Preparation
Ingredients
Tart Shell
g 450 Cake flour
g 275 Soft butter
g 73 Egg yolk
g 183 Icing sugar
g 2 Salt
For the tart shell, mix all ingredients for 2-3 min using a paddle attachment. Cover the dough with plastic wrap and chilled for 1 hour before rolling and molding into the tart shell mold. Bake at 180°C 10-12 minutes, until fully baked.
Cheesecake
g 500 American Cheesecake
g 700 Water
g 20 Lemon Juice
g 400 Cream 35% (whipped)
g 100 Lilly Neutral
Blueberry extra jams 45% (topping)
Mix water and American Cheesecake with a whisk then add the lemon juice. Whip the cream by 3/4 with Lilly Neutral and cold water then gently combine with the mixture, previously prepared. Pipe mixture in the baked tart mold followed by blueberry topping and Mirror Glaze Neutral.
g 450 Cake flour
g 275 Soft butter
g 73 Egg yolk
g 183 Icing sugar
g 2 Salt
For the tart shell, mix all ingredients for 2-3 min using a paddle attachment. Cover the dough with plastic wrap and chilled for 1 hour before rolling and molding into the tart shell mold. Bake at 180°C 10-12 minutes, until fully baked.
Cheesecake
g 500 American Cheesecake
g 700 Water
g 20 Lemon Juice
g 400 Cream 35% (whipped)
g 100 Lilly Neutral
Blueberry extra jams 45% (topping)
Mix water and American Cheesecake with a whisk then add the lemon juice. Whip the cream by 3/4 with Lilly Neutral and cold water then gently combine with the mixture, previously prepared. Pipe mixture in the baked tart mold followed by blueberry topping and Mirror Glaze Neutral.
