Method

1. Tart crust Place all the ingredients into a mixing bowl and mix on a medium speed for 3-5 minutes or until the ingredients are well combined.
2. Scale the dough into 9 pieces, 100 g each, with the remaining dough, place to one side for later.
3. Roll out the 100g dough pieces with a rolling pin or a dough sheeter to a thickness of 3 mm on a floured surface.
4. Carefully place the rolled-out dough into tart moulds with a diameter of 10 cm.
5. Durian Cream filling Place all the ingredients into a mixing bowl. Mix on a medium speed until you are left with a smooth consistency.
6. Assembling Fill the tart with 70g of the durian cream in each mould.
7. Roll the remaining dough piece form step 2 with a rolling pin or a dough sheeter to a thickness of 2 - 3 mm on a floured surface.
8. Slice the dough into narrow long strips, about 0.5 - 1 cm wide.
9. Place the dough strips on top of the tart to form a lattice.
10. The oven should have a temperature of 170°C - 180° C when you put the tarts in. Bake for 15-20 minutes.
11. Remove from the oven, set aside, and allow to cool.
12. Recommend: After baking, glaze with durian syrup mix, apricot gel and decorate as desired