UNIGRÁ S.p.A.

Brownie Tart

Caravella Gran Mora

Difficulty 3
58 Minutes
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Flour 600g
Salt 3g
Vanilla Paste 10g
Margarine on Butter 270g
Caravella Gran Mora 100g
Icin Sugar 200g
Almond Powder 100g
Egg Whites 120g
Butter/Cake Margarine 200g
Brown Sugar 200g
Salt 3g
Eggs 400g
Flour 200g
Carvella Gran Mora 400g
Walnuts 200g
Caravella Gran Latte e Nocciola 500g
Cream 500g
Gelatine Mass 40g
Caravella Gran Mora 250g
Cream 500g

Method

Shortcrust Dough

  1. Insert in the mixer boule, flour,salt,vanilla ,margarine,Caravella Gran Mora and mix until you'll get a sand texture.

  2. Add almond powder and egg whites,mix slowly untill the ingredients get together.

  3. Roll out the dough in a doughsheeter at h 2,5 mm and use.

Brownie filling

  1. Mix soft butter with sugar, salt, Caravella Gran Mora add eggs and sifted flour.

  2. Stir well to combine all the ingredients.

  3. Add the broken walnuts.

Gran Latte Nocciola Mousse

  1. Semi-whip cream and keep aside.

  2. Warm up in microwave Caravella Gran Latte e Nocciola at 45°C.

  3. Melt gelatine mass and mix with a bit of cream from the recipe.

  4. Combine together half quantity of cream with Caravella Gran Latte e Nocciola and whisk vigorously.

  5. Add gelatine mass and gently the remaining cream.

Gran Mora Cream

  1. Semi-whip cream and keep aside.

  2. Warm up in microwave Caravella Gran Mora at 45°C.

  3. Combine together half quantity of cream with Caravella Gran Mora, whisk vigorously.

  4. Add the remaining cream.

Assembling

  1. Prepare the Gran Mora Mousse and Gran Latte e Nocciola Mousse and keep them in fridge.

  2. Prepare the shortcrust dough and roll it out at 2 mm using the dough sheeter between two sheets of baking paper.

  3. Freeze the dough.

  4. Take out the dough from the freezer wait a bit in order to be able to bend the dough and line a 2 cm-high cake ring with the shortcrust dough.

  5. Bake at 170°C for 10 minutes.

  6. Fill the cake ring with the brownie filling. ,Bake for another 10–12 minutes.

  7. Let the tart cool completely.

  8. Decorate with Gran Mora Mousse and Gran Latte e Nocciola Mousse.

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