Dulce de Leche Tartlet with franchipan.

Sablé dought

Ingredients

  • 1000 g.
  • Nevada Sugar
  • 863 g.
  • Butter
  • 335 g.
  • Whole egg
  • 100 g.
  • Milk
  • 2000 g.
  • Flour W200
  • c/s
  • Vanilla
  • c/s
  • Salt

Elaboration

Blender with the spatula. Cream the butter with sugar. Little by little, add eggs to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour. All the ingredients at room temperature.

FRANCHIPAN (almond cream)

Ingredients

  • 395 g.
  • Butter
  • 200 g.
  • Sugar
  • 480 g.
  • Eggs
  • 65 g.
  • Flour W200
  • 395 g.
  • Almond flour
  • 770 g.
  • Lacrem Cream

Elaboration

Mixer with glove. Cream the butter with sugar. Little by little, add eggs to combine them with the dough. Add the almond flour and flour W200. Lastly, the cream.

Assembly and finishing

    1.Prepare the tartlets with Sablé Dough and fill them with franchipan.

    2.Oven temperature: 180ºC Baking time: 30min.

    3.Once cold, finish the tartlets with Les Crèmes Dulce de Leche and decorate.

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