Strawberry Puff Pastry Tart
Ingredients
Part Montagem
Process
01. Roll out the dough to a thickness of approximately 3.0 mm on a work surface previously sprinkled with flour.
02. Using a brush, remove the excess flour from the dough.
03. Cut into squares of 10 x 10 cm.
04. Using a piping bag with a smooth tip, apply the Strawberry Filling in the center of each dough piece.
05. Brush the edges with beaten whole eggs.
06. Close the dough by joining the tips to form a rectangle.
07. Moisten the surface with water and coat with Glaçúcar.
08. Place on pre-greased smooth baking sheets.
09. Bake at 210°C for approximately 20 minutes in a deck oven.
Tips
* Turbo Oven: 170°C for approximately 25 minutes.
Yield
36 units of 44 g
Equipment
Oven , Rolling Pin , Piping Bag , Scale , Smooth Baking Sheets , Brush , Paintbrush , Container , Smooth Tip , Pastry Wheel
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 158 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 7.1 | % VD (*) |
| Aç adicionados (g) | 6.8 | % VD (*) |
| Proteínas (g) | 1.5 | % VD (*) |
| Gorduras totais (g) | 6.0 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 150 | % 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.
Strawberry Puff Pastry Tart
Ingredients
How to make it
ASSEMBLY
01. Roll out the dough to a thickness of approximately 3.0 mm on a work surface previously sprinkled with flour.
02. Using a brush, remove the excess flour from the dough.
03. Cut into squares of 10 x 10 cm.
04. Using a piping bag with a smooth tip, apply the Strawberry Filling in the center of each dough piece.
05. Brush the edges with beaten whole eggs.
06. Close the dough by joining the tips to form a rectangle.
07. Moisten the surface with water and coat with Glaçúcar.
08. Place on pre-greased smooth baking sheets.
09. Bake at 210°C for approximately 20 minutes in a deck oven.
Tips
* Turbo Oven: 170°C for approximately 25 minutes.
Yield
36 units of 44 g
Equipment
Oven , Rolling Pin , Piping Bag , Scale , Smooth Baking Sheets , Brush , Paintbrush , Container , Smooth Tip , Pastry Wheel
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 158 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 7.1 | % VD (*) |
| Aç adicionados (g) | 6.8 | % VD (*) |
| Proteínas (g) | 1.5 | % VD (*) |
| Gorduras totais (g) | 6.0 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 150 | % 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.