Oabika Transparent Tart | Valrhona Chocolate
The tart cases are baked in the oven on a low heat at 300-310°F (150-155°C), to obtain a golden color and to preserve the crispness for longer when in the
Ingredients
- 220g European-style butter
- 100g Whole eggs (2)
- 60g Almond flour
- 180g Confectioner’s sugar
- 120g All-purpose flour
- 340g All-purpose flour
- 3g Fine salt
- 120g Water
- 12g Rice or corn starch
- 50g Sugar
- 120g Egg whites
- 100g Almond flour
- 80g Egg whites
- 60g Sugar
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