|TOP FROLLA GLUTEN FREE||g 1000|
|unsalted butter 82% fat||g 300|
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.
|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|
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).
|milk 3.5% fat||g 150|
|MINUETTO LATTE SANTO DOMINGO 38%||g 325|
|liquid cream 35% fat||g 300|
|LILLY NEUTRO||g 35|
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.
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.