Make a sandy structure from the cold butter pieces and the Tegral Patacrout and add the eggs to make a dough. Roll between 2 baking papers : 3 mm and shape the tart shells.
11.11% Water loss
Mold the rings with plant-based shortcrust.
Pipe 20 g of Carat Nuxel Hazelnut Plant-Based Cacao-Trace in each tart and finish with a grid made from the same dough.
20min | Deck Oven | 180°C Top - 180°C Bottom | open
Melt the Carat Cakau/Coverlux Dark Cacao-Trace at 45°C and dip the tart into it.
Put in the fridge for 10 minutes.
Make the medalion with the melted Carat Cakau/Coverlux Dark Cacao-Trace by using a frozen stamp.
590.24Kcal
Energía
2457.22Kj
Energía
38.85g
Grasas
34.96g
Saturadas
52.66g
Carbohidratos
43.03g
Azúcares
*
| Energía 590.24Kcal | ||
| Energía 2457.22Kj | ||
| Grasas 38.85g | ||
| Saturadas 34.96g | ||
| Carbohidratos 52.66g | ||
| Azúcares 43.03g | ||
| Fibers 5.76g | ||
| Proteína 4.16g | ||
| Salt 0.05mg |
