-
1
First, make the tart base.
-
2
Let the butter warm up to room temperature and beat with a whisk.
-
3
Add the sugar and continue to mix.
-
4
Add the egg yolk and mix again.
-
5
Lastly sift in the flour and fold in with a rubber spatula.
-
6
Gather the dough into a ball, wrap with cling film and chill in the refrigerator for 20 minutes.
-
7
Next, make the calpis cream cheese.
-
8
Let the cream cheese return to room temperature before beating it with a whisk.
-
9
Add the sugar, egg yolk, cream and calpis, in that order, while continuing to mix.
-
10
Sift in the cake flour and fold in with a rubber spatula.
-
11
Now for the meringue.
-
12
Add the egg white to a bowl and whisk with a hand mixer.
-
13
Once white and fluffy, add the sugar in 3 goes, continuing to whisk with each addition.
-
14
Once stiff peaks form, add the calpis and continue to whisk.
-
15
On top of some cling film, spread out the tart dough by hand.
-
16
(Using your hands will result in a more robust tart base that doesn't crack as easily as if you were to use a rolling pin).
-
17
Use a rolling pin lightly at the end to get the base nice and even and line a tart pan with it.
-
18
Cut off the excess dough and press down neatly into the tart pan.
-
19
Pierce all over with a fork to prevent the dough expanding and let it chill in the refrigerator for 5 minutes.
-
20
Bake in a preheated oven at 180C for 10 - 15 minutes.
-
21
Once baked and cooled, pour in the calpiis cream cheese mixture.
-
22
Add the meringue to a piping bag and top the tart in any design you like.
-
23
Bake in an oven at 150C for roughly 20 minutes.
-
24
Once it looks like this, it's ready.
-
25
So delicious.
-
26
I used mandarin orange flavoured calpis this time, but you can make it just as well with normal flavoured calpis.
