Pastry

Lemon tart with cream cheese

Recipe

Group Weight / Volume Product
Digestive Cookies 1.000 g base ingredients
Margarine Princess 400 g base ingredients
Inverted Sugar Syrup 50 g base ingredients
Eggs 100 g base ingredients
Cheese Cream Phill 250 g cream ingredients
Milk 375 g cream ingredients
Eggs 110 g cream ingredients
Yogurt 300 g cream ingredients
Pasta Limone Piu 80 g cream ingredients
Lemon shavings to your taste cream ingredients
Fruitful Lemon to your taste filling & decoration ingredients
Bianca GR 100 g filling & decoration ingredients
Sugar 150 g filling & decoration ingredients
Water 150 g filling & decoration ingredients

Preparation

    Base

    Mix all the base ingredients at medium speed with the use of the mixer’s flat beater for 2-4 minutes. The dough should be smooth and easy to mould.

    Hand stretch the dough into the forms of your preference or use a rolling pin to roll the dough out onto 0,5 cm baking paper. Then, fill with Cheese Cream Phill and add Frutafill Lemon on top.

    Bake at 170°C for 40 minutes.

    Decorate with Bianca GR.

    Cream

    Mix the Cheese Cream Phill with the milk and the eggs for 2 minutes at high speed.  Add the yoghurt and continue to mix for 2-3 minutes at high speed. Finally add the Pasta Limone Piu (Lemon) and stir smoothly with a marise spatula.

    Pour the cream into a form lined with a biscuit base (butter biscuit), up to 0,5 cm from the form’s ring.

    After you finish baking, carve and pour the syrup. You can either use cold syrup on warm walnut pie or hot syrup on cold walnut pie. 

    Decoration

    Mix hot water (70°C), sugar and Bianca GR with the mixer’s wire whip for 1 minute at low speed (until the ingredients are dissolved) and then continue mixing for 7-8 minutes at high speed. The meringue you will get at the end is ready to use.