SHORTCRUST PASTRY TARTLETS AND TART BASE MADE WITH TOP FROLLA
THE IDEAL RECIPE FOR SHORTCRUST PASTRY BASES
|TOP FROLLA||g 1.000|
|unsalted butter 82% fat||g 350|
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 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.