6 Golden Tartelettes Filing Rules

THE HIGHER THE FAT CONTENT IN THE FILLING IS, THE LONGER THE TARTELETTE REMAINS CRISPY

Fillings with cold applications such as ganache, mousse, nut pie filling, cream cheese fillings, but also baked applications such as with frangipane (almond paste, hazelnut paste), chocolate fillings, biscuit fillings with berries, chocolate pieces, roasted nuts, etc.)

LOW WATER CONTENT IN THE FILLING/DECORATION

The lower the water content in a filling, the longer the Tartelettes (short dough) remains crispy.Vanilla cream with a high-water content is not recommended for longer shelf life. Well-bound vanilla cream is however suitable. Fruit should not come into direct contact with the Tartelettes rim, as the short pastry absorbs the moisture of the fruit.

NO HOT FILLINGS

Fillings should be cold or lukewarm when filled into the Tartelettes, maximum 30 degrees. Heat destroys the fine cocoa butter layer and the Tartelettes soften.

DEEP-FREEZE TARTELETTES

In contrast to most commercially available Tartelettes, HUG Tartelettes are not deep-frozen before being delivered to the customer.Therefore, it is possible to freeze HUG Classic and Filigrano Tartelettes with freeze-stable fillings for “convenience food” or technical reasons. To achieve an optimal result, the following pro-cesses should be followed. Shock freeze the filled Tartelettes in a shock freezer for 30 minutes. Then place them in the freezer. Cover the Tartelettes in the freezer for longer periods of time, otherwise they will dry out. When using the Tartelettes, defrost them in the refrigerator for at least 30 minutes and do not expose them to room temperature until they are used. It is important that the Tartelettes are not defrosted directly from the freezer to room temperature! The difference in temperature of 40 degrees creates too much humidity and the Tartelettes can soften with the condensation wa-ter that is created by enormous temperature differences.

LIQUID COMPONENTS FILLINGS

Water-based, slightly liquid, supplementary fillings such as fruit pulps, mocha cream, fruit jellies should not be filled directly onto the Tartelettes base unless they are well bound. It is better to first spread a more solid mass with a high fat content on the Tartelettes base and then fill in the fruit puree or the liquid core and enclose it again with the more solid mass.

QUICHES AND FILLINGS WITH EGGS

Eggs and starch can be used to bind masses. We recommend using 10 eggs (500g) for 1 litre of liquid like milk, cream or vegetable purees and 50 grams of starch like corn powder, rice powder or flour. This way the filling is bound during baking. The oven must be preheated 160-180 degrees (320-360 Fahrenheit). The distance between the pastries should be large enough to allow the hot air to circulate.