Method:

1. Premix stabilizer in small quantity of refined sugar.
2. Add the premix in water (80ºC / 175ºF) gradually keep stirring until fully dissolved.
3. Add the other ingredients in the following order - sugar, milk powders, eggs and non dairy cream Powder continuously stirring.
4. Stir the mixture for 20 minutes; maintain the temperature at 80ºC / 176ºF.
5. Pasteurize the mix through plate heat exchanger and homogenize using a 2-stage homogenizer.
6. Cool to 5ºC / 40ºF.
7. Transfer to the aging tank and age for 4 hours.
8. Check % total fat and product temperature. Add flavor.
9. Freeze and pack in clean containers.
10. Pass through a tray and store in cold storage.

Method:

1. Rub non dairy cream powder, plain flour and butter together. Add egg and continue kneading into dough. Set aside for 20 mins.
2. To make filling, whisk non dairy cream powder, egg, sugar and milk until sugar melts. Strain.
3. Line egg tart mould with pastry, and then pour in filling. Bake at 180ºC/360ºF for about 20 mins.
   
   
   

(*) Lamequick CE2956 (GRUNAU)
(**) Rhodigel 23 (RHONE POULENC)
Disperse 67g of powder mix in 300 ml of milk with a whisk