PISTACHIO AND TANJERIN TART
MODERN PISTACHIO AND TANJERIN TART
Difficulty level
MODERN PISTACHIO AND TANJERIN TART
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 350 |
| eggs | g 225 |
| PISTACCHIO TRITATO SGUSCIATO 0-2 | g 150 |
| caster sugar | g 120 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment.
Roll out the pastry between 2 sheets of baking paper and laminate it to a thickness of 4 millimeters and place in the fridge to rest.
Ingredients
| unsalted butter 82% fat | g 250 |
| JOYPASTE PISTACCHIO GRAN RISERVA | g 25 |
| salt | g 2 |
| caster sugar | g 200 |
| PISTACCHIO TRITATO SGUSCIATO 0-2 | g 200 |
| eggs | g 200 |
| egg yolks | g 50 |
| IRCA GENOISE | g 200 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment for approximately 10 minutes.
Line the microperforated mold with the almond shortcrust pastry, ensuring that the bottom and sides adhere well.
Remove a flower from the bottom of the cake, using the appropriate cake design pastry cup, and replace the removed pastry of the same size with a small piece of shortcrust pastry (add a teaspoon of cocoa to some of the shortcrust pastry).
Spread a layer with approximately ½ cm of Cesarin Mandarin Cream Fruit on the bottom of the tart.
Fill the cake with the frangipane mixture, reaching less than ½ cm from the edge.
Close the tart with a base of almond shortcrust pastry with a few small holes to let the steam vent.
Cook at 170°C for the necessary time (depending on the mold used...).
Allow to cool very well before turning the tart upside down.
To decorate.
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