Bandung Limau Tart
19-010
Group Tart Shell
Ingredient
KG
%
All Purpose Flour
0.225
100.00
BAKELS DAIRY BLEND
0.080
35.00
BAKELS MARGARINE SPECIAL
0.030
13.00
Powdered sugar
0.055
25.00
BRITE VANILLA EXTRA STRENGTH
0.002
0.67
Skimmed Milk
0.008
3.50
Whole Eggs
0.030
13.00
Total Weight: 0.430
Group Fillling
Ingredient
KG
%
BAKELS BAKE STABLE CUSTARD MIX
0.066
-
Water
0.197
-
Bandung Limau Flavoured Topping
0.088
-
Total Weight: 0.351
Group Topping
Ingredient
KG
%
Bandung Limau Flavoured Topping
0.140
-
Total Weight: 0.140
How to do it:
Tart Shell:
1. Mix together softened Bakels Dairy Blend, Bakels Margarine Special, powdered sugar, and Brite Vanilla Extra Strength on medium speed using a paddle attachment until light and fluffy.
2. Add eggs gradually. Mix until well-blended.
3. Add all the dry ingredients and mix on low speed until just combined.
4. Gather the dough together and form into a ball.
5. Divide the dough into 30-gram portions. Form each portion into a tiny ball.
6. Press the dough balls into the bottoms and sides of tart tins. Prick the bottom and sides of each tart with a fork around three or four times.
7. Bake at 180°C for 15-20 minutes or until the edges turn brown. Cool down.
Filling:
1. Whisk Bakels Bake Stable Custard Mix and water on high speed for 2 minutes.
2. Rest for 5 minutes.
3. Whisk again for 2 minutes.
4. Stir in the Bandung Limau Flavoured Topping to the custard mixture. Mix until well-combined.
Assembly:
1. Put 25 grams of filling in each tart shell
2. Spread 10 grams of Bandung Limau Flavoured Topping over the custard filling.
3. Bake at 180°C for 15-20 minutes.
4. Cool down.
5. Remove tarts from tins.
Yield: 14 pieces
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