SHORTCRUST FIGS AND PECAN NUTS
Modern fig and pecan tart
Difficulty level
Modern fig and pecan tart
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 350 |
| eggs | g 225 |
| Pecan walnuts | g 150 |
| caster sugar | g 120 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment.
Roll out the pastry between 2 sheets of baking paper and laminate it to a thickness of 4 millimeters and place in the fridge to rest.
Line the micro-perforated molds and spread a layer of approximately ½ cm of Farciforno Fico Cesarin.
Cook in a fan oven at 170°C for the first 5 minutes, then lower to 160°C for another 10-13 minutes with the valve open.
Ingredients
| unsalted butter 82% fat | g 500 |
| Pecan walnuts | g 500 |
| caster sugar | g 500 |
| type 00 white flour | g 500 |
| salt | g 10 |
Preparation
Mix the weak flour with the nut flour, sugar and salt; then add the cold butter and knead until you obtain a pastry-like structure (do not knead too much).
Distribute the mixture onto baking trays and bake in the oven at 160°C for 15-20 minutes.
When the streusel is cold, spread it over the surface of the cake.
Decorate with pieces of CARMELIZED PECAN PIECES, TUTTAFRUTTA Fichi Cesarin, drops of Farciforno Fichi, a NUTS Dobla and gold leaf.
Pastry Chef and Gelato Maker
