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)