Tartelletta Profumi d’Italia

Pasticceria
Ingredientes

SWEET DOUGH 

  • Butter 82% fat g. 212
  • Icing sugar g. 114
  • Whole eggs g. 56
  • Almond powder g. 56
  • Pastry flour g. 293
  • Salt g. 1
  • PastaFrutta Lemon Cesarin g. 10

PECAN FRANGIPANE CREAM

  • Butter 82% fat g. 112
  • Icing sugar g. 112
  • Almond powder g. 46
  • Pecan nuts g. 65
  • Whole eggs g. 93
  • Potato starch g. 21
  • Candied Orange Cubes 4x4 Cesarin g. 46

LIME MASCARPONE CREAM

  • 35% fat cream g. 100
  • Pasteurized whole milk g. 100
  • Inverted sugar paste g. 45
  • Fruit HG Granules Lime Cesarin g. 12
  • Mascarpone cheese g. 300
  • Gelatin massa g. 12
  • TopGel Mirror Neutral Cesarin g. 12

LIGHT ITALIAN MERINGUE

  • Water g. 53
  • Regular sugar g. 42
  • Dextrose g. 42
  • Glucose syrup 40 de g. 171
  • Egg white g. 90
Preparación

SWEET DOUGH
In a mixer with a paddle attachment, combine butter and sugar, mix until combine.
Add the tempered eggs. Sieve the powders and PastaFrutta Lemon together and add to the first mixture. Mix until you obtain a dough, do not overmix.
Spread the mix into a tray and leave it to rest in the fridge for minimum of 2 hours.

PECAN FRANGIPANE CREAM
Reduce the pecan nuts in powder. In a mixer with a paddle attachment, mix butter, and icing sugar. Add the tempered eggs.
Combine the starch, salt, almond powders, pecan powders, Candied Orange Cubes 4x4 and add to the first mixture.
Leave it to rest in the fridge.

LIME MASCARPONE CREAM
Add the Fruit HG Granules Lime in the inverted sugar and mix. Heat the milk, cream, and inverted sugar at 80°C. Pour over the mascarpone and gelatin mass and mix well.
Leave it to cool down overnight in the fridge. Whip until piping structure.
Note: Use to be piped.

LIGHT ITALIAN MERINGUE
Make a syrup with water, sugar, glucose and dextrose and cook until clear boil.
Leave it to cool down at 70°C and add the egg white. Whip when you need.
Keep in the fridge or freezer.
Note: This recipe can be used for mousses, semifreddi or decoration.

Method
Lining a tartlet mold with the sweet dough. Add the pecan frangipane cream and bake in the oven.
Using a silicon mold prepare some small round semi-sphere filled up with the lime mascarpone cream.
Pipe the light Italian meringue all around the top of the tartlet adding a drop of Profumi d’Italia Limoncello in the middle and a lime-mascarpone semi-sphere glazed with
TopGel Mirror Neutral.
At the end, add a drop of Profumi d’Italia Limoncello to garnish and decorate the dessert.

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