FRANGIPANE TART (MOGADOR-AVOLETTA-MANDEL ROYAL-MANTECA-VIENNESE)
WHIPPED DOUGH - ALMOND TART
Difficulty level
WHIPPED DOUGH - ALMOND TART
Ingredients
| MOGADOR PREMIUM | g 1000 |
| unsalted butter 82% fat - softened | g 500 |
| eggs | g 300-350 |
| all-purpose flour | g 150 |
| grated lemon zest | To Taste |
Preparation
Whip all the ingredients for 5 minutes, except for the flour, which shall be combined at the end of whipping.
INSTRUCTIONS:
You can replace MOGADOR PREMIUM with the same dose of MANDEL ROYAL, VIENNESE or MANTECA.
Instead, if you want to use AVOLETTA, add 50g of flour to the recipe.
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat - softened | g 350 |
| caster sugar | g 120 |
| eggs | g 150 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment, until the dough is well combined.
Refrigerate for at least 1 hour. Use a dough sheeter to roll out to about 3mm.
Use the shortcrust pastry layer to line a 20cm diameter cake mould, so that the border of the tart is 3cm high.
Ingredients
| CONFETTURA ALBICOCCA | To Taste |
Ingredients
| BIANCANEVE PLUS | To Taste |
| almond flakes | To Taste |
Spread a thin layer of CONFETTURA ALBICOTTA onto the shortcrust base.
Pour a 1-2cm layer of whipped mixture.
Sprinkle some almond flakes onto the top.
Bake in a deck oven at 200°C for 30-35 minutes.
Let cool down, then remove the tarts from the moulds and dust them with BIANCANEVE PLUS.
