TOP FROLLA |
burro 82% m.g. |
uova intere |
DELINOISETTE |
PRALIN DELICRISP CLASSIC |
latte 3.5% m.g. |
Saccarosio |
SOVRANA |
tuorli d'uovo |
JOYPASTE MALAGA |
FRUTTIDOR MELA |
NOCCIOLATA BIANCA |
cannella in polvere |
Hazelnut shortcrust
Ingredients
Preparation
Beat all the ingredients in a planetary mixer with paddle attachment.
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 millimeters and place in the refrigerator to rest.
Line the micro-perforated molds for single-portion tartlets with a diameter of 7 cm.
Bake at about 170°C in a fan oven for the first 5 minutes and then lower to 160°C for another 10-13 minutes with the valve open.
CRUNCHY WATERPROOF LAYER
Ingredients
Preparation
With the help of a small spatula or a brush, spread a thin layer of PRALIN DELICRISP to cover the entire internal surface of the tart.
MALAGA CREAM
Ingredients
Preparation
Mix 100 grams of milk with the yolks and SOVRANA with a whisk.
Meanwhile, boil the remaining milk with the sugar and the JOYPASTE MALAGA.
Add the mixture and bring to a boil again.
CREMOUX TOPPER
Ingredients
cinnamon powder
Preparation
Gently heat the NOCCIOLATA BIANCA in the microwave up to 40 ° C stirring constantly.
Add the cinnamon powder, mix and pour into the dome-shaped silicone molds, maximum height 2 cm; and put in a blast chiller until completely hardened.
DECORATION
Decorate with DOBLA CHOCOLATE CINNAMON, STAR ANICE and raisins
Final composition
Fill the tartlet with two equal layers, one of Malaga cream and one of FRUTTIDOR MELA.
Unmold the cremoux topper and place it on the surface of the tart.
Decorate with DOBLA CHOCOLATE CINNAMON, STAR ANICE, and raisins.
