SHORTCRUST PASTRY TARTLETS AND TART BASE MADE WITH TOP FROLLA
THE IDEAL RECIPE FOR SHORTCRUST PASTRY BASES
Difficulty level
THE IDEAL RECIPE FOR SHORTCRUST PASTRY BASES
Ingredients
| TOP FROLLA | g 1.000 |
| unsalted butter 82% fat | g 350 |
| 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 the dough sheeter to roll the shortcrust pastry out into flat layers of the desidered thickness and lined the moulds for tartlets and tarts.
Bake at 220°C.
