Assorted Tartlets ~ 5 Flavors ~

5 pieces, 7cm tartlet pan

Mixed Nuts: 433 Kcal; Almonds: 357 Kcal; Apricots: 380 Kcal; Strawberry: 382 Kcal; Orange: 399 Kcal

Pâte Sucrée

Ingredients

Unsalted butter …………………. 50g (brand: Arla) Powdered sugar …………………. 50g (brand: Diamond) Salt …………………………………. A pinch Beaten egg ……………………….. 20g (putih dan kuning telur yang telah dikocok) Vanilla essence ………………….. 1/2 tsp (brand: Jansen) Cake flour ………………………… 100g (brand: Hana Emas) Dusting flour (bread flour) ……. Approx. (brand: Golden Eagel/Cakra Kembar) **notes:*** — Beaten egg adalah putih dan kuning telur yang telah dikocok — flour/tepung yang digunakan adalah tepung berprotein rendah agar adonan tidak terlalu mengembang.

Preparation

— Bring the unsalted butter and beaten egg to room temperature. — Sift the powdered sugar through a sieve. — Preheat the oven

Procedures

Crème D’amande

Ingredients

Unsalted butter ………………….. 30g Caster sugar ………………………. 30g Beaten egg ………………………… 25g Almond powder …………………. 30g (brand: Blue Diamond) Vanilla essence …………………… Approx. **notes: * — Caster sugar → gula halus — Crème D’amande → tart filling

Preparation

— Bring the ingredients to room temperature. — Sift the almond powder through a sieve.

Procedures

Crumble

Ingredients

Pâte Sucrée ………………………… 25g from above Almond powder ………………….. 10g

Procedures

For Baking

Ingredients

Pecan nut ……………………………. 4 pcs Hazelnut …………………………….. 5g (online store: Club Sehat) Almond (diced) ……………………. 1/2 tsp Pumpkin seed ……………………… 5 pcs Almond slice ……………………….. 5g Peach (canned) …………………….. 1/4 pc Strawberry ………………………….. 1 pc Raspberry jam ……………………… 5g (brand: Darbo)

Preparation

— Cut the hazelnuts in half. — Cut the peach (canned) into 2–3mm thin slices and pat dry with paper towels. — Wash the strawberry and pat dry. Cut into 8 even pieces.

Procedures

Ready into the oven

Waiting :P

Done baking =P

Final Touch

Ingredients

Decoration Orange (confit) ………………………… 1/2 pc Icing sugar ……………………………… Approx. Abricotage Apricot jam …………………………….. 40g (brand: Darbo) Water ……………………………………. 20 ml Pistachio (diced) ……………………… 1/2 tsp White chocolate (compound) ……… 10g Strawberry freeze dried powder ….. 1/4 tsp (brand: Seduh Tisane)

Preparation

— Cut the orange confit into 3 even pieces. — Melt the white chocolate (compound) in a double boiler (50–60 C degrees) and mix with the strawberry freeze dried powder, then put in a piping bag.

Procedures

DONEEEEEE !!!! wkwk asli ini enak banget :’)

Ingredients in real life wkwk semuanya udah ditimbang, jadi tinggal celap celup aja

with Miss Adel :)

with Hida :)

My First lesson at ABC Cooking Studio Senayan City :). Asli rasanya enak banget, gaterlalu manis, dan tartnya gaterlalu lengket di mulut, bahan-bahannya premium semuaa. KU SUKA POKOKNYA, makasih miss Adel dan ABC Cooking Studio Senayan City, can’t wait for the next Lesson ❤.

**notes:*** Kalo di perancis disebutnya tart, kalo diluar perancis disebutnya Pie :)