Chinese · Dessert
Durian Cream Tart
A Chinese bakery-style tart pairing a crisp, buttery shortcrust shell with an airy, intensely fragrant durian cream filling lightened with whipped cream and cut with tangy cream cheese. The result is rich, custardy and unmistakably durian-forward, served chilled so the filling holds its soft set.
$1
35 minsPrep
15 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
409Calories
5.7gProtein
31.1gFat
27.5gCarbs
8.8gSugar
2gFiber
332mgSodium
132mgChol
19.9gSat Fat
140mgPotassium
57mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour and salt until the mixture resembles coarse breadcrumbs.
2
Stir in sugar and egg yolk, bringing the dough together into a smooth ball without overworking it; flatten into a disc and chill for 20 minutes.
3
Roll the chilled dough thin and line two 8cm tart tins, pressing into the corners and trimming the edges; prick the bases with a fork and chill a further 10 minutes.
4
Blind bake at 180°C for 12 minutes, brush the warm shells lightly with beaten egg, then return to the oven for 3 minutes to seal and cool completely on a wire rack.
5
Blend the pureed durian flesh with softened cream cheese and condensed milk until smooth.
6
Whip the heavy cream to soft peaks and fold gently into the durian mixture until no streaks remain.
7
Pipe or spoon the durian cream generously into the cooled tart shells, smoothing the tops.
8
Chill the filled tarts for at least 1 hour before serving to firm the filling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.8 oz22g cold, cubed butter
- 0.3 oz8g sugar white
- 1/21/2 egg yolks, lightly beaten, for dough binding (8g)
- 0 oz1g salt
- 1.1 oz30g pureed, durian flesh substituted by weight as durian is not on the palette - note uses fresh durian pulp in practice coconut flesh
- 1.6 oz45g whipped to soft peaks heavy cream
- 0.9 oz25g softened cream cheese
- 0.4 oz10g condensed milk
- 1/61/6 eggs, beaten, for egg wash (10g)
