Tarte Mirliton
11-067
Group Sugar Dough
Ingredient
KG
%
Refrigerated margarine
0.150
48.39
Sugar
0.065
20.97
Eggs
0.050
16.13
Salt
0.003
0.80
All Purpose Flour
0.310
100.00
Total Weight: 0.578
Group Coconut Cream
Ingredient
KG
%
Sugar
0.050
-
Condensed Milk
0.150
-
Desiccated Coconut
0.125
-
APITO BUTTA VANILLA ESSENCE
0.002
-
BAKELS BAKE STABLE CUSTARD MIX
0.500
-
Total Weight: 0.827
Group Custard Cream
Ingredient
KG
%
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.400
-
Total Weight: 0.500
Group French Meringue
Ingredient
KG
%
Actiwhite
0.015
-
Cold water
0.150
-
Sugar
0.225
-
Total Weight: 0.390
Group Topping
Ingredient
KG
%
Gourmet Raspberry with Seeds Jam
0.300
-
Total Weight: 0.300
How to do it:
Sugar Dough:
1. Cream refrigerated margarine, sugar and salt until light in color.
2. Add egg alternately with the flour until well-blended.
3. Refrigerate for 3 to 4 hours.
Custard Cream:
1. Combine Bakels Bake-Stable Custard Cream and water in a mixing bowl.
2. Whip on high speed for 3 minutes or until desired consistency is achieved.
Coconut Cream:
1. Combine 500g of custard cream with Group 2 ingredients until well-blended.
2. Set aside.
French Meringue:
1. Soak Actiwhite in cold water for 10 minutes.
2. Whip Actiwhite solution.
3. Gradually add sugar until medium peak.
Assembly:
1. Sheet the sugar dough using rolling pin until 1/ 4 inch thick.
2. Place in an egg pie plate/pan.
3. Spread Frutojam Gourmet Raspberry evenly followed by the coconut cream filling.
4. Bake at 180°C for 30-45 minutes.
5. Cool then remove from the pan.
6. Decorate using French Meringue.
Yield: 2 pieces
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