Fresh from the market
16 Sep 2019
Composition
- Tart base
- Filling
- Decoration
- Coco Chantilly
1. Tart base - 25g
Ingredients
Working method
- Start with the tart shell: mix all ingredients to a homogenous dough.
- Roll to 3 mm & shape the tart shell.
- Bake at 170°C approx. 15 min.
- Spread Topfil Strawberry 70% in the tart shell.
2. Filling - 25g
Ingredients
Working method
- For the custard fi lling, add the water in a mixing bowl, add Cremyvit Classic 30% Sugar Reduced on top.
- Mix all ingredients with a whisk for 3 min. at high speed.
- Let the cream rest for 1 min. then whisk it again.
- Put a layer of custard filling in the tart shell.
3. Decoration - 3g
Ingredients
Working method
- Decorate with fresh fruits.
4. Coco Chantilly - 5g
Ingredients
Working method
- Boil the Festipak and add the roasted coco.
- Let it infuse for 30 min.
- Pour to a sift and mix until it forms a soft whipped cream.
