MODERN TART WITH CHEESE AND FRUIT
|TOP FROLLA||g 500|
|unsalted butter 82% fat - softened||g 250|
|egg yolks||g 50|
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 make some square tart having a 2cm high edge.
Bake in a deck oven at 180-190°C until evenly golden-brown.
|AMERICAN CHEESECAKE||g 1000|
|water - (35-40°C)||g 1250|
Mix the ingredients with a whisk until creamy and smooth.
Fill some quenelle shaped silicone mould and bake at 150°C for about 20 minutes.
Reserve in the blast chiller until fully frozen and then unmoud.
Spread a thin layer of FRUTTIDOR FRUTTI DI BOSCO in the baked shortcrust base.
Place the cheesecake quenelles and decorate.