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SHORTCRUST GLUTEN FREE FOR MICRO-PERFORATED MOULDS

(quantity suitable for 50 single portion tarts)

Difficulty level

Ingredients

TOP FROLLA GLUTEN FREE g 1400
unsalted butter 82% fat g 375
eggs g 225
almond flour g 150
confectioner's sugar g 150

Preparation

Mix TOP FROLLA, sugar, almond flour and butter in the planetary mixer with the paddle to obtain a sandy structure.
Add the eggs and keep mixing without inglobing air. 
Laminate the shortcrust between two baking papers at 2/3 mm tick and put to rest in the refrigerator for a couple of hours.
Line the shortcrust into the micro-perforated molds.
Bake  at 170-180°C for for 5 minutes, then lower the temperature to 160/170°C for 10-13 minutes with open valve.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada
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It's possible to substitute AVOLETTA with DELINOISETTE

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