SICILIAN TARTLET
Pistachio and citrus tartet
(Doses for 50 tartlets)
Difficulty level
Pistachio and citrus tartet
(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 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.
Ingredients
| PRALIN DELICRISP PISTACHE - heated at 35°C | To Taste |
Preparation
Heat PRALIN DELICRISP PISTACHE at 35°C.
Ingredients
| milk 3.5% fat | g 1000 |
| sugar | g 300 |
| SOVRANA | g 80 |
| egg yolk | g 100 |
| grated lemon zest | To Taste |
| grated orange zest | To Taste |
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
Ingredients
| FRUTTIDOR ARANCIA | To Taste |
Ingredients
| CHOCOCREAM PISTACCHIO | To Taste |
Preparation
Fill the silicone molds TRB02 Silikomart for 3/4and put in the shock freezer until cool.
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.
Pastry Chef and Gelato Maker
