Pumpkin Tart
Pumpkin Tart — a Zeelandia recipe in 5 components, makes 7 tarts, about 12 cm in diameter. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (tart shells)
- 3 min
- baking temperature (tart shells)
- 190 °C
- baking time (tart shells)
- 10-15 min
- heating temperature (cream, chantilly cream)
- 70-80 °C
- cooling time (chantilly cream)
- 6 h
Ingredients
Tart shells
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (shortcrust mix) | 1350 g |
| Margarine (80% fat) | 610 g |
| Eggs | 70 g |
Filling
| Ingredient | Quantity |
|---|---|
| Fruitful Veggie Pumpkin |
Yoghurt and pumpkin cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 170 g |
| Cream (30% fat) | 350 g |
| Cream (30% fat) | 150 g |
| Natural yoghurt | 170 g |
| Gelatine | 17 g |
| Water | 70 g |
Chantilly cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 320 g |
| Butter | 80 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 300 g |
| Milk (3.2% fat) | 100 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1000 g |
Method
- Tart shells
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll out the shortcrust dough to a thickness of about 0.3 cm. Line seven tart tins about 12 cm in diameter with the dough. Bake at 190°C for about 10-15 minutes.
- Filling
Spread Fruitful Veggie Pumpkin evenly over the base of the cooled tart shells (about 100 g per piece).
- Yoghurt and pumpkin cream
Whip the chilled cream (about 350 g). Soak the gelatine in the water. Bring the cream (about 150 g) to the boil, add the soaked gelatine and pour over the Arabesque chocolate. Mix the yoghurt with Fruitful Veggie Pumpkin. Gently combine the whipped cream with the liquefied chocolate, add the yoghurt with pumpkin. Mix. Spread the mass evenly over the tart shells with the filling (about 150 g per piece). Chill.
- Chantilly cream
Heat the cream (about 320 g) with the butter to about 70-80°C. Divide the cream into 2 parts (about 200 g) and pour over the chocolates (one part over Arabesque 29, the other over Arabesque 34). Add half of the cream (about 500 g per piece) and of the milk (about 50 g per piece) to each liquefied chocolate. Blend. Chill (for at least 6 hours). Whip the chilled creams to the consistency of whipped cream. Pipe alternately onto the chilled tarts. The butter can be replaced with coconut butter in a 1:1 ratio.
- Decoration
Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.