facebook-tracking-pixelIRCA | Summer scents tart
Login
Forgot Password
Don't have an account? Register
Recipes

Summer scents tart

Difficulty level
Add products to favorites
Add recipe to favorites
Add to cookbook
Download recipe
Share recipe

Ingredients

TOP FROLLA GLUTEN FREE g 1.000 
unsalted butter 82% fat g 300
eggs g 150

Preparation

Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.

Ingredients

TOP CAKE GLUTEN FREE g 600
eggs g 150
egg yolks g 150
concentrated butter g 300 
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 20-25
grated lemon zest g 5-10

Preparation

Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.

Ingredients

SINFONIA CIOCCOLATO AL LATTE 38% g 250 
JOYPASTE PISTACCHIO PURA g 100
PRALINE AMANDE NOISETTE g 100
g 35

Preparation

Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.

Ingredients

full-fat milk (3,5% fat) g 230 
low-fat yogurt g 120
liquid cream 35% fat g 100
GLUCOSIO g 8
g 40
SINFONIA CIOCCOLATO BIANCO 33% g 335
grated lemon zest g 5
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 20

Preparation

Beat all the ingredients in a planetary mixer with paddle attachment until completely smooth. Then put in the refrigerator for at least one hour. Roll out the dough using a sheeter to a thickness of 2 mm and line the tins.

Related