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Mini vanilla tart base

An inspirational recipe for mini vanilla tart base

Chef Gee Vanilla thai
mini-vanilla-tart-base
chef-gee

Chef Gee

Geelicious Bakehouse

Ingredients

For 20 servings

Mini vanilla tart base

130 g flour

30 g ground almonds

50 g icing sugar

80 g Debic Crème Butter

Salt

Debic products used

5ec30000-66dc-6a13-f9f5-08d8f34bb1b2

Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Mini vanilla tart base

Mix the flour, ground almonds, icing sugar, Crème Butter, salt, and egg to form a dough.

Roll out the dough between two sheets of baking paper and leave to rest in the refrigerator for at least 1 hour. 

Line small cake rings (Ø 5 cm) with the dough and bake at 175°C for about 10 minutes until golden brown.

Recipe tags Chef Gee Vanilla thai Debic Crème Butter

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