SHORTBREADS WITH BAKED CUSTARD (TOP FROLLA)
TARTLETS WITH FILLING
|TOP FROLLA||g 1000|
|unsalted butter 82% fat - softened||g 400|
|caster sugar||g 100|
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.
Fill each tartlet with the custard cream and close it with a disc of shortcrust pastry.
Bake in a deck oven at 190-200°C for about 15-20 minutes or until even golden-bown.
Let cool down and then remove from mould.
Sprinkle the tartlets with BIANCANEVE PLUS.
You can replace the whole dose of butter with margarine."