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BLACK FOREST TARTLET

BLACK FOREST TARTLET
Look ambassador's advice

Modern tartlet with cherry, dark chocolate and vanilla
(Doses for 50 tartlets)

HAZELNUT SHORTCRUST

TOP FROLLA g 1400
unsalted butter 82% fat g 375
eggs g 225
DELINOISETTE g 300

Mix all the ingredients in the planetary mixer with the flat beater.
Roll the shortcrust between two baking papers and trim ita t the thickness of 3 mm and put in the refrigerator to rest. e. Line the micro perforated molds for single portion tartlets with 7 cm diameter.
Bake in a convection oven at 170°C for the first 5 minutes, then lower the temperature at 160°C for 10-13 more minutes with open valve.

CRISPY LAYER

PRALIN DELICRISP NOIR - heated at 35°C qb

Heat PRALIN DELICRISP NOIR at 35°C

VANILLA MOUSSE

liquid cream 35% fat g 500
LILLY NEUTRO g 50
water g 50
g 15

Mount in the planetary mixer with a whisk all the ingredients together until a smooth compound is obtained.

FRUIT INSERT

FRUTTIDOR CILIEGIA ROSSA qb

CREAMY TOPPER

PASTA BITTER qb

Fill the silicone molds Paradis Silikomart for ¾ and put in the shock freezer until cool.

Final composition

Using a little spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP NOIR into each internal surface of the tartlet. This will protect the crunchiness of the tarlet.
Fill the tartlet making two equal layers, one of FRUTTIDOR CILIEGIA ROSSA and the other one of vanilla mousse.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with DOBLA CHOCOLATE CHERRY and golden leaves.

Antonio Losito

Made with love by:

Antonio Losito

Pastry Chef and Gelato Maker