HEART COOKIES TART

Difficulty level

Ingredients

flour	g 410
unsalted butter 82% fat	g 260
RENO CONCERTO FONDENTE 72%	g 100
caster sugar	g 200
Muscovado Sugar	g 200
eggs	g 100
salt	g 5
VIGOR BAKING	g 8
GOCCIOLONI CIOCCOLATO FONDENTE	g 430

Preparation

melt
the 100 g of dark chocolate at 4545°C, add the
cubed butter and mix until obtaining a
homogeneous mixture Put flour and butter in
planetary mixer to work with leaf you have to get one
sandy mixture Add sugar/salt/baking e
vanilla and continue to work Slowly insert the
eggs at room temperature (leave to incorporate
good) At the end, add the big droplets of dark chocolate and continue
to mix gently until a mixture is obtained
homogeneous Put in the fridge to recrystallize Process
the dough and roll out to 0.7 mm inside shapes a
steel heart Cook for 10 minutes at 165 C Leave to cool on a rack

Ingredients

full-fat milk (3,5% fat)	g 350
liquid cream	g 150
GLUCOSIO	g 20
LILLY NEUTRO	g 100
SINFONIA CIOCCOLATO BIANCO	g 330
low-fat yogurt	g 300
liquid cream	g 750
JOYPASTE VANIGLIA MADAGASCAR/BOURBON	g 25

Preparation

Warm up
lightly fresh milk and cream with the
glucose, add the Lilly Neutro then the chocolate
white and make a ganache Insert the yogurt
and lastly the cream at a temperature of about 55°C
You must obtain a liquid mixture to mature in
fridge for a whole night. The following day, assemble
lightly in the planetary mixer with a whisk

Ingredients

FRUTTIDOR FRUTTI DI BOSCO

To Taste

Preparation

arrange a light layer of fruttidor berries on the surface of the cookie