Super easy recipe. Using the biscuit crumb for the tart. You can simply forget the oven. With my special lemon custard sauce, you can get a sensational taste guarantee. It also have a cream cheese flavor as well. You make 1 tart but you will get 2 flavors. It is a must try dessert.
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Ingredients
tart mixture
- 200 g Graham or Digestive biscuit (crushed fig1)
- 80 g butter (non salty, melted fig2)
- 16 pcs blueberries
- 2 tbsp Lemon zest
Lemon custard mixture
- 100 ml lemon juice
- 40 ml olive oil (fig3)
- 140 g sugar
- 20 g custard powder (fig4)
- 2 pcs egg
Cream cheese mixture
- 120 g cream cheese (soften fig5)
- 60 g icing sugar (can be replaced by sugar fig6)
- 1 tsp vanilla extract (fig7)
- 2 tbsp whipping cream (can replaced by evaporated milk fig8)
Caramel mixture
- 2 tbsp sugar
- 50 ml water
Instructions
- Combine the tart mixture. Add mixture evenly inside each tart mold. Press and compact it to form a tart shell. Freeze 2 hours
- 檸檬吉士醬用細火煮至杰身（材料不能煮超過攝氏70度），雪凍備用
- Beat the cream cheese mixture until firm and smooth (about 3 mins). Store it in fridge for later
- Remove the tarts from mold. Fill each tarts with lemon custard mixture. Top with fresh fruit and cream cheese mixture.
- Garnish: Top with lemon zest and thin caramel slice
Thin caramel slice steps
- Combine the sugar and water in a pot. Heat it with medium low heat and let it cook until golden
- Flatten the caramel evenly in a parchment paper. Freeze it for 30 mins. Crush it and use it as garnish
Notes
Tart mold size: Top 7cm / Height 2cm / Bottom 4.5cm
Ingredients - Click to enlarge the image
