IRCA Group | Lemon raspberry tart
FROLLA BRETONE Preparation Mix water and LILLY NEUTRAL with a whisk, add FRUTTIDOR, pour in a silicone mould forming a layer of about 2 millimeters.
Ingredients
- 500g unsalted butter
- 300g egg yolk
- 150g VIGOR BAKING salt
- 4g FRUTTIDOR LAMPONE
- 500g water
- 875g LILLY NEUTRO
- 500g liquid cream
- 100g TOP MERINGUE
- 200g TOP CREAM
- 800g
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