Instructions

BASIC SHORT PASTRY

1. Put in a mixing bowl with the paddle the icing sugar together with the Maxime Gioia Special and mix slowly until smooth
2. Add the flour to the mixture and mix till the mixture is smooth again
3. Refrigerate the dough at 5°C till hard texture
4. Take 400g of dough and knead it again with the lemon zest using the paddle
5. Flatten the dough at 5mm out inside the desired mould
6. Cook at 165°C for 15/20 min.

DARK CHOCOLATE GANACHE

1. Boil OraSi Soy Sugar Free together with the glucose syrup, add the chocolate and whisk it together.
2. Pipe inside the tart shell and refrigerate.
3. Finish the dessert decorating with a raw of fresh raspberry and glaze with boiled Mirall neutral and decorate with basil leaves. give to the dough a baguette shape.