs
0.120
24
BAKELS MOUSSE MIX NEUTRAL
0.250
50
Total Weight: 0.982

Method

How to do it:

Making a tart:
1. Cream margarine and sugar, add egg.
2. Combine cake flour, mix well intil form into a dough.
3. Mold in tart molders.
4. Bake @ 180 degrees celsiui in 12 minutes.
5. Unmold

Making lemon cheese mixture:
1. Combine condense, evap, egg yolk, lemon paste and cheesecake mix in a bowl.
2. Whisk until well blend.
3. Strain.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Pastries, Tart

Finished Product

Finished Product

Fruit Tart, Tart

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