Star Tart Baking Set
The set provides ingredients and tools for a winter star tart: 540g chocolate crunchy-cookie mix, 100g orange flavour paste, a 9mm GREENLINE plain nozzle, 80g Under the Mistletoe sprinkles, one large disposable piping bag, six fine-sugar Santa hats, 75g cocoa-containing fat glaze and a recipe card.
Ingredients for one tart
Prepare the cookie mix with 175g soft butter, 50g whole egg and flour for rolling. For the cream use 300g mascarpone, 120g cream, 15ml lemon juice, 90g quark, 45g sugar and 20g orange flavour paste. Decorate with Santa hats, orange zest, sprinkles, rosemary and the cocoa glaze. Butter, egg, flour, mascarpone, cream, lemon juice, quark, sugar, orange zest and rosemary are required separately.
Preparation
Prepare and chill the cookie dough as directed on the pack. Knead briefly, roll thinly on a lightly floured surface and freeze the rolled dough for approx. 10 minutes to prevent distortion. Use the template and a sharp knife to cut two stars. Bake at 200°C conventional heat for approx. 1012 minutes and cool completely. Cut biscuits from the remaining dough if desired.
Melt the cocoa glaze in a water bath or at low microwave power, then cool slightly while stirring. Dip the biscuits and add sprinkles. Whip the cream. Quickly mix quark, flavour paste, lemon juice and sugar into the mascarpone until smooth, then fold in the cream.
Fit the piping bag with the nozzle. Place one star on a suitable cake board and cover it with small cream dots. Add the second star and pipe another layer. Decorate with sprinkles, orange zest, rosemary, Santa hats and biscuits. Add the sugar decorations only shortly before serving because they soften quickly on mascarpone cream.
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Content: 0.25 kg €19.80 pro 1kg
