It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

Fresh From the Market

Fresh from the market

16 Sep 2019

Belcolade
Recipe

Composition

  1. Tart base
  2. Filling
  3. Decoration
  4. Coco Chantilly

1. Tart base - 25g

Ingredients

Working method

  1. Start with the tart shell: mix all ingredients to a homogenous dough.
  2. Roll to 3 mm & shape the tart shell.
  3. Bake at 170°C approx. 15 min.
  4. Spread Topfil Strawberry 70% in the tart shell.

 

2. Filling - 25g

Ingredients

Working method

  1. For the custard fi lling, add the water in a mixing bowl, add Cremyvit Classic 30% Sugar Reduced on top.
  2. Mix all ingredients with a whisk for 3 min. at high speed.
  3. Let the cream rest for 1 min. then whisk it again.
  4. Put a layer of custard filling in the tart shell.

3. Decoration - 3g

Ingredients

Working method

  1. Decorate with fresh fruits.

4. Coco Chantilly - 5g

Ingredients

Working method

  1. Boil the Festipak and add the roasted coco. 
  2. Let it infuse for 30 min. 
  3. Pour to a sift and mix until it forms a soft whipped cream. 

Nutritional Values (per 100g)