TART ASPARAGUS SPECK AND PEPPERS
Difficulty level
Ingredients
| TOP FROLLA SALATA | g 1000 |
| eggs | g 100 |
| unsalted butter 82% fat | g 400 |
| Pomodori HG Cesarin | g 300 |
Preparation
Mix the savory pastry top, eggs and butter (20°-22°) in a planetary mixer, using the leaf attachment.
When the mixture is uniform and compact, add the peppers and mix for a few seconds.
roll out, print and line the shortcrust pastry tartlets.
Ingredients
| liquid cream | g 200 |
| milk | g 50 |
| egg yolks | g 20 |
| eggs | g 100 |
| g 50 | |
| salt | g 5 |
| g 2 | |
| g 1 | |
| Speck - cubes | g 50 |
Preparation
Using a whisk, mix the eggs, egg yolks, grated parmesan, salt, pepper and nutmeg. Add the hot cream and milk to the mixture and mix well. Then brown the speck in a pan with a little olive oil. Place the speck on the bottom of the tartlets and fill with the quiche up to 3/4 of the capacity. Cook for about 18 minutes at 155°.
Ingredients
| Asparagus | g 100 |
| water | g 60 |
| gelatin powder or sheets 200 bloom | g 3 |
| salt | g 1 |
| g 0,5 |
Preparation
Boil the asparagus in water. Season them with salt,
pepper and a drizzle of oil. Prepare the gelatin by mixing it in 50 g of warm water.
Place the seasoned asparagus tips into the silicone half spheres and fill to the brim with
the gelatin solution. Breaking down negatively
After cooking the tartlets with asparagus quiche, wait for them to cool.
Remove the half spheres of aspic and place them on the tartlets. Brush the olive domes to shine them.
Pastry Chef
