HAZELNUT TARTLET
BAKED SWEET
Difficulty level
![](/IRCA/Recipes/image/29449/image-thumb__29449___auto_b492ef3e91c9043ccd499cc4b73eae8d/CROSTATINA%20RIPIENA%20.jpg)
BAKED SWEET
Ingredients
TOP FROLLA | g 1.000 |
unsalted butter 82% fat - softened | g 400 |
sugar | g 100 |
eggs | g 100 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Ingredients
FARCINUT | To Taste |
Ingredients
NOCCIOLE INTERE TOSTATE | To Taste |
Roll the dough out to a 4mm layer and use it to line the moulds for tartlets.
Prick the base and pipe a layer of FARCINUT.
Decorate the top with NOCCIOLE INTERE cut in half.
Bake at 190-200°C until the short pastry has a golden finish.