Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Bakels Sweet Dough Blend
0.242
24.25
Eggs
0.182
18.25
Bakels World Compound Butter
0.545
54.55
Total Weight: 1.969
Group Fillling
Ingredient
KG
Weight (%)
Les Fruits 50% Pomegranate
0.325
(Good for 13 pieces)
Total Weight: 0.325
Group Topping
Ingredient
KG
Weight (%)
Bakels Bandung Limau Flavoured Topping
0.195
(Good for 13 pieces)
Total Weight: 0.195

Method

How to do it:

Dough:
1. Cut the butter compound into cubes.
2. Mix the dry ingredients together.
3. Add the eggs.
4. Cut in the butter compound until all flour was covered.
5. Roll out the dough on a flat sheet using a rolling pin.
6. Rest in the chiller for 30 minutes.
7. Thaw the dough for about 15 minutes.
8. Roll out the dough until 9cm thickness using a dough sheeter or rolling pin.
9. Cut into 4” × 3” and place on a well-greased flat sheet.

Assembly:
1. Brush egg wash on the edges of a pre-cut dough.
2. Place 25g of Les Fruits Pomegranate 50% on one sheet of pre-cut dough.
3. Place the second pre-cut dough on top and press around the seams.
4. Press the edges of the rectangle using the fork.
5. Prick the top of the rectangle in multiple spots.
6. Brush with egg wash.
7. Bake at 180°C for 25-30 minutes.
8. Cool completely.
9. Place 15g of Bakels Bandung Limau Flavoured Topping on top of the tart.

Yield

13 sandwiched pieces × 4” × 3” (approximately 75g per 4”x3”)

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
1.000
100
Bakels Sweet Dough Blend
0.242
24.25
Eggs
0.182
18.25
Bakels World Compound Butter
0.545
54.55
Total Weight: 1.969
Group Fillling
Ingredient
KG
Weight (%)
Les Fruits 50% Pomegranate
0.325
(Good for 13 pieces)
Total Weight: 0.325
Group Topping
Ingredient
KG
Weight (%)
Bakels Bandung Limau Flavoured Topping
0.195
(Good for 13 pieces)
Total Weight: 0.195

Method

How to do it:

Dough:
1. Cut the butter compound into cubes.
2. Mix the dry ingredients together.
3. Add the eggs.
4. Cut in the butter compound until all flour was covered.
5. Roll out the dough on a flat sheet using a rolling pin.
6. Rest in the chiller for 30 minutes.
7. Thaw the dough for about 15 minutes.
8. Roll out the dough until 9cm thickness using a dough sheeter or rolling pin.
9. Cut into 4” × 3” and place on a well-greased flat sheet.

Assembly:
1. Brush egg wash on the edges of a pre-cut dough.
2. Place 25g of Les Fruits Pomegranate 50% on one sheet of pre-cut dough.
3. Place the second pre-cut dough on top and press around the seams.
4. Press the edges of the rectangle using the fork.
5. Prick the top of the rectangle in multiple spots.
6. Brush with egg wash.
7. Bake at 180°C for 25-30 minutes.
8. Cool completely.
9. Place 15g of Bakels Bandung Limau Flavoured Topping on top of the tart.

Display Conditions

Display Conditions

Ambient

Category

Category

Pastries, Tart

Finished Product

Finished Product

Tart