Ingredients

Group 1
Ingredient
KG
Weight (%)
Salt
0.003
0.5
Sugar
0.050
10
Cold water
0.150
30
All Purpose Flour
0.500
100
BAKELS SHORTENING
0.250
50
Total Weight: 0.953
Group 2
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.150
-
Evaporated Milk
0.150
-
Total Weight: 0.400
Group 3
Ingredient
KG
Weight (%)
BAKELS LES FRUITS Fruit Fillings
-
-
Total Weight: 0.000
Group 4
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.050
-
Water
0.025
-
Total Weight: 0.075

Method

How to do it:

Crust:
1. Dissolve salt and sugar in cold water. Set aside.
2. Rub lightly all purpose flour and Bakels Shortening.
3. Add the salt and sugar solution. Knead lightly. Note: Do not develop the dough.
4. Rest for 10 minutes.
5. Roll the dough to about 1/8 to ¼ inch thick and mold into greased small fluted tins.
6. Using a fork, put holes on the base of the unbaked tart shells prior to baking.
7. Bake for 10-15 minutes at 180°C. Note: Tart shells may be kept refrigerated if not used immediately.
8. Half-fill the baked shells with custard cream and top with fruit filling.
9. Pour lightly cooled Saphire Neutral over the fruit filling.
10. Chill before serving.

Custard Cream:
1. Mix all ingredients on high speed for 2 minutes.
2. Rest for 5 minutes.
3. Mix for 2 minutes on high speed.

Glaze:
1. Boil Glageli Neutral and water.
2. Apply on tarts.

Yield

63 tarts x 24 grams

Ingredients

Group 1
Ingredient
KG
Weight (%)
Salt
0.003
0.5
Sugar
0.050
10
Cold water
0.150
30
All Purpose Flour
0.500
100
BAKELS SHORTENING
0.250
50
Total Weight: 0.953
Group 2
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.150
-
Evaporated Milk
0.150
-
Total Weight: 0.400
Group 3
Ingredient
KG
Weight (%)
BAKELS LES FRUITS Fruit Fillings
-
-
Total Weight: 0.000
Group 4
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.050
-
Water
0.025
-
Total Weight: 0.075

Method

How to do it:

Crust:
1. Dissolve salt and sugar in cold water. Set aside.
2. Rub lightly all purpose flour and Bakels Shortening.
3. Add the salt and sugar solution. Knead lightly. Note: Do not develop the dough.
4. Rest for 10 minutes.
5. Roll the dough to about 1/8 to ¼ inch thick and mold into greased small fluted tins.
6. Using a fork, put holes on the base of the unbaked tart shells prior to baking.
7. Bake for 10-15 minutes at 180°C. Note: Tart shells may be kept refrigerated if not used immediately.
8. Half-fill the baked shells with custard cream and top with fruit filling.
9. Pour lightly cooled Saphire Neutral over the fruit filling.
10. Chill before serving.

Custard Cream:
1. Mix all ingredients on high speed for 2 minutes.
2. Rest for 5 minutes.
3. Mix for 2 minutes on high speed.

Glaze:
1. Boil Glageli Neutral and water.
2. Apply on tarts.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Pastries, Tart

Finished Product

Finished Product

Tart