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 Zeelandia Ready Pastry Cream and mix until homogeneous. Set aside.
TIP
- Cream cheese can be replaced with catupiry cheese spread.
01. Using a rolling pin, roll out the Ready Sweet Tart Base until a thickness of 3 mm is achieved.
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 it out.
04. Using a piping bag fitted with a smooth nozzle, 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 convection oven.
07. Cool.
TIP
- Alternative baking:
* Turbo Oven: 160°C for approximately 45 minutes.
FINISHING
01. Unmold the tarts.
02. Brush EL-Ready Jelly over the surface of the tarts.
03. Using a piping bag fitted with a smooth nozzle, pipe the reserved cheese pastry cream over the tarts.
04. Decorate to taste with strawberry, blackberry, raspberry and blueberry.
TIP
- The same recipe can be used for assembling tarts of any diameter.
Yield
12 Units of 125 g
Equipment
Oven , Rolling Pin , Piping Bag , Spatula , Spoon , Scale , Brush , Bowl , Tart Pan , Smooth Nozzle
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 Zeelandia Ready Pastry Cream and mix until homogeneous. Set aside.
TIP
- Cream cheese can be replaced with catupiry cheese spread.
01. Using a rolling pin, roll out the Ready Sweet Tart Base until a thickness of 3 mm is achieved.
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 it out.
04. Using a piping bag fitted with a smooth nozzle, 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 convection oven.
07. Cool.
TIP
- Alternative baking:
* Turbo Oven: 160°C for approximately 45 minutes.
FINISHING
01. Unmold the tarts.
02. Brush EL-Ready Jelly over the surface of the tarts.
03. Using a piping bag fitted with a smooth nozzle, pipe the reserved cheese pastry cream over the tarts.
04. Decorate to taste with strawberry, blackberry, raspberry and blueberry.
TIP
- The same recipe can be used for assembling tarts of any diameter.
Tips
Yield
12 Units of 125 g
Equipment
Oven , Rolling Pin , Piping Bag , Spatula , Spoon , Scale , Brush , Bowl , Tart Pan , Smooth Nozzle
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.