Plum and Blue Cheese Tart
Plum and Blue Cheese Tart — a Zeelandia recipe in 6 components, makes 4 tarts, 22 cm tins. Uses Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- mixing time (shortcrust base)
- 3 min
- baking temperature
- 180 °C
- baking time
- 60 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 480 g |
| Margarine (80% fat) | 215 g |
| Eggs | 25 g |
Almond mass
| Ingredient | Quantity |
|---|---|
| Egg white | 120 g |
Plums with sugar
| Ingredient | Quantity |
|---|---|
| Bind It | 5 g |
| Plums | 800 g |
| Brown sugar | 40 g |
Blue cheese
| Ingredient | Quantity |
|---|---|
| Lazur blue cheese | 120 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 260 g |
| Eggs | 10 g |
| Margarine (80% fat) | 130 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5kg | 40 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (flat beater). Roll out the dough and line 4 tart tins of 22 cm diameter with it (about 180 g each).
- Almond mass
Combine the almond mass (Perla) with the egg white. Spread evenly over the shortcrust bases in the tins (about 180 g each).
- Plums with sugar
Arrange the plums on the almond mass (about 200 g each). Combine the cane sugar with Bind It and sprinkle evenly over the surface of the tarts (about 10 g each).
- Blue cheese
Cut the cheese into smaller pieces and place on the tarts (about 30 g each).
- Crumble
Mix all ingredients on medium speed until a crumble is obtained (flat beater). Scatter the crumble evenly over the surface of the tarts (about 100 g each). Bake at 180°C for about 60 minutes.
Decorate to taste (Mont Blanc RSPO SG).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.