TOP FROLLA |
burro 82% m.g. |
uova intere |
PISTACCHIO TRITATO SGUSCIATO 0-2 |
zucchero semolato |
JOYPASTE PESTO DI PISTACCHIO |
sale fino |
tuorli d'uovo |
IRCA GENOISE |
GOCCIOLONI CIOCCOLATO AL LATTE |
PRALIN DELICRISP DUBAI PISTACHIO |
SHORTCRUST PASTRY
Ingredients
1400g
unsalted butter 82% fat
350g
eggs
225g
caster sugar
120g
Preparation
Combine all ingredients in a stand mixer using the paddle attachment.
Roll the dough between two sheets of baking paper to a thickness of 4 mm, then refrigerate to rest.
PISTACHIO FRANGIPANE
Ingredients
unsalted butter 82% fat
250g
salt
3g
caster sugar
200g
eggs
200g
egg yolks
50g
200g
Preparation
Combine all ingredients in a stand mixer with the paddle attachment for approximately 10 minutes.
CRUNCHY DUBAI LAYER
Ingredients
Preparation
Slightly warm PRALIN DELICRISP DUBAI PISTACHIO in the microwave for a few seconds and spread it over the tart at room temperature.
Final composition
After lining the base and sides of a micro-perforated tart ring with the shortcrust pastry, spread a thin layer of GOCCIOLONI AL LATTE (milk chocolate chips) on the bottom. Add a generous layer of pistachio frangipane, then top with more GOCCIOLONI AL LATTE.
Bake in a static oven at 170°C (338°F) for about 25–30 minutes, depending on the size of the tart.
Once fully cooled, spread a generous layer of PRALIN DELICRISP DUBAI PISTACHIO, slightly warmed in the microwave, over the surface.
Finish with whipped CHOCOSMART MILK CHOCOLATE (whipped in a stand mixer) and decorate as desired with Dobla decorations.
