HAZELNUT TARTLET
BAKED SWEET
Difficulty level
BAKED SWEET
Ingredients
| TOP FROLLA | g 1.000 |
| unsalted butter 82% fat - softened | g 400 |
| sugar | g 100 |
| eggs | g 100 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Ingredients
| FARCINUT | To Taste |
Ingredients
| NOCCIOLE INTERE TOSTATE | To Taste |
Roll the dough out to a 4mm layer and use it to line the moulds for tartlets.
Prick the base and pipe a layer of FARCINUT.
Decorate the top with NOCCIOLE INTERE cut in half.
Bake at 190-200°C until the short pastry has a golden finish.
