Name: KERVIN M.

GONZALES Date: JULY 23, 2019

Module: PRODUCE AND SERVE FOR BUFFETS
Recipe Name: FRUITS TARTLETS
Cooking Method: BAKING METHOD
Number of servings:

FOR SWEET PASTE DOUGH:

QTY UNIT INGREDIENT DESCRIPTION

300 g All purpose flour
200 g Unsalted butter
100 g Granulated sugar
½ Lemon Zest
1 tsp Vanilla essence

QTY UNIT INGREDIENT DESCRIPTION

500 ml Whipping cream
1000 g Dragon fruits Peeled, thinly sliced
1000 g Kiwi Peeled, thinly sliced
5 pcs Mandarin oranges Thinly sliced

Procedure

SWEET PASTE DOUGH:

1. In large bowl, mix the flour and sugar until combined. Add the butter and use the
rubbing method until dough just comes together. Add the lemon zest and vanilla
essence for flavoring the dough.

2. Preheat oven to 190 Degree C (375 degrees F). On a lightly floured surface, roll out each
disk of dough to a 1/4-inch thickness. Cut out 12 circles using a 4-inch round cutter. Fit
each circle into 2 1/2-inch tartlet pan. Trim overhang.

3. Place tartlet shells on a baking sheet, and line each with a small square of parchment.
Fill with pie weights or dried beans, and bake 15 to 20 minutes. Remove parchment and
weights, and bake until golden brown, 10 to 15 minutes more. Let tart shells cool on
sheet on a wire rack.

ASSEMBLY:

1. Prepare the whipping cream.

2. Roll out dough to a 12-inch round on a lightly floured surface. Transfer to a 9-inch
round, fluted removable-bottom tart pan. (You can also use 4 to 5 mini pans.) Press
dough into ridges. Trim dough flat against the pan's edge. Prick bottom all over with a
fork. Line dough with parchment and fill with pie weights (rice and dried beans work
well). Bake for 20 minutes. Remove weights and paper; bake until golden, about 10 to
15 minutes. Cool completely on a rack.

3. Fill the tarts with whipping cream, and top with fruit. 
Mr. JOEMAR INDUCIL
Chef Instructor

Ms. CAMILLE PANTONI

Dietitian
 YIELDS

FRUITS TARTLETS

QTY UNIT INGREDIENT DESCRIPTION YIELD

300 g All purpose flour 100%
200 g Unsalted butter 100%
100 g Granulated 100%
sugar
½ Lemon Zest 5%
1 tsp Vanilla essence 100%
500 Tbsp Whipping cream 100%
1000 ml Dragon fruits Peeled, thinly 90%
sliced
1000 tsp Kiwi Peeled, thinly 90%
sliced
5 Mandarin Thinly sliced 90%
oranges

Mr. JOEMAR INDUCIL

Chef Instructor

Ms. CAMILLE PANTONI

Dietitian
 TRIVIAS AND FACTS

 A tart is a baked dish consisting of a filling over a pastry base with an open top not
covered with pastry. 
 Tartlet refers to a miniature tart; an example would be egg tarts. 
 A tart is small pie filled with fruit or custard, with no top crust, like the cherry tarts you
bought at the bakery.
 The categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.
 Tarts are typically free-standing with firm pastry base consisting of dough, itself made of
flour, thick filling, and perpendicular sides while pies may have softer pastry, looser
filling, and sloped sides, necessitating service from the pie plate
 Fruit tarts are really delicious and they are the best formula for most parents to trick the
kids into eating more fruits.
 You can use almost any type of fruit to make a fruit tart. Blueberries, strawberries and
kiwi are excellent choices and can be a super source for antioxidants and vitamins. 
 Fruit tarts contain good amounts of vitamin B6, B12, C. 3.5 ounces (100 grams) of fruit
tarts has 275 calories and 114 calories from fat. 100 grams of fruit tarts contain 5.8g of
protein a low amounts (109 mg) of sodium.