Ingredients
The Base
Tart Shells: 20 nos (Pre-baked)
2. Cheese Custard Layer
Cream Cheese: 100g
Instant Custard Powder: 50g
Full Cream Milk: 150g
3. The Citrus Cream Topping
Macreme (Non-dairy topping cream): 100g
Flavoring Option: 1.5g of Orange Emulco GH (for a bright, festive flavor) OR Yuzu Emulco (for a sharp, floral tang).
Directions
Step 1: Prepare the Cheese Custard
- Mix Custard:In a bowl, whisk the Full Cream Milk and Instant Custard Powder together until the mixture thickens and becomes smooth.
- Blend with Cheese:Add the softened Cream Cheese to the custard. Whisk or beat until the mixture is completely silky and lump-free.
- Pipe:Transfer the cheese custard into a piping bag and fill each Tart Shell about halfway.
Step 2: Prepare the Citrus Whipped Cream
- Flavor the Cream:Add your choice of Orange Emulco (as shown in the video) or Yuzu Emulco to the chilled Macreamn.
- Whip:Beat the cream on medium-high speed until it reaches stiff peaks. The Emulco will provide both the signature aroma and the beautiful tint to the cream.
Step 3: Assembly
- Top it Off:Using a star-tip nozzle, pipe a decorative swirl of the flavored cream over the custard layer.
- Set:Refrigerate for at least 1 hour before serving to let the flavors meld and the custard se
