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BAKE TEMP : 165°C - 170°C
MIXING TIME : 4 MINS
BAKE TIME : 12-15 MINS
PREP TIME : 60 MINS
For Spicy Plum Cake Batter
For Short Crust Pastry
For Filling & Layers
For Almond Cinnamon Crumble
Spiced Plum Cake Batter Preparation: In a mixing bowl of planetary mixer fitted with a paddle attachment, combine SwissBake® Spicy Plum Cake Mix and water. Mix on slow speed for 1 minute until the dry mix is hydrated. Stop the mixer and scrape down the sides and bottom of the bowl. Add the fresh eggs and vegetable oil, then mix on slow speed for another 1 minute. Increase to medium speed and continue mixing for 2 minutes until a smooth, uniform spiced plum cake batter is formed. Keep the prepared batter aside for assembly.
Shortcrust Pastry Preparation: In a mixing bowl, combine SwissBake® French Style T45 Wheat Flour, icing sugar, and a pinch of salt. Add the cold, cubed unsalted butter and rub it into the dry ingredients until the mixture resembles fine breadcrumbs. Add the egg yolks and ice water, then bring the mixture together into a cohesive pastry dough. Avoid excessive kneading to maintain a short, delicate pastry texture. Wrap the dough and refrigerate for 30 minutes. Once chilled, roll the pastry to a uniform thickness of approximately 3 mm. Line four individual 4-inch tart moulds with the rolled pastry, ensuring the base and sides are evenly covered. Dock the pastry bases using a fork, line with baking paper, and add baking weights. Par-bake at 165°C for 12–15 minutes, then remove the weights and continue baking for another 3 minutes until the tart shells develop a light golden colour. Remove from the oven and allow the shells to cool completely before filling.
Almond & Cinnamon Crumble Preparation: In a separate bowl, combine all-purpose flour, almond powder, caster sugar, and cinnamon powder. Add the cold, diced butter and rub the ingredients together using your fingertips until coarse, pebble-like crumbs form. Avoid overworking the mixture to preserve the distinct crumble texture. Refrigerate the prepared crumble until required for the final assembly.
Tart Layering & Assembly: Arrange the four cooled, par-baked tart shells on a baking tray. Begin by piping a thin, even layer of prepared spiced plum cake batter into the base of each shell. Spread a neat layer of white chocolate spread or white chocolate ganache directly over the first cake layer. Pipe a second thin layer of spiced plum cake batter over the white chocolate filling, ensuring an even distribution. Spoon a layer of green apple filling over the second cake batter layer, spreading it carefully to maintain the individual layers. Finally, generously cover the entire surface with the prepared almond-cinnamon crumble, creating a rough, textured finish.
Final Baking: Place the assembled tarts into a pre-heated convection or deck oven at 170°C. Bake for approximately 20–25 minutes, until the spiced plum cake layers are completely baked and the almond-cinnamon crumble topping becomes deeply golden and crunchy. Remove the baked tarts from the oven and transfer them to a wire cooling rack.
Cooling & Serving: Allow the tarts to cool sufficiently before removing them from their moulds to preserve the shortcrust structure and defined layers. Serve as individual dessert portions, highlighting the contrast between the crisp pastry shell, soft spiced plum cake, white chocolate filling, green apple layer, and crunchy almond-cinnamon crumble.
