HEART COOKIES TART
Difficulty level
Ingredients
| flour | g 410 |
| unsalted butter 82% fat | g 260 |
| RENO CONCERTO FONDENTE 72% | g 100 |
| caster sugar | g 200 |
| Muscovado Sugar | g 200 |
| eggs | g 100 |
| salt | g 5 |
| VIGOR BAKING | g 8 |
| GOCCIOLONI CIOCCOLATO FONDENTE | g 430 |
Preparation
melt
the 100 g of dark chocolate at 4545°C, add the
cubed butter and mix until obtaining a
homogeneous mixture Put flour and butter in
planetary mixer to work with leaf you have to get one
sandy mixture Add sugar/salt/baking e
vanilla and continue to work Slowly insert the
eggs at room temperature (leave to incorporate
good) At the end, add the big droplets of dark chocolate and continue
to mix gently until a mixture is obtained
homogeneous Put in the fridge to recrystallize Process
the dough and roll out to 0.7 mm inside shapes a
steel heart Cook for 10 minutes at 165 C Leave to cool on a rack
Ingredients
| full-fat milk (3,5% fat) | g 350 |
| liquid cream | g 150 |
| GLUCOSIO | g 20 |
| LILLY NEUTRO | g 100 |
| SINFONIA CIOCCOLATO BIANCO | g 330 |
| low-fat yogurt | g 300 |
| liquid cream | g 750 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 25 |
Preparation
Warm up
lightly fresh milk and cream with the
glucose, add the Lilly Neutro then the chocolate
white and make a ganache Insert the yogurt
and lastly the cream at a temperature of about 55°C
You must obtain a liquid mixture to mature in
fridge for a whole night. The following day, assemble
lightly in the planetary mixer with a whisk
Ingredients
| FRUTTIDOR FRUTTI DI BOSCO | To Taste |
Preparation
arrange a light layer of fruttidor berries on the surface of the cookie
Fill the heart shaped mould with the cookie dough and bake.
Once cooked leave to rest a few minutes before unmoulding.
Whip the namelaka and using a piping bag with round nozzle decorate the surface with tufuts of namelaka.
Pipe between the namelaka tufts some fruttidor.
Decorate the dessert with a heart shaped layer of tempered dark chocolate.
Decorate with DOBLA decorations
