|TOP FROLLA||g 1400|
|unsalted butter||g 350|
Mix all the ingredients in a planetary mixer with a whisk.
Leave for two hours in the refrigerator.
Cover a baking pan and fill it with the frangipane cream.
|unsalted butter||g 250|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 25|
|fleur de sel||g 2|
|egg yolks||g 50|
|IRCA GENOISE||g 200|
Mix all the ingredients with leaf for about 5 minutes.
Fill the covered pan with the shortbread pastry with EXTRA ALBICOCCA JAM on the bottom.
Cook at 180 ° C in a deck oven with the closed valve for about 20 minutes.
Once it is cooled, remove from the mold and cover with a abundant layer of FARCINUT.
|unsalted butter||g 100|
|all-purpose flour||g 100|
Mix the flour with DELINOISETTE and the salt then add the cold butter and knead until you have something similar to a shortbread pastry (do not knead too much).
Spread the mixture into bake plates and bake at 160 ° C for 15/20 minutes.
Turn the tart out of the mold, place a generous layer of FARCINUT with a pastry bag.
Then add small spheres of hazelnut streusel on the FARCINUT.
Slightly dust with BIANCANEVE BC.
Pastry Chef and Gelato Maker