Spring Tart

• Mix the butter and the Frolla & Biscotti Mix* in the planetary mixer with a dough hook, then add the eggs and complete the dough.
• Leave to rest in the fridge for about 30 minutes, then roll out the dough to a thickness of 3 mm and line an 18 cm diameter micro-perforated ring.
• Bake at 165° C for about 15-18 minutes.
• Once cooled, spread the Variegato Pesca Arancio (Peach Orange Variegato) over the shortcrust pastry base.
• Then, prepare the hazelnut Cremino: mix the 30% Copertura al Latte (milk coating) and the Pasta Nocciola Piemonte Igp (IGP Piedmont Hazelnut Paste), bring them to 45° C and pre-crystallise the mixture at 25° C.
• Pour the Cremino on the shortcrust pastry, then let it crystallize at 15-16° C until it is completely hardened.
• Prepare the hazelnut Bavarian cream by pre-mixing Stabil Cream and sucrose, adding them to the cream and whipping it all at 60% in a planetary mixer.
• Then add the Pasta Nocciola Piemonte Igp and dress the mixture in a silicone mould of suitable diameter.
• Blast chill, then demould and glaze with Glassa a Specchio Cioccolato at 32-35° C.
• Place the glazed Bavarian cream on the previously prepared shortcrust base, then decorate with fruit.

Do you know all the BABBI COMPLETE BAKING MIXES??

*MIX PER FROLLA & BISCOTTI BABBI (cod. 2130004)
In addition to the qualitative aspect of the product, Babbi pays great attention to its consumers, their eating habits and preferences, which are constantly changing due to both health and cultural requirements.
The Frolla & Biscotti Mix was created as a result of these dynamics: a certified GLUTEN FREE ingredient, composed of substitute flours which, processed with the sole addition of eggs and butter (or oil for the lactose-free version), allows you to make simple and versatile baked desserts.