Levain Egg Tart


Butter 190
Icing Sugar 80
Egg 33
High Ratio Flour 320
Sapore Rigoletto 20
Sapore Traviata 30
Milk 375
Caster Sugar 60
Egg Yolk 150
Whipping Cream 375
Ingredients total 1633

Working Method

Tart Shell
  • Beat butter, icing sugar, egg and flour together until form a dough.
  • Line dough in the middle of tart cases, lightly press the dough with your thumbs, in order to make an even tart shell. Trim away any excess dough.

  • Add sugar into 1/3 of milk, mix until completely dissolved.
  • Whisk egg with the rest of milk. Pour in sugar water followed by whipping cream.
  • Pour egg mixture into each tart shell.
  • Bake in a convection oven at 190°C for about 15 minutes.


Complexity level:  

A great egg tart with Sapore Rigoletto and Traviata. 

Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products.