Sicilian Tartlet
Sicilian Tartlet — an IRCA recipe in 5 components, makes 50 tartlets. Uses Irca Chococream Pistachio 5 kg.
- baking temperature (shortcrust, first stage)
- 170 °C
- baking time (shortcrust, first stage)
- 5 min
- baking temperature (shortcrust, second stage)
- 160 °C
- baking time (shortcrust, second stage)
- 10-13 min
- heating temperature (crispy layer)
- 35 °C
Ingredients
Almond shortcrust
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 1400 g |
| Unsalted butter 82% fat | 375 g |
| Eggs | 225 g |
| Avoletta | 300 g |
Crispy layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Pistache |
Citrus fruits custard
| Ingredient | Quantity |
|---|---|
| Milk 3.5% fat | 1000 g |
| Sugar | 300 g |
| Sovrana | 80 g |
| Egg yolk | 100 g |
| Grated lemon zest | |
| Grated orange zest |
Creamy topper
| Ingredient | Quantity |
|---|---|
| Irca Chococream Pistachio 5 kgChococream Pistacchio |
Final composition
| Ingredient | Quantity |
|---|---|
| Fruttidor Arancia |
Method
- Almond shortcrust
Mix all the ingredients in the planetary mixer with the flat beater.
- Almond shortcrust
Roll the shortcrust between two baking papers and laminate it to a thickness of 3 mm and rest it in the refrigerator. Line the micro-perforated molds for single-portion tartlets, 7 cm diameter.
- Almond shortcrust
Bake in a convection oven at 170°C for the first 5 minutes, then lower the temperature to 160°C for 10-13 more minutes with the valve open.
- Crispy layer
Heat PRALIN DELICRISP PISTACHE to 35°C.
- Citrus fruits custard
Mix the cold yolk, SOVRANA and 100g of the milk with a whisk.
- Citrus fruits custard
Bring the remaining milk to a boil with the sugar and the lemon and orange zest. Add the mixture to it and continue cooking until it boils again.
- Creamy topper
Fill the Silikomart TRB02 silicone molds 3/4 full and put them in the shock freezer until cool.
- Final composition
Using a small spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP PISTACHE over the inside surface of each tartlet. This protects the crunchiness of the tartlet.
- Final composition
Fill the tartlet in two equal layers, one of FRUTTIDOR ARANCIA and the other of citrus custard cream.
- Final composition
Unmold the creamy topper and place it on the surface of the tartlet.
- Final composition
Decorate with chopped pistachios and DOBLA CHOCOLATE ORANGE.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.