Pastel Cheese Cream Fruit Tart 🍓 Greasy Overflowing Words! Delicious Nua Juicy Korean Cafe Without Baking ✨


Scream! Korean minimalist homemade bakery line must be safe now! Today, Khun Bow's kitchen comes to give out the recipe "Pastel Cheese Cream Fruit Tart." The menu is awesome in pink, purple, pastel, crunchy base, soft cream, greasy overflowing words. Importantly, this recipe "no bake" is very easy to follow. People like to ask a lot of recipes. Today, the bow combines the raw material details and how to do it in an exhaustive way here. 👇💖

🥣 Delicious raw materials (exact proportions)

[Cracker Tart Base Part]

• 150 grams of finely ground crackers

• 70 grams of melted salted butter

[Pastel Cheese Cream Private]

• Silky cheese cream (room temperature) 200 grams

• 100 grams of whipped cream

• 1-2 teaspoons instant strawberry powder (for making pink cream)

• 1-2 teaspoons finished blueberry powder (for making purple cream)

[Fresh Fruit Topping Part]

• Fresh strawberries, diameter (as you like)

• Fresh Kiwi, cut glasses (as you like)

• Fresh blueberries (for decoration)

👩‍🍳 How to do fins in 6 steps

✨ Step 1: Make a tart base.

Bring the crackers to grind thoroughly, then pour the melted salted butter into the mix. Use the rubber pie to mingle well until it has a wet sand-like texture. Then scoop and divide it into the tart print. Gradually use a spoon or hand to focus on the thickness throughout the print. (Special focus on the edges around it)

✨ Step 2: Soak the set.

Soak the tart base in the freeze for 15-20 minutes to tighten and lock the crackers together. When removing the base print, it will be strong and crunchy.

✨ Step 3: Hit the cheese cream bass

Bring the cream cheese that is left until softened into a mixing bowl. Use an egg whisk to beat it at a moderate speed until the cream cheese texture starts to smooth. Then gently pour the whipped cream along. Continue whipping until the whole mixture is soft, thickened and smooth. (Be careful not to beat too long. The cream will separate the water layer.)

✨ Step 4: Quote Pastel Blend

Divide the finished beaten cream cheese into 2 equal cups.

• Cup 1: Put strawberry powder on it, stir it until it turns pastel pink.

• Cup 2: Put blueberry powder in it, stir until it becomes pastel purple.

(Gradually add the fruit powder a little bit at a time until you get your favorite pastel shade)

✨ Step 5: Squeeze the Layer Toggle Cream

Take the two colored creams and put them in a squeeze bag. Remove the tart print from the freeze box. Then start squeezing the purple cream into the bottom bottom base first. Then follow by squeezing the pink cream over the top. Smead the cream face to a smooth, purple pink gradient to a beautiful, overflowing print.

✨ Step 6: Glossy Juicy Topping Makeup

Bring fresh strawberries and fresh kiwi that have been sliced and prepared. Place them tightly on a pastel cream cheese overflow. Finish with a diluted water-soluble gelatin or warm apricot jam. Apply a thin fruit coating to add a reflective, juicy gloss like a dessert in a Korean cake cabinet. Ready to cut, serve in a cold, refreshing way!

💡 3 Trick Lock Delicious Kitchen Edition You Bow (Last Page)

1. ❌ Tart base, do not crumble: The cracker stroke must be pressed very tightly. If pressed softly, when used to slice, the base will crumble, not spread into a beautiful shape.

2. 🥝 Juice Liner: After slicing fresh fruit, it is recommended to use a thick sheet of tissue for cooking. Liner the juice on the face of the fruit to dry completely before pasting it on the cream cheese. To prevent the juice of the fruit from flowing out, the cream cheese is greasy.

3. 🍓 Chilled before serving: Recommended to refrigerate the makeup tart for 1-2 hours before cutting it. The cream cheese will set tightly. Eat with a crispy tart base and cold fruit. It will definitely be delicious!

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