Cake tart

Grams Percentage (%)
Creme Cake
Satin Crème Cake 1000
Water 225
Eggs 350
Oil 300
Creme Cake total 1875
Dark Moist Cake
Satin Dark Moist Cake 1000
Water 200
Eggs 400
Oil 400
Dark Moist Cake total 2000
Tart Shells
Tegral Patacrout 1000
Mimetic 20 400
Yogurt 100
Tart Shells total 1500
Filling
Vivafil Wild Blueberry 100
Vivafil Raspberry 100
Vivafil Strawberry 100
Filling total 300

Cake tarts

Working Method

Tart Shells
  1.  Mix Patacrout and mimetic/butter together until combined.
  2.  Add eggs and mix on slow until paste is formed. 
  3. Wrap and rest the dough. 
  4. Once rested, sheet the dough out to 3mm. 
  5. Cut and line tart mould, then blind bake at 180°C for 13 minutes.

Make Up
  1.  After tarts have cooled, half fill the tarts with selected Vivafil filling. 
  2.  Fill the remainder of the tarts with Crème Cake or Dark Moist Cake mix, then bake.

Baking Time
  • Patacrout tarts - 180°C for 13 minutes. 
  • Cake Tarts - 180°C for 12 minutes.

Finishing
  • Finish with icing sugar or dark cocoa powder.

About this recipe


Complexity level: