Modern tartlet with chocolate and apricot
(Doses for 50 tartlets)
Mix all the ingredients in the planetary mixer with the flat beater.
Roll the shortcrust between two baking papers and laminate it to the thickness of 3 mm and put to rest in the refrigerator. Line the micro perforated molds for single portion tartlets with 7 cm diameter.
Bake in a convection oven at 170°C for the first 5 minutes, then lower the temperature at 160°C for 10-13 more minutes with open valve.
Using a little spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP NOIR into each internal surface of the tartlet. This will protect the crunchiness of the tarlet.
Fill the tartlet making two equal layers, one of FRUTTIDOR ALBICOCCA and the other one of chocolate mousse.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with FRUTTIDOR ALBICOCCA, DOBLA DAISY XL and silver leaves.