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Cherry tartlet
Cherry and whipped cream, such a tasteful combination!
180°C
25 min
75 pieces
Ingredients
Ingredients tartlets:
1.100 gr
Damco croûte powder
480 gr
Butter, at room temperature
120 gr
Water
Ingredients filling:
2.250 gr
Frucaps cherry fruit filling
250 gr
Frucaps cold mirror glaze neutral
25 gr
Water
1.500 gr
Whipped cream, sweetened
Other ingredients:
Chocuise souplesse dark
Chocuise compound coating dark
InstructionsPrintDownload PDF
- Mix butter and Damco croûte powder, followed by adding water in order to create dough. As soon as dough is smooth, stop mixing and leave dough to chill.
- Once chilled, roll dough to 2,5 mm thickness and cut into 7 cm ø circles. For the sides of the tartlets, cut strips of dough which are 2 cm high.
- Refrigerate dough for 10 minutes before use.
- Start off by placing the strips against the sides of your tins, after which the circles can be inserted.
- Line dough with baking parchment and fill with ceramic baking beans or dried pulses.
- Bake for about 20 minutes and remove the beans and baking tin.
- Bake for about 5 minutes longer, until golden brown and crisp.
- Once cooled, coat the inside of the tartlet with Chocuise souplesse dark using a brush.
- Using an ice cream scoop, place 1 scoop (approx. 40 gr) of Frucaps cherry fruit filling in the centre of the tartlet.
- Warm Frucaps cold mirror glaze neutral and water to 40°C and gently brush over the Frucaps cherry fruit filling.
- Pipe some whipped cream along the edges of the tartlet and finish off with delicate strands made of Chocuise compound coating dark.
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