Recipe
- Depositer
- Oven
- Tart
Brownie Tart
Brownie batter is put inside a tart batter and baked. It has a very nice crispy texture.
Jam or cream is put inside to accentuate the taste. There are two flavors: chocolate and matcha.
Production Processes：
① Depositing the dough (System One)
② Depositing the cream (System One)
③ Depositing the dough (depositing jam or cream at the same time) (System One)
④ Baking (23 min) (Tunnel Oven)
⑤ Removing the tarts from the mold tray
⑥ Cooling (ambient (natural) cooling for 30 min)
Product information
- Weight
- 35g (tart batter: 16g, brownie batter: 18g, jam/cream: 1g)
- Size
- φ56mm×H21mm
- Ingredients
- [Tart batter]
Chocolate: cake flour, unsalted butter, granulated sugar, cocoa powder, whole egg
Matcha: cake flour, unsalted butter, granulated sugar, dried red bean paste, whole egg
[Brownie batter]
Chocolate: sweet chocolate, unsalted butter, whole egg, milk chocolate, granulated sugar, cake flour, chocolate chips, 2 - 3.5mm sized roasted walnuts
Matcha: white chocolate, unsalted butter, whole egg, granulated sugar, cake flour, matcha powder
[Jam/Cream]
Chocolate: raspberry jam
Matcha: chestnut cream
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
