Brownie Tart
Brownie Tart — a Zeelandia recipe in 3 components, makes 2 tarts, about 23 cm diameter. Uses Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 15 min
- mixing time (brownie)
- 3 min
- baking temperature (decoration)
- 180 °C
- baking time (decoration)
- 25 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 600 g |
| Margarine (80% fat) | 270 g |
| Eggs | 30 g |
Brownie
| Ingredient | Quantity |
|---|---|
| Brownie (brownie mix) | 500 g |
| Eggs | 125 g |
| Oil | 100 g |
| Water | 25 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5kg | 80 g |
| Water | 40 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll the dough out to a thickness of about 0.4 cm and line two tart tins of about 23 cm diameter. Bake at 190°C for about 15 minutes. Allow to cool.
- Brownie
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Spread the mass evenly into the baked shortcrust bases (about 370 g each).
- Decoration
Roll out the "Perle" to a thickness of about 0.3 cm. Cut out any shapes you like and place them on the surface of the tarts. Bake at 180°C for about 25 minutes. Allow to cool.
Decoration (glaze, optional, to taste): combine the Paletta Neutral Paste with the water and bring to the boil. Cover the surface of the tarts with a thin layer of the glaze (using a brush or a pastry glazing tool).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.