Deli Ube Tart
Ingredients
Base:
| 850g | Tegral Satin Créme Cake |
| 50g | Almond powder |
| 100g | All purpose flour |
| 400g | Butter (cold) |
| 100g | Eggs |
Ube Custard:
| 500g | Deli Ube |
| 200g | Cream |
| 100g | Egg yolk |
Topping:
| Puratos Ambiante (whipped) |
Procedure
Base:
- Mix all the ingredients to obtain a homogeneous dough. Laminate at 3mm and shape into the tart moulds. Pre-bake at 180˚C for 10 to 12 minutes. Let cool.
Ube Custard:
- Mix all the ingredients with a hand blender and poor into the tart shells.
- Bake at 180˚C for 10 to 15 minutes to let set the filling.
- Let cool.
- Add the whipped ambiante