Top Frolla |
1000g |
Butter 82% m.f. |
520g |
Eggs |
85g |
Joypaste Vanilla Madagascar/Bourbon |
20g |
Avoletta |
550g |
Vigor baking |
4g |
Flour |
50g |
Cornstarch |
50g |
Egg white |
370g |
Cream 35% m.f. |
200g |
Reno X white chocolate 28% |
120g |
Neutral Lilly |
25g |
Water |
25g |
Mascarpone |
250g |
Cream 35% fat. |
200g |
Citrus zest |
10g |
Fruttidor Agrumi Mediterranei |
qb |
Citrus fruits |
qb |
Chocolate decorations |
qb |
Vanilla shortcrust pastry
Ingredients
Preparation
- Work with the leaf all the ingredients together briefly toasting
- Stabilize in the refrigerator
Almond financier
Ingredients
550g
4g
Flour
50g
Cornstarch
50g
Egg white
370g
Butter 82% m.f. - spindle
120g
Preparation
- Mix all the powders in a planetary mixer and add the room temperature egg white.
- Finish by adding the melted butter.
Whipped mascarpone ganache
Ingredients
Cream 35% m.f.
200g
25g
Water
25g
Mascarpone
250g
Cream 35% fat.
200g
Citrus zest
10g
Preparation
- Heat the first part of cream with water at 40°C and disperse the Neutral Lily.
- Melt the Reno X White Chocolate and pour it into the hot cream, emulsify well.
- Add while emulsifying first the mascarpone and finally the cold liquid cream.
- Cover with plastic wrap and let it rest in the refrigerator overnight.
Final composition
Ingredients
Citrus fruits - bald to the skin
qb
Chocolate decorations - Dobla
qb
Preparation
- Roll out the shortcrust pastry to 2.5 mm and line a well buttered micro-holed ring.
- Fill halfway with almond financier and bake at 165°C for about 25 minutes.
- Once cool, fill the tart with Fruttidor Agrumi Mediterranei up to the edge of the pastry.
- Whip up the mascarpone ganache and pipe onto the compote with a piping bag.
- Decorate with segments of peeled citrus, drops of Fruttidor Agrumi Mediterranei, and chocolate decorations.
Discover the Mediterranean Tart
Filippo Falciola
Pastry Chef
Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school.
