|1.100||gr||Damco croûte powder|
|480||gr||Butter, at room temperature|
|2.250||gr||Frucaps cherry fruit filling|
|250||gr||Frucaps cold mirror glaze neutral|
|1.500||gr||Whipped cream, sweetened|
|Chocuise souplesse dark|
|Chocuise compound coating dark|
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.
Baking time: 25 minutes
Baking temp.: 180°C
Quantity: 75 pieces