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Pastry Chef Silvia Federica Boldetti
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Fruit tartelets

Pasticceria
Ingredients

Shortcrust

  • Butter g. 225
  • Sugar g. 140
  • Almond powder g. 50
  • Salt g. 1
  • Whole eggs g. 90
  • Vanilla beans n. 1
  • Weak flour g. 370

 

Custard cream

  • Full fat milk g. 490
  • Fresh cream 35% g. 125
  • Granulated sugar g. 180
  • Eggs yolk g. 155
  • Rice starch g. 45
Preparation

Shortcrust

Knead 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 cream

Mix all the ingredients and cook in the microwave at 82 degrees then cool it down.

Assembly

Spread 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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