BLUEBERRY & STRAWBERRY TARTS

Ingredients for pastry

Butter	120g
Icing sugar	60g
Dutch Lady Full Cream Milk Powder	20g
Plain flour	240g
Egg	½ no
Ingredients for Filling
Fresh blueberries	200g + 50g
Fresh strawberries	50g + 50g
Sugar	200g
Corn flour	10g
Potato starch	10g
Water	30g
Topping
Cream cheese	200g
Dutch Lady Mixed Berries Low Fat Yogurt	60g
Icing sugar	60g
Egg	1 no

Bake in preheated oven of 180°C for 25 minutes, remove from mould tin and let it cool.

Strawberry Milk Shake
Ingredients
Vanilla ice cream		2 scoops
Dutch Lady Strawberry UHT Milk		1 cup
Fresh strawberries		10 no

Easy Cream Caramel Ingredients White sugar 50g Dutch Lady Full Cream pasteurized milk 500ml Eggs, beaten 2 no Egg yolks, beaten 2 no White sugar 45g Method 1. Preheat oven to 175°C. 2. Melt 50g of white sugar in a saucepan until golden brown but not burned, add in 2 tablespoon of water, pour hot sugar evenly into four ramekins 3. In another saucepan, heat milk over medium heat. 4. After that, pour hot milk into beaten eggs and egg yolks, until well combined. Add in sugar and keep whisking. Pour milk mixture evenly into ramekins. 5. Put all the ramekins onto a roasting pan, and fill with water to reach half way up the sides of ramekins. 6. Bake in preheated oven 40 minutes, until set. Chilled before served, garnish with strawberry and mint leaves. Recipe makes 4 ramekins Calories 231 Fat 35g Carbohydrate 120g Protein 33g