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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

packshot ce front

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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