TROPITART
TROPICAL MIGNON TARTLET
Difficulty level
TROPICAL MIGNON TARTLET
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 350 |
| sugar | g 120 |
| eggs | g 150 |
Preparation
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.
Ingredients
| FRUTTIDOR TROPICAL - blended and heated to 40°C | g 200 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
Preparation
Mix all the ingredients with a whisk.
Use the mixture to fill the half-sphere silicone moulds for mignon pastry and freeze.
Ingredients
| TOFFEE D'OR CARAMEL | To Taste |
Ingredients
| BLITZ ICE TOP - heated to 30°C | To Taste |
| grated coconut | To Taste |
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.
