EGGNOT GIANDUIA ZEN TART
MODERN TART WITH GIANDUIA AND EGGNOT FLAVOR
Quantities for 6 cakes.
|unsalted butter 82% fat
Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator.
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
Let cool well before baking. Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
|liquid cream 35% fat
|SINFONIA CIOCCOLATO BIANCO
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with SINFONIA CIOCCOLATO BIANCO, LILLY NEUTRO and FRUTTIDOR PERA.
Mix and let it cool.
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of pear cremoux.
Lastly place on the top of it the eggnog mousse disc and glaze with the coloured MIRROR NEUTRAL previously heated at 50°C.
Decorate with CODETTE BIANCHE, DOBLA VANILLA POD 77310, DOBLA PEACH BLOSSOM LIGHT PINK 78317 and edible silver leaf.