Ice cream
Pistacchio Egina Tart

Intense colour, great taste! - Pistacchio Egina

Recipe

Group Weight / Volume Product
American Brownie 250 gr base ingredients
Margarine Princess 38 gr base ingredients
Water 38 gr base ingredients
Eggs 60 gr base ingredients
Panna C/F 1000 100 gr gelato ingredients
Milk (3,5%) 1.000 gr gelato ingredients
Sugar 210 gr gelato ingredients
Casa Cream UHT (35%) 160 gr gelato ingredients
Inverted sugar syrup 20 gr gelato ingredients
Pistacchio Egina (paste) 120 gr gelato ingredients
Variegone Pistacchio Qroccante covering ingredients

Preparation

    Mix all the base ingredients with the use of the flat beater at medium speed for 2-3 minutes.

    Pour the mixture into a mould (20-22cm -prayed with Carlex), filling it up to 0,5 cm height.

    Bake at 180 °C for about 8-10 minutes (depending on the oven type). Make sure that the product does not lose it’s characteristics (moistness) from overbaking.

    Let it cool.
    Mix all the gelato ingredients for the base and then add the Pistacchio Egina (paste). Mix and pour it at the gelato machine.

    Put the gelato (800 gr) into the mould, on top of the base, and then cover with Variegone Pistacchio Qroccante.

Pistacchio Egina Tart

Products in this recipe

Pistachio Egina

Aegina island type pistachio flavor.