EGGNOT GIANDUIA ZEN TART
MODERN TART WITH GIANDUIA AND EGGNOT FLAVOR
Quantities for 6 cakes.
Difficulty level
MODERN TART WITH GIANDUIA AND EGGNOT FLAVOR
Quantities for 6 cakes.
Ingredients
| TOP FROLLA | g 1050 |
| unsalted butter 82% fat | g 260 |
| eggs | g 175 |
| almond flour | g 115 |
| caster sugar | g 90 |
| salt | g 4 |
Preparation
Mix all the ingredients in the planetary mixer with the flat beater, let rest in the refrigerator.
Roll to 3,5mm and make the bottoms in the proper micro-perforated molds/rings "Silikomart Tarte Ring Round".
Let cool well before baking. Bake for about 18 minutes at 165°C with open valve and minimum ventilation.
Ingredients
| CHOCOCREAM CRUNCHY CACAO & NOCCIOLE |
Preparation
Melt the CHOCOCREAM at about 35-40°C
Ingredients
| fresh milk | g 50 |
| liquid cream 35% fat | g 50 |
| egg yolk | g 20 |
| caster sugar | g 5 |
| LILLY NEUTRO | g 12.5 |
| FRUTTIDOR PERA | g 150 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 75 |
Preparation
Bring milk and cream to a boil, then add them to the previously mixed yolk and sugar.
Bring the compound to 84°C.
Combine the hot mixture with SINFONIA CIOCCOLATO BIANCO, LILLY NEUTRO and FRUTTIDOR PERA.
Mix and let it cool.
Ingredients
| liquid cream 35% fat | g 500 |
| LILLY NEUTRO | g 50 |
| water | g 50 |
| JOYPASTE ZABAIONE | g 45 |
Preparation
In a planetary mixer mix all the ingredients until a smooth, semi-mounted compound is obtained and pour it in the mold "Silikomart Kit Tarte Ring Palet".
Blast chill at-40°C until cool.
Ingredients
| MIRROR NEUTRAL | To Taste |
| food colourant - waterbased - yellow | To Taste |
| CODETTE CIOCCOLATO PURO BIANCO | To Taste |
Preparation
Heat MIRROR NEUTRAL with a drop of yellow waterbased food colourant at 50°C.
With the help of a little spatula and a kitchen brush, make a layer of about half a centimeter on the bottom and on the internal walls of the baked shortcrust base.
Continue filling the tarlet with a layer of pear cremoux.
Lastly place on the top of it the eggnog mousse disc and glaze with the coloured MIRROR NEUTRAL previously heated at 50°C.
Decorate with CODETTE BIANCHE, DOBLA VANILLA POD 77310, DOBLA PEACH BLOSSOM LIGHT PINK 78317 and edible silver leaf.
Pastry Chef and Gelato Maker
