Peanut Tart
Ingredients
Part Massa
Part Cobertura
Part Recheio
Process
01. Grate the cheese.
02. Place Zeelandia Chipa in the mixer.
03. Add the grated cheese, eggs, and milk.
04. Mix for 3 minutes at medium speed (speed 2).
FILLING
01. Mix the Cremulzin Ready Pastry Cream with the roasted and ground peanuts.
TOPPING
01. Mix the wheat flour, starch, sugar, and margarine until crumbly.
02. Add the roasted and ground peanuts and set aside.
ASSEMBLY
01. Line the molds (11 cm diameter by 1 cm height) with 70 g of dough.
02. Place approximately 90 g of filling in each mold.
03. Sprinkle each mold with approximately 20 g of the reserved crumb mixture.
04. Bake at 200°C for approximately 20 minutes in a deck oven.
Yield
28 Units of 170 g
Equipment
Oven , Mixer , Whisk Type Beater , Scale , Molds
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 170 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 6.5 | % VD (*) |
| Aç adicionados (g) | 5.5 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 9.2 | % VD (*) |
| Gorduras saturadas (g) | 3.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 154 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Peanut Tart
Ingredients
Part Cobertura
Part Recheio
How to make it
DOUGH
01. Grate the cheese.
02. Place Zeelandia Chipa in the mixer.
03. Add the grated cheese, eggs, and milk.
04. Mix for 3 minutes at medium speed (speed 2).
FILLING
01. Mix the Cremulzin Ready Pastry Cream with the roasted and ground peanuts.
TOPPING
01. Mix the wheat flour, starch, sugar, and margarine until crumbly.
02. Add the roasted and ground peanuts and set aside.
ASSEMBLY
01. Line the molds (11 cm diameter by 1 cm height) with 70 g of dough.
02. Place approximately 90 g of filling in each mold.
03. Sprinkle each mold with approximately 20 g of the reserved crumb mixture.
04. Bake at 200°C for approximately 20 minutes in a deck oven.
Tips
Yield
28 Units of 170 g
Equipment
Oven , Mixer , Whisk Type Beater , Scale , Molds
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 170 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 6.5 | % VD (*) |
| Aç adicionados (g) | 5.5 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 9.2 | % VD (*) |
| Gorduras saturadas (g) | 3.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 154 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.