Passion Fruit Tartlet
A crispy texture of the tartlet shell with coconut and the sweet and sour flavor of cool and colorful passion fruit curd are the characteristics. Using a colorful topping will give this tiny tartlet a visual appeal.
*Curd is made by gradually heating eggs, sugar, fruit juice, butter, etc. to make it thick and then cooling it.
① Depositing the tartlet batter (System Depoly Tart Molding Machine)
② Forming by heat press (System Depoly Tart Molding Machine)
③ Depositing the almond batter (System Depoly Tart Molding Machine)
④ Baking (25 min) (Tunnel Oven)
⑤ Cooling (ambient (natural) cooling)
- 34g (tartlet shell: 14g, almond batter: 10g, curd: 10g)
- [Tartlet batter]
unsalted butter, cake flour, almond powder, powdered sugar, fine coconut, bread flour, whole egg, salt
almond powder, whole egg, powdered sugar, unsalted butter, cake flour
passion puree, unsalted butter, whole egg, granulated sugar, gelatin
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.View the Trial Version (PDF)