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Sunrise tart

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Ingredients

unsalted butter 82% fat g 250
lime zest g 10
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 25-30
fleur de sel g 2
Muscovado Sugar g 100
caster sugar g 100
almond flour g 250
eggs g 200
egg yolks g 50
IRCA GENOISE GLUTEN FREE g 200

Preparation

Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.

Ingredients

FRUTTIDOR ALBICOCCA g 1.000 
FRUTTIDOR MELA g 1.000
lime juice g 100
LILLY NEUTRO g 400
water g 300

Preparation

Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.

Ingredients

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

Preparation

Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.

Ingredients

almond flour g 90 
confectioner's sugar g 260
fleur de sel g 2
egg whites g 35

Preparation

Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.

Ingredients

SINFONIA CIOCCOLATO BIANCO 33% g 300 
JOYPASTE NOCCIOLA PIEMONTE g 100
PRALINE AMANDE NOISETTE g 100
g 35

Preparation

Mix all the ingredients together with a paddle attachment for about 5 minutes. Fill the cake tin lined with shortcrust pastry and with jam on the bottom. Cook at 180°C in a conventional oven with the valve closed for about 20 minutes.

Ingredients

CONFETTURA EXTRA ALBICOCCA To Taste

Ingredients

BLITZ To Taste

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