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Egg tart

Pâte sablé with egg tart filling and cream cheese crème

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Ingredients

For 10 servings

Pâte sablé

95 g Debic Crème Butter

90 g icing sugar

1 g salt

28 g almond powder

53 g eggs

181 g flour

52 g corn starch

Egg tart filling

186 g eggs

83 g sugar

179 g water

52 g Debic Cream Cheese

Cream cheese crème

463 g Debic Cream Cheese

37 g sugar

Preparation

Pâte sablé

Mix the Crème Butter, icing sugar, salt and almond powder till it is smooth.

Mix the Crème Butter, icing sugar, salt and almond powder till it is smooth.

Store in the refrigerator.

Egg tart filling

Mix all the ingredients with a hand blender.

Cream cheese crème

Mix all the ingredients together and whip into soft peak.

Assembly

Line the tart circles Ø 10 cm with the pate sablé. Bake at 160°C for 20 minutes, until golden brown. Cool down after baking. Pour in the egg tart filling and bake at 140°C for 30 minutes. After baking, cool down the tarts and pipe the cream cheese crème on top and decorate with the chocolate decoration.

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