Tartlet shells baked with almond cream for finishing up. Having the shallow deposit inside allows the tartlet shell to have a long-lasting crispy texture.
The range of product widens as you change the kinds of cream to finish or how to deposit.
① Depositing the tartlet batter (System One)
② Forming by heat press (System One)
③ Depositing the almond cream (System One)
④ Baking (22 min) (Tunnel Oven)
⑤ Removing the tartlets from the mold tray
⑥ Cooling (ambient (natural) cooling for 30 min)
⑦ Finishing up
- 22g (tartlet batter: 17g, almond cream: 5g)
- [Tartlet batter] bread flour, cake flour, compound margarine, superfine sugar, whole egg, trehalose
[Almond cream] unsalted butter, powdered sugar, whole egg, almond powder, cake flour
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)