Have you ever thought about a shortcrust pastry with truffles?
Truffle Butter to magically whip the pastry, Truffle Honey to glaze it: a rustic, fragrant, authentic and fragrant dough.
Our friends Casababa105 baked a masterpiece. What do you think?
📝Ingredients for the pastry:
- 200g flour 00
- 40g potato flour
- 80g icing sugar
- 150 g Summer Truffle Butter
- 1 whole egg
- 1/2 teaspoon of yeast
- Grated lemon peel
- Long pinch of pepper
- 350 g of Quince jam
To garnish:
- Acacia Honey with Truffles
- Dried apple slices
- Dried truffles
Whip well the truffle butter softened at room temperature with the sugar, until you get a nice frothy cream, add the whole egg, the grated lemon peel (we recommend Bio), a pinch of pepper. Replace the whisk with the hook and add the sifted flours and baking powder a little at a time, knead without exaggerating and transfer the cream into a pastry bag, form your tart, distributing the cream in a pan lined with parchment paper from 23cm.
- Dried truffles
Whip well the truffle butter softened at room temperature with the sugar, until you get a nice frothy cream, add the whole egg, the grated lemon peel (we recommend Bio), a pinch of pepper. Replace the whisk with the hook and add the sifted flours and baking powder a little at a time, knead without exaggerating and transfer the cream into a pastry bag, form your tart, distributing the cream in a pan lined with parchment paper from 23cm.
With a spatula, level the surface and fill with the jam, then create strips of shortcrust pastry or tufts on top, or any shape you want to experiment with the sac a poche.
Refrigerate at least 30 minutes and then bake at 165 ° static for 45-50 minutes. Once cooked, still hot, spread the Acacia Honey with Truffle on the surface and let it cool. Garnish with oven-dried apple slices and our Dried Truffle Flakes ...
Ready and incredibly fragrant ...
