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TARTLET WITH CREAM AND WILD BERRIES

Modern tartlet with cream and wild berries
Doses for 50 tartlets

Difficulty level

Ingredients

TOP FROLLA g 1400
unsalted butter 82% fat g 375
eggs g 225
DELINOISETTE g 300

Preparation

Mix all the ingredients in a planetary mixer with a paddle attachment.
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 mm and refrigerate.
Cover the cake moulds single dose with 7 cm diameter.
Bake at 170 °C for 5 minutes then lower to 160°C for another 10-13 minutes with the steam valve open

Ingredients

PRALIN DELICRISP BLANC g 600

Preparation

Heat PRALIN DELICRISP BLANC at 35°C

Ingredients

CHOCOCREAM PASTICCERA - melted at 40°C g 2000

Preparation

Heat CHOCOCREAM PASTICCERA using a microwave.

Fill the silicon mold SF210 Silikomart with a 0,8-1 cm layer and put it in the blast chiller until it hardens.

Final composition

Brush slightly with PRALIN DELICRISP CLASSIC till the interior part of the shortcrust is fully covered.
Fill the tartles with FRUTTIDOR FRUTTI DI BOSCO.
Unmold the cremoux topper and lay it on the top of the filled tartlet.
Decorate the edges the tartlet with SCAGLIETTA MILK and the top with BUTTERFLY PINK WHITE and SPIRAL DARK by Dobla.
Store at 5°C.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada