RED FRUITS TARTLET
Dessert with cream and crunchy berries
Difficulty level
Dessert with cream and crunchy berries
Ingredients
| TOP FROLLA | g 500 |
| unsalted butter 82% fat | g 200 |
| confectioner's sugar | g 50 |
| eggs | g 50 |
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 2mm and refrigerate.
Make some discs using a pastry ring to fill the rings for single-portion tarlet.
Bake at 165 °C for about 15 minutes.
Ingredients
| CHOCOCREAM CRUNCHY FRUTTI ROSSI | To Taste |
Ingredients
| IRCA GENOISE | g 1000 |
| eggs - T° environment | g 1200 |
| ZUCCHERO INVERTITO | g 100 |
| honey - alternatively |
Preparation
-Mix all the ingredients in a planetary mixer for about 12 minutes.
-Spread about 450 g of product on a baking tray with paper.
-Bake at 210 ° / 220 ° C for about 6/8 minutes in a static oven or bake at 190 ° / 200 ° C for 5/8 minutes in a ventilated oven.
-Once cooled, form a biscuit disc with the help of a pastry cutter.
Ingredients
| water | g 1000 |
| KARINA | g 400 |
Preparation
-Mix the KARINA and water with a whisk for 2 minutes.
-Leave the cream to rest for a few minutes and mix again.
-Spread a layer of CHOCOCREAM CRUNCHY FRUTTI ROSSI on the bottom of the tart, using a pastry bag.
-Place the biscuit disc on top of the red fruit cream and press lightly.
-Create a layer of TOP CREAM and level it with the help of a spatula.
-Decorate the tartlet with fresh red fruit.
Pastry Chef
