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Gluten Free Bread Mix – Durain Tart
Prep Time : 00h 08
Cooking Time : 00h 15
9 Tart
Preparation time: 8 - 10 minutes
Proofing and Resting Time: None
Baking Time: 15 - 20 minutes
Outcome: 9 tarts
Tools needed: Mixer including bowl, kitchen scale, tart mould
Ingredients
- Tart crust :
- 500 g Gluten free bread mix
- 320 g Butter
- 205 g Sugar
- 70 g Whole egg
- 5 g Baking powder
- Durian cream Filling :
- 200 g Golden pastry cream
- 20 g Durian paste
- 500 ml. Water/milk
Method
- Tart crust Place all the ingredients into a mixing bowl and mix on a medium speed for 3-5 minutes or until the ingredients are well combined.
- Scale the dough into 9 pieces, 100 g each, with the remaining dough, place to one side for later.
- Roll out the 100g dough pieces with a rolling pin or a dough sheeter to a thickness of 3 mm on a floured surface.
- Carefully place the rolled-out dough into tart moulds with a diameter of 10 cm.
- Durian Cream filling Place all the ingredients into a mixing bowl. Mix on a medium speed until you are left with a smooth consistency.
- Assembling Fill the tart with 70g of the durian cream in each mould.
- Roll the remaining dough piece form step 2 with a rolling pin or a dough sheeter to a thickness of 2 - 3 mm on a floured surface.
- Slice the dough into narrow long strips, about 0.5 - 1 cm wide.
- Place the dough strips on top of the tart to form a lattice.
- The oven should have a temperature of 170°C - 180° C when you put the tarts in. Bake for 15-20 minutes.
- Remove from the oven, set aside, and allow to cool.
- Recommend: After baking, glaze with durian syrup mix, apricot gel and decorate as desired