Red forest pastry tart
Red forest pastry tart
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Red Forest Fruit Cake | 250 g | for the tart |
| Pastry flour | 250 g | for the tart |
| Eggs | 50 g | for the tart |
| Princess margarine | 200 g | for the tart |
| Cold water | 800 g | for the cream |
| Milk | 400 g | for the cream |
| Minuta Ivoire | 500 g | for the cream |
| Whipped Cream | 600 g | for the cream |
| Red Forest Fruit Cake | 1000 g | for the inset |
| Eggs | 340 g | for the inset |
| Water | 270-275 g | for the inset |
| Oil | 300 g | for the inset |
| Masca Berries | 500 g | covering |
| Water | 50 g | covering |
| Fruitful Blueberry | extra | |
| Fresh forest fruit | extra | |
| Velvet Spray | extra |
Preparation
Tart
Beat all the ingredients together on medium speed with the flat beater until
a homogeneous dough is formed.
Flatten the dough in the tart molds and bake for 15' at 170°C.
Cream
Beat the whipped cream until stiff.
Put the first three ingredients in the mixer bowl and beat them together
fast speed with the wire for 5'.
Finally, homogenize the mixture with the whipped cream.
Inset
Place all the ingredients in the mixer bowl and mix with it
flat beater on medium speed for 4 minutes.
Bake at 165°C for 35-40 minutes.
Covering
Heat the ingredients together in the microwave.
Setup
After baking the tarts, fill them with the Fruitful Blueberry.
Put the cream in a small hemispherical silicone mold and freeze.
Unmold and cover with Masca Berries.
Place the hemisphere, meringues, macarons and fresh fruit at will.
Products
Red Forest Fruit Cake
Mix in powder form for the preparation of homemade taste cakes with cocoa and forest fruit aroma.