Ingredients

Group Crust
Ingredient
KG
Weight (%)
Cake Flour
0.100
100
BAKELS MARGARINE SPECIAL
0.033
33.4
Sugar
0.067
66.8
Eggs
0.050
50
Total Weight: 0.250
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
-
100
Water
-
300
BAKELS LES FRUITS Fruit Fillings
-
-
Total Weight: 0.000
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
-
100
Water
-
50-100
Total Weight: 0.000

Method

How to do it:

Crust:
1. Mix cake flour and Bakels Margarine Special by hand until the mixture appears crumbly.
2. Add sugar and blend well.
3. Add eggs and knead until it forms a dough. Do not develop the dough.
4. Rest for 5 minutes.
5. Sheet the dough to about 1/8-inch thickness and mold onto greased, fluted tins.
6. Put holes on the base of the unbaked tart shells by using a fork.
7. Bake at 180°C for 5 minutes or until done.

Filling:
1. Combine Bakels Custard Mix and water in a mixing bowl.
2. Whisk on high speed for 3 minutes.

Glaze:
1. Combine Saphire Neutral and water in a saucepan.
2. Heat until 95°C, then cool to 80°C.

Assembly:
1. Put custard inside the tart shells until half-full.
2. Place Les Fruits Fruit Fillings on top of the custard.
3. Pour glaze.

Ingredients

Group Crust
Ingredient
KG
Weight (%)
Cake Flour
0.100
100
BAKELS MARGARINE SPECIAL
0.033
33.4
Sugar
0.067
66.8
Eggs
0.050
50
Total Weight: 0.250
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
-
100
Water
-
300
BAKELS LES FRUITS Fruit Fillings
-
-
Total Weight: 0.000
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
-
100
Water
-
50-100
Total Weight: 0.000

Method

How to do it:

Crust:
1. Mix cake flour and Bakels Margarine Special by hand until the mixture appears crumbly.
2. Add sugar and blend well.
3. Add eggs and knead until it forms a dough. Do not develop the dough.
4. Rest for 5 minutes.
5. Sheet the dough to about 1/8-inch thickness and mold onto greased, fluted tins.
6. Put holes on the base of the unbaked tart shells by using a fork.
7. Bake at 180°C for 5 minutes or until done.

Filling:
1. Combine Bakels Custard Mix and water in a mixing bowl.
2. Whisk on high speed for 3 minutes.

Glaze:
1. Combine Saphire Neutral and water in a saucepan.
2. Heat until 95°C, then cool to 80°C.

Assembly:
1. Put custard inside the tart shells until half-full.
2. Place Les Fruits Fruit Fillings on top of the custard.
3. Pour glaze.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Pastries, Tart

Finished Product

Finished Product

Tart

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