TOP FROLLA |
burro 82% m.g. |
zucchero |
uova intere |
TOP CREAM |
acqua |
latte |
BIANCANEVE PLUS |
SHORTCRUST PASTRY
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough well and refrigerate it for 1 hour at least.
COLD-PROCESS CUSTARD
Ingredients
Preparation
Pour TOP CREAM into water and milk, then mix with a whisk.
Let the mixture rest for 5 minutes, then mix again.
Final composition
Use a dough sheeter to roll the shortcrust pastry out to a 3mm layer, prick it all over and use it to line some small tartlet moulds or some tart pans, so that the edge of the shortcrust pastry base is 2cm high.
Bake in a deck oven at 200°C for 10-15 minutes and let them cool down completely.
Fill the shortcrust base with a 1cm layer of custard and top off with wildberries, either fresh or frozen, over the all surface.
Dust with a light sprinkling of BIANCANEVE PLUS.
