TART FILLED WITH COCOCA OR GIANDUJA OR HAZELNUT SPREAD
|TOP FROLLA||g 1.000|
|unsalted butter 82% fat - softened||g 400|
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 to roll the shortcrust pastry out to a 4mm layer and use it to line a tart pan.
Prick the shortcrust pastry base all over and pour 1cm layer of CUKICREAM CACAO or CUKICREAM GIANDUIA or CUKICREAM NOCCIOLA, at your choosing.
Decorate the top with some strips of shortcrust pastry.
Bake in a deck oven at 190-200°C until the tart is perfectly golden-brown.