Cheese and Blueberry Tartlet
Dough and Layer — a Komplet recipe in 2 components, makes 8 (total quantity 4850 g). Uses Komplet Gourmet Cheesecake Mix RSPO SG 10 kg.
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 10-12 min
- whipping time (cheese mass)
- 3 min
- baking temperature (cheese mass with blueberries)
- 180 °C
- baking time (cheese mass with blueberries)
- 60 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Shortcrust pastry | 400 g |
Layer
| Ingredient | Quantity |
|---|---|
| Komplet Gourmet Cheesecake Mix RSPO SG 10 kg | 1000 g |
| Ground curd cheese (twaróg) | 1400 g |
| Oil | 200 g |
| Eggs | 350 g |
| Water | 1100 g |
| Blueberries, frozen | 400 g |
Method
Portion for 1 cake ring Ø 14 cm, 600 g: shortcrust pastry 50 g, cheese mass 500 g, black blueberries 50 g.
Shortcrust pastry: mix all the ingredients of the shortcrust pastry in a kneading machine until the desired consistency is reached. Roll out to a thickness of about 4 mm, cut out round shapes with a Ø 14 cm cake ring and bake to a light colour. Weight: about 50 g.
Cheese mass: combine all the ingredients of the cheese mass and whip on medium speed with a thick beater until smooth. Aeration time: about 3 minutes.
Fill the cake rings 140 × 50 mm, lined with the shortcrust base, with the cheese mass. Weight of mass: about 500 g per cake ring.
Mix the frozen blueberries with KOMPLET Saftbinder thickener, spread over the mass and bake.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.