FOR THE TART

Beat the unsalted lactic butter 82% FAMA, margarine FAMA Soft G + and sugar in mixer with feather until incorporated. Then add the eggs one by one and integrate them. Finally, we add the flour and we also incorporate it.

We can store it in the fridge. We use it directly from the refrigerator.

If needed to semibake tart, applied to the walls of the three film layers and put into weight (lentils, rice, etc.) and bake at 160 °C in a convection oven for 25-30 minutes. Then remove the membrane and lentils and bake for another 8 '. Allow to cool well.

FOR THE CAKE

Put all the ingredients in the mixer bin and knock them with the feather for 1 minute at the slow speed until the dough is homogenized. Clean the bucket walls with a spatula and knock at medium speed for 4-5 minutes.

TARTS MOUNTING

In each tart we add 200g filling thermo strawberry with extra pieces Frutopia and spread evenly.

Then add and spread with a 250-300g Vanilla Dream Cake dough. Sprinkle a little almond leaf and bake at 160°C - 170°C for 20-25 '.

When they cool down a little, we flick with Angel Icing.