Pistacchio Egina Tart
Pistacchio Egina Tart
Intense colour, great taste! - Pistacchio Egina
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| American Brownie | 250 gr | base ingredients |
| Margarine Princess | 38 gr | base ingredients |
| Water | 38 gr | base ingredients |
| Eggs | 60 gr | base ingredients |
| Panna C/F 1000 | 100 gr | gelato ingredients |
| Milk (3,5%) | 1.000 gr | gelato ingredients |
| Sugar | 210 gr | gelato ingredients |
| Casa Cream UHT (35%) | 160 gr | gelato ingredients |
| Inverted sugar syrup | 20 gr | gelato ingredients |
| Pistacchio Egina (paste) | 120 gr | gelato ingredients |
| Variegone Pistacchio Qroccante | covering ingredients |
Preparation
Mix all the base ingredients with the use of the flat beater at medium speed for 2-3 minutes.
Pour the mixture into a mould (20-22cm -prayed with Carlex), filling it up to 0,5 cm height.
Bake at 180 °C for about 8-10 minutes (depending on the oven type). Make sure that the product does not lose it’s characteristics (moistness) from overbaking.
Let it cool.
Mix all the gelato ingredients for the base and then add the Pistacchio Egina (paste). Mix and pour it at the gelato machine.
Put the gelato (800 gr) into the mould, on top of the base, and then cover with Variegone Pistacchio Qroccante.
