TART WITH LEMON OR ORANGE
|TOP FROLLA||g 1.000|
|unsalted butter 82% fat - softened||g 350|
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.
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.