SABLÉE DOUGH
Ingredients
- 1000 g.
- Sugar Nevada
- 865 g.
- Butter
- 335 g.
- Whole egg
- 100 g.
- Milk
- 2000 g.
- Flour W200
- c/s
- Vanilla and salt
Elaboration
Cream the butter with sugar Nevada. Little by little, add eggs and milk to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour. Cut and shape. Work all ingredients at room temperature. Bake: 180ºC Time: 20 minutes
GELIFIED CRÈME BRÛLÉE
Ingredients
- 400 g.
- Les Crèmes Crème Brûlée
- 40 g.
- Whole Milk
- 4.4 g
- Gelatine sheets
Elaboration
Mix the milk and Les Crèmes Crème Brûlée, add the gelatine in sheets previously hydrated, fill the moulds and freeze.
NOOKI LECHE AND WALNUTS
Ingredients
- 20 g.
- Walnuts
- 100 g.
- Nooki Leche
Elaboration
Melt the Nooki Leche and mix the chopped walnuts.
Assembly and finishing
1.Fill the tartlet with Nooki Leche and walnuts mixture.
2.Place Gelified Crème Brûlée on top and decorate to taste.
