CREAM TARTE

by Tommaso Foglia

HULALÀ WHIPPING GOLD

1 cream tarte

Ingredients

For the almond shortcrust pastry

715 g of 00 flour
350 g butter
270 g icing sugar
150 g eggs
100 g almond flour
Lemon peel
6gsalt

For the creme:

300 g Hulalà whipping Gold
300 g mascarpone
50 g icing sugar
1⁄2 vanilla pod

Hulalà Whipping Gold

Preparation

For the almond shortcrust pastry

Mix the soft butter with the sugar, grated lemon zest and salt In a stand food mixer at medium speed for about 5 minutes.

Then add the eggs a little at a time and finally the 00 flour and the almond flour.

When the flours are completely absorbed, finish working by hand, until you obtain a homogeneous and well-blended dough. Form a rectangle, wrap in cling film and place it to rest in the fridge for at least 4 hours.
After this time, roll out the dough to a thickness of about 3 mm, pierce with a fork and form the desired shape.

Cook in a fan oven at 175°C for approximately 20 minutes, then cool.

For the creme:

In a stand food mixer, whisk the Hulalà Professional Gold, the mascarpone, icing sugar and vanilla pod seeds until you obtain a solid, whipped creme. Leave in the refrigerator for 30 minutes and place in a piping bag.

Form the cream tarte by alternating two layers of shortcrust pastry with two layers of creme.
Decorate as desired, for example with fresh berries, mint and colourful macarons.