IRCA | RED FRUITS TARTLET

RED FRUITS TARTLET

Dessert with cream and crunchy berries

Difficulty level

Ingredients

TOP FROLLA g 500
unsalted butter 82% fat g 200
confectioner's sugar g 50
eggs g 50

Preparation

-Mix all the ingredients in a planetary mixer with a paddle attachment.
-Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 2mm and refrigerate.
Make some discs using a pastry ring to fill the rings for single-portion tarlet.
Bake at 165 °C for about 15 minutes.

Ingredients

IRCA GENOISE g 1000
eggs - T° environment g 1200
ZUCCHERO INVERTITO g 100
honey - alternatively

Preparation

-Mix all the ingredients in a planetary mixer for about 12 minutes.

-Spread about 450 g of product on a baking tray with paper.

-Bake at 210 ° / 220 ° C for about 6/8 minutes in a static oven or bake at 190 ° / 200 ° C for 5/8 minutes in a ventilated oven.

-Once cooled, form a biscuit disc with the help of a pastry cutter.

Ingredients

water g 1000
TOP CREAM g 400

Preparation

-Mix the TOP CREAM and water with a whisk for 2 minutes.

-Leave the cream to rest for a few minutes and mix again.

Final composition

-Spread a layer of CHOCOCREAM CRUNCHY FRUTTI ROSSI on the bottom of the tart, using a pastry bag.

-Place the biscuit disc on top of the red fruit cream and press lightly.

-Create a layer of TOP CREAM and level it with the help of a spatula.

-Decorate the tartlet with fresh red fruit.

Recipe created for you by Mirko Scarani

Pastry Chef