Ingredients
Butter Base (Tart Shell) :
Anchor Unsalted Butter + Icing Sugar (150g + 50g)
Egg (Grade A) (1 no)
All Purpose Flour + Salt ( 300g +2g)
Matcha Lava Cheese:
Anchor Cream Cheese (Softened) + Anchor Unsalted Butter (250g + 50g)
Anchor Whipping Cream + UHT Milk (250g + 100g)
Sugar (125g)
Premium Matcha Powder + Custard Powder (15g + 15g)
Egg (Grade A) (1 no)
Adzuki Beans (to be placed on the baked shells) (As necessary)
Finishing Matcha Lava (After Baked):
Snow Powder/ Matcha Powder (As necessary)
Adzuki Beans (As necessary)
Methods:
Butter Base:
1. Combine butter and icing sugar. Mix well
2. Add in egg. Mix in dry ingredient till form dough
3. Rest in the chiller for 30minutes before rolling onto the tartlets mould
4. Roll out the dough to 2mm thickness and fully bake the tart shells at 180°C for 13-15minutes
5. Place some adzuki beans on the base of the baked shells.
Matcha Lava Cheese
1. Combine cream cheese, butter, whipping cream, milk and sugar. Dissolve under hot water bath till mixture is smooth.
2. Remove from the water bath, add in custard, matcha powder and egg. Stir till lightly thickened
3. Keep lava filling chilled for 1 hour. Pipe filling into the fully baked tart shells.
4. Allow to set till firm in the freezer at least 2 hours
5. Bake in preheated oven at 230°C for 7-8 mins till the drop is slightly brown.
***Baking time varies depending on different type of ovens.
6. Before serve, dust with snow and matcha powder. Garnish with adzuki beans as desired
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