SHORTCRUST FOR MICRO-PERFORATED MOULDS
(quantity suitable for 50 single portion tarts)
|TOP FROLLA||g 1400|
|unsalted butter 82% fat||g 375|
|almond flour||g 150|
|confectioner's sugar||g 150|
Mix TOP FROLLA, sugar, almond flour, and butter in the planetary mixer with the paddle to obtain a sandy structure.
Add the eggs and keep mixing without inglobing air.
Laminate the shortcrust between two baking papers at 2/3 mm tick and put to rest in the refrigerator for a couple of hours.
Line the shortcrust into the micro-perforated molds.
Bake at 170/180°C for for 5 minutes, then lower the temperature to 160/170°C for 10-13 minutes with open valve.