Fig and Poppy Seed Tart
Shortcrust gingerbread base, Poppy seed filling, Fig filling, Cheese mass and Fig glaze — a Zeelandia recipe in 5 components, makes 3 tart rings 20 cm. Uses Zeelandia Gingerbread Cake Mix, Poppy Seed Paste, 12 kg and ZEELAsoftSER Vanilla Cream Cheese 12 kg.
- mixing time (base)
- 3 min
- baking temperature
- 180 °C
- baking time
- 45 min
- heating temperature (fig glaze)
- 50 °C
Ingredients
Shortcrust gingerbread base
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake MixPiernik 15kg (gingerbread mix) | 350 g |
| Wheat flour type 550 | 150 g |
| Eggs | 25 g |
| Margarine (80% fat) | 225 g |
Poppy seed filling
| Ingredient | Quantity |
|---|---|
| Poppy Seed Paste, 12 kgPoppy seed filling 12kg | 900 g |
| Eggs | 80 g |
| Raisins | 80 g |
| Jabłko Prażone (baked apple filling) | 150 g |
Fig filling
| Ingredient | Quantity |
|---|---|
| Fruitful Apricot | 300 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 1000 g |
| Cheesecake curd cheese | 250 g |
Fig glaze
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5kg | 300 g |
| Water | 50 g |
| Pectin NH | 10 g |
| Sugar | 50 g |
| Lemon juice | 50 g |
Method
- Shortcrust gingerbread base
Mix all ingredients on low speed until a crumble texture is reached, for about 3 minutes (using a flat beater). Line three 20 cm rings with the dough.
- Poppy seed filling
Combine all ingredients thoroughly. Spread the finished mass evenly into the three rings lined with the shortcrust dough.
- Fig filling
Pipe the Fruitcream Fig filling onto the poppy seed mass in a lattice pattern.
- Cheese mass
Combine the ingredients (using a flat beater) until smooth and spread into the rings. Bake the whole at 180°C for about 45 minutes. Cool the tarts after baking.
- Fig glaze
Mix the pectin with the sugar. Heat the Paletta Neutral Paste with the water, the Fruitcream Fig filling and the lemon juice to 50°C, then add the sugar and pectin mixture. Bring to the boil together and pour over the tarts, about 220 g per piece.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.