Frangipane Tart
Ingredients
Part Acabamento
Part Creme Confeiteiro de Queijo
Part Montagem
Process
01. Place the cream cheese and sugar in a bowl and mix until homogeneous.
02. Add the Zeelandia Ready Pastry Cream and mix until homogeneous. Set aside.
TIP
- The cream cheese can be substituted with catupiry-style cream.
01. With the help of a rolling pin, roll out the Ready Sweet Tart Base to a thickness of 3 mm.
02. Line the tart pans (8 cm diameter x 2.5 cm height).
03. Place approximately 30 g of Zeelandia Berry Filling in each tart pan and spread evenly.
04. Using a pastry bag with a smooth tip, pipe the Cremulzin Ready Frangipane Cream over the Berry Filling, filling to the edge of the tart.
05. Sprinkle sliced almonds over the tarts.
06. Bake at 190°C for approximately 55 minutes in a deck oven.
07. Let cool.
TIP
- Alternative baking:
* Turbo Oven: 160°C for approximately 45 minutes.
FINISHING
01. Remove the tarts from the pans.
02. Brush EL-Ready Jelly over the surface of the tarts.
03. Using a pastry bag with a smooth tip, apply the reserved cheese pastry cream over the tarts.
04. Decorate as desired with strawberries, blackberries, raspberries, and blueberries.
TIP
- The same recipe can be used to assemble a tart of any diameter.
Yield
12 Units of 125 g
Equipment
Oven , Rolling Pin , Pastry Bag , Spatula , Spoon , Scale , Brush , Bowl , Tart Pan , Smooth Tip
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 249 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 4.9 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 51 | % 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.
Frangipane Tart
Ingredients
Part Montagem
How to make it
CHEESE PASTRY CREAM
01. Place the cream cheese and sugar in a bowl and mix until homogeneous.
02. Add the Zeelandia Ready Pastry Cream and mix until homogeneous. Set aside.
TIP
- The cream cheese can be substituted with catupiry-style cream.
01. With the help of a rolling pin, roll out the Ready Sweet Tart Base to a thickness of 3 mm.
02. Line the tart pans (8 cm diameter x 2.5 cm height).
03. Place approximately 30 g of Zeelandia Berry Filling in each tart pan and spread evenly.
04. Using a pastry bag with a smooth tip, pipe the Cremulzin Ready Frangipane Cream over the Berry Filling, filling to the edge of the tart.
05. Sprinkle sliced almonds over the tarts.
06. Bake at 190°C for approximately 55 minutes in a deck oven.
07. Let cool.
TIP
- Alternative baking:
* Turbo Oven: 160°C for approximately 45 minutes.
FINISHING
01. Remove the tarts from the pans.
02. Brush EL-Ready Jelly over the surface of the tarts.
03. Using a pastry bag with a smooth tip, apply the reserved cheese pastry cream over the tarts.
04. Decorate as desired with strawberries, blackberries, raspberries, and blueberries.
TIP
- The same recipe can be used to assemble a tart of any diameter.
Tips
Yield
12 Units of 125 g
Equipment
Oven , Rolling Pin , Pastry Bag , Spatula , Spoon , Scale , Brush , Bowl , Tart Pan , Smooth Tip
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 249 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 4.9 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 51 | % 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.