Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Pie Dough
- 100g Anchor Unsalted Butter
- 50g Sugar
- 100g Whole Egg
- 250g Low Protein Flour
- 5g Baking Powder
- 1g Salt
- Chiffon Cake
- 160g Egg Whites
- 65g Castor Sugar
- 2g Lemon Juice
- 80g Egg Yolk
- 50g Low Protein Flour
- 50g Anchor Full Cream Milk
- 50g Corn Oil
- Cream Filling
- 125g Anchor Whipping Cream
- 25g Icing Sugar
- Fruit
- 1can Peach
- 1nos Kiwi
- Few pieces of Strawberry
- Few pieces of Blueberry
- Few pieces of Grape
Instructions
- In a mixing bowl, put in the Anchor Unsalted Butter, flour, sugar, egg, baking powder and salt and mix well until become a tart dough
- Shape the tart dough in a 9 inch tart mould, then use fork to make some hole on it and keep in the fridge for 30 minutes
- Fold an aluminium foil and put some tart stones or dried beans on top of the tart before putting it in the oven
- Bake in a preheated 170°C oven for 25 minutes or until golden brown then remove the aluminium foil & tart stones and let the tart cool down at room temperature
- Mix well the egg yolk, flour, Anchor Full Cream Milk & oil then put it aside
- Whisk the egg white, lemon juice & sugar until soft peak
- Fold in the meringue to first step and mix well
- Pour in the cake batter into a 7 inch cake mould
- Bake in 180°C for 25 minutes
- Whisk the Anchor Whipping Cream and icing sugar until soft peak and ready to use
- Slice the Chiffon Cake into 2 layers
- Take a slice of the chiffon cake to put inside the tart base and spread the cream filling on top then put in the cutted peach cubes
- Cover the second layer of the chiffon cake on top and spread a thin layer of cream then decorate with fruits
- Glaze a thin layer of cold glaze
Tart Dough
Chiffon Cake
Cream Filling
Assemble
