Pear and Walnut Dome Tart
Pear and Walnut Dome Tart — a Dawn Foods recipe in 4 components. Uses Dawn Supersponge Cake Mix 12.5 kg and Dawn Foods Flavouring Compounds, Walnut – 1 kg.
- mixing time (sponge, slow speed)
- 1 min
- mixing time (sponge, fast speed)
- 4-5 min
- baking temperature (sponge, deck oven)
- 230 °C
- baking time (sponge)
- 5 min
- freezing time (domes, at least)
- 3 h
- belnap solution temperature
- 40-45 °C
Ingredients
Sponge sheet
| Ingredient | Quantity |
|---|---|
| Dawn Supersponge Cake Mix 12.5 kgDAWN Supersponge Cake Mix - Plain | 1000 g |
| Water | 540 g |
Pear and walnut domes
| Ingredient | Quantity |
|---|---|
| DAWN Delifruit Classic Pear | 500 g |
| Dawn Foods Flavouring Compounds, Walnut – 1 kgDAWN Walnut Compound | 55 g |
| DAWN Sanatine Powder | 35 g |
| Boiling water | 75 g |
Caramel filling
| Ingredient | Quantity |
|---|---|
| DAWN Delicream Pikfein Caramel | |
| PRUVÉ Straight French Tartlets (85mm) | 6 pcs |
Assembly
| Ingredient | Quantity |
|---|---|
| DAWN Belnap Neutral Fruit Glaze | 200 g |
| Water | 100 g |
| DAWN Decorgel Plus Neutral | 500 g |
| Belnap solution (heat to 40-45°C) | 250 g |
Method
- Sponge sheet
Add all of the sponge sheet ingredients to a mixing bowl fitted with a whisk and mix for 1 minute on slow and then 4-5 minutes on fast speed.
- Sponge sheet
Deposit 800-900 g onto a lined 18" x 30" baking tray and spread out evenly, then bake in a deck oven at 230°C for approximately 5 minutes.
- Pear and walnut domes
Dissolve the DAWN Sanatine Powder in the boiling water.
- Pear and walnut domes
Mix the DAWN Delifruit Classic Pear and DAWN Walnut Compound together, add the Sanatine solution and mix in thoroughly.
- Pear and walnut domes
Deposit the filling into 80 x 40 mm half sphere silicone moulds and place into the freezer for at least 3 hours.
- Caramel filling
Pipe 20 g of DAWN Delicream Pikfein Caramel into the base of each PRUVÉ Straight French Tartlet, then cover the caramel layer with a 70 mm sponge disk cut from the prepared sponge sheet.
- Assembly
Remove the semi frozen/set pear and walnut domes from the silicone moulds and place them onto cooling wires over a papered tray.
- Assembly
Add the DAWN Belnap Neutral Fruit Glaze and 100 g water to a saucepan and bring to the boil. Place the DAWN Decorgel Plus Neutral into a bowl and mix until smooth, add the Belnap solution and, if needed, reheat to the required temperature.
- Assembly
Pour the glaze over the domes to completely cover. Remove the domes from the cooling wire and place onto the prepared tart cases.
- Assembly
Place into the chiller/freezer until the glaze has set, then decorate as required.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.