Combined tart and flan cases - with layers of short crust and biscuit pastry baked simultaneously

摘要

Combined tart- and flan-cases consist of a short crust pastry base combined with a biscuit base made in such a way that the two layers are combined together, opt. with an intermediate filling layer e.g., of jam, and simultaneously baked. Process allows simultaneous baking of the short crust and biscuit bases, thus saving time, work and space. The short crust pastry is pref. made from 15-40wt.% (esp. 18-25wt.%) pure vegetable or animal fat, 12-30% (esp. 15-25%) sugar, 0-1.5% (esp. 0.2-0.5%) salt, 0-1.5% egg powder, 0-5%, esp. 0.2-1.0% full- and/or skimmed milk powder, 0-1.5%, esp. 0-0.5% rising agent, 30-70% (esp. 48-60%) flour and 0-20% (esp. ca. 13.3%) water. The biscuit base is pref. made from 0-50%, esp. 10-20% suitable starch or 0-50%, esp. 20-35% flour, 25-45% (esp. 32-38%) sugar, 1-8% (esp. 3-6%) emulsifier, 1-6% (esp. 2-5%) baking powder, 15-90% (esp. 30-50%) full egg, mixed with 70-90% liq. consisting of full egg and water.