• Prep Time 30 minutes
  • Cook Time 120 minutes
  • Serving For 4-6 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

Recipe Ingredient

  • Tart Base:
  • 200g cake flour
  • 30g ground almonds
  • 70g powder sugar
  • 2g fine salt
  • 120g Anchor Unsalted Butter (room temperature)
  • 5g vanilla paste
  • 1g yolk + 1 whole egg (70g)
  • Cheesy Pudding:
  • 100g Anchor Cream Cheese (room temperature)
  • 40g castor sugar
  • 100g eggs, lightly beaten
  • 130g Anchor UHT Fresh Milk
  • 120g Anchor UHT Whipping Cream
  • 5g vanilla paste
  • Honey Caramel Glaze:
  • 15g cold water
  • 2g gelatin powder
  • 80g Anchor Whipping Cream
  • 5g honey
  • 45g castor sugar
  • 15g water


    Tart Base:
  1. Heat the oven to 190°C
  2. In a mixer & using a paddle attachment, add in all dry ingredients.
  3. Mix vanilla paste & egg mixture, light mix to combine, set aside.
  4. Next, add in butter & mix until it forms a crumbly texture.
  5. Lastly, add in the vanilla & egg mixture into the crumbly flour mixture.
  6. Give it a quick mix & use the pulse so that you don't over mix it.
  7. Combine & shape the dough slightly flat, rest in chiller for at least 1 hour.
  8. Flatten the dough into 5mm thickness, shape it & ensure it fit nicely on a 15cm cake pan, trim the dough as require.
  9. Wrap & keep it chill again for 1 hour.
  10. Remove the dough from chiller, line the surface of the bottom & side of tart dough in the cake pan, cover with baking stones or any suitable nuts.
  11. Bake it in oven at 190°C for 15-20minutes
  12. Remove from oven & remove the baking stones, continue to bake for another 15-20minutes to give it slightly brown effect.
  13. Cheesy Pudding:
  14. Using a paddle attachment, beat the cream cheese & sugar until smooth.
  15. While the mixer running on low speed, slowly add the beaten egg & mix until smooth.
  16. In a separate bowl, mix the milk, cream & vanilla paste, stir to combine.
  17. Add the cream cheese mixture into the cream mixture, mix & simmer to combine.
  18. Strain the the mixture & pour it into the par-baked tart casing.
  19. Set aside at room temperature to cool down & the chill.
  20. Honey Caramel Glaze:
  21. Mix cold water with gelatin, set aside until its fully bloom.
  22. Mix cream with honey, warm it in microwave for 20seconds.
  23. Place the sugar into a pot, slowly heat it until it turns slightly caramalized, add water & stir.
  24. Pour in cream mixture & let it simmer for around 2 minutes, keep on stirring so it will not burn in the bottom part.
  25. Add in prepared gelatine, mix & stir.
  26. Allow the mixture to cools down until 45°C, then pour it over the chilled Cheesy Pudding.
  27. Wrap & chill for at least 6hours before cutting, enjoy!

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