TOP FROLLA |
500g |
unsalted butter 82% fat |
200g |
confectioner's sugar |
50g |
eggs |
1.250g |
CHOCOCREAM CRUNCHY FRUTTI ROSSI |
qb |
IRCA GENOISE |
1000g |
ZUCCHERO INVERTITO |
100g |
water |
1000g |
KARINA |
400g |
SHORTCRUST PASTRY
Ingredients
Preparation
-Mix all the ingredients in a planetary mixer with a paddle attachment.
-Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 2mm and refrigerate.
Make some discs using a pastry ring to fill the rings for single-portion tarlet.
Bake at 165 °C for about 15 minutes.
BISCUIT
Ingredients
Preparation
-Mix all the ingredients in a planetary mixer for about 12 minutes.
-Spread about 450 g of product on a baking tray with paper.
-Bake at 210 ° / 220 ° C for about 6/8 minutes in a static oven or bake at 190 ° / 200 ° C for 5/8 minutes in a ventilated oven.
-Once cooled, form a biscuit disc with the help of a pastry cutter.
FILLING CREAM
Ingredients
water
1000g
400g
Preparation
-Mix the KARINA and water with a whisk for 2 minutes.
-Leave the cream to rest for a few minutes and mix again.
Final composition
-Spread a layer of CHOCOCREAM CRUNCHY FRUTTI ROSSI on the bottom of the tart, using a pastry bag.
-Place the biscuit disc on top of the red fruit cream and press lightly.
-Create a layer of TOP CREAM and level it with the help of a spatula.
-Decorate the tartlet with fresh red fruit.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
