facebook-tracking-pixelIRCA | SHORTCRUST PASTRY TARTLETS AND TART BASE MADE WITH TOP FROLLA

SHORTCRUST PASTRY TARTLETS AND TART BASE MADE WITH TOP FROLLA

THE IDEAL RECIPE FOR SHORTCRUST PASTRY BASES

Difficulty level

Ingredients

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

Preparation

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

Refrigerate for at least 1 hour.

Final composition

Use the dough sheeter to roll the shortcrust pastry out into flat layers of the desidered thickness and lined the moulds for tartlets and tarts.

Bake at 220°C.