Filled with crème patissière and rum - recipe for 15 tarts, 20 cm in diameter
600 g Debic Incorporation Butter Cake Gold
1 kg sugar
1500 g flour
500 g eggs
30 g baking powder
20 g salt
5 kg crème patissière
600 g Barbados® Rum
Mix the flour, butter, salt, baking powder and sugar together.
Add the whole eggs.
Stop mixing as soon as the eggs are completely absorbed.
Put in the refrigerator for at least 2 hours.
Work briefly before rolling out.
Roll out the dough to a thickness of 3,5 mm and cut out 15 circles with a diameter of 30 cm and 15 circles with a diameter of 20 cm.
Keep the remaining dough for decoration and store in the fridge.
Mix the crème patissière with the rum.
Use baking rings (diameter of 20 cm) to help you assemble.
Line the baking rings with the 30 cm circles of dough.
Pipe 350 grams of filling into each baking ring and cover with the remaining circles of dough (20 cm in diameter).
Egg wash and decorate with dough flowers.
Bake the tarts for 45 to 60 minutes at 190°C.
Leave to cool.