Sicilian Tartlet - Pistachio and Citrus Tartlet
Sicilian Tartlet - Pistachio and Citrus 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 (pralin delicrisp pistache)
- 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 | |
| Chopped pistachios | |
| Dobla Chocolate Orange |
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.
- Almond shortcrust
Line the micro-perforated moulds for single-portion tartlets, 7 cm in 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 egg yolk, SOVRANA and 100 g of the milk with a whisk.
- Citrus fruits custard
Bring the remaining milk to the boil with the sugar and the lemon and orange zest. Add the yolk mixture to it and continue cooking until it boils again.
- Creamy topper
Fill the TRB02 Silikomart silicone moulds 3/4 full with CHOCOCREAM PISTACCHIO and put them in the shock freezer until cold.
- Final composition
Using a small spatula or a kitchen brush, spread a fine layer of PRALIN DELICRISP PISTACHE over the whole 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
Unmould 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.