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Our recipes

Almond tartlet with pineapple


10 pcs

450 g wheat flour (type 450)
100 g fine ground almond flour
100 g powdered sugar
200 g butter 82% fat
4 egg yolks

Filling for tartlets:
Lauretta pineapple 35% filling
Lauretta chocolate flavored filling
250 g whipping cream (30%)
250 g mascarpone
powdered sugar as desired


Our procucts used in this recipe:


Knead all the ingredients for the tartlets in a mixer using a dough hook or knead. Roll out the dough to a thickness of 3 mm, turn out into perforated or fluted molds and bake for 15 minutes at 356°F (180°C).
Spoon the chocolate-flavored Lauretta filling into the cooled tartlets and then the Lauretta pineapple 35% filling. Whip the 30% cream cheese with mascarpone and powdered sugar. Coat the top of the tartlets and set aside in the refrigerator. Decorate as desired.

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