Name: Colorful Lemon Tower
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 150g butter; 1/8 teaspoon salt; 2 pcs yolk; 40g Caster sugar; 45g water; 100g Cream cheese; 150g Light cream; 60g Powdered sugar; 1/2 Lemon zest; 1 piece Ice cream ball; 1 piece Mango; 3 pieces Chocolate Chip Cookies; Some Dragon fruit; Some Cherry; Some blueberry

Colorful Lemon Tower

1. Make the tapi first: mix the low powder, salt and sugar through a sieve

2. Then add the softened butter

3. Slowly rub it with your hands until it becomes coarse sand.

4. Add egg yolk and water

5. Knead into a dough after stirring, put it in a bag and refrigerate for at least 1 hour

6. Take out the refrigerated dough, roll it into a sheet about 5 mm thick with a rolling pin through a plastic bag

7. Open the bag and take out the dough sheet, cover it on the outside of the inverted buckle mold, cut the required length and fit it tightly

8. Poke small holes in the dough on the top of the mold

9. Place it on the baking tray

10. Then put it into the preheated oven, pay attention to the need to use another empty baking pan to cover the surface and press tightly

11. Fire up and down at 180 degrees, middle level, about 20 minutes, let cool and demould after baking, set aside

12. Let’s start making the cheese filling: Whip the cream cheese that has softened at room temperature with a whisk.

13. Then add whipped cream in 2~3 times

14. Whipped evenly

15. Add powdered sugar

16. Whipped evenly

17. Rub in the lemon zest

18. Whisk evenly and the cheese paste is ready

19. Put the cheese paste into the cool tapi

20. Put it into the middle of the oven and continue to bake at 180 degrees for about 35 minutes

21. It can be eaten directly after baking out, or it can be eaten after decorating ice cream and fruits on the surface

Tips:
1. There are a lot of tapies used here, and I can make almost 4 in the way I did this time;
2. The finished tart must be refrigerated~ After a long period of relaxation, the tart will not shrink, otherwise the dough will shrink severely during baking;
3. Poke holes at the bottom of the tower and cover the mold for baking, all to prevent this part from bulging during the baking process;
4. The amount of stuffing here is just enough for two in this shape, but if the fruit is to make mini tarts, you should be able to use all of it~
5. Finally bake it and let it cool and you can eat it directly~ Of course, you can also decorate and eat like I did~