ShortcrustKnead the butter with the sugar and vanilla, add eggs, salt and almond powder. At the end add the flour. Roll the dough between two sheets of baking paper at 2 mm and leave it to rest overnight. Bake upside down on a silicone mat at 165°.
Custard creamMix all the ingredients and cook in the microwave at 82 degrees then cool it down.
AssemblySpread a layer of Profumi d’Italia mandarin Ciaculli Cesarin on the tartlet. Fill up the tartlet with the custard cream. Decorate the top using your favourite TuttaFrutta Cesarin: apple, pear, strawberry, pineapple, apricot and raspberry.
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