ORANGE & MERINGUE SHORTBREADS
TARTLETS WITH FILLING
Difficulty level
TARTLETS WITH FILLING
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat - softened | g 400 |
| eggs | g 100 |
| caster sugar | g 100 |
Preparation
Knead all the ingredients in a planetary mixer until the dough is well-combined.
Refrigerate for 1 hour at least, then use a dough sheeter to roll to 2-3 mm, cut some discs out and use them to line moulds for tartlets.
Ingredients
| CREMIRCA ARANCIA | To Taste - |
Ingredients
| TOP MERINGUE | g 1000 |
| water - at room temperature | g 500-700 |
Preparation
Whip TOP MERINGUE and water in a planetary mixer at medium-high speed for 6-7 minutes or until voluminous and firm.
Pipe a layer of CREMIRCA ARANCIA into the tartlets.
Bake in a deck oven at 200°C for 15 minutes.
Let cool down completely.
Transfer the meringue into a pastry bag fitted with a ruffle tip and pipe some peaks onto the top.
Slighlty caramelize the peaks of meringue with a torch and decorate with some strips of orange zest.
"You can replace the whole dose of butter with margarine in the shortcrust pastry recipe.
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