| Ingredients tartelettes: | ||
| 1.100 | gr | Damco croûte powder |
| 480 | gr | Butter |
| 120 | gr | Water |
Instructions for the tartelettes:
Mix the butter and Damco croûte powder thoroughly and then add the water. Once the dough is formed, stop the machine and cool overnight. Remix the dough and roll it out to 2.5 mm thickness. Place in the tartelette moulds (lined with paper and filled with baking beans) and bake for 20 minutes. Remove the beans and the rings and bake/dry the tartelettes in the oven for another 5 minutes. When the tartelettes have cooled off, coat them with Souplesse limoncello and pipe the filling into the tartelettes.
| Ingredients filling: | ||
| 500 | gr | Damco custard powder Top R |
| 1.250 | gr | Water |
| 580 | gr | Whipped cream, thickly beaten |
| 2.000 | gr | Frucaps lemoncurd filling |
Instructions for the filling:
Beat the water and Damco custard powder Top R to a smooth custard with the whisk at the 3rd speed for 4 minutes. Add Frucaps lemoncurd filling and mix until smooth. Finally, fold in the whipped cream in 2 parts.
| Ingredients meringue: | ||
| 500 | gr | Sugar |
| 100 | gr | Water |
| 200 | gr | Egg white |
| 300 | gr | Fine granulated sugar |
Instructions for the meringue:
Boil the water and sugar to 121°C. Beat the egg whites with the whisk at the highest speed at 110°C until light and airy, add the fine granulated sugar in 3 parts to create a firm meringue. Add the cooked sugar syrup in a flowing stream in the lowest gear and mix the meringue until it is cold. Pipe the meringue into the tartelettes to your own preference and gently scorch with a burner.
Baking time: 25 min
Baking temp.: 180°C
Quantity: 60 pieces