Golden Orange Tart

Orange Emulco

INGREDIENTS	DIRECTIONS
1. THE BASE Tart Shells: 20 nos (Pre-baked) 2. CHEESE CUSTARD LAYER Cream Cheese: 100g Instant Custard Powder: 50g Full Cream Milk: 150g 3. THE CITRUS CREAM TOPPING Macream (Non-dairy topping cream): 100g Flavoring Option: 1.5g of Orange Emulco GH For a bright, festive flavor OR Yuzu Emulco For a sharp, floral tang.	STEP 1: PREPARE THE CHEESE CUSTARD 1. Mix Custard: In a bowl, whisk the Full Cream Milk and Instant Custard Powder together until the mixture thickens and becomes smooth. 2. Blend with Cheese: Add the softened Cream Cheese to the custard. Whisk or beat until the mixture is completely silky and lump-free. 3. Pipe: Transfer the cheese custard into a piping bag and fill each Tart Shell about halfway. STEP 2: PREPARE THE CITRUS WHIPPED CREAM 1. Flavor the Cream: Add your choice of Orange Emulco or Yuzu Emulco to the chilled Macream. 2. Whip: Beat the cream on medium-high speed until it reaches stiff peaks. The Emulco will provide both the signature aroma and the beautiful tint to the cream. STEP 3: ASSEMBLY 1. Top It Off: Using a star-tip nozzle, pipe a decorative swirl of the flavored cream over the custard layer. 2. Set: Refrigerate for at least 1 hour before serving to let the flavors meld and the custard set.

INGREDIENTS

DIRECTIONS

1. THE BASE

Tart Shells: 20 nos (Pre-baked)

2. CHEESE CUSTARD LAYER

Cream Cheese: 100g

Instant Custard Powder: 50g

Full Cream Milk: 150g

3. THE CITRUS CREAM TOPPING

Macream (Non-dairy topping cream): 100g

Flavoring Option: 1.5g of Orange Emulco GH

For a bright, festive flavor

OR Yuzu Emulco

For a sharp, floral tang.

STEP 1: PREPARE THE CHEESE CUSTARD

1. Mix Custard: In a bowl, whisk the Full Cream Milk and Instant Custard Powder together until the mixture thickens and becomes smooth.

2. Blend with Cheese: Add the softened Cream Cheese to the custard. Whisk or beat until the mixture is completely silky and lump-free.

3. Pipe: Transfer the cheese custard into a piping bag and fill each Tart Shell about halfway.

STEP 2: PREPARE THE CITRUS WHIPPED CREAM

1. Flavor the Cream: Add your choice of Orange Emulco or Yuzu Emulco to the chilled Macream.

2. Whip: Beat the cream on medium-high speed until it reaches stiff peaks. The Emulco will provide both the signature aroma and the beautiful tint to the cream.

STEP 3: ASSEMBLY

1. Top It Off: Using a star-tip nozzle, pipe a decorative swirl of the flavored cream over the custard layer.

2. Set: Refrigerate for at least 1 hour before serving to let the flavors meld and the custard set.

FAQ

1. How does climate change affect the taste of food?

Climate change alters growing conditions like temperature and rainfall, which can change the balance of sugars, acids, and aromatic compounds in plants, directly impacting their final taste and aroma.

2. What is Controlled Environment Agriculture for flavours?

It is a method of growing flavour-producing plants like herbs and spices indoors, where factors like light, temperature, and water can be precisely managed to ensure a consistent and reliable crop.

3. How does Green house Flavour ensure the quality of its raw materials?

We ensure quality by working closely with our growers, diversifying our supply sources, and using biomolecular analysis to verify the flavour profile of our raw materials before processing.

4. Can you create unique Malaysian-inspired flavours?

Yes, we specialise in developing unique Malaysian-inspired flavours by leveraging the country’s diverse regional ingredients and heritage profiles. From Bentong ginger and Cameron Highlands strawberries to iconic favourites such as Musang King durian, pandan leaf, Perak white coffee, and Johor M2 pineapple, we create distinctive flavour solutions that capture authentic local taste while meeting modern application needs.