IRCA | HAZELNUT TARTLET

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat - softened g 400
sugar g 100
eggs g 100

Preparation

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.

Ingredients

FARCINUT qb

Final composition

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.