Modern tartlet with apple, cinnamon and raisins
(Doses for 50 tartlets)
Beat all the ingredients in a planetary mixer with paddle attachment.
Spread the pastry between 2 sheets of baking paper and roll it to a thickness of 3 millimeters and place in the refrigerator to rest.
Line the micro-perforated molds for single-portion tartlets with a diameter of 7 cm.
Bake at about 170°C in a fan oven for the first 5 minutes and then lower to 160°C for another 10-13 minutes with the valve open.
Gently heat the NOCCIOLATA BIANCA in the microwave up to 40 ° C stirring constantly.
Add the cinnamon powder, mix and pour into the dome-shaped silicone molds, maximum height 2 cm; and put in a blast chiller until completely hardened.
Decorate with DOBLA CHOCOLATE CINNAMON, STAR ANICE and raisins
Fill the tartlet with two equal layers, one of Malaga cream and one of FRUTTIDOR MELA.
Unmold the cremoux topper and place it on the surface of the tart.
Decorate with DOBLA CHOCOLATE CINNAMON, STAR ANICE, and raisins.