Our Featured Recipes

Ready your chef's hat as we bring you easy-to-bake recipes of classic breads, cakes & pastries from different areas of the globe. Let these inspire you to improve your craft and take your baking expertise to the next level.

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Chocolate Fruit Tart by Jimbo de Panadero

CRUST INGREDIENTS:
325g All Purpose Flour
50g Bensdorp DSR
225g Butter
5g Salt
10g Sugar
100g Cold Water
Mohrenglanz Dark Chocolate (Use as needed)

 

Frio Cold Custard (Use as needed)
Fresh Fruits (Use as needed)

 

PROCEDURE:
  1. Sift flour and Bensdorp DSR.
  2. In a mixing bowl, rub together butter, sugar, salt and flour mixture until coarsely crumbs.
  3. Sprinkle cold water and bring together to form a dough.
  4. Divide the dough into 24 equal portions and fit into 3 oz. cupcake pan.
  5. Bake at 350 ⁰F for 12-15 minutes or until cookie dough is completely dry.
  6. Let it cool, then coat the inner surface with melted Mohrenglanz Dark.
  7. To assemble, mix 100g. Frio Cold Custard with 120g fresh milk or cold water until creamy.
    Pipe it to prepared tart shell. Top it with desired sliced fresh fruits.