Ingredients

Group 1
Ingredient
KG
Weight (%)
APITO BISCUIT MIX
0.230
100
BAKELS MARGARINE SPECIAL
0.115
50
Instant Oats
0.035
15
Total Weight: 0.380
Group 2
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.220
100
Heavy whipping cream
0.165
75
Orange Zest
0.002
1
Pistachio
0.026
12
Total Weight: 0.414
Group 3
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.180
-
Fresh Orange Juice
0.015
-
BAKELS DIAMOND GLAZE RED
0.060
-
Total Weight: 0.255

Method

How to do it:

1. Preheat oven to 180°C.
2. Prepare the tart mold (group 1 ingredients). In a mixing bowl, using a paddle attachment, mix together Biscuit Mix, oats and butter on low speed for 30 seconds. Switch to medium speed and continue mixing for 1-3 minutes just until the dough is manageable to handle. Do not overmix.
3. Dust the table with cake flour and roll out the dough thinly. Transfer the dough onto a greased pan. Flatten the dough until the dough is formed on the pan. Dock holes.
4. Bake at 180°C for 15-20 minutes. Allow the tart mold to slightly cool in the pan. Transfer after 10-15 minutes and allow cooling. Set aside.
5. Prepare the ganache (group 2 ingredients). In a pot, allow whipping cream to boil. Pour over Pettina Non-temp White Chocolate and mix until melted. Fold in orange zest and pistachio.
6. Assemble tart. Pour white chocolate ganache into prepared tart mold. Once set, layer Les Fruits 50% Cranberry mixed with fresh orange juice.
7. Finish the tart with Diamond Glaze Red on top for extra gloss.

Yield

2 tarts (6”)

Ingredients

Group 1
Ingredient
KG
Weight (%)
APITO BISCUIT MIX
0.230
100
BAKELS MARGARINE SPECIAL
0.115
50
Instant Oats
0.035
15
Total Weight: 0.380
Group 2
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.220
100
Heavy whipping cream
0.165
75
Orange Zest
0.002
1
Pistachio
0.026
12
Total Weight: 0.414
Group 3
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.180
-
Fresh Orange Juice
0.015
-
BAKELS DIAMOND GLAZE RED
0.060
-
Total Weight: 0.255

Method

How to do it:

1. Preheat oven to 180°C.
2. Prepare the tart mold (group 1 ingredients). In a mixing bowl, using a paddle attachment, mix together Biscuit Mix, oats and butter on low speed for 30 seconds. Switch to medium speed and continue mixing for 1-3 minutes just until the dough is manageable to handle. Do not overmix.
3. Dust the table with cake flour and roll out the dough thinly. Transfer the dough onto a greased pan. Flatten the dough until the dough is formed on the pan. Dock holes.
4. Bake at 180°C for 15-20 minutes. Allow the tart mold to slightly cool in the pan. Transfer after 10-15 minutes and allow cooling. Set aside.
5. Prepare the ganache (group 2 ingredients). In a pot, allow whipping cream to boil. Pour over Pettina Non-temp White Chocolate and mix until melted. Fold in orange zest and pistachio.
6. Assemble tart. Pour white chocolate ganache into prepared tart mold. Once set, layer Les Fruits 50% Cranberry mixed with fresh orange juice.
7. Finish the tart with Diamond Glaze Red on top for extra gloss.

Display Conditions

Display Conditions

Chilled

Category

Category

Pastries, Tart

Finished Product

Finished Product

Tart

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