SPRING BREAK
MODERN TART
Difficulty level
MODERN TART
Ingredients
| TOP FROLLA GLUTEN FREE | g 1000 |
| unsalted butter 82% fat | g 300 |
| eggs | g 150 |
Preparation
In a planetary mixer with the paddle attachment, knead all the ingredients at low speed for 5 minutes.
Let the dough rest in the fridge for at least 2 hours.
Roll the dough out to a 3-mm thick layer and use it to line a tart mouldin order to create a base of shortcrust pastry. Bake at 180°C for 15 minutes.
Ingredients
| IRCA GENOISE GLUTEN FREE | g 1000 |
| eggs - at room temperature | g 1200 |
| egg whites - at room temperature | g 100 |
| ZUCCHERO INVERTITO | g 120 |
| JOYPASTE PISTACCHIO PRIME | g 150 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at high speed.
Evenly spread the mixture into 0.5-cm layers onto parchment paper sheets, then bake for 8 minutes at 220-230°C (closed valve).
Ingredients
| TOP FROLLA GLUTEN FREE | g 250 |
| AVOLETTA | g 375 |
| unsalted butter 82% fat | g 187.5 |
Preparation
Ingredients
| milk 3.5% fat | g 150 |
| GLUCOSIO | g 8 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 325 |
| liquid cream 35% fat | g 300 |
| LILLY NEUTRO | g 35 |
Preparation
Bring milk and GLUCOSIO to boil, then dissolve LILLY using a whisk.
Pour the mixture onto the chocolate and emulsify with an immersion blender.
While emulsifying, add the cold liquid cream too.
Refrigerate overnight.
Ingredients
| FRUTTIDOR MANGO | To Taste |
Ingredients
| BIANCANEVE | To Taste |
Spread the tart base with FRUTTIDOR and cover with a disc of rollè.
In a planetary mixer with the whisk attachment, whip the namelaka at medium speed for 3-4 minutes.
Evenly spread the namelaka onto the layer of rollè, then create a swirl of namelaka on the top of the cake.
Complete the decoration by dusting the balls of crumble with BIANCANEVE and placing them onto the edge of the tart.
