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> Instant Crustad- Recipe
Blueberry Tart
Serving : 2
Ingredients:
Sweet short crust pastry:
(A) 300 gm Plain flour
  30 gm Milk powder
  165 gm Butter
  75 gm Icing sugar
  ¼ tsp Salt
(B) 3¾ tbsp Water
Fillings:
  195 gm Instant custard powder
  450 ml Fresh milk
Topping:
(A) Adequate fresh blueberry
(B) 90 gm Cooking chocolate, melted
(C) 90 gm Icing sugar
Coconut Meringue:
(D) 240 gm Egg white
  180 gm Castor sugar
(E) 270 gm Icing sugar
  45 gm Desiccated coconut
(F) 75gm Desiccated coconut for decoration

Methods:
    Base:
  1. Mix (A) till crumbly. Add in (B) and mix to form dough. Wrap it up with plastic and chill it in refrigerate for 30 minutes.
  2. Flatten the dough and place it on the tart mould and remove the extra parts. Rest for 10 minutes before bring it to oven at 175°C for 15-29 minutes.
  3. Coconut Meringue:
  4. Blend (D) over high speed until creamy. Add in (E) slowly, mix well. Place mixture into a piping bag and pipe the mixture into ball in shape, same size as tart mould, with 2cm height. Sprinkle with (F) and bake in preheated oven at 120°C for 2-3 hours.
  5. Fillings:
  6. Mix filling ingredients together.
  7. Fill a layer of melted chocolate on the baked pastry. Then pipe in fillings, decorates the sides with blueberries and place a piece of Coconut Meringue on top. Lastly, sprinkle some icing sugar on the top.
 
 
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