TOP FROLLA |
burro 82% m.g. |
uova |
AVOLETTA |
PRALIN DELICRISP NOIR |
latte 3.5% m.g. |
Saccarosio |
SOVRANA |
tuorli d'uovo |
FRUTTIDOR PERA |
CHOCOCREAM DARK |
ALMOND SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in the planetary mixer with the flat beater.
Roll the shortcrust between two baking papers and laminate it to the thickness of 3 mm and put to rest in the refrigerator.
Line the micro perforated molds for single portion tartlets with 7 cm diameter.
Bake in a convection oven at 170°C for the first 5 minutes, then lower the temperature at 160°C for 10-13 more minutes with open valve.
CRISPY LAYER
Ingredients
Preparation
Heat at 35°C PRALIN DELICRISP NOIR.
CUSTARD CREAM
Ingredients
Preparation
Mix with the whisk the cold yolk, SOVRANA and 100g of milk.
Bring to a boil the remaining part of the milk with the sugar, add the mixture to it and continue cooking until boiling again
CREAMY TOPPER
Ingredients
Preparation
Fill the silicone molds TRB02 Silikomart for 3/4and put in the shock freezer until cool.
Final composition
Using a little spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP NOIR into each internal surface of the tartlet. This will protect the crunchiness of the tarlet.
Fill the tartlet making two equal layers, one of FRUTTIDOR PERA and the other one of custard cream.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with little cubes of FRUTTIDOR PERA, DOBLA BUTTERCUP 78227 and golden leaves
