Tartlet’s Dough:

• MUFFIN-MIX GLUTEN-FREE: 0.250 kg
• SINGLUPLUS: 0.250 kg
• Butter: 0.175 kg
• Icing Sugar: 0.075 kg
• Whole Egg: 0.050 l
• Total weight: 0.800 kg

Mixing time: 5 - 7 minutes

Baking temperature: 180 °C – 190° C

Baking time: 18 - 20 minutes

Instructions for use: Mix all the dry ingredients with cold butter using a paddle attachment until well combined. Add the eggs and mix until incorporated. Roll out the dough to 3mm thickness, rest in the chiller for 10 minutes, then cut and fit into molds.

Caramel Ganache Filling:

• MELLA GOURMET: 0.100 kg
• LUBECA WHITE CARAMEL CHOCOLATE: 0.100 kg
• Caster sugar: 0.100 kg
• Butter: 0.100 l
• Total weight: 0.400 kg

Instructions for use: Melt the caster sugar on low heat until caramelized. Deglaze with MELLA GOURMET, stirring consistently. Add butter and mix until smooth. Finally, incorporate WHITE CARAMEL CHOCOLATE and stir until the ganache is smooth. Use this ganache to fill the baked tartlet shells.