Mango Cream Bar


Working Method

Working Method
  • In a stand mixer, fitted with a paddle attachment, Cream butter and sugar until smooth.
  • Add in the remaining ingredients then mix until it forms a dough.
  • Press into an even flat square then wrap in a cling wrap.
  • Let it set in the chiller for an hour or until it becomes firm.
  • Dust the bench surface with flour then roll out the pastry to 3mm thickness.
  • Line the tart ring into a flat tray, cut the rolled-out pastry then transfer into the tart rings.
  • Blind bake for 15 minutes at 180℃ . Let it cool.
  • Fill the Tart with Cremfil Silk Cheesecake and Vivafil Mango.
  • Pipe some Vivafil Mango and Whipped cream on top, finish with mint leaves.


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