Lemon raspberry tart

Ingredients

TOP FROLLA	g 500
unsalted butter	g 300
egg yolk	g 150
VIGOR BAKING	g 5
salt	g 4

Preparation

Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.

Ingredients

FRUTTIDOR LAMPONE	g 500
water	g 100
LILLY NEUTRO	g 100

Preparation

Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.

Ingredients

TOP MERINGUE	g 500
water	g 275

Preparation

Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.

Ingredients

water	g 500
liquid cream	g 100
TOP CREAM	g 200
	g 800

Preparation

Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters. Place in a freezer until complete hardening. Unmould and cut squares or rectangles of the same size (or slightly smaller) than the bottoms of Breton short-crust pastry.

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