Fruit Tart
Fruit Tart — a Komplet recipe in 4 components, makes 5 pieces, rim Ø20 cm, height 2.5 cm. Uses Komplet Ideal Cream Filling 10 kg and Komplet Kiddy Gel Neutral Glaze – 14 kg.
- cream weight per tart
- 350 g
- baking temperature
- 190 °C
- baking time
- 25-30 min
- mixing speed (cream)
- medium
Ingredients
Shortcrust pastry
| Ingredient | Quantity |
|---|---|
| Komplet Shortcrust Biscuit Mix 50 | 400 g |
| Wheat flour type 550 | 600 g |
| Eggs | 50 g |
| Margarine 80% | 450 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Ideal Cream Filling 10 kgKomplet KREM IDEAL (10 kg) | 420 g |
| Water | 1200 g |
| Margarine 80% | 150 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Any fresh fruit | 1750 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Kiddy Gel Neutral Glaze – 14 kgKomplet KIDDY GEL Neutral Favourite | 500 g |
| Water | 250 g |
Method
- Shortcrust pastry
Combine the pastry ingredients and knead to the consistency of shortcrust pastry. Roll out the dough and line the tins with it.
- Cream
Combine the cream ingredients and mix on medium speed of the mixer with a thick (dough) beater. Pipe the finished cream into the pastry-lined tins and bake.
- Fruit layer
Rinse, peel and cut the fruit and arrange it on the cooled tarts.
- Decoration
Combine the water and KOMPLET Kiddy Gel Neutral Favourite and bring to the boil. Cover the fruit with the hot gel.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.