Caramel and Pineapple Tartlet
Caramel and Pineapple Tartlet — an IRCA recipe in 5 components, makes 50 tartlets. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- baking temperature (shortcrust, first stage)
- 170 °C
- baking time (shortcrust, first stage)
- 5 min
- baking temperature (shortcrust, second stage)
- 160 °C
- baking time (shortcrust, second stage)
- 10-13 min
Ingredients
Hazelnut shortcrust pastry
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 1400 g |
| Unsalted butter 82% fat | 375 g |
| Eggs | 225 g |
| Delinoisette | 300 g |
Crispy layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Classic |
Caramel filling
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg |
Caramel cremoux
| Ingredient | Quantity |
|---|---|
| Chococream Caramel Fleur de SEL |
Final composition
| Ingredient | Quantity |
|---|---|
| Irca Toffee D'Or Caramel Filling 15 kg | |
| Fruttidor Ananas | |
| Happycao | |
| DOBLA CURLS MILK or DARK | |
| Golden Crumble | |
| Elegance Milk |
Method
- Hazelnut shortcrust pastry
Mix all the ingredients in a planetary mixer with a paddle attachment.
- Hazelnut shortcrust pastry
Spread the pastry between 2 sheets of baking paper, roll it to a thickness of 3 mm and refrigerate.
- Hazelnut shortcrust pastry
Cover the single-portion cake moulds, 7 cm in diameter, with the pastry.
- Hazelnut shortcrust pastry
Bake at 170 °C for 5 minutes, then lower to 160 °C for another 10-13 minutes with the steam valve open.
- Crispy layer
Brush slightly with PRALIN DELICRISP CLASSIC until the interior of the shortcrust is fully covered.
- Caramel filling
Half-fill the tartlet with TOFFEE D'OR CARAMEL.
- Caramel cremoux
Fill the Silikomart SF25T silicone mould ¾ full with CHOCOCREAM CARAMEL FLEUR DE SEL and put it in the blast chiller until it hardens.
- Final composition
Fill the tartlets with one layer of TOFFEE D'OR CARAMEL and another one of FRUTTIDOR ANANAS.
- Final composition
Unmould the caramel cremoux spheres and lay 7 of them on top of the filled tartlet.
- Final composition
Dust the tartlet with HAPPYCAO.
- Final composition
Decorate the edges of the tartlet with DOBLA CURLS MILK or DARK and the top with GOLDEN CRUMBLE and ELEGANCE MILK.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.