|TOP FROLLA||g 1.000|
|unsalted butter 82% fat - softened||g 400|
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.
Roll the dough out to a 4mm layer and use it to line the moulds for tartlets.
Prick the base and pipe a layer of FARCINUT.
Decorate the top with NOCCIOLE INTERE cut in half.
Bake at 190-200°C until the short pastry has a golden finish.