Shortcrust Tartlets with Raspberry Filling - Summer
Shortcrust Tartlets with Raspberry Filling - Summer — a Zeelandia recipe in 4 components. Uses Neutral Paste/Glaze 12.5 kg (Hot) and Maestro Custard Cream 10 kg.
- mixing time (shortcrust)
- 3 min
- baking temperature (shortcrust)
- 190-200 °C
- baking time (shortcrust)
- 12 min
- mixing time (cream)
- 4 min
Ingredients
Shortcrust cases
| Ingredient | Quantity |
|---|---|
| Kruche Special | 1000 g |
| Eggs | 50 g |
| Margarine (80% fat) | 450 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5kg | 950 g |
| Raspberry pulp | 950 g |
Cream
| Ingredient | Quantity |
|---|---|
| Maestro Custard Cream 10 kg | 540 g |
| Water | 1350 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Blackberries | 900 g |
| American blueberries | 900 g |
| Raspberries | 700 g |
Method
- Shortcrust cases
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll out the base and use it to line moulds for baking the cases, about 7 cm in diameter (about 20 g each). Bake at 190 - 200 °C for about 12 minutes.
- Raspberry jelly
Combine the raspberry pulp with Paletta Neutral Paste and bring to the boil (stirring constantly). Pour into the cases (about 25 g each) and leave to set.
- Cream
Mix all ingredients on high speed for about 4 minutes (using a whisk). Pipe the cream into the shortcrust cases (using a piping bag; about 25 g each).
- Decoration
Decorate the tartlets with fruit as desired. Chill.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.