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Dubai tartlet
Ingredients
- Almond tartlet shells
- All-purpose flour 275 g
- Almond flour 75 g
- Powdered sugar 100 g
- GRANDPRO Tart margarine 145 g
- Eggs 1.5 pcs
- Dubai filling
- Kataifi dough 150 g
- GRANDPRO Butter 50 g
- Caramel chocolate 45 g
- Tahini 15 g
- Pistachio ice cream
- Cream 250 ml
- Vanilla to taste
- Egg yolks 8 pcs
- Sugar 150 g
- Pistachio paste 150 g
- Stabilizer 5 g
- Milk 500 ml
- Garnish
- Fresh berries
cooking
Almond tartlet shells
- Mix the dry ingredients.
- Add cold GRANDPRO Tart margarine ground into crumbs.
- Add eggs; quickly knead the dough.
- Roll out the dough in a 3–5 mm thick layer and freeze it for 2 hours.
- Bake into tartlet pans at 170 °C for 6 minutes.
Dubai filling
- Pan-fry kataifi dough in GRANDPRO Butter until crisp.
- Mix with melted chocolate and tahini.
Pistachio ice cream
- Heat cream with vanilla.
- Mix it with beaten egg yolks and sugar.
- Cook at 85 °C until thickened.
- Add pistachio paste, stabilizer, milk and beat until smooth.
- Cool and freeze.
Assembly and garnish
- Put the filling into almond tartlet shell; garnish with fresh berries and a scope of pistachio ice cream.
Ingredients
- Almond tartlet shells
- All-purpose flour 275 g
- Almond flour 75 g
- Powdered sugar 100 g
- GRANDPRO Tart margarine 145 g
- Eggs 1.5 pcs
- Dubai filling
- Kataifi dough 150 g
- GRANDPRO Butter 50 g
- Caramel chocolate 45 g
- Tahini 15 g
- Pistachio ice cream
- Cream 250 ml
- Vanilla to taste
- Egg yolks 8 pcs
- Sugar 150 g
- Pistachio paste 150 g
- Stabilizer 5 g
- Milk 500 ml
- Garnish
- Fresh berries
cooking
Almond tartlet shells
- Mix the dry ingredients.
- Add cold GRANDPRO Tart margarine ground into crumbs.
- Add eggs; quickly knead the dough.
- Roll out the dough in a 3–5 mm thick layer and freeze it for 2 hours.
- Bake into tartlet pans at 170 °C for 6 minutes.
Dubai filling
- Pan-fry kataifi dough in GRANDPRO Butter until crisp.
- Mix with melted chocolate and tahini.
Pistachio ice cream
- Heat cream with vanilla.
- Mix it with beaten egg yolks and sugar.
- Cook at 85 °C until thickened.
- Add pistachio paste, stabilizer, milk and beat until smooth.
- Cool and freeze.
Assembly and garnish
- Put the filling into almond tartlet shell; garnish with fresh berries and a scope of pistachio ice cream.