TARTELLETTE
with fruit
by Tommaso Foglia
HULALÀ ALLROUND DUETTO
2 servings
Ingredients
For the sabè shortcrust pastry:
120 g butter
65 g caster sugar
47 g eggs
265 g of 00 flour
For the diplomat creme:
300 g Hulalà Allround Duetto
500 g whole milk
100 g caster sugar
40 g corn starch
100 g egg yolks
1⁄2 vanilla pod
Fresh seasonal fruit
Icing sugar
Hulalà Allround Duetto
Preparation
For the sabè shortcrust pastry:
Cream the butter, sugar, flour and salt in a planetary food mixer, add the eggs and leave to rest for an hour in the fridge.
Roll out the pastry, insert it into the tartlet mould, pierce it with a fork and cook it in a conventional oven at 170° for about 15 minutes.
For the diplomat creme:
Bring the milk with the vanilla pod seeds to the boil, then in a separate bowl, use a whisk to dissolve the egg yolks with the sugar and add the corn starch.
Take the milk off the heat and pour the mixture into it, mixing well.
Bring back to the heat and cook until thickened.
Once the creme has cooled well, add the whipped Hulalà Professional Duetto and place it in a piping bag. Fill the tartlets, making upward spikes.
Decorate with fresh seasonal fruit as desired and dust with icing sugar.
Hulalà Allround Duetto
English 
Italian 
