LIGHT COCOA SHORTCRUST PASTRY
Ingredients
Preparation
-A Soften the butter to about 25°C.
-Place the softened butter in the stand mixer with the paddle attachment and mix together with the powdered sugar until you obtain a creamy mixture, but not too whipped.
-Add the eggs to the mixer.
-Finish by adding the flour and cocoa, sifted together.
LIGHT COCOA STREUSEL
Ingredients
Preparation
-A Soften the butter.
-Mix all the ingredients together until you obtain a homogeneous mixture.
-Chill rapidly, and once frozen place it in the cutter to refine.
-Use the resulting crumble to finish the cakes.
TART COMPOSITION
Ingredients
Light cocoa streusel crumble
120g
Mandarin fruit cream
100g
light cocoa shortcrust pastry
350g
Preparation
-Use 3 rings with a diameter of 18 cm and a micro-perforated band.
-With the help of a piping bag, pipe a base of whipped shortcrust pastry at the bottom of the ring; use the same dough to create the edges that will hold the filling.
-Place the jam or compote and top it with the spreadable cream.
-Cover the assembled product with the crumbled crumble.
-Blast-chill the finished tart.
-Bake from frozen, dusting the top with powdered sugar, at 180°C for 20 minutes, then lower to 160°C for another 10 minutes.
LAYER COMPOSITION
- Light cocoa streusel crumble
- Aurea hazelnut cream
- Mandarin fruit cream
- light cocoa shortcrust pastry
