IRCA | SICILIAN TARTLET

SICILIAN TARTLET

Pistachio and citrus tartet
(Doses for 50 tartlets)

Difficulty level

Ingredients

TOP FROLLA g 1400
unsalted butter 82% fat g 375
eggs g 225
AVOLETTA g 300

Preparation

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.

Ingredients

PRALIN DELICRISP PISTACHE - heated at 35°C qb

Preparation

Heat PRALIN DELICRISP PISTACHE at 35°C.

Ingredients

milk 3.5% fat g 1000
sugar g 300
SOVRANA g 80
egg yolk g 100
grated lemon zest qb
grated orange zest qb

Preparation

Mix with the whisk the cold yolk, SOVRANA and 100g of milk.
Bring to a boil the remaining part of the milk with the sugar and lemon and orange zest. Add the mixture to it and continue cooking until boiling again

Ingredients

FRUTTIDOR ARANCIA qb

Preparation

Fill the silicone molds TRB02 Silikomart for 3/4and put in the shock freezer until cool.

Final composition

Using a little spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP PISTACHE 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 ARANCIA and the other one of citrus custard cream.
Unmold the creamy topper and place it on the tartlet’s surface.
Decorate with chopped pistachios and DOBLA CHOCOLATE ORANGE.

Recipe created for you by Antonio Losito

Pastry Chef and Gelato Maker