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 CREAM TART

1. Eggless Vanilla
Sable
How to form
the dough
sheet and cut using
handmade as
well as
printed
stencils.

2. Dark Chocolate
Ganache
How to achieve the
right consistency,
perfect for piping
cream tart kisses
Chocolate & cocoa
spray
3. Eggless Meringue
Aquafaba based
French meringue
for garnishing.

4. Assembling and
Stacking the
Cream Tart

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 1. Dough can be sheeted and cut multiple times
2. Baked sable can be stored for a maximum of
2 days in an airtight container.
3. Dough can be stored in the chiller for 1 week.
1. Eggless Vanilla Sable 4. Once the tart is assembled with ganache, it
needs to be consumed within 24 hours.
Flour 225g
Cold unsalted butter 150g
Sieved icing sugar 75g
Milk 37.5g
Vanilla Essence 5g

Method:

1. In a stand mixer fitted with a paddle attachment, add in all the ingredients and beat until the mixture
resembles breadcrumbs texture.
2. Bring the dough together and flatten, clingwrap and rest in the chiller for a minimum of 2-3 hours (or preferably
overnight)
3. Roll dough to desired thickness between two silicon mats and refrigerate for 20 minutes.
4. Place the stencil over the sheeted dough and use either an exacto blade or a paring knife to trace out the desired
shape that you require.
5. Chill the dough again for roughly 10-15 mins.
6. Bake at 160-170 C in the convection oven for 12-15 mins.
7. Remove and brush the sable immediately with cocoa butter.

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 1. At room temp shelf life is 2-3 days in an AC room.
2. If stored in the chiller 4 days maximum.
2. Dark Chocolate Ganache 3. Boil the cream well to increase the shelf life of the
ganache.
Dark Chocolate 300g 4. We emulsify to get a smooth and glossy finish.
Amul Fresh Cream 200g

Method:

1. Heat the cream to a boil in a heavy bottom pan.

2. Add it over the callets and mix well.
3. Emulsify for a smooth consistency.
4. Clingwrap touching the surface and allow to set overnight for a good piping consistency.

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 3. Eggless Meringue 1. Meringues need to be stored in an airtight
container.
2. Shelf life is maximum 2 weeks in a cold dry
Aquafaba 110g room.
Cream of Tartar 2g
Caster Sugar 132g
Vanilla Essence 3g

Method:

1. In a stand mixer fitted with a whisk attachment, beat the aquafaba till it resembles soft peaks.
2. Add in the Cream of Tartar and continue to whisk.
3. Gradually add the Caster Sugar in Parts.
4. Beat to stiff peaks and add in the vanilla essence.
5. Pipe onto a clean dry tray fitted with a silicon mat or parchment paper.
6. Bake at 90-100 C in the convection oven for 2 hours.

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INFORMATION ON OTHER ADDITIONAL TOPICS:
1. OVEN
- can use otg oven for baking any of the recipes today
- always both rods on for heating
- always bake in middle rack
- fan option – can be on always
- if you have adjustment of fan option – then keep it on low fan if not its Fine.
- deck oven / convection oven – can be used if available for baking.
- any brand that is easy for u to purchase
2. HOW LONG TO BAKE?

- every oven is different – understand your oven see how the heat retains And as you practice you will figure
how to figure the time
3. WHERE CAN I GET THE INGREDIENTS AND MOULDS?
- amazon / bakesmart/ arife – online stores
- bangalore – arife/ dainty/ any local baking supply stores
- suppliers – delta
- silicon mould brands – pavoni and silikomart
4. HOW TO KNOW YIELD OF RECIPE?
- always depends on the mould your using.
- total weight of all ingredients divided by the weight you want your pastry
To be will give you the yield.
5. CAN WE DOUBLE OR HALF OR TRIPLE ANY RECIPE?
- any recipe can be halved/ doubled / tripled, etc all ingredients in that
Recipe must be adjusted the same way.
6. SHOULD WE PREHEAT THE OVEN AND FOR HOW LONG?
- always pre heat your oven before baking.
- time depends on every oven – an approximate time of 10 mins
7. CAN I USE HAND BLENDER IF I DON’T HAVE KITCHEN AID?
- if you don’t have kitchen aid – use hand blender or use your hands to mix it With whisk or spatula.
- some recipes – you can also use a food processor.
8. IS PARCHMENT PAPER AND BUTTER PAPER SAME?
- no both are different – parchment paper has silicon coating / butter paper Has fat coating

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 Ingredients Brands

Butter President, Nandini, Amul

Icing sugar Mawana, Trust
Salt Tata or any other equivalent brand
Milk Amul, Nandini etc
Flour Regular all purpose flour
Fresh cream Amul , Dlecta, Milky mist
Heavy cream Elle & Vire, Arla, President.
Vanilla extract Bush, Sprig
Chocolate Callebaut , Van houten
Cocoa butter Callebaut, Morde
Caster Sugar Mawana
Aquafaba American Garden Chickpea tin, Golden crown

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