FRANGIPANE TART (MOGADOR-AVOLETTA-MANDEL ROYAL-MANTECA-VIENNESE)
WHIPPED DOUGH - ALMOND TART
|MOGADOR PREMIUM||g 1000|
|unsalted butter 82% fat - softened||g 500|
|all-purpose flour||g 150|
|grated lemon zest||qb|
Whip all the ingredients for 5 minutes, except for the flour, which shall be combined at the end of whipping.
You can replace MOGADOR PREMIUM with the same dose of MANDEL ROYAL, VIENNESE or MANTECA.
Instead, if you want to use AVOLETTA, add 50g of flour to the recipe.
|TOP FROLLA||g 1000|
|unsalted butter 82% fat - softened||g 350|
|caster sugar||g 120|
Mix all the ingredients in a planetary mixer with the paddle attachment, until the dough is well combined.
Refrigerate for at least 1 hour. Use a dough sheeter to roll out to about 3mm.
Use the shortcrust pastry layer to line a 20cm diameter cake mould, so that the border of the tart is 3cm high.
Spread a thin layer of CONFETTURA ALBICOTTA onto the shortcrust base.
Pour a 1-2cm layer of whipped mixture.
Sprinkle some almond flakes onto the top.
Bake in a deck oven at 200°C for 30-35 minutes.
Let cool down, then remove the tarts from the moulds and dust them with BIANCANEVE PLUS.