Summer
Summer
IngredientsGroup : Pastry
Ingredient
KG
Biscuit flour
1.000
Shortening
0.250
Butter
0.250
Caster sugar
0.250
Water
0.125
Total Weight: 1.875
Total Weight: 1.200
Total Weight: 0.300
Pastry
- Make the pastry and scale at 150g into 3” tart moulds.
- Bake blind at 180°C for approx. 20 minutes.
- Allow to cool.
Filling/Topping/Decoration
- Pour 100g of warmed Raspberry Millionaires Caramel into each pastry shell.
- Allow to set for at least 30 minutes.
- Pour 25g of melted Ruby Truffle over the caramel and immediately sprinkle over the freeze dried raspberries.
- Allow to set in the fridge for at least 30 minutes.
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