IRCA | AUTUMN TART

Ingredients

TOP FROLLA g 1000 
eggs g 100
unsalted butter 82% fat g 400

Preparation

In a planetary mixer with the paddle attachment, knead all the ingredients at low speed for 5 minutes.

Let the dough rest in the fridge for at least 2 hours.

Roll the dough out to 3mm and use it to line a tart mould in order to create a shortcrust pastry base, then bake at 180°C for 15 minutes.

Crumble the cuts of dough and bake at 180°C for 12 minutes.

Ingredients

IRCA GENOISE CHOC g 1000 
eggs - at room temperature g 700
water - at room temperature g 200

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at high speed.

Grease and flour the moulds, cast the batter in and bake at 170-190°C for 25-30 minutes.

When cooled down, cut into 1-cm thick discs.

Ingredients

milk 3.5% fat g 150 
GLUCOSIO g 8
MINUETTO LATTE SANTO DOMINGO 38% g 325
liquid cream 35% fat g 300
LILLY NEUTRO g 35

Preparation

Bring milk and GLUCOSIO to boil, then add LILLY and beat with a whisk.

Pour onto chocolate and emulsify with an immersion blender.

While emulsifying, pour the cold cream in a stream.

Lest the namelaka cream rest in the fridge overnight.

Ingredients

FRUTTIDOR MIRTILLO qb

Ingredients

HAPPYCAO qb
Final composition

Spread the FRUTTIDOR at the bottom of the tart base and cover with a disc of genoise.

Whip the namelaka in a planetary mixer with the whisk attachment at medium speed for 3-4 minutes.

Evenly spread the namelaka onto the genoise having care to create a smooth surface.

Create a swirl of namelaka and decorate the edges of the tart with the crumble.

Dust with HAPPYCAO.