|TOP FROLLA||g 1000|
|unsalted butter 82% fat - softened||g 350|
|caster sugar||g 120|
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
|IRCA CHEESECAKE||g 1000|
|liquid cream 35% fat||g 500|
|water - lukewarm||g 1000|
|RENO FONDENTE 64% - melted||g 600-700|
Use a whisk to mix all the ingredients, except for chocolate, until creamy and smooth.
Then, gently combine chocolate to the mixture.
Use the dough sheeter to roll the dough into layers and use them to line some cake moulds, so that the edge of the tart is 3cm high.
Fill the tart with the chocolate cheese cream up to the edge.
Bake in a deck oven at 180-190°C for about 35-40 minutes.
Let cool down completely, then decorate as you like most.
For a stronger flavour of chocolate, choose one of the dark chocolate proposals from MINUETTO line of products."