PASTA FROLLA PER TARTELLETTE E FONDI DI FROLLA CON TOP FROLLA

SHORTCRUST PASTRY TARTLETS AND TART BASE MADE WITH TOP FROLLA

Basic level

THE IDEAL RECIPE FOR SHORTCRUST PASTRY BASES

SHORTCRUST PASTRY

Ingredients

1.000g

unsalted butter 82% fat

350g

sugar

120g

eggs

150g

Preparation

-Mix all the ingredients in a planetary mixer with the paddle attachment, until the dough is well combined.

-Refrigerate for at least 1 hour.

Final composition

-Use the dough sheeter to roll the shortcrust pastry out into flat layers of the desidered thickness and lined the moulds for tartlets and tarts.

-Bake at 220°C.

IRCA products in the recipe