EXOTIC TARTLET
Exotic fruit modern tartlet
(Doses for 50 tartlets)
Difficulty level
Exotic fruit modern tartlet
(Doses for 50 tartlets)
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 375 |
| eggs | g 225 |
| AVOLETTA | g 300 |
Preparation
Mix all the ingredients in the planetary mixer with the flat beater.
Roll the shortcrust between 2 baking papers and trim it to the thickness of 3 mm and put it 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.
Ingredients
| PRALIN DELICRISP COCONTY | To Taste |
Preparation
Heat PRALIN DELICRISP NOIR at 35°C.
Ingredients
| liquid cream 35% fat | g 500 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
| JOYPASTE PASSION FRUIT | g 45 |
Preparation
Mount in the planetary mixer all the ingredients until a smooth compound is obtained
Ingredients
| FRUTTIDOR MANGO | To Taste |
Ingredients
| CHOCOCREAM BIANCO - melted at 40°C | To Taste |
Preparation
Melt CHOCOCREAM BIANCO at 40°C.
Fill the silicone molds SF294 Silikomart for 3/4 and place in the shock freezer until cool.
Ingredients
| FRUTTIDOR MANGO | To Taste |
Using a little spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP COCONTY 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 MANGO and the other one of passion fruit mousse.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with FRUTTIDOR MANGO, DOBLA WAVE GREEN LARGE e DOBLA PEACH BLOSSOM LIGHT PINK.
Pastry Chef and Gelato Maker
