Never regret a good old tartelette!
Fruit Tartelettes Materials: • 500 gram FunCakes Special Edition Mix for Tartelettes • FunCakes Bake Release Spray • 200 gram FunCakes Mix for Crème Patisserie • 50 gram FunCakes white chocolate melts • FunCakes flavor paste mango • FunCakes decorating bags 41 cm • 200 gram soft unsalted butter • 1 egg • 25 + 500 ml water • Wilton tip #1A • Wilton wide glide rolling pin • Tartelettes pans of 10 cm (8x) • Various kinds of fruit + mint leaves • Brush • Sharp knife • Flour to roll out on Preparation: Knead 500 gram Mix for Tartelettes, 200 gram butter, 1 egg and 25 ml water to a firm dough. Wrap in plastic foil and place in the refrigerator for 1 hour. Preheat the oven to 200°C (convection oven 180°C). Knead the dough and roll out to a thickness of 3mm on a floured flat surface. Grease the pans with the bake release spray. Use a sharp knife to cut out circles that are 1 cm larger than the top edge of the pans. Drape the dough in the pans and remove the remaining dough with a knife. Use a fork to poke holes in the bottom. Bake the tartelettes in approx. 15 minutes and let them cool down in the pans. Melt the chocolate in the microwave and cover the bottom and the inside edges of the tartelettes with the chocolate. Place them in the fridge to harden. The chocolate layer prevents your dough from getting soft when you add the filling. Prepare the Mix for Crème Patisserie according to the instructions on the package or in this basic recipe. Give it a mango flavour by adding the flavor paste. Place the tip in the bag and fill this with the cream. Pipe dots on the bottom and decorate them with fresh fruit. Number of tartelettes: 8 pieces.
White Chocolate Mousse Tartelettes Materials: • 500 gram FunCakes Special Edition Mix for Tartelettes • FunCakes Bake release spray • 30 gram FunCakes dark chocolate melts • 100 gram FunCakes white chocolate melts • FunCakes Fineliner decorating bags • FunCakes disposable decorating bag 41 cm • 200 ml milk • 1 egg • 25 ml water • 200 gram soft unsalted butter • 160 gram white chocolate mousse, e.g. Callebaut • Baking Ring 6-7 cm, e.g. Patisse (10x) • Wilton Rolling Pin • Wilton Parchment paper • Wilton tip #1M • Pastry brush • Flour the roll out on • Chopped pistachio nuts • Raspberries • After eight chocolate • Leaves of mint • Sharp knife Preparation: Meng 500 gram Mix Melt the Deco Melts at max. 450W in a bowl. Stir well every Knead 500 gram Mix for Tartelettes, 200 gram butter, 1 egg and 25 ml water to a firm dough. Wrap in plastic foil and place in the refrigerator for 1 hour. Preheat the oven to 200°C (convection oven 180°C). Knead the dough and roll it out to a thickness of 3mm on a floured flat surface. Grease the rings with the bake release spray. Cut out rounds with the rings and place them on a baking tray covered with parchment paper. Use a sharp knife to cut strokes of 2 cm wide and with the length of the ring. Place the strokes on the inside of the ring and make sure they connect. Bake the tartelettes in approx. 15 minutes and let them cool down in the rings. In the meanwhile prepare the white chocolate mousse according to the instructions on the package and let it stiffen in the fridge.
Melt the white chocolate in the microwave an lubricate the inside and the edges of the tartelettes. Dip the edges in the chopped pistachio and place them in the fridge to harden. The chocolate layers prevent your dough from getting soft when you add the filling. Place tip 1M in a decorating bag and fill this with the chocolate mousse. Pipe royal swirls on the tartelettes. Melt the dark chocolate in the microwave and place the included tip in the fineliner bag. Drizzle the chocolate over the swirls. Decorate the swirls with the after eight chocolates, raspberries and leaves of mint. Number of tartelettes: approx. 10 pieces.
Giant Tartelette Materials: • 500 gram FunCakes Special Edition Mix for Tartelettes • FunCakes Bake release spray • 40 gram FunCakes white chocolate melts • 200 gram FunCakes Mix for Crème Patisserie • FunCakes Flavor paste lemon • FunCakes disposable decorating bag 41 cm • 200 gram soft unsalted butter • 1 ei • 25 + 500 ml water • Wilton Perfect Results Round Tart/Quiche Pan 23cm • Wilton tip #2A • Wilton rolling pin • Pastry brush • Flour to roll out on • Various types of fruit, such as figs, blackberries, strawberries • sharp knife • Fork Preparation: Knead 500 gram Mix for Tartelettes, 200 gram butter, 1 egg and 25 ml water to a firm dough. Wrap in plastic foil and place in the refrigerator for 1 hour. Preheat the oven to 200°C (convection oven 180°C). Knead the dough firmly and roll out to a thickness of 3mm on a floured flat surface. Grease the pan with the bake release spray. Drape the dough in to the pan and remove the remaining dough with a knife. Use a fork to poke holes in the dough. Bake the tartelette in approx. 15 -20 minutes and let it cool down in the pan. Melt the chocolate in the microwave and cover the bottom and edges of the tartelettes with the chocolate. Place it in the fridge to harden. The chocolate layer prevents your dough from getting soft when you add the filling. Prepare the Mix for Crème Patisserie according to the instructions on the package or in this basic recipe. Give it a lemon flavour by adding the flavor paste. Place the tip in the bag and fill this with the crème patisserie. Pipe dots on the bottom of the tartellete and decorate it with fresh fruit.
Spiced biscuit tartelettes Materials: • 500 gram FunCakes Special Edition Mix for Tartelettes • FunCakes spiced biscuit spices • 50 gram FunCakes Mix for Bavarois -Caramel• 250 gram FunCakes Almond Paste (softened with 1 egg) • 75 gram FunCakes Mix for Enchanted Cream • 50 gram FunCakes Chocolate Melts Dark • FunCakes Disposable Decorating Bag 41 cm • FunCakes Magic Roll-Out Powder • FunCakes Bake Release Spray • FunCakes almond flakes (slighty browned in the oven) • 200 gram soft unsalted butter • 1 egg • 25 + 60 + 50 ml water • 250 gram whipped cream • 50 ml milk • Wilton Mini Springform set/3 • Wilton Rolling Pin • Wilton Parchment Paper • Wilton Tip 1M (2x) • Round cutter with the size of the springform • Brush • Sharp knife • Handful of chopped almonds • Mini chocrocks, e.g. Callebaut Preparation: Knead 500 g mix, 200 g butter, 1 egg and 25 ml water to a firm dough. Add the spiced biscuit spices into the dough. Wrap in plastic foil and place in the refrigerator for 1 hour. Preheat the oven to 200°C (convection oven 180°C). Beat the whipping cream until it is still a bit running. Mix the Mix for Bavarois with the 60 ml water and then carefully fold it in the whipped cream. Let this stiffen in the fridge. Cover the pans with parchment paper and grease them with the bake release spray. Knead the dough and roll out to a thickness of 3mm on a floured flat surface. Cut out rounds with the cutter, place them on the bottom of the pans. Now make long strips of 2 cm wide with a sharp knife and place them along the inner edge of the spring form. Make sure that both the edge and the bottom connect properly. Bake the tartelettes in approx. 15-20 min.
Melt the dark chocolate in the microwave. Use a brush to cover the bottom, the inner egdes and the top with some melted chocolate. Put the chopped almonds on the top and place it in the fridge to harden. Fill a decorating bag with the softened almond paste, cut off the top and pipe a swirl on the bottom. Fill another decorating bag with tip 1M with the bavarois and pipe large rosettes on the tartelettes. Prepare the Mix for Enchanted Cream as indicated on the package or in this basic recipe. Fill up a decorating bag with tip 1M with the cream. Pipe beautiful rosettes on top of the bavarois. Decorate the tartelettes with the bronzed almonds and the choco rocks. Place in the fridge, until you serve them. Number of tartelettes: 3 tartelettes.
Savoury tartelette with bacon and onion Materials: • 500 gram FunCakes Special Edition Mix for Tartelettes • FunCakes Bake Release Spray • 200 gram soft unsalted butter • 1 egg • 25 ml water • Wilton Rolling Pin • Wilton Perfect Results Round Tart/Quiche Pan -23cm• Flour to roll out on • Fine granulated salt flakes • Sharp knife • 5 eggs • 200 gram bacon, cut into strips and fried • Jar of boursin cuisine garlic • Bunch of spring onion • Half a bottle of cooking cream Preparation: Knead 500 gram Mix for Tartelettes, 200 gram butter, 1 egg, 25 ml water and the salt flakes to a firm dough. Wrap in plastic foil and place in the refrigerator for 1 hour. Preheat the oven to 200°C (convection oven 180°C). Knead the dough firmly and roll out to a thickness of 3mm on a floured flat surface. Grease the pan with the bake release spray. Drape the dough in the pans and remove the remaining dough with a knife. Use a fork to poke holes in the bottom. Break the 4 eggs in a bowl and mix this with the boursin cuisine and half a bottle of cooking cream. Add the spring onion rings and the fried bacon to the egg mixture. Pour this mixture into the pan and bake the tartellete for approx. 20 minutes. Let it cool down in the pan. You can serve the tartellete warm and cold.
Savoury tartelettes with salmon Materials: • 500 gram FunCakes Special Edition Mix for Tartelettes • FunCakes Bake release spray • 200 gram soft unsalted butter • 1 egg • 25 water • Fine granulated salt flakes • Wilton wide glide rolling pin • Tartelettes pans of 10 cm (8x) • Sharp knife • Flour to roll out on • 6 eggs • Jar of boursin cuisine shallot/chives • Bunch of chopped spring onions • 200 gram salmon snippets • Bottle of cooking cream • Salt & pepper Preparation: Knead 500 gram Mix for Tartelettes, 200 gram butter, 1 egg, 25 ml water and a teaspoon of salt flakes into a firm dough. Wrap in plastic foil and place in the refrigerator for 1 hour. Preheat the oven to 200°C (convection oven 180°C). Knead the dough firmly and roll out to a thickness of 3mm on a floured flat surface. Grease the pans with the bake release spray. Use a sharp knife to cut out circles that are 1 cm bigger than the pans. Drape the dough in the pans and remove the remaining dough with a knife. Use a fork to poke holes in the dough. Mix the eggs with the jar of boursin cuisine, the cooking cream and some salt and pepper. Add the salmon snippets and the chopped spring onions. Divide this mixture over the pans (don’t fill more than 2/3) and bake the tartelettes in approx. 15 minutes. Let them cool down in the pans. You can serve the tartelettes warm and cold. Number of tartelettes: 8 pieces.