INGREDIENTS
TART SHELLS
- 75g Cake Flour
- 10g Almond Flour
- 1/4 tbsp Fine Salt
- 20g Caster Sugar
- 40g Unsalted Butter
- 17g Egg Yolks
SPONGE CAKE
- 45g Corn Oil
- 65g Full Cream Milk
- 5nos Egg Yolk
- 60g Castor Oil
CHEESE PUDDING
- 15g Castor Sugar
- 1/4tbsp Fine Salt
- 100g Full Cream Milk
- 1 tsp Agar-agar Powder / Jelly Powder
- 40g Lacto – Processed Cream Cheese Sweet Type
CHEESY WHIPPING CREAM
- 200g Whipping Cream
- 20g Castor Sugar
- 100g Lacto – Processed Cream Cheese Sweet Type
METHODS
TART SHELLS
1. Sieve cake flour and almond flour into a bowl. Add fine salt and castor sugar, stir well.
2. Next, add egg yolk and butter into the flour mixture until it forms a dough.
3. Flatten the dough into the tart mould accordingly. Keep in the chiller at 30minutes to let the dough
fully rest before baking.
4. Preheat the oven at 170c, bake the tart shell for around 20 minutes or until it turns golden brown.
SPONGE CAKE
1. Warm up the cooking oil, pour into cake flour and stir well. Add the egg yolk into flour mixture and
stir well. Lastly, pour in the full cream milk into the mixture, stir well and set aside.
2. Beat egg white in low speed until blubbery, add castor sugar according. Turn high speed beat the
meringue until its turn peak foam.
4. Bake the sponge cake at 175c, 18mins or until the cake turns golden brown.
3. Mix the egg yolk mixture with meringue gently and pour into cake mould.
CHEESE PUDDING
1. Combine full cream milk, salt, castor sugar, agar-agar powder and Lacto – Processed Cream Cheese
Sweet Type until the mixture slight boil.
2. Pour the pudding mixture into cake mould and keep it into fridge to allow the pudding set.
CHEESY WHIPPING CREAM
1. Whisk the whipping cream at low speed until blubbery, add castor sugar and continue whisk at high
speed until its turn smooth and thick foam.
2. Add Lacto – Processed Cream Cheese Sweet Type into the whipped cream, stir well and set aside.
ASSEMBLE
1. Coat one thin layer of chocolate ganache on the surface of tart shell, pipe the Lacto – Hashimoto
Japanese Red Bean Paste on the tart shell accordingly.
2. Next layer with vanilla sponge cake and follow by Cheese Pudding and another layer of vanilla sponge
cake on top.
3. Lastly, fully coated with Cheesy whipping cream and deco the cake tart according to your preference.
4. Put the cake-tart into chiller at least 4hours before eat.
5. Now, the Red Bean Milky Cheesy Cake-Tart is ready to serve.
