Wreath Tart

Posted by: AUI

Active Time

0 Hour
35 Minutes

Total Time

3 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

32.7 oz Sucre Dough 926 g Sucre Dough

45.0 oz Almond Cake 1275 g Almond Cake

63.5 oz Buttercream 1800 g Buttercream

Gel Color - Green as Needed Gel Color - Green as Needed (586092) (586092) Qty: 1

Directions

Roll Sucre Dough to 0.25in/ 0.6cm. Cut out rings using the larger side of the Silikomart THE RING 65ML Mold (5923614782) cutter. Bake on Silikomart Air Mats (5924010941) on top and bottom. Place a sheet pan on top of the dough when baking to prevent too much rising.
Using the smaller side of the Silikomart THE RING 65ML Mold (5923614782) cutter cut out Almond Cake rings. Sandwich one cake ring between two Sucre Dough rings.
Color the Buttercream using the green gel color to desired shade. Pipe decoratively on the tart ring to cover any exposed areas excluding the center. Garnish with PCB Creation Vintage Gingerbread Assortment (616997) and PCB Creation Maxi Crunchies, Red (616982.)

1Sucre Dough

Ingredients

7.1 oz Butter, soft 200 g Butter, soft

5.6 oz Powdered sugar 160 g Powdered sugar

14.1 oz All-purpose flour 400 g All-purpose flour

0.2 oz Baking Powder 6 g Baking Powder

2.1 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 60 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

3.5 oz Egg 100 g Egg

Directions

Cream the butter and powdered sugar together. Add in the flour, baking powder, and almond flour. Add in the eggs and mix until all ingredients are just combined. Roll together in a homogeneous ball, wrap in plastic wrap, and refrigerate until chilled through. Bake as desired at 325°F/ 162.7°C until golden brown.

2Almond Cake

Ingredients

4.9 oz All-purpose flour 140 g All-purpose flour

0.3 oz Baking Powder 8 g Baking Powder

0.1 oz Salt 4 g Salt

9.3 oz Granulated sugar 265 g Granulated sugar

8.0 oz California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg 226 g California Almond Paste ( 50% almonds/ 50 % Sugar), 6.5Kg (750064) (750064) Qty: 1

8.0 oz Butter, room temperature 226 g Butter, room temperature

0.1 oz Bitter Almond Flavoring Extract 4 g Bitter Almond Flavoring Extract (011002) (011002) Qty: 1

10.6 oz Egg 300 g Egg

Directions

Sift the flour, baking powder and salt together and set it aside. In a food processor pulse the sugar and the almond paste together until combined. Add in the butter and pulse until the mixture is creamy and fluffy. Add in the almond flavoring and pulse until combined. Slowly incorporate the eggs, one at a time, stopping to scrape down the bowl if necessary. Add in the flour mixture in two parts, pulsing after each addition until the mixture is smooth. Spread onto a half sheet pan lined with greased parchment paper. Bake at 325˚F/163˚C for 12 to 15 minutes or until golden brown. Allow to cool to room temperature before using.

3Buttercream

Ingredients

28.2 oz Butter, room temperature 800 g Butter, room temperature

28.2 oz Bianka White Buttercream Base 800 g Bianka White Buttercream Base (633207) (633207) Qty: 1

14.1 oz Water 400 g Water

Directions

Combine the butter and buttercream base in the bowl of a stand mixer. Using a whisk attachment, whip together on medium high speed for 2-3 minutes or until smooth.
Slowly add in the water, a little at a time until fully incorporated. Whip on high speed for 3-5 minutes.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Fruits (citrus, tropical, berries, etc.)
Nuts
Others
Vanilla
Dairy

Texture Profile

Soft
Dense
Chewy
Smooth

Temperature Profile

Room Temperature