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Summer scents tart

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Ingredients

TOP FROLLA GLUTEN FREE g 1.000 
unsalted butter 82% fat g 300
eggs g 150

Preparation

Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.

Ingredients

TOP CAKE GLUTEN FREE g 600
eggs g 150
egg yolks g 150
concentrated butter g 300 
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 20-25
grated lemon zest g 5-10

Preparation

Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.

Ingredients

SINFONIA CIOCCOLATO LATTE 38% g 250 
JOYPASTE PISTACCHIO PURA g 100
PRALINE AMANDE NOISETTE g 100
g 35

Preparation

Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.

Ingredients

full-fat milk (3,5% fat) g 230 
low-fat yogurt g 120
liquid cream 35% fat g 100
GLUCOSIO g 8
g 40
SINFONIA CIOCCOLATO BIANCO g 335
grated lemon zest g 5
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 20

Preparation

Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.

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