|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, then use the dough sheeter to roll the dough into layers and use them to line some cake mould, so that the edge of the tart is 3cm high.
|IRCA CHEESECAKE||g 1000|
|liquid cream 35% fat||g 200|
|water - lukewarm||g 1600|
In a planetary mixer with the whisk attachment, mix all the ingredients, except for raisins, until creamy and smooth.
Then, gently stir raisins in.
Fill the shortcrust base with a 3cm layer of cheese cream.
Cover the surface evenly with sliced apples.
Bake in a deck oven at 200-220°C for about 35-40 minutes.
Let cool down completely, then sprinkle with BIANCANEVE PLUS or cover with a shiny veil of MIRAGEL.
To make a cheese cream with firmer texture and a stronger flavour, you can replace part of the water with the same dose of liquid cream (to a maximum of 400g)."