Shortcrust Tartlet
Shortcrust base, Filling, Cream and Glaze — a Zeelandia recipe in 4 components, makes 75 pieces. Uses Maestro Custard Cream 10 kg.
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 15 min
- mixing time (cream)
- 4 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne | 1000 g |
| Margarine (80% fat) | 450 g |
| Eggs | 50 g |
Filling
| Ingredient | Quantity |
|---|---|
| Cherries in Gel |
Cream
| Ingredient | Quantity |
|---|---|
| Maestro Custard Cream 10 kg | 350 g |
| Milk (3.2% fat) | 1000 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Satina | |
| Oil | 150 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes using a flat beater. Roll out the dough and line 75 moulds about 8 cm in diameter with it (about 20 g per piece). Bake at 190°C for about 15 minutes. Allow to cool.
- Filling
Pipe the Cherries in Gel into the shortcrust bases (about 5 g per piece).
- Cream
Mix all ingredients on high speed for about 4 minutes using a whisk. Dose the cream onto the bases with the cherry filling (about 18 g per piece).
- Glaze
Melt the Satina with the oil in a water bath or microwave. Apply the glaze to the surface of the tartlets.
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.