Indulge in this airy Lemon & Lime Cream Cheese Roll with a Lemon Milk Sponge filled with zesty Lime Curd!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins Ready in : 55 mins Serves : 4-6 Servings
INGREDIENTS
- Tart Case
- Group A
- 90g Unsalted Butter
- 60g Icing Sugar
- Group B
- 2 Egg Yolk
- 1 tsp Vanilla Essence
- Group C
- 150g Flour
- Group A
- Japanese Almond Cream
- Group A
- 60g Unsalted Butter
- 58g Castor Sugar
- Group B
- 60g Eggs (lightly beaten)
- Group C
- 58g Ground Almond
- Group A
- Japanese Vanilla Bean Custard Cream
- Group A
- 250g Full Cream Milk
- 60g Sugar
- Group B
- 2 Egg Yolks
- 16g Flour
- Group C
- 1 tsp Vanilla Bean Paste
- Group D
- 20g Softened Unsalted Butter
- Group A
DIRECTIONS FOR TART CASE:
- Cream Group A until light and combine.
- Add in Group B and combine well.
- Add in Group C until dough is form, cling wrap and chilled until it is firm to handle.
DIRECTIONS FOR JAPANESE ALMOND CREAM:
- Cream Group A until combine.
- Add in Group B and mix well.
- Add in Group C and combine well.
- Pour this into the tart shell and bake it at 180 degree celcius non fan for 25 minutes or until golden brown.
DIRECTIONS FOR JAPANESE VANILLA BEAN CUSTARD CREAM:
- Boil Group A and until sugar melted.
- Mix Group B together and pour in Group A and combine well.
- Return the mixture to the pot and cook until the mixture is thicken.
- Add in Group C and Group D and combine well.
- Leave aside to cool for later use.
- Decorate the tart with your favourite fruits!