SHORTCRUST GLUTEN FREE FOR MICRO-PERFORATED MOULDS
(quantity suitable for 50 single portion tarts)
Difficulty level
(quantity suitable for 50 single portion tarts)
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.
Pastry Chef, Chocolatier and Baker
"It's possible to substitute AVOLETTA with DELINOISETTE
"
