Tartlets

Tartlets

1. Nutritional Information

   • The Tarlets are fairly high in fat and are a good source of carbohydrate needed for energy. It can also be identified that that their is a lack of fibre which can easily be increase. I dislike the fact that cream makes up 29% and majority of the roulard but is low in sodium.

2. Opinion

   • They are so cute! I love the size and the colour created. The tart pastry was light and crisp whilst still holding and complementing the filling

3. Development ideas

   • Development of the pastry
     • Change the flavour and colour of the pastry with natural alternatives- fruits and vegetables
     • Development of the shape of the pastry for example familiar shapes that will appeal to younger children.
     • Use of wholemeal flour or oats for fibre, which is beneficial for the digestive system and adds colour.
   • Exchange for a savoury alternative
   • Introduce seasonal and exotic fruit and vegetables to introduce a new palate to younger children.
   • Try different fillings to demonstrate different skills and techniques
   • Use of piping, chocolate moulding and working with sugar to create different textures, tastes and attraction.
   • AIm to use natural extracts and spices to incorporate aroma

4. Functions of ingredients

   • Plain flour: Plain four forms the bulk of the pastry and is a base for the other ingredients, this flour does not rise so allows for a thin pastry case.
   • Double cream: Cream is a simple but effective filling. It only demonstrates a basic skill and will be a key area for development. The cream fulfills the purpose of providing a filling that compliments the tart case and the peaches.
   • Butter: The fat works alongside the flour and the sugar in the pastry tart. It fulfills the purpose of creating the melt in mouth and crumbly texture of the pastry. The butter also adds colour to the pastry once baked.
   • Sugar: The sugar basically adds sweetness, works as a preservative alongside the butter and aids colour within the pastry.
   • Peaches: I used the peaches because they were seasonal at the time, this meant that they were cheaper and riper as well. The peaches added colour and complimented the cream.
   • Icing sugar: The icing sugar just adds attraction and a slight sweetness. I dusted the icing sugar ver the final product.

5. Cost

   • £0.54 per a portion
   • The cost to make this design idea is fairly average and will still allow for the company to produce a fair amount of profit.

6. Mean results from tasters

   • These results were taken from the tasters that tried the product. The feedback that I gathered was natural. Nothing in particular stood out. They were manageable, suitable for children and attractive appealing. However, they lacked in aroma which is an important factor when introducing new food to young children. Aroma can be added by simply using essences, extracts or spices.