Winter Tart - Star
Chocolate sponge, Cream, Cherries in gel and Glaze — a Zeelandia recipe in 4 components, makes 4 tarts, about 20 cm in diameter. Uses Cake Mix, Chocolate – 25 kg, Maestro Custard Cream 10 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing time (chocolate sponge)
- 5 min
- baking temperature (chocolate sponge)
- 180 °C
- baking time (chocolate sponge)
- 25 min
- mixing time (cream)
- 4 min
- resting time (cream)
- 15 min
- glaze heating temperature
- 90 °C
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 700 g |
| Eggs | 350 g |
| Oil | 350 g |
Cream
| Ingredient | Quantity |
|---|---|
| Maestro Custard Cream 10 kg | 320 g |
| Water | 800 g |
Cherries in gel
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 600 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Glaze 13 kg | 400 g |
Method
- Chocolate sponge
Mix all ingredients on medium speed for about 5 minutes (using a flat beater).
- Chocolate sponge
Deposit the batter into four tart tins about 20 cm in diameter.
- Chocolate sponge
Bake at 180°C for about 25 minutes. Allow to cool.
- Cream
Mix all ingredients on high speed for about 4 minutes (using a whisk).
- Cream
Leave to rest for about 15 minutes.
- Cream
Fill the tarts with the cream (about 280 g per piece).
- Cherries in gel
Spread the cherries in gel over the surface of the tarts with cream.
- Glaze
Heat the gel to about 90°C and apply it to the cake (using a brush or a pastry glazing tool).
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.