DUBAI TART
Difficulty level
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 300 |
| eggs | g 150 |
Preparation
Mix all the ingredients in a planetary mixer equipped with a paddle until you obtain a smooth dough.
Refrigerate for at least 1 hour and roll out with a sheeter to a thickness of about 4 mm.
Line a mould with a diameter of 18 cm and a 2 cm high border.
Bake at 165°C for about 12-14 minutes.
Ingredients
| PRALIN DELICRISP DUBAI PISTACHIO | To Taste |
Preparation
Pour 150g of PRALIN DELICRISP DUBAI PISTACHIO onto the shortcrust pastry base and level it.
Ingredients
| raspberry purée - RAVIFRUIT | g 200 |
| lemon juice | g 16 |
| caster sugar | g 140 |
| pectin - NH | g 3,5 |
Preparation
Heat the purees to about 50°C, add sugar and pectin and bring to the boil.
let it cool in the refrigerator.
once the jam has cooled, fill the shortcrust pastry base until complete.
Ingredients
| raspberry purée | g 250 |
| LILLY NEUTRO | g 50 |
Preparation
combine the hot puree with the neutral lilly and place in the mini cylinder insert molds.
Ingredients
| liquid cream 35% fat | g 500 |
| water | g 110 |
| LILLY NEUTRO | g 100 |
| JOYPASTE PESTO DI PISTACCHIO | g 150 |
Preparation
Semi-whip the cream with water and neutral lilly, delicately incorporate the pistachio pesto joypaste
Ingredients
| pistachios - FLOUR | g 250 |
| confectioner's sugar | g 250 |
| VIGOR BAKING | g 4 |
| type 00 white flour | g 50 |
| cornstarch | g 50 |
| egg whites | g 370 |
| unsalted butter 82% fat | g 120 |
Preparation
Mix all the powdered ingredients by hand with a whisk.
Add the egg whites and then the melted butter, continue mixing until you get a smooth dough.
Bake at 170°c for 14min
Place a layer of pistachio pesto mousse inside the silicone mold, insert the frozen insert made of raspberry jelly, a layer of financier and close with more mousse.
once frozen and unmolded, glaze with Raspberry mirror and decorate with pistachios and a few splashes of food coloring.
Place the glazed and decorated topper on the bottom of the tart and make a ring around the bottom with fresh raspberries.
Pastry Chef
