Sunny Dessert
Tartlet, Jelly, Cream and Velvet finish — a Zeelandia recipe in 4 components. Uses Napoli Vanilla Custard 10 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing speed (tartlet)
- low
- mixing time (tartlet)
- 3 min
- baking temperature (tartlet)
- 190 °C
- baking time (tartlet)
- 10-12 min
- mixing speed (cream)
- high
- heating temperature (velvet finish)
- 45
Ingredients
Tartlet
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 500 g |
| Butter | 225 g |
| Eggs | 25 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Rhubarb | 400 g |
| Strawberries | 200 g |
| Pectin NH | 12 g |
| Sugar | 10 g |
Cream
| Ingredient | Quantity |
|---|---|
| Napoli Vanilla Custard 10 kg | 300 g |
| Milk (3.2% fat) | 750 g |
Velvet finish
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 300 g |
| Oil | 150 g |
| Food colouring | to taste |
Method
- Tartlet
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 and line tartlet tins about 7 cm in diameter and about 2 cm high. Bake at 190°C for about 10-12 minutes.
- Jelly
Mix the pectin with the sugar. Bring the strawberries and rhubarb to the boil, add the pectin with sugar and bring everything to the boil again. Pour the finished jelly into the cooled tartlets. Leave to set.
- Cream
Whisk all ingredients on high speed with a whisk. Pipe the cream onto baking paper onto drawn rings of the same size as the tartlet, about 7 cm. Cover the piped cream with film and flatten it gently. Freeze. Spray the frozen cream with the velvet finish and place it on the tartlet.
- Velvet finish
Heat the chocolate Arabesque with the oil to 45, add the food colouring. Apply to the frozen cream using a compressor.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.