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Corman Artisan

Baker-Pastry chef - Restaurateur

Herb tart

4 tarts (18 cm diameter)

Flaky shortcrust pastry

250 g flour (11 % protein)
5 g salt
50 g eggs
75 g water
75 g Dairy Butter 82 % fat - Block
100 g Extra Butter 82 % fat - Sheet

Herb filling

80 g Red onions
60 g Bacon
4 g Garlic
30 g Parlsey
3 g salt
250 g Chart
500  Spinach

Herb filling

350 g Soft cheese
230 g Ricotta (or butter or cream)
10 g eggs
8 g salt
2 g Pepper
50 g Liquid Clarified Butter 99,9 % fat
50 g Sélection cream 35 % fat

Assembly

Corman'products of the recipe

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