Pâte sablé with egg tart filling and cream cheese crème
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.
