TOP FROLLA |
1400g |
unsalted butter 82% fat |
600g |
eggs |
425g |
PISTACCHIO TRITATO SGUSCIATO 0-2 |
350g |
caster sugar |
320g |
JOYPASTE PISTACCHIO GRAN RISERVA |
25g |
salt |
2g |
egg yolks |
50g |
IRCA GENOISE |
200g |
SHORTCRUST
Ingredients
1400g
unsalted butter 82% fat
350g
eggs
225g
caster sugar
120g
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment.
Roll out the pastry between 2 sheets of baking paper and laminate it to a thickness of 4 millimeters and place in the fridge to rest.
GRAN RISERVA PISTACHIO FRANGIPANE
Ingredients
unsalted butter 82% fat
250g
salt
2g
caster sugar
200g
eggs
200g
egg yolks
50g
200g
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment for approximately 10 minutes.
Final composition
Line the microperforated mold with the almond shortcrust pastry, ensuring that the bottom and sides adhere well.
Remove a flower from the bottom of the cake, using the appropriate cake design pastry cup, and replace the removed pastry of the same size with a small piece of shortcrust pastry (add a teaspoon of cocoa to some of the shortcrust pastry).
Spread a layer with approximately ½ cm of Cesarin Mandarin Cream Fruit on the bottom of the tart.
Fill the cake with the frangipane mixture, reaching less than ½ cm from the edge.
Close the tart with a base of almond shortcrust pastry with a few small holes to let the steam vent.
Cook at 170°C for the necessary time (depending on the mold used...).
Allow to cool very well before turning the tart upside down.
To decorate.
