Cherry Egg Tart

Outer Surface

• Mix all ingredients on low speed for 3 minutes, add high speed for 6 minutes.
• Mix the dough until ¾ risen.
• Roll out dough into a rectangular shape, dough thickness 8 mm.
• Store dough in freezer -/+ 2 hours.

Fat Lamination

• Mix all ingredients until well combined.
• Keep in the chiller for -/+ 30 minutes.

Dough Lamination

• Laminating folded 2 double, the last dough is rolled out to 3mm thick (8x8) square shape.
• Store square dough in the freezer

Filling - Put Topfil Dark Cherry into a pipping bag

Cream Custard

• Heat Festipak, fresh milk, sugar and cream cheese until well combined.
• Then put in Belcolade C501 and add egg yolk, stir until smooth and then strain for better results.

Final Proccess

• Roll out the laminated dough and put it into the mold.
• Then add Topfil Dark Cherry, then Custard Cream.
• Bake at 220°C for 10 minutes using the oven.