CHEESECAKE WITH APRICOTS
|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.
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.
Pour a 1cm layer of cheese cream and fill the mould up with apricots, either fresh or in syrup.
Cover with a layer of cheese cream and bake in a deck oven at 200-210°C for about 35-40 minutes.
Let cool down completely, then dust with BIANCANEVE PLUS.