Recipes
85 g for 17 tarts
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180 g butter
Mixture A
80 g granulated sugar
20 g TREHA®
1 egg yolk
225 g bread flour
Soften butter at room temperature. Add A and whip.
Add an egg yolk, and combine sieved flour with the butter mixture. Roll the dough into a ball, and refrigerate the dough for 2 hours.
Roll the dough to 4 mm/ ⅙ inch thick, then line the molds.
Bake in a convection oven at 165℃/ 330℉ for 20 minutes.
Provides light and flaky texture to the tart crust
800 g cream cheese
Mixture A
140 g granulated sugar
40 g TREHA®
90 g whole egg
42 g egg yolk
215 g fresh cream (35% milk fat)
Beat cream cheese and mix A in.
Add whole egg, egg yolk and fresh cream in order. Strain the mixture.
Brings out the full flavor of the cream cheese by reducing overall sweetness
400 g fresh cream (48% milk fat)
100 g fresh cream (38% milk fat)
35 g granulated sugar
25 g TREHA®
Mix all ingredients and whip until medium peaks foam.
Reduces syneresis from whipped cream with a subtle sweetness
Pour cream cheese filling into baked sweet pastry dough.
Bake at 160℃/ 320℉ for 15 minutes.
After cooling, pipe whipped cream on top to decorate.
Improves freeze-thaw stability
