Two kinds of tarts, rich chestnut with abundant almonds and fragrant cherry baked with rather large streusel* as the topping.
These are tarts you can enjoy different textures from crispy tart shell and moist almond cream, to crunchy toppings.
* Streusel is a crumbly topping of flour, butter, etc. With this recipe, we solidify the streusel once and achieve the texture by cutting.
① Depositing the tartlet batter (System Depoly Tart Molding Machine)
② Forming by heat press (System Depoly Tart Molding Machine)
③ Depositing the almond cream (System Depoly Tart Molding Machine)
④ Applying the streusel topping (System Depoly Tart Molding Machine)
⑤ Baking (24 min) (Tunnel Oven)
⑥ Removing the tarts from the mold tray
⑦ Cooling (ambient (natural) cooling for 30 min)
- 38g (tart batter: 15g, almond cream: 15g, streusel: 8g)
- [Tart batter]
cake flour, unsalted butter, superfine sugar, whole egg, vanilla
Chestnut: almond powder, unsalted butter, powdered sugar, whole egg, chestnuts, chestnut paste, corn starch, rum Cherry: Amarena cherry, almond powder, unsalted butter, powdered sugar, whole egg, corn starch, Amarena cherry syrup
unsalted butter, granulated sugar, cake flour, candied almonds, bread flour, salt, vanilla
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)