Exotic Tartlet
Exotic Tartlet — an IRCA recipe in 5 components, makes 50 tartlets. Uses Joypaste Flavouring Pastes, 7.2 kg (IRCA), Passion Fruit.
- 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
- heating temperature (crispy layer)
- 35 °C
- melting temperature (creamy topper)
- 40 °C
Ingredients
Almond shortcrust
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 1400 g |
| Unsalted butter 82% fat | 375 g |
| Eggs | 225 g |
| Avoletta | 300 g |
Waterproofing crispy layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Coconty |
Passion fruit mousse
| Ingredient | Quantity |
|---|---|
| Liquid cream 35% fat | 500 g |
| Lilly Neutro | 50 g |
| Water | 50 g |
| Joypaste Flavouring Pastes, 7.2 kg (IRCA), Passion Fruit | 45 g |
Creamy topper
| Ingredient | Quantity |
|---|---|
| Chococream Bianco |
Final composition
| Ingredient | Quantity |
|---|---|
| Fruttidor Mango |
Method
- Almond shortcrust
Mix all the ingredients in the planetary mixer with the flat beater.
- Almond shortcrust
Roll the shortcrust between 2 baking papers and trim it to a thickness of 3 mm, then rest it in the refrigerator.
- Almond shortcrust
Line the micro-perforated molds for single-portion tartlets, 7 cm in diameter.
- Almond shortcrust
Bake in a convection oven at 170°C for the first 5 minutes, then lower the temperature to 160°C for 10-13 more minutes with the valve open.
- Waterproofing crispy layer
Heat PRALIN DELICRISP NOIR at 35°C.
- Passion fruit mousse
Mount all the ingredients in the planetary mixer until a smooth compound is obtained.
- Creamy topper
Melt CHOCOCREAM BIANCO at 40°C.
- Creamy topper
Fill the Silikomart SF294 silicone molds 3/4 full and place in the shock freezer until cold.
- Final composition
Using a small spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP COCONTY on the inside surface of each tartlet. This protects the crunchiness of the tartlet.
- Final composition
Fill the tartlet in two equal layers, one of FRUTTIDOR MANGO and the other of passion fruit mousse.
- Final composition
Unmold the creamy topper and place it on the surface of the tartlet.
- Final composition
Decorate with FRUTTIDOR MANGO, DOBLA WAVE GREEN LARGE and DOBLA PEACH BLOSSOM LIGHT PINK.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.