SHORTCRUST FOR MICRO-PERFORATED MOULDS
(quantity suitable for 50 single portion tarts)
Difficulty level
![](/IRCA/Recipes/image/24364/image-thumb__24364___auto_b492ef3e91c9043ccd499cc4b73eae8d/TARTELLETTA%20ESOTICA.jpg)
(quantity suitable for 50 single portion tarts)
Ingredients
TOP FROLLA | g 1400 |
unsalted butter 82% fat | g 375 |
eggs | g 225 |
almond flour | g 150 |
confectioner's sugar | g 150 |
Preparation
Mix TOP FROLLA, sugar, almond flour, and butter in the planetary mixer with the paddle to obtain a sandy structure.
Add the eggs and keep mixing without inglobing air.
Laminate the shortcrust between two baking papers at 2/3 mm tick and put to rest in the refrigerator for a couple of hours.
Line the shortcrust into the micro-perforated molds.
Bake at 170/180°C for for 5 minutes, then lower the temperature to 160/170°C for 10-13 minutes with open valve.
Pastry Chef, Chocolatier and Baker
"It's possible to substitute AVOLETTA with DELINOISETTE
"