Ingredients

Group Tart
Ingredient
KG
Weight (%)
Cake Flour
0.350
100
Refined Sugar
0.070
20
Butter
0.193
55
Eggs
0.035
10
Total Weight: 0.648
Group Swiss Cream
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.200
-
CREMESS SUPERIOR
0.050
-
Water
0.560
-
Total Weight: 0.810
Group Topping
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
-
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
-
-
Total Weight: 0.000

Method

How to do it:

Tart:
1. Combine all ingredients.
2. Deposit 30g dough in tart tins.
3. Bake at 180°C for 15-20 minutes.

Swiss Cream:
1. Mix all ingredients using wire whisk for 3 minutes at medium speed.

Assembly:
1. Pipe swiss cream on the pre-baked tart shells.
2. Dip in melted Apito Cooking Chocolate.
3. Top with Bakels White Chocolate Truffle (H&P).

Yield

17 pieces x 30g

Ingredients

Group Tart
Ingredient
KG
Weight (%)
Cake Flour
0.350
100
Refined Sugar
0.070
20
Butter
0.193
55
Eggs
0.035
10
Total Weight: 0.648
Group Swiss Cream
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.200
-
CREMESS SUPERIOR
0.050
-
Water
0.560
-
Total Weight: 0.810
Group Topping
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
-
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
-
-
Total Weight: 0.000

Method

How to do it:

Tart:
1. Combine all ingredients.
2. Deposit 30g dough in tart tins.
3. Bake at 180°C for 15-20 minutes.

Swiss Cream:
1. Mix all ingredients using wire whisk for 3 minutes at medium speed.

Assembly:
1. Pipe swiss cream on the pre-baked tart shells.
2. Dip in melted Apito Cooking Chocolate.
3. Top with Bakels White Chocolate Truffle (H&P).

Display Conditions

Display Conditions

Room Temperature

Category

Category

Pastries, Tart

Finished Product

Finished Product

Tart