Speculoos Tarts
Ingredients
Part ACABAMENTO
Part MOUSSE
Part PREPARO
Process
01. Roll out the flora dough to a thickness of 0.3 mm on a surface previously dusted with wheat flour.
02. Line tartlet molds measuring 6 x 1.5 x 5 cm that have been greased with a non-stick spray.
03. Bake at 180ºC for approximately 15 minutes in a deck oven.
04. Unmold.
05. Set aside.
FINISHING
01. Melt the Zeelandia Speculoos Chocolatier and coat the edges of the tarts.
02. Set aside.
MOUSSE
01. In a mixer with a whisk attachment, combine the Cream Cheese and Speculoos Chocolatier and beat for approximately 3 minutes on medium speed (speed 2).
02. Add the whipped cream and beat for approximately 3 minutes on medium speed (speed 2).
03. Using a piping bag with a star tip, place approximately 30g of mousse in each reserved tartlet.
04. Decorate with chocolate swirls, fruits, flowers, etc.
Tips
- Turbo oven at 160ºC for approximately 12 minutes
Yield
20 Units of 48 g
Equipment
Oven , Mixer , Scale , Piping Bag , Whisk Attachment , Scale , Flat Baking Sheets , Tartlet Molds , Star Tip
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 223 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 13 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 8.1 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 99 | % 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.
Speculoos Tarts
Ingredients
Part PREPARO
How to make it
PREPARATION
01. Roll out the flora dough to a thickness of 0.3 mm on a surface previously dusted with wheat flour.
02. Line tartlet molds measuring 6 x 1.5 x 5 cm that have been greased with a non-stick spray.
03. Bake at 180ºC for approximately 15 minutes in a deck oven.
04. Unmold.
05. Set aside.
FINISHING
01. Melt the Zeelandia Speculoos Chocolatier and coat the edges of the tarts.
02. Set aside.
MOUSSE
01. In a mixer with a whisk attachment, combine the Cream Cheese and Speculoos Chocolatier and beat for approximately 3 minutes on medium speed (speed 2).
02. Add the whipped cream and beat for approximately 3 minutes on medium speed (speed 2).
03. Using a piping bag with a star tip, place approximately 30g of mousse in each reserved tartlet.
04. Decorate with chocolate swirls, fruits, flowers, etc.
Tips
- Turbo oven at 160ºC for approximately 12 minutes
Yield
20 Units of 48 g
Equipment
Oven , Mixer , Scale , Piping Bag , Whisk Attachment , Scale , Flat Baking Sheets , Tartlet Molds , Star Tip
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 223 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 13 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 8.1 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 99 | % 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.