facebook-tracking-pixelIRCA | spring tart

Ingredients

TOP FROLLA g 500
unsalted butter 82% fat g 200
confectioner's sugar g 50
eggs g 50

Preparation

mix
all the ingredients in the planetary mixer with
leaf until you get a well dough
amalgamated Put between two sheets of paper from
oven and roll out to a thickness of 1 5 mm,
blast chilled then cut into strips
and lining the micro-perforated rings for
single portions, with the cookie cutter print the
base and cook on a micro-perforated tray
170
degrees for 15 minutes

Ingredients

raspberries purée g 125
strawberry purée g 125
water g 25
LILLY NEUTRO g 50

Preparation

Mix
the Lilly Neutro with pulp
heated in microwave Mix with a
hand blender until a mixture is obtained
homogeneous Pour into silicone molds a
hemisphere Ø 4 cm/ 3 cm and freeze
Unmould and gelatinize before placing
in the center of the tartlet

Ingredients

AVOLETTA g 500
flour g 50
VIGOR BAKING g 3
cornstarch g 30
egg whites g 370
unsalted butter 82% fat g 80
SINFONIA CIOCCOLATO BIANCO g 150

Preparation

Mix and sift the powders
avoletta, flour, corn starch and
baking). melt the chocolate,
insert the soft butter e
make a ganache. Merge the
powdered egg whites then
add the ganache . Knock down
on baking sheet lined with parchment paper
oven and cook at 180 180°C for 12
about 15 minutes

Ingredients

TOFFEE D'OR CARAMEL To Taste

Preparation

arrange a thin layer of toffe d'or caramel on the bottom of the tartlet

Ingredients

full-fat milk (3,5% fat) g 500
GLUCOSIO g 20
LILLY NEUTRO
SINFONIA CIOCCOLATO BIANCO g 330
Mascarpone cheese g 300
Fresh cream g 750
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 25

Preparation

Warm up
slightly fresh milk with the
glucose, add the Lilly Neutral then the
white chocolate and make a ganache
Insert the mascarpone and finally the cream
at a temperature of about 55°C
obtain a liquid mixture to be matured
in the fridge for a whole night The day
following, whip lightly in the planetary mixer
with whip

Ingredients

lime juice g 300
lemon juice g 300
grated lime zest g 15
Basil 8
ZUCCHERO INVERTITO g 125
caster sugar g 125
rice starch g 65

Preparation

Mix
juices with syrup
invert sugar, the basil leaves and the
zests Mix the mixture and bring to
5050°C Add the sugar mixed with
the rice starch Bring to the boil, cook for
2 minutes, cool

Final composition

Pour into the bottom of the
tartlet a thin layer of
Toffee D'Or Caramel, place a disk of
Financier then get flush with the tartlet with the
soft compote of lime and lemon. Set up
lightly the namelaka and make a daisy a
six petals on a sheet of acetate (keep the same
diameter of the tartlet). With another sheet of acetate,
lightly crush the daisy (to flatten it)
and break down into the negative. Unmold and spray with
neutral jelly. Place on the tartlet and finish
with the hemisphere of raspberry and strawberry jelly arranged
in the center.

Omar Busi
Omar Busi

Pastry chef and Chocolatier

Recipe created for you by Omar Busi