Ingredients

Group Filling
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.091
48
Fresh cream
0.190
100
Sugar
0.152
80
Eggs
0.076
40
Egg Yolk
0.030
16
APITO BUTTA VANILLA ESSENCE
0.002
1.07
Total Weight: 0.542
Group Base
Ingredient
KG
Weight (%)
APITO BISCUIT MIX
0.220
100
BAKELS DAIRY BLEND
0.123
56
Eggs
0.042
19
BAKELS ALKALIZED COCOA POWDER
0.022
10
Total Weight: 0.407
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% POMEGRANATE
0.150
-
Total Weight: 0.150

Method

How to do it:

For the Filling:
1. Melt Non Temp Dark Chocolate and set aside.
2. In a pot, place cream and boil in medium heat. Pour the cream into the melted chocolate stirring constantly until smooth. Slightly cool.
3. In a separate bowl, combine eggs, egg yolks, Butta Vanilla Essence and sugar. Stir until smooth.
4. Combine the cream-chocolate mixture and egg mixture. Stir constantly until smooth and strain.

For the Base:
1. Blend World Compound Butter until soften.
2. Add Apito Biscuit mix, eggs and cocoa.
3. Blend on low speed, do not over mix
4. Bake at 190°C for 15 minutes.

Assembly:
1. Prepare pre bake tart shell.
2. Pour in the tart. Bake at 150°C for 25 minutes or until set.
3. Use the Les Fruits 50% as topping.

Yield

1 – 8” tart

Ingredients

Group Filling
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.091
48
Fresh cream
0.190
100
Sugar
0.152
80
Eggs
0.076
40
Egg Yolk
0.030
16
APITO BUTTA VANILLA ESSENCE
0.002
1.07
Total Weight: 0.542
Group Base
Ingredient
KG
Weight (%)
APITO BISCUIT MIX
0.220
100
BAKELS DAIRY BLEND
0.123
56
Eggs
0.042
19
BAKELS ALKALIZED COCOA POWDER
0.022
10
Total Weight: 0.407
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% POMEGRANATE
0.150
-
Total Weight: 0.150

Method

How to do it:

For the Filling:
1. Melt Non Temp Dark Chocolate and set aside.
2. In a pot, place cream and boil in medium heat. Pour the cream into the melted chocolate stirring constantly until smooth. Slightly cool.
3. In a separate bowl, combine eggs, egg yolks, Butta Vanilla Essence and sugar. Stir until smooth.
4. Combine the cream-chocolate mixture and egg mixture. Stir constantly until smooth and strain.

For the Base:
1. Blend World Compound Butter until soften.
2. Add Apito Biscuit mix, eggs and cocoa.
3. Blend on low speed, do not over mix
4. Bake at 190°C for 15 minutes.

Assembly:
1. Prepare pre bake tart shell.
2. Pour in the tart. Bake at 150°C for 25 minutes or until set.
3. Use the Les Fruits 50% as topping.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Pastries, Tart

Finished Product

Finished Product

Tart