SHORTCRUST
1. Add all ingredients into a cutter add combine by using the pulse mode.
2. Spread evenly at 2mm between two sheets of baking paper and store in the fridge.
3. Cut into 12*3,5cm portions and bake at 175 for 8 minutes.
TRICK OR TREAT
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Recipe
Download RecipeSHORTCRUST
- AP FLOUR 250g
- BUTTER 100g
- SALT 4g
- ICING SUGAR 150g
- EGGS 60g
- VANILLA POD 1g
- Total 565g
MANGO NAMELAKA
- FULL FAT MILK 125g
- JOYPASTE MANGO 20g
- GELATINE MASS 30g
- SINFONIA CIOCCOLATO BIANCO 40/42 280g
- CREAM 35% FAT 250g
- Total 705g
MANGO NAMELAKA
1. Boil milk and mango paste, and pour over chocolate.
2. Blend everything until smooth.
3. Keep on blending and add the cream.
4. Leave to crystalize in the fridge for 12 hours.
5. After 12 hours whip the namelaka in planetary mixer at medium speed until fluffy.
SALTED CARAMEL FILLING
- Total as needed
SALTED CARAMEL FILLING
TOFFEE D'OR SALTY CARAMEL as needed
Assembly, layout and finishing
1. Over the shortcrust alternate tufts of whipped namelaka and salty caramel.
2. Alternate layers of shortcrust and namelaka to create a cream tart.
3. Flip the dessrt on the side.
4. Decorate with PUMPKIN FACE ASSORTMENT and GEOMETRIC LEAF.