SHORTBREADS WITH BAKED CUSTARD (TOP FROLLA)
TARTLETS WITH FILLING
Difficulty level
TARTLETS WITH FILLING
Ingredients
| water | g 500 |
| milk | g 500 |
| PERFECTA | g 375-400 |
Preparation
Add PERFECTA to water and milk and beat vigorously with a whisk.
Let rest for 3 minutes, then stir the mixture until creamy and smooth.
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat - softened | g 400 |
| eggs | g 100 |
| caster sugar | g 100 |
Preparation
Knead all the ingredients in a planetary mixer until the dough is well-combined.
Refrigerate for 1 hour at least, then use a dough sheeter to roll to 2-3 mm, cut some discs out and use them to line moulds for tartlets.
Ingredients
| BIANCANEVE PLUS | To Taste |
Fill each tartlet with the custard cream and close it with a disc of shortcrust pastry.
Bake in a deck oven at 190-200°C for about 15-20 minutes or until even golden-bown.
Let cool down and then remove from mould.
Sprinkle the tartlets with BIANCANEVE PLUS.
"You can replace the whole dose of butter with margarine.
"
