TOP FROLLA |
burro 82% m.g. |
zucchero semolato |
uova |
IRCA CHEESECAKE |
panna 35% m.g. |
acqua |
mirtilli |
farina "debole" |
BIANCANEVE PLUS |
SHORTCRUST PASTRY
Ingredients
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.
BLUEBERRY CHEESE CREAM
Ingredients
Preparation
Use a whisk to mix all the ingredients, except for chocolate, until creamy and smooth.
Then, gently stir blueberries in.
Short pastry recipe
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until you get a crumble.
Final composition
Use the dough sheeter to roll the dough into layers and use them to line some cake moulds, so that the edge of the tart is 3cm high.
Fill the tart with the blueberry cheese cream up to the edge.
Evenly spread the crumble on top.
Bake in a deck oven at 180-190°C for about 35-40 minutes.
Let cool down completely, then decorate as you like most.
