MULTIGRAIN TART WITH BERRIES
Ingredients
- Cerealnero 500g
- Soft flour W<220 500g
- Brown sugar 500g
- CRYSTAL CREAM-CAKE 400g
- Whole eggs 200g
Preparation
Knead all the ingredients in a planetary mixer fitted with a hook until a uniform dough is obtained. Roll out the dough to a thickness of 3 mm. Line the appropriate perforated mold and fill with Forest Fruit Hydrated Cream. Bake in a static oven at 200°C for 12–14 minutes. Decorate with fresh fruit.
