TROPICAL MIGNON TARTLET
|TOP FROLLA||g 1000|
|unsalted butter 82% fat||g 350|
Knead all the ingredients in a planetary mixer with the paddle attachment until well combined.
Let the dough rest in the fridge for at least 1 hour.
Roll the dough out to 3mm and use it to line some moulds for mignon tartlet bases.
Bake at 180°C for about 12 minutes.
Let cool down.
Fill the bottom of the tartlets with TOFFEE D'OR CRAMEL.
Brush the jelly domes with BLITZ.
Place the domes onto the tartlets and sprinkle the top with the grated coconut.