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QimiQ
Benefits
Quick and easy preparation
Baked goods remain moist for longer
Prevents moisture migration, pastry remains fresh and dry for longer
Longer presentation times
One bowl preparation
Foolproof real cream product, cannot be over whipped
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
15
easy
Ingredients for 10 Tart(s), Ø 10 cm
10
Pre-baked sweet tart shell(s) Ø 10 cm
For the filling
135
g
QimiQ Classic,
unchilled
25
g
Butter,
melted
100
g
Brown sugar
230
g
Corn syrup
135
g
Whole egg(s)
pinch(es)
Salt
180
g
Hickory nuts,
halved
For the topping
480
g
QimiQ Whip Pastry Cream,
chilled
225
g
Granulated sugar
2
g
Vanilla extract
30
ml
Lemon juice
Method
1.
Pre-heat the oven to 160° C (conventional oven).
2.
For the filling, whisk QimiQ Classic smooth. Add the butter, sugar, corn syrup, eggs and salt and mix well. Chill for 4 hours.
3.
Half fill the tart shells with the halved hickory nuts. Pour the mixture over the nuts to fill the tart shells and bake for 35 minutes, or until set.
4.
For the topping, whip the cold QimiQ Whip and sugar until the required volume has been achieved, ensuring that the entire mixture is incorporated (including bottom and sides of bowl).
5.
Add the vanilla and lemon juice and whip for a further 30 seconds. Use to decorate the cold tarts.
