IRCA | TART WITH LEMON OR ORANGE

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat - softened g 350
eggs g 150
sugar g 120

Preparation

Mix all the ingredients in a planetary mixer with the paddle attachment until the dough is well-combined.

Refrigerate for 1 hour at least.

Use a dough sheeter toll the dough out into a 4mm layer, then use it to line a cake pan and prick the base of shortcrust pastry all over.

Ingredients

CREMIRCA ARANCIA qb

Ingredients

CREMIRCA LIMONE qb
Final composition

Fill the tart with CREMIRCA LIMONE or CREMIRCA ARANCIA.

Bake at 200-210°C until the tart is perfectly golden-brown.

Let cool down, then decorate with slices of lemon or orange and cover with BLITZ.