Mille-Feuille Tart

Name: Mille-Feuille Tart
Total time: 45 min
Ingredients: 0.1 pck. filo pastry; 5 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 5 g sugar; 5 g hazelnuts, chopped; For the Filling; 40 ml Oldenburger Performance Whipping Cream 35% fat, UHT, 1kg; 0.1 sachet of vanilla sugar; 5 g sugar; For the Garnish; 10 g apricot jam; 0.2 tbsp pistachios, chopped; 0.3 stems of mint; 3 g icing sugar

Source: https://www.oldenburger-professional.com/rcp_recipe/mille-feuille-tart

Total time

45 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
1	pck.	filo pastry
50	g	Oldenburger Butter, unsalted
50	g	sugar
50	g	hazelnuts, chopped
		For the Filling
400	ml	Oldenburger Performance Whipping Cream, 35% fat, cold
1		sachet of vanilla sugar
50	g	sugar
		For the Garnish
100	g	apricot jam
2	tbsp	pistachios, chopped
3		stems of mint
30	g	icing sugar

Preparation

Preheat the oven to 200°C with top and bottom heat. Cut 6 rings with a diameter of 20cm out of the filo pastry.

Heat the Oldenburger Butter in a pan.

Preparing the Pastry

Brush the sheets of pastry individually with the melted butter and scatter with sugar and hazelnuts. Place two on top of each other, creating 3 doublelayered rings and bake in the oven for approx. 4 minutes until golden brown, then set aside.

Making the Filling

Whip the Oldenburger Performance Whipping Cream together with the vanilla sugar and sugar until stiff.

Garnish

Place ⅓ of the whipped cream on the pastry base, spread and cover with half the apricot jam. Add the next layer of pastry and repeat the process. Top with the final layer of pastry.

The Final Touch

Place the remaining whipped cream in a piping bag and decorate the tart. Garnish with pistachios, mint and icing sugar.