Light Shortcrust Tartlets with Cream
Shortcrust cases, Cream, Fruit and Glaze — a Zeelandia recipe in 4 components. Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing time (shortcrust cases)
- 3 min
- baking temperature (shortcrust cases)
- 190 °C
- baking time (shortcrust cases)
- 15 min
- mixing time (cream)
- 4 min
- resting time (cream)
- 15 min
Ingredients
Shortcrust cases
| Ingredient | Quantity |
|---|---|
| Eggs | 50 g |
| Margarine (80% fat) | 450 g |
| Kruche Klasyczne | 1000 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25kg | 560 g |
| Water | 1390 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Blueberries | 150 g |
| Raspberries | 150 g |
| Kiwi | 150 g |
| Peaches from syrup | 150 g |
| Strawberries | 150 g |
| Grapes | 150 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13kg | 300 g |
Method
- Shortcrust cases
Mix all ingredients on low speed for about 3 minutes using a flat beater. Place the mass into moulds for shortcrust cases, about 9 cm in diameter (about 50 g per piece). Bake at 190 °C for about 15 minutes. Cool.
- Cream
Mix all ingredients on high speed for about 4 minutes using a whisk. Leave for 15 minutes to thicken. Pipe into the shortcrust cases (about 65 g per piece).
- Fruit
Arrange the fruit on the surface of the cream (about 30 g per piece). Chill.
- Glaze
Cover the tartlets with cream and fruit with Paletta Neutral Gel using a brush or a pastry gel applicator.
Decoration: decorate to taste.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.