TOP FROLLA |
burro 82% m.g. |
uova intere |
AVOLETTA |
PRALIN DELICRISP PISTACHE |
latte 3.5% m.g. |
zucchero |
SOVRANA |
tuorlo d'uovo |
scorza grattugiata di limone |
scorza d'arancia grattugiata |
FRUTTIDOR ARANCIA |
CHOCOCREAM PISTACCHIO |
ALMOND SHORTCRUST
Ingredients
Preparation
Mix all the ingredients in the planetary mixer with the flat beater.
Roll the shortcrust between two baking papers and laminate it to the thickness of 3 mm and put to rest in the refrigerator. Line the micro perforated molds for single portion tartlets with 7 cm diameter.
Bake in a convection oven at 170°C for the first 5 minutes, then lower the temperature at 160°C for 10-13 more minutes with open valve.
CRISPY LAYER
Ingredients
Preparation
Heat PRALIN DELICRISP PISTACHE at 35°C.
CITRUS FRUITS CUSTARD
Ingredients
Preparation
Mix with the whisk the cold yolk, SOVRANA and 100g of milk.
Bring to a boil the remaining part of the milk with the sugar and lemon and orange zest. Add the mixture to it and continue cooking until boiling again
CREAMY TOPPER
Ingredients
Preparation
Fill the silicone molds TRB02 Silikomart for 3/4and put in the shock freezer until cool.
Final composition
Using a little spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP PISTACHE into each internal surface of the tartlet. This will protect the crunchiness of the tarlet.
Fill the tartlet making two equal layers, one of FRUTTIDOR ARANCIA and the other one of citrus custard cream.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with chopped pistachios and DOBLA CHOCOLATE ORANGE.
