SPRING TART
Difficulty level
Ingredients
| TOP FROLLA | g 1400 |
| unsalted butter 82% fat | g 375 |
| eggs | g 225 |
| AVOLETTA | g 300 |
Preparation
Mix TOP FROLLA, AVOLETTA and butter in a planetary mixer with the paddle attachment (sandblasting).
Add the eggs and mix without whipping.
Roll out between 2 sheets of baking paper and laminate it to a thickness of 2-3 millimeters and place in the fridge to rest for at least 2 hours.
Print discs for the single portions.
line the single-portion rings, pour the fruttidor and the financier on the bottom
Bake in the oven at 170°C for approximately 15 minutes.
Ingredients
| AVOLETTA | g 500 |
| egg whites | g 370 |
| white bread flour | g 50 |
| cornstarch | g 30 |
| VIGOR BAKING | g 4 |
| unsalted butter 82% fat | g 80 |
| JOYPASTE PISTACCHIO GRAN RISERVA | g 100 |
| FRUTTIDOR FRUTTI DI BOSCO | To Taste |
Preparation
Mix the dry elements and add the egg whites and mix by hand.
-Combine the butter and pistachio paste previously melted in the microwave.
pour into the molds lined with shortcrust pastry and berries
cook at 170 degrees for approximately 15 minutes
Ingredients
| SINFONIA PISTACCHIO | g 340 |
| fresh full-fat milk (3,5% fat) | g 250 |
| liquid cream | g 200 |
| LILLY NEUTRO | g 40 |
| GLUCOSIO | g 10 |
Preparation
heat milk and glucose, mix with neutral lilly
add the chocolate chips and continue mixing
finally add the cold cream and mix
leave to rest in the refrigerator overnight
whip to fill the tartle
Ingredients
| LILLY NEUTRO | g 36 |
| RENO X BIANCO | g 270 |
| lemon juice | g 186 |
| GLUCOSIO | g 20 |
| liquid cream | g 150 |
| Mascarpone cheese | g 150 |
Preparation
heat the juice with glucose and neutral lilly, mix with the chocolate, then add cream and mascarpone.
pour into the mold, knock down
cool the tartlet, decorate with the whipped pistachio namelaka, place a heart of mascarpone and lemon namelaka in the center
decorate with Happy Bunny Faces from DOBLA
