SPRING BREAK
MODERN TART
Difficulty level
MODERN TART
Ingredients
| TOP FROLLA GLUTEN FREE | g 1000 |
| unsalted butter 82% fat | g 300 |
| eggs | g 150 |
Preparation
In a planetary mixer with the paddle attachment, knead all the ingredients at low speed for 5 minutes.
Let the dough rest in the fridge for at least 2 hours.
Roll the dough out to a 3-mm thick layer and use it to line a tart mouldin order to create a base of shortcrust pastry. Bake at 180°C for 15 minutes.
Ingredients
| IRCA GENOISE GLUTEN FREE | g 1000 |
| eggs - at room temperature | g 1200 |
| egg whites - at room temperature | g 100 |
| ZUCCHERO INVERTITO | g 120 |
| JOYPASTE PISTACCHIO PRIME | g 150 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at high speed.
Evenly spread the mixture into 0.5-cm layers onto parchment paper sheets, then bake for 8 minutes at 220-230°C (closed valve).
Ingredients
| TOP FROLLA GLUTEN FREE | g 250 |
| AVOLETTA | g 375 |
| unsalted butter 82% fat | g 187.5 |
Preparation
Ingredients
| milk 3.5% fat | g 150 |
| GLUCOSIO | g 8 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 325 |
| liquid cream 35% fat | g 300 |
| LILLY NEUTRO | g 35 |
Preparation
Bring milk and GLUCOSIO to boil, then dissolve LILLY using a whisk.
Pour the mixture onto the chocolate and emulsify with an immersion blender.
While emulsifying, add the cold liquid cream too.
Refrigerate overnight.
Ingredients
| FRUTTIDOR MANGO | To Taste |
Ingredients
| BIANCANEVE | To Taste |
Spread the tart base with FRUTTIDOR and cover with a disc of rollè.
In a planetary mixer with the whisk attachment, whip the namelaka at medium speed for 3-4 minutes.
Evenly spread the namelaka onto the layer of rollè, then create a swirl of namelaka on the top of the cake.
Complete the decoration by dusting the balls of crumble with BIANCANEVE and placing them onto the edge of the tart.
Pastry Chef
