Rose & Berry Tartlet


Working Method

Short crust Red velvet
  • Mix butter, salt and icing sugar, until smooth,
  • Add eggs and almond powder, mix well
  • Add flour and Tegral Satin.
  • Keep dough in refrigerator for 1 hour.
  • Roll out dough between 2 sheets of paper at 2,5 mm.
  • Keep sheet in freezer.

Cremeux rose
  • Make the crème anglaise with rose extract,  pour it into chocolate, mix with hand mixer until smooth.
  • When temperature is 38⁰c incorporate soft pick whipping creams. Pipe in silicon mold