Corn Cream Tart
Ingredients
Part Massa
Part Recheio
Process
01. Grate the cheese.
02. Place the 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. Beat the milk with half of the corn and strain.
02. In a pan, heat butter and oil, and sauté the onion.
03. Add wheat flour and stir to make a roux (a paste).
04. Lower the heat and gradually add the beaten milk with part of the corn while continuously stirring with a whisk to prevent lumps.
05. Season with salt, pepper, and nutmeg to taste, then add the remaining corn.
06. Cook for five minutes over low heat.
07. Turn off the heat and add the cream and parsley.
ASSEMBLY
01. Line the molds (11 cm diameter x 1 cm height) with 70 g of dough.
02. Place approximately 100 g of filling.
03. Bake at 200°C for approximately 20 minutes in a deck oven.
Yield
28 Units of 160 g
Equipment
Oven , Mixer , Whisk , Scale , Molds
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 112 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 6.3 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 167 | % 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.
Corn Cream Tart
Ingredients
Part Recheio
How to make it
DOUGH
01. Grate the cheese.
02. Place the 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. Beat the milk with half of the corn and strain.
02. In a pan, heat butter and oil, and sauté the onion.
03. Add wheat flour and stir to make a roux (a paste).
04. Lower the heat and gradually add the beaten milk with part of the corn while continuously stirring with a whisk to prevent lumps.
05. Season with salt, pepper, and nutmeg to taste, then add the remaining corn.
06. Cook for five minutes over low heat.
07. Turn off the heat and add the cream and parsley.
ASSEMBLY
01. Line the molds (11 cm diameter x 1 cm height) with 70 g of dough.
02. Place approximately 100 g of filling.
03. Bake at 200°C for approximately 20 minutes in a deck oven.
Tips
Yield
28 Units of 160 g
Equipment
Oven , Mixer , Whisk , Scale , Molds
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 112 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 6.3 | % VD (*) |
| Gorduras saturadas (g) | 2.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 167 | % 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.