The Agrisicilia team
Ingredients
200 g of plastic butter
100 g of whole eggs
60 g of almond flour
175 g of sugar
120 g of flour for pastry or 00
340 g of flour for pastry or 00
1 teaspoon of vanilla extract
A tart with a fresh flavor, which contains the unmistakable flavor of Sicilian hazelnuts of our AgriSicilia spreadable cream, which goes well with the sweetness and sourness of raspberries and the crunchiness of the crumble!
Instructions
Put the butter cut into pieces, preferably at 14°, the sugar and the eggs in the planetary mixer
working fast.
Add the almond flour and after a couple of rounds the first dose of 120 flour
g.
2. After mixing the first dose add the second dose of 340 and gli
aromas.
3. Form a loaf, seal and leave in the fridge at least twelve hours before yours
usage.
4. Soften the pastry slightly before rolling out and shaping.
5. Spread to 5/7 mm with the shape of the pan you intend to use, line the pan
and refrigerate before cooking.
6. Take a part of the shortbread, roll out and let it cool then crumble to form
crumble and leave in the fridge until ready to cook
7. Bake at 200° static for about 25 minutes, then let the shortcrust pastry shell cool,
cook the crumble for about 10 minutes
8. Fill with the Sicilian hazelnut cream
Final result
